Description
Cheesy baked vegetable rolls bring comfort right to your dinner table with minimal effort and maximum flavor. Wrapped with fresh veggies and melted cheese, these rolls make perfect weeknight companions that satisfy hunger and warm your heart.
Ingredients
Scale
Main Ingredients:
- 8 large tortillas or spring roll wrappers
- 2 cups mixed vegetables (spinach, bell peppers, zucchini, carrots)
Cheese Components:
- 1 cup shredded mozzarella cheese (or dairy-free cheese)
- ½ cup softened cream cheese (or cashew cream)
Supporting Ingredients:
- 2 large eggs (or flaxseed meal mixed with water)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil (for brushing)
Instructions
- Chop 2 cups of mixed vegetables into small, uniform pieces so they cook evenly in the skillet.
- Warm 1 tablespoon olive oil in a medium skillet over medium heat for 2 minutes until shimmering.
- Add chopped vegetables to the skillet and saute for 6 minutes, stirring frequently to prevent burning.
- Sprinkle 1 teaspoon garlic powder and 1 teaspoon onion powder over vegetables while cooking.
- Transfer sauteed vegetables to a large mixing bowl and let cool for 5 minutes.
- Add 1 cup shredded mozzarella and ½ cup softened cream cheese to the vegetable mixture.
- Stir ingredients thoroughly until cheese and vegetables are completely integrated.
- Preheat oven to 375°F and lightly grease a large baking sheet with olive oil.
- Lay a tortilla flat on your work surface and scoop ¼ cup filling into the center.
- Carefully fold the sides of the tortilla inward, then roll tightly from bottom to top.
- Repeat rolling process with remaining tortillas and filling.
- Position rolls seam-side down on the prepared baking sheet.
- Brush the top of each roll with a thin layer of olive oil.
- Bake for 22 minutes until rolls turn golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving with marinara sauce.
Notes
- Veggie selection matters most in this recipe, so choose fresh, crisp vegetables like bell peppers, zucchini, and spinach for the best flavor and texture.
- Shredding cheese yourself creates a smoother, more even melt compared to pre-shredded varieties, which often contain anti-caking agents.
- When rolling tortillas, tuck the sides in first to prevent filling from leaking during baking, ensuring a neat and compact final product.
- For a gluten-free version, swap regular tortillas with large lettuce leaves or gluten-free wraps, keeping the delicious filling intact.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 345 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 90 mg