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Cheesy Tex Mex tortilla roll-ups

Prep Time10 mins
Total Time10 mins
Course: Light lunch
Servings: 3
Author: Becca Heyes


  • 2 large flour tortillas
  • 4 tbsp guacamole
  • 60 g spicy cheddar cheese, grated (~ 3/4 cup grated)
  • 120 g cooked black beans (1/2 a drained 400g tin, or ~ 2/3 cup)
  • 60 g drained peppadew piquante peppers (1/3 of a 400g jar, or ~ 2/3 cup)
  • 4 tbsp sliced black olives


  • Spread the flour tortillas with guacamole, making sure you reach the edges. Add the remaining ingredients, ensuring they reach across the full width of each tortilla (I find it’s easiest to put each ingredient in a strip across the centre of each tortilla). Roll the tortillas up tightly, rolling across the strip of ingredients (as opposed to along it).
  • Cut each tortilla into slices a couple of inches thick, using a very sharp knife to avoid squashing the roll. Serve chilled.