Double Pesto Roll Ups

Creamy pinto beans mingle with not one but TWO tasty pesto sauces! The flavors of fresh basil and tangy sun-dried tomato give these pesto roll ups a big taste in a bite-sized package.

This recipe came to my mind when I was trying to think of a tortilla roll up I had never had before. Oh, I thought–a pesto! Maybe two pestos? That covered the saucy component of the roll up but what about the base ingredient….hmm.  

I have always loved the combination of chickpeas + pesto, so that got me thinking about trying a different type of legume here. Pinto beans are nutty yet mild, ah yes, sounds like the perfect vehicle for all of the flavorful pesto. And, my love for Mexican food won’t let me have pinto beans without a touch of salsa so I thought heck, if we’re going for it, let’s really go for it and get some spicy salsa roja in the mix too.

Now, I know it sounds like a lot of flavors for a mere flour tortilla to support. But, something about it just works. These pesto roll up bites are so easy to make, and even easier to devour an entire plate of. Trust me and try these. Let’s roll!

Ingredients for Pesto Roll Ups

• Canned pinto beans – I used plain canned pinto beans to make my bean puree to this pesto pinwheel recipe, but you could also use cooked dried beans if you have them, or this is a great place to use up some leftover homemade refried beans. Pinto beans have a nutty flavor and creamy texture, plus they give this snack some fiber and protein!
• Salsa – I used classic Mexican salsa (salsa roja) in this recipe, but you can use any type you like best. I go over a few of my favorite options in the Chef Tips section below. 
• Tortillas – I like to use flour tortillas for these pesto roll ups, as they are nice and pliable and have a sweet yet hearty taste. I find that tortillas with a diameter of 6”-8” work well here, but you could use larger or smaller wraps if you have them, it doesn’t make too much of a difference. You could also try tortillas made from other base ingredients like corn or whole wheat–scroll down to the Chef Tips section for more info on these alternative tortillas. 
• Vegan sun-dried tomato pesto – This is one flavor packed sauce! Sun-dried tomato pesto is typically made from a blend of sun-dried tomatoes, toasted nuts, olive oil, fresh garlic, and Italian seasonings. You can whip up a batch of my homemade sun-dried tomato pesto, or use store bought pesto! If using store bought, Be sure to check that your tomato pesto is vegan, as some options contain cheese and/or refined sugars. 
• Vegan basil pesto – I used store-bought basil pesto, but if you have homemade pesto on hand go ahead and use it here. Be sure to check that your basil pesto is vegan, as many brands include grated parmesan cheese in theirs. 

How to Make Pesto Roll Ups

1. Combine. In a small bowl, combine the drained pinto beans and salsa. 
2. Mash the beans. Use a fork to mash the beans and salsa into a cohesive, paste-like mixture. You could also use a food processor to blend these two ingredients if you prefer.
3. Spread the mixture. Place a tortilla flat on a work surface–I like to use my cutting board but you could also do this on a parchment paper lined baking sheet. Dollop a small amount of the bean mixture on the tortilla and using a large spoon or spatula, spread the mixture thinly and evenly across the tortilla, leaving about an inch before the edge. 
4. Add the pestos. Spread a layer of sun-dried tomato on top of the bean layer, then follow with a layer of the basil pesto. Try to get these pesto sauce layers thin and even as well, keeping away from the very edge of the tortilla–think like you’re saucing a pizza dough! 
5. Roll the tortilla. Roll up the tortilla firmly but not tight, as applying too much pressure here could cause the fillings to squeeze out. 
6. Slice and repeat. Cut the roll into slices that are about 1” thick. The end slices may not cut as evenly due to the natural taper of the tortilla, but they are still tasty! Repeat with the remaining tortillas and fillings until all of your tortillas are rolled and cut. 
7. Enjoy! These pesto pinwheels make delicious appetizers and are great as part of a lunch too. 

Watch Us Make Pesto Roll Ups

Chef Tips

Make it ahead. You can make these roll ups in advance! Prepare them up through Step 5, but do not slice them yet. Instead, wrap each rolled tortilla in heavy duty foil or plastic wrap and store them in the refrigerator. When ready to serve, just slice them and enjoy!  

Using other tortillas. I find that flour tortillas are the best for this recipe, but you can certainly try others. Corn tortillas have a nice, sweet flavor, but they tend to be more brittle and not as easy to roll. Whole wheat tortillas have a nutty and hearty taste, but they are more dense and again not as flexible as the white flour tortillas. If you’d like to use either of them, I recommend microwaving the tortillas briefly as this will soften them and make them easier to work with. 

Salsa options! I love the taste of classic spicy red salsa in these roll ups, but other salsas work well too, it’s all up to your taste! Salsa verde, made from tomatillos and green chiles has a tangy, bright flavor. Chipotle salsa is smoky and sweet, as it is made from smoked chipotle peppers, other veggies, and spices. Salsa negra (black salsa) is dark, rich, and intense–made from dried chiles, garlic, and oil. 

How to Store

Refrigerating. To store whole (unsliced) pesto roll ups, individually wrap them tightly in heavy duty foil or plastic wrap, then place the wrapped rolls in a freezer bag or large airtight container. If you have leftover sliced roll ups to store, line the bottom of an airtight container with a paper towel (to absorb excess moisture) and place the pesto pinwheels in a single layer if possible. You can refrigerate them for up to 3 days, but they are prone to getting soggy, so try to eat them as soon as possible! 

Freezing. If you need to store rollups for longer, you can freeze them! Individually wrap them as you would for refrigeration, then place the individually wrapped rolls together in a resealable freezer bag or airtight container. Freeze them for up to 2 months. To Thaw: Place the frozen rolls in the refrigerator overnight (or longer if you have several of them in the same package) until thawed.