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Pesto Tortilla Rollups are stacked like a pyramid on a red square plate.
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5 from 4 votes

Pesto Tortilla Rollups

Pesto Tortilla Rollups are to die for. The pestos are very different so their flavors really stand out. 
Course Appetizer
Cuisine Finger Food
Prep Time 30 minutes
Total Time 30 minutes
Servings 60 rollups
Calories 30kcal

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 Instructions

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: 1Rollup | Calories: 30kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 55mg | Potassium: 40mg | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.3mg