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EASY Baked Veggie Tortillas

September 15, 2022

These Veggie Tortillas are FILLED with healthy and nutritious vegetables like zucchini, cauliflower and spinach and they are an easy gluten-free and grain-free tortilla to pair with your favorite tacos or however you want!

Have you ever made veggie tortillas before? If not – I have a feeling you guys are going to love this tortilla recipe. And after hearing how much you are loving the 4-ingredient Zucchini Tortillas, this is another go-to recipe when you want to switch things up a bit.

I am not someone who craves veggies all the time. So I am always looking for ways to sneak them into things or make it more exciting to eat then the usual roasted veggies or salads. These veggie tortillas are one of my favorites lately. I typically add some scrambled eggs on top, some chicken meatballs with sauce or anything we have on hand. You can also make tortilla pizzas using them too.

Tip: you can also make a bigger batch of these and store them in the freeze for up to 2 months. I reheat on the stovetop or defrost in the fridge first too.

What ingredients you need to make veggie tortillas:

  • Zucchini – shredded and then squeeze out moisture so it doesn’t make tortillas watery
  • Cauliflower rice – cooked and squeeze out moisture so it’s not watery
  • Spinach – I used fresh spinach and chopped it up
  • Egg – I haven’t tested a flax egg here but I do think it would work!
  • Shredded parmesan cheese – I haven’t tried another cheese but if you have a dairy-free parm, use it!
  • Almond flour – I haven’t tested subs here for a flour

How to make veggie tortillas in the oven:

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper
  2. Add zucchini, cauliflower and spinach to large bowl and mix in egg, parmesan cheese, almond flour and spices
  3. Spoon about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide and repeat for remainder of mixture
  4. Bake shells for about 25 minutes and edges are brown and golden. Gently touch the center of the tortilla and if it is too mushy, add to oven for a couple more minutes
  5. Allow the tortillas to cool for a few then remove and enjoy with desired toppings!

EASY Baked Veggie Tortillas

Best tips for success making these tortillas:

  • Make sure to squeeze out the excess moisture in both the zucchini and the cauliflower! If they’re too watery then the tortillas won’t crisp well.
  • Feel free to add any toppings you want with these for tacos. I like doing breakfast tacos with them with scrambled eggs and making tortilla pizzas with some sauce, cheese and anything else I have on hand.
  • My kids love these too! They are very toddler-friendly and they like to just snack on them as is too.
  • You can store these in the fridge for up to 5 days or add to your freezer for 2 months.
  • If you want to make tortillas only using zucchini, try these!

A few other devious veggie-loaded recipes to make:

EASY Sheet Pan Quesadillas

Gluten-free Stromboli with Veggies

Vegan Soba Noodle Spring Rolls with Peanut Sauce

The Easiest Veggie-Loaded Lentil Soup (vegan)

Print

EASY Baked Veggie Tortillas

These Veggie Tortillas are FILLED with healthy and nutritious vegetables like zucchini, cauliflower and spinach and they are an easy gluten-free and grain-free tortilla to pair with your favorite tacos or however you want!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: Makes 5-6 tortillas 1x

Ingredients

Scale
  • 1 cup shredded zucchini (squeeze out moisture!)
  • 1/2 cup cauliflower rice (cooked and squeeze out moisture!)
  • 1/2 cup chopped spinach
  • 1 egg
  • 1/2 cup shredded parmesan cheese (I haven’t tried another cheese)
  • 1/2 cup almond flour (I haven’t tested subs)
  • Sea salt and black pepper to taste
  • 1/2 teaspoon each garlic powder and onion powder

Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper
  2. Add zucchini, cauliflower and spinach to large bowl and mix in egg, parmesan cheese, almond flour and spices
  3. Spoon about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide and repeat for remainder of mixture
  4. Bake shells for about 25 minutes and edges are brown and golden. Gently touch the center of the tortilla and if it is too mushy, add to oven for a couple more minutes
  5. Allow the tortillas to cool for a few then remove and enjoy with desired toppings!

Notes

*Store leftovers in the fridge for 5 days or freezer for 2 months. I reheat over stovetop usually or microwave

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