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5 from 6 votes

Pesto white bean tortilla roll-ups

Prep Time10 mins
Total Time10 mins
Servings: 3 people
Author: Becca Heyes


  • Few sprigs fresh basil
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 tbsp 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 1/4 cups) grated mozzarella cheese
  • 2 tbsp basil pesto, to serve (optional)


  • 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 1/3 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.