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    You are here: Home / Appetizer / Pesto Tortilla Rollups

    Pesto Tortilla Rollups

    Published: October 29, 2013. Last Updated: July 17, 2022 by: Ginny McMeans

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    Jump to Recipe -
    Two pictures one above the other with a pyramid od sliced tortilla rollups on a red square plate. Text in the center for pinning.
    Pesto Tortilla Rollups are stacked in a pyramid shape and are waiting to be eaten.

    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 are stacked in a pyramid shape and are waiting to be eaten.

    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.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 📋 Recipe
    Appetizer pinwheels are stacked like a pyramid on a red square plate.


    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. Bet you do too!

    I have two more rollups (aka pinwheels) on the blog and I'm trying to decide which one you might like the most. Oh, no! I can't decide.

    Ohhh, let's go with Spicy Tortilla Rollups. They've got quite a few veggies added inside and are super good.

    Spicy Tortilla Rollups with a close-up of the rolls with veggie layers showing at the downward angle.

    Pretty yummy looking, heh?

    You know what else I love. When the guys (and girls) 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 roll-ups are very quick to throw together and they are an easy food to pop in your mouth along with chips and salsa.

    Pesto Tortilla Rollups Pin Word

    🥘 Ingredients

    • Tortillas - one of the best wrappers out there.
    • Pinto beans - are traditional in Mexican fare and a great base for this flavorful mix.
    • Salsa - adds some spice to the beans.
    • Basil Pesto - look for a vegan kind or make your own and it adds wonderful flavors.
    • Sun-Dried Tomato Pesto - is another pesto you can make yourself. I used spinach in this pesto recipe to keep the costs down.

    I'd love to give you some little hints and shopping tools to help make these rollups, but they are so easy that I can't come up with anything.

    You need a spoon to scoop and you can spread with the back of the spoon.  You'll need a knife to slice the rolls. 

    Oh, yeah, and a cutting board on which you'll do your slicing.

    See what I mean?  They are simple and tasty and everybody likes them.  What's not to like?

    Below is a picture of what the tortillas look like before you start to roll them up.

    The filling isn't spread quite to the edges so that it doesn't squeeze out when you're rolling.

    Also, not too thick of layers either for the same reason.  Roll firmly but not so tightly you squeeze everything out the sides.

    Pinto bean spread on an open tortilla.

    They turn out so delicious!  A real winner.

    A perfectly stacked piled of roll-ups sitting on a red square plate.

    🔪 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 above.
    • 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

    Pesto Tortilla Rollups are stacked like a pyramid on a red square plate.

    Pesto Tortilla Rollups

    Ginny McMeans
    Pesto Tortilla Rollups are to die for. The pestos are very different so their flavors really stand out. 
    4.50 from 20 votes
    Print Save Saved
    Prep Time 30 minutes mins
    Total Time 30 minutes mins
    Course Appetizer
    Cuisine Finger Food
    Servings 60 rollups
    Calories 30 kcal

    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

    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.
    • Spread a small amount of the bean mixture on the tortilla. See the photo above. 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!

    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.

    Nutrition

    Serving: 1RollupCalories: 30kcalCarbohydrates: 4gProtein: 1gSodium: 55mgPotassium: 40mgVitamin A: 30IUVitamin C: 0.1mgCalcium: 11mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Geri

      April 25, 2021 at 5:49 pm

      You forgot to give a link for sun dried tomato pesto recipe. This recipe for finger sandwiches sounds really great want to make it soon. Thanks Geri

    2. Ginny McMeans

      April 25, 2021 at 7:47 pm

      Thanks Geri! I'll fix it. 🙂

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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