Italian Vegetable Enchiladas
Experience a fusion of Italian and Mexican flavors with these irresistible Italian Vegetable Enchiladas! This vibrant dish combines tender roasted zucchini, bell peppers, and red onion with sautéed spinach, creamy ricotta, and savory Parmesan cheese, all wrapped snugly in soft flour tortillas. Topped with luscious marinara sauce and melted mozzarella, these enchiladas are baked to perfection for a bubbling, cheesy finish. Perfect for a vegetarian dinner, this recipe is a delightful twist on tradition—complete with aromatic Italian seasoning and a fresh basil garnish for a burst of herbaceous flavor. Quick to prepare and satisfying for the whole family, these enchiladas deliver bold, comforting taste with every bite.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized bell peppers
- 1 large red onion
- 3 tablespoons olive oil
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 cups spinach leaves
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese
- 2 cups marinara sauce
- 8 large flour tortillas
- 1 cup shredded mozzarella cheese
- 0.25 cup fresh basil leaves (optional)
Instructions
Preheat your oven to 400°F (200°C).
Chop the zucchini, bell peppers, and red onion into small cubes.
In a large mixing bowl, combine the zucchini, bell peppers, red onion, olive oil, dried Italian seasoning, salt, and black pepper. Toss until the vegetables are evenly coated.
Spread the vegetables on a large baking sheet in a single layer. Roast them in the preheated oven for 15-20 minutes, or until they are tender and slightly caramelized. Remove from the oven and reduce the temperature to 375°F (190°C).
While the vegetables are roasting, lightly sauté the spinach leaves in a skillet on medium heat until wilted. Set aside.
In a large bowl, mix the roasted vegetables, wilted spinach, ricotta cheese, and Parmesan cheese until well combined.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Spoon approximately 1/2 cup of the vegetable and cheese mixture onto the center of a flour tortilla. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining marinara sauce evenly over the top of the rolled tortillas.
Sprinkle the shredded mozzarella cheese over the marinara sauce.
Cover the baking dish with aluminum foil and bake in the oven for 20 minutes at 375°F (190°C).
Remove the foil for the last 5-10 minutes of baking to allow the cheese to brown slightly.
Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 10.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
