Stuffed roll-ups are a favorite meal of mine. I like them as a side dish or even a main course. They are so versatile! 


  • 2 15-oz cans vegetarian black beans (rinsed and drained well)
  • 1 onion chopped
  • 1 cloves garlic
  • 1 tsp Italian seasoning
  • ½ tsp cumin
  • 1/3 tsp sea salt
  • Pepper flakes to taste, if desired
  • ¼ cup vegetarian broth

Filling Preparation

There are a couple of ways to prepare this.

  1. Pour everything into a blender and puree. Then scrape mixture into a pan and simmer 30-40 minutes over medium heat, stirring frequently.
  2. Pour everything into a pan and simmer 30-40 minutes over medium heat, stirring frequently. When well-cooked, puree using an immersion blender.

Mini-Tortilla Preparation

Place a small frying pan over medium heat (or a large frying pan that allows you to steam 3-4 mini-tortillas at one time). Spray pan with coconut oil When you splash a drop of water in the pan, the water should sizzle and evaporate.

Dip mini-tortilla in a bowl of cold water. Place in frying pan. Turn tortilla over for a few seconds. Your goal is to heat it through and make it pliable and easy to roll but not to fry brown and crispy. Remove tortilla from frying pan.

Place on a flat surface. Spread about a tablespoon of the filling on the mini-tortilla. Roll up. Place on a plate edge-side down. That’s all there is to it!

The filling mixture will keep for several days in the refrigerator in a covered container. This gives you more options. You may want to prepare a dozen for reheating at a later time (e.g.,  bake for 20 minutes in a covered glass container at 350 degrees F). Or you may want to keep the spread mixture in a covered container in the refrigerator and put the mixture together with the mini-tortillas just before your meal.

Note: Can be used as a main course along with a salad or favorite soup. Use regular-size corn tortillas if you want larger than bite-size.