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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Chop the zucchini, bell peppers, and red onion into small cubes.

Step 3

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.

Step 4

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).

Step 5

While the vegetables are roasting, lightly sauté the spinach leaves in a skillet on medium heat until wilted. Set aside.

Step 6

In a large bowl, mix the roasted vegetables, wilted spinach, ricotta cheese, and Parmesan cheese until well combined.

Step 7

Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.

Step 8

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.

Step 9

Pour the remaining marinara sauce evenly over the top of the rolled tortillas.

Step 10

Sprinkle the shredded mozzarella cheese over the marinara sauce.

Step 11

Cover the baking dish with aluminum foil and bake in the oven for 20 minutes at 375°F (190°C).

Step 12

Remove the foil for the last 5-10 minutes of baking to allow the cheese to brown slightly.

Step 13

Garnish with fresh basil leaves, if desired, and serve warm.

Nutrition Facts

Serving size	2328.4 grams (2328.4g)

Amount per serving	% Daily Value*
Calories	2953

Total Fat 147.80g	189%
Saturated Fat 55.40g	277%
Polyunsaturated Fat 4.30g
Cholesterol 276mg	92%
Sodium 10585mg	460%
Total Carbohydrate 299.70g	109%
Dietary Fiber 27.60g	99%
Total Sugars 60.20g
Protein 121.30g	243%

Vitamin D 0IU	0%
Calcium 3123mg	240%
Iron 22mg	124%
Potassium 3068mg	65%

*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.

Source of Calories

Fat: 44.1%

Protein: 16.1%

Carbs: 39.8%