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!
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.
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!
📖 Printable Recipe
Pesto white bean tortilla roll-ups
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Print Pin CommentIngredients
- 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.
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:
Shannon says
I love to eat pesto and these were easy and delicious. Especially if you use ready made pesto.
Becca @ Easy Cheesy Vegetarian says
Thanks Shannon, glad you enjoyed them!
Emma says
Do you think I could freeze these?
Becca @ Amuse Your Bouche says
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 :)
Amy says
Can you make the fillling ahead of time and assemble the next day?
Becca @ Amuse Your Bouche says
You could definitely make the white bean mixture in advance and then just assemble them with the tomatoes etc the next day :)
Christina says
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 :)
Becca @ Amuse Your Bouche says
I always have leftover herbs! Pesto is so good for using them up.
Agness of Run Agness Run says
Yum! Such a mouth-watering tortilla rolls, Becca! This is an amazing recipe when throwing a party, right?
Becca @ Amuse Your Bouche says
Definitely - or just for eating yourself ;)
Ushmana says
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! :)
Becca @ Amuse Your Bouche says
I loooove pesto! I cram it full of basil personally :)
Shirley says
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.
Becca @ Amuse Your Bouche says
Thanks so much Shirley :)
Catering in Den Haag says
Looks like a perfect snack! Good recipe, nice pictures to!
Tanks for sharing.
Becca @ Amuse Your Bouche says
Thanks! :)
2pots2cook says
Oh yes, my eyes amused. Ma bouche sera aussi ! Thank you so much !
Lauren says
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?
Becca @ Amuse Your Bouche says
Hope so, they're nice and creamy and cheesy so they may not even notice the tomatoes and spinach! ;)