These Taco Roll-Ups are great for lunch, dinner, or even snack! I love this super simple riff on tacos since they take minutes to make, are really satisfying, and can be made with ingredients we usually have on hand.

Taco roll ups on kids plate with sides.

Taco Roll-Ups

We have some sort of Mexican food every week because it is easier for me to plan meals when I have a consistent theme, and because my girls love the flavors. Bean tacos have been a staple, and while we do a lot of black bean tacos and sheet pan quesadillas, we’ve been loving these pinto bean roll-ups lately.

This is a fun yet easy way to vary up how we serve the basic ingredients of a quesadilla and refried beans—or smashed pinto beans. Both options hold the tortilla together, which is nice here.

You can serve these Tortilla Roll Ups with any sides you like, though we usually keep it easy with corn, fruit, and taco toppings like sour cream, guacamole, and salsa for dipping.

(You may also like Vegetarian Burrito Bowls, Ham and Cheese Pinwheels, and Sandwich Roll-Ups.)

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Ingredients You Need

These taco roll ups are super simple AND they hold together much better than a classic taco—which is just a recipe for a giant mess when it comes to toddlers. Here’s a look at what you need to make this recipe.

Ingredients on countertop for taco roll ups.
  • Beans: You can use canned or Homemade Refried Beans, or canned or home-cooked pinto beans. It works similarly with both, though you may or may not need to add the spices and salt.
  • Tortilla: You can use flour or corn tortillas to make the roll-ups. It’s usually a little easier to make them with flour tortillas, but warm either type gently and it should work.
  • Shredded Cheese: I like to add shredded cheddar cheese inside the tortilla so there’s extra flavor and because it helps them hold together.
  • Spices such as cumin, garlic powder, and salt to add flavor.
  • Dips such as salsa, sour cream, guacamole, or really anything the kids like.

Step-by-Step Instructions

Here’s a look at the simple process involved in making these taco roll ups. Scroll down to the bottom of this post to see the full recipe.

how to make taco roll ups in grid of images.
  1. If using canned or cooked pinto beans, pour into a bowl. (If using canned ones, I keep the liquid). Mash slightly with a potato masher or a fork.
  2. Spread the mixture onto a tortilla one at a time. Add cheese.
  3. Warm briefly on a heat-safe plate.
  4. Roll up and slice as desired with a serrated knife. Repeat with remaining tortillas.
Taco roll ups on cutting board with knife.

More Toddler Ideas with Beans

If you like this idea, you may also like:

Frequently Asked Questions

How can I roll Taco Roll Ups tightly?

This is easiest to do if the tortilla is slightly warm, and you start on one side, rolling up as tightly as you can.

How to keep tortilla roll ups from getting soggy?

They are best served soon after making and won’t get soggy as long as they aren’t kept warm in a covered container.

How do you make tortilla wraps hold together?

The warm cheese in this recipe helps the taco roll ups hold together nicely.

How to Store

These taco roll ups are best served right after making, though you can store leftovers or just leftover mashed beans or refried beans for about 5 days in a container in the refrigerator.

Best Tips for Success

  • You can use either corn or flour tortillas, though corn tortillas marked “soft” will hold together better.
  • Use cheddar cheese, Mexican blend cheese, cream cheese, or another cheese you like.
  • Warm the tortillas slightly before rolling up.
  • Add salsa, sour cream or taco sauce for dipping.
  • Season the beans with cumin and a little salt and pepper , or taco seasoning as needed to taste.
  • Try as a game day appetizer or an easy toddler meal with Roasted Broccoli, Fruit Sticks, or Vanilla Milk on the side.

Please leave a comment if you try this recipe. I’d love to know what you think!

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Taco roll ups on kids plate with sides.

Easy Taco Roll Ups

This super simple riff on tacos takes just minutes to make, is really satisfying, and is great for lunch, dinner, or even snack. (This makes 6 rolled-up tacos, so you can adjust this as needed for your family.) 
5 from 5 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Cuisine Mexican
Course Dinner
Calories 224kcal
Servings 6


  • 14.5- ounce can pinto beans (or about 1 ½ cups canned or homemade refried beans)
  • 6 tortillas (corn or flour)
  • 1 cup shredded cheese
  • Cumin, garlic powder, and salt (optional)
  • Salsa, cheese, sour cream, and assorted taco topping as desired
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  • Pour the beans, including the liquid, into a shallow bowl or pie plate. Mash with a fork or potato masher to form the texture of refried beans. (If using prepared refried beans, you can skip this step.)
  • Warm the tortillas: I find it usually works best to wrap a small stack in a damp paper towel and warm for about 30 seconds in the microwave, flipping them over halfway through.
  • Working with one tortilla at a time, spread with about 2 tablespoons to ¼ cup depending on the size of your tortillas. Sprinkle cheese and spices on top.
  • Place onto a heat-safe plate and warm in the microwave for about 60 seconds, or place into a pan over medium heat until the cheese starts to melt.
  • Transfer to a cutting board and roll up tightly, starting on one side. Cut in half or into rounds with a serrated knife.
  • Serve with salsa, sour cream, chopped tomatoes, and/or cheese on the side as desired.


  • Store any leftover beans in an airtight container in the fridge for up to 3 days.
  • You can use either corn or flour tortillas, though corn tortillas marked “soft” will hold together better.
  • Add salsa or sour cream for dipping.
  • Use a serrated knife to easily cut the roll-up into rounds.
  • Use dairy-free cheese to make these dairy-free.


Serving: 1roll up, Calories: 224kcal, Carbohydrates: 26g, Protein: 11g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 20mg, Sodium: 554mg, Potassium: 245mg, Fiber: 4g, Sugar: 2g, Vitamin A: 176IU, Vitamin C: 0.5mg, Calcium: 206mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published April 2018.

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  1. 5 stars
    Simple and delicious. My mashed up pinto beans were too runny to be spreadable (I tried putting them through a blender too – fork mashing was tough). Next time I’ll leave out some of the liquid. The success here probably depends highly on your brand of beans.

    I ended up using a can of refried vegetarian black beans that I happened to have. Super easy meal to pull together and my toddler loved it, despite not being a fan of beans in any other context! 🙂