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EASY Baked Veggie Tortillas

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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!

  • 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

  • Author: Rachel

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