Sylvie's Vegetable Stuffed Tortillas

Bursting with fresh, colorful vegetables and bold seasonings, Sylvie’s Vegetable Stuffed Tortillas are the ultimate quick and wholesome meal for any time of day. This vegetarian recipe combines sautéed red bell peppers, zucchini, spinach, black beans, and sweet corn, all seasoned with smoky paprika and earthy cumin for a flavorful filling. Wrapped in warm, pliable flour tortillas and topped with melted cheese, these wraps can be enjoyed as-is or lightly toasted for extra crunch. Perfect for busy weeknights, they come together in just 30 minutes and are customizable with a dollop of sour cream, a sprinkle of fresh cilantro, or a squeeze of zesty lime juice. Whether you’re looking for a satisfying meatless dinner or a nutritious on-the-go option, these veggie-packed tortillas deliver big on taste and versatility!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 pieces Flour tortillas
• 2 tablespoons Olive oil
• 1 medium, diced Red bell pepper
• 1 medium, diced Zucchini
• 2 cups, fresh Baby spinach
• 1 cup, cooked (or canned, drained and rinsed) Black beans
• 1 cup Sweet corn kernels
• 1 small, finely chopped Red onion
• 2 cloves, minced Garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Shredded cheese (cheddar or mozzarella)
• 0.5 cup Sour cream
• 0.25 cup, chopped (optional, for garnish) Fresh cilantro
• 4 pieces (optional, for serving) Lime wedges

Directions

Step 1

Heat olive oil in a large skillet over medium heat.

Step 2

Add the red onion and garlic to the skillet and sauté for 2-3 minutes until fragrant and softened.

Step 3

Stir in the red bell pepper and zucchini. Cook for 5-6 minutes until the vegetables are tender but still slightly crisp.

Step 4

Add the black beans, sweet corn, ground cumin, paprika, salt, and black pepper. Stir well to combine and cook for another 3-4 minutes until heated through.

Step 5

Gently fold in the baby spinach, cooking until just wilted, about 1-2 minutes.

Step 6

Remove the skillet from heat and set the vegetable filling aside.

Step 7

Warm the flour tortillas in a dry skillet or microwave to make them more pliable.

Step 8

Lay a tortilla on a clean surface. Spoon 2-3 tablespoons of the vegetable filling onto the center of the tortilla.

Step 9

Sprinkle a small handful of shredded cheese over the filling.

Step 10

Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a wrap.

Step 11

Repeat with the remaining tortillas and filling.

Step 12

If desired, lightly toast the stuffed tortillas on a hot skillet for 1-2 minutes per side to crisp them up.

Step 13

Serve the vegetable stuffed tortillas warm, garnished with sour cream and fresh cilantro. Add lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1385.2g)

Amount per serving	% Daily Value*
Calories	2049.1

Total Fat 108.1g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 177.5mg	0%
Sodium 5944.0mg	0%
Total Carbohydrate 226.0g	0%
Dietary Fiber 31.1g	0%
Total Sugars 44.9g
Protein 73.4g	0%

Vitamin D 24IU	0%
Calcium 1570.4mg	0%
Iron 16.7mg	0%
Potassium 1626.3mg	0%

*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: 44.8%

Protein: 13.5%

Carbs: 41.6%