Pesto Tortilla Rollups are to die for. The pestos are very different so their flavors really stand out. Using the beans as a base melds it all together.
Pesto Tortilla Rollups came to my mind when I was brainstorming with myself. I was trying to think of a rollup that I had never had before and with items that I loved. Oh, I thought – a pesto! Maybe two pestos?
All I could do was try it. Gee, aren’t I smart? It was so good and the pestos are very different so their flavors really stood out. Using the beans as a base was also a good combo and it held the rolls together. Don’t be tempted to add more ingredients because these are perfect.
It sounds like I am really bragging over this recipe and I apologize. It’s not like me but I gotta tell you that it isn’t too often that a recipe comes up that is easy to make with a few ingredients and the oven doesn’t even have to be turned on. Very pretty on the plate too. Every rollup has disappeared whenever I’ve had them out so I figure that’s a thumbs up too. And … I could eat them all up myself as a meal. Yes, I love appetizers!
You know what else I love. When the guys (and gals) come over and watch sports on the big t.v. It is big! You can’t get the t.v.’s big enough for me and I don’t even watch sports. Okay, I watch the Olympics. Back to when the guys come over – these rollups are very quick to throw together and it seems like an easy food to pop in your mouth along with chips and salsa. A real winner.
Pesto Tortilla Rollups
Pesto Tortilla Rollups are to die for. The pestos are very different so their flavors really stand out.
Ingredients
- 10 Tortillas - that are about 6-8" across - you can use less tortillas if you buy the larger size. They are just for stuffing and rolling anyway.
- 15 ounces pinto beans - can, drained, or homemade refried beans that equal about 10 ounces (you can also use giant white beans cannellini)
- 2 tablespoons salsa - any of your favorite
- 2 ounces Basil Pesto - small jar or homemade that equals about 2 ounces
- 2 ounces Sun Dried Tomato Pesto - see link to homemade sun dried tomato pesto below in the Instaructions - small jar or homemade that equals about 2 ounces
Instructions
- Process the whole beans in a Food Processor or mash really well with a fork.
- Put the processed beans in a small mixing bowl and mix in the salsa.
- Now for assembly.
- Spread a small amount of the bean mixture on the tortilla.
- See the photo below.
- Go almost to the edge and not real thick.
Spread a little bit of sun dried tomato pesto and also the basil pesto on the tortillas that already have the bean mixture.
- Now roll up the tortillas firmly but not tight. You don't want to squish out the ingredients.
- Cut the roll with about 1" slices.
- The end slices are what you call throw always but don't throw them away. Eat them!
Recipe Notes
Lay on a plate in a pretty stack and serve. They keep in the fridge for about 4 days so you can make them ahead for a party.
Denise says
Can these be warmed in an oven? Looking at them I thought they were at first but didn’t see that mentioned in the post.
Thanks!
Ginny McMeans says
They will dry out very quickly Denise and are really made to eat at room temperature. If you would like to warm them I would zap them in the microwave, in a single layer, for a few seconds.
Janet Bishop says
These look wonderful (and easy). Freezable?
Ginny McMeans says
Thank you so much Janet! Yes, freezable and then defrost in the fridge! You can freeze them rolled-up, unsliced and then slice after defrosted also.