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    Home » Recipes » Vegetarian Lunch Recipes

    Jul 28, 2017 · Modified: Feb 8, 2020 by Becca Heyes · This post may contain affiliate links · 19 Comments

    Pesto white bean tortilla roll-ups

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    Total time: 10 minutes
    Servings: 3 people
    5 from 7 votes
    Jump to Recipe Rate this Recipe
    Pesto white bean tortilla roll-ups - these are quick and easy to make, but they're so creamy and have so much flavour! Perfect for a vegetarian lunchbox or as party food.

    I'm always being asked to share more lunch options, so hopefully some of you will enjoy this recipe. These pesto white bean tortilla roll-ups may not look like much, but they're seriously tasty, and brilliant for popping in a lunchbox. They're stuffed with a classic combination of basil, tomato and mozzarella, with white beans for extra protein and to make them nice and creamy. Tortilla roll-ups are so simple, but they're possibly one of my favourite ever lunches. Don't underestimate these little bites!

    Pesto white bean tortilla roll-ups - these are quick and easy to make, but they're so creamy and have so much flavour! Perfect for a vegetarian lunchbox or as party food.

    I used a food processor to blitz up the white beans with some fresh basil - they make a creamy hummus-like mixture which is just irresistible, and really helps to hold these tortilla roll-ups together. Then all you need to do is add some diced tomatoes, a few fresh spinach leaves, and some grated mozzarella, and get your roll on! Actually, you could even skip the mozzarella if you want a vegan lunch option - there would still be plenty of flavour from the basil and tomatoes.

    Pesto white bean tortilla roll-ups - these are quick and easy to make, but they're so creamy and have so much flavour! Perfect for a vegetarian lunchbox or as party food.

    If you have time, it's a good idea to wrap the rolls in cling film and pop them in the fridge for 10 minutes or so before slicing them up - it just helps them to hold together more firmly, so they look a bit neater when you cut them. You can skip this step if you're in a rush though, I know I usually am when I'm packing a lunchbox! They might not be as tidy when they're sliced, but I'm not judging.

    The end result is creamy and full of flavour - you really can't beat fresh tomatoes and basil together. Drizzle a bit of extra basil pesto over the top if you want a little extra something, and serve a few for lunch, or on a party platter with cocktail sticks for poking!

    Pesto white bean tortilla roll-ups - these are quick and easy to make, but they're so creamy and have so much flavour! Perfect for a vegetarian lunchbox or as party food.

    Pesto white bean tortilla roll-ups

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 7 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 3 people
    Calories:
    Author: Becca Heyes

    Ingredients

    • Few sprigs fresh basil
    • 400 g tin cannellini beans, drained (240g, or ~ 1 ¼ cups, when drained)
    • 1 tablespoon extra virgin olive oil
    • Salt
    • Black pepper
    • 3 large flour tortillas
    • 1 large tomato, diced fairly small (remove the seeds if it’s particularly juicy)
    • 1 handful fresh spinach leaves
    • 150 g (~ 1 ¼ cups) grated mozzarella cheese
    • 2 tablespoon basil pesto, to serve (optional)

    Instructions

    • Add a few sprigs of fresh basil to a mini food processor, along with the drained cannellini beans, a spoonful of olive oil, and a generous pinch of salt and pepper. Blitz well until fairly smooth.
    • Spread ⅓ of the bean mixture onto a large flour tortilla - right to the edges. Scatter over some diced tomato, a few fresh spinach leaves, and some grated mozzarella. Roll the tortilla tightly. If you have time, wrap it tightly in cling film, and leave in the fridge for at least 10 minutes - this will help the roll-ups to hold together. Slice with a sharp knife, and serve, drizzled with extra pesto if desired.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ⅓ of the recipe.

    Wondering what to do with the rest of the pack of tortillas? Make enchiladas! My refried bean enchiladas with jalapeno cheese sauce are a favourite of mine:

    Refried bean enchiladas with jalapeno cheese sauce

    More Vegetarian Lunch Recipes

    • Mediterranean Scrambled Eggs with Feta
    • Creamy Mushrooms On Toast
    • 30 Super Quick Vegetarian Dinners (20 minutes or less!)
    • Blackened Tofu Steaks
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    Comments

    1. Shannon says

      October 02, 2020 at 2:27 pm

      I love to eat pesto and these were easy and delicious. Especially if you use ready made pesto. 5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        October 19, 2020 at 8:56 am

        Thanks Shannon, glad you enjoyed them!

        Reply
    2. Emma says

      May 17, 2018 at 5:38 pm

      Do you think I could freeze these?

      Reply
      • Becca @ Amuse Your Bouche says

        May 18, 2018 at 8:54 am

        I've not tried, but I think it should be fine! They might end up a little soggier after being defrosted - if so, you could always bake them on a low heat for a few minutes so they end up a bit crispy instead :)

        Reply
    3. Amy says

      September 17, 2017 at 6:59 pm

      Can you make the fillling ahead of time and assemble the next day?

      Reply
      • Becca @ Amuse Your Bouche says

        September 19, 2017 at 9:42 am

        You could definitely make the white bean mixture in advance and then just assemble them with the tomatoes etc the next day :)

        Reply
    4. Christina says

      August 11, 2017 at 10:53 pm

      Dang girl, that looks great! I always seem to have left over basil from other recipes. This would be a great way to use it up! Great job :)5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        August 26, 2017 at 5:39 pm

        I always have leftover herbs! Pesto is so good for using them up.

        Reply
    5. Agness of Run Agness Run says

      August 10, 2017 at 1:09 pm

      Yum! Such a mouth-watering tortilla rolls, Becca! This is an amazing recipe when throwing a party, right?

      Reply
      • Becca @ Amuse Your Bouche says

        August 26, 2017 at 5:38 pm

        Definitely - or just for eating yourself ;)

        Reply
    6. Ushmana says

      August 03, 2017 at 11:44 pm

      First thing I tried pesto wasn't such a great experience for me, since the person who prepared it wasn't aware of the fact that you need just a FEW sprigs of fresh basil. However, I tried a spin-off of this exact recipe myself and I was finally able to appreciate this wonderful thing called pesto at its true...value? Yes, value! :)5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        August 26, 2017 at 5:32 pm

        I loooove pesto! I cram it full of basil personally :)

        Reply
    7. Shirley says

      July 31, 2017 at 9:20 pm

      These pictures are absolutely stunning! Definitely going to make this for one of my lunches this week! Thanks for the share, love checking out your blog.

      Reply
      • Becca @ Amuse Your Bouche says

        August 26, 2017 at 5:24 pm

        Thanks so much Shirley :)

        Reply
    8. Catering in Den Haag says

      July 29, 2017 at 10:22 pm

      Looks like a perfect snack! Good recipe, nice pictures to!

      Tanks for sharing.5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        August 26, 2017 at 5:24 pm

        Thanks! :)

        Reply
    9. 2pots2cook says

      July 29, 2017 at 6:40 am

      Oh yes, my eyes amused. Ma bouche sera aussi ! Thank you so much !5 stars

      Reply
    10. Lauren says

      July 28, 2017 at 11:50 am

      Mmmm! This looks like something that would go in my lunchbox, I wonder if I'd manage to tempt my (veg-avoidant) 5yo with it too?5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        July 28, 2017 at 4:39 pm

        Hope so, they're nice and creamy and cheesy so they may not even notice the tomatoes and spinach! ;)

        Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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