HOMEMADE SPINACH TORTILLAS
This Homemade Spinach Tortillas Recipe is a step-by-step guide showing you how to make Spinach Tortillas to use for quesadillas, tacos, wraps, burritos and more! This kind of Mexican flatbread is healthy, delicious & can be made gluten-free too!
Provided by Bianca Zapatka
Categories Appetizer Basics Breakfast Lunch & Dinner Main Course Side Dish Snack Snacks
Time 25m
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Rinse the spinach and add it damp to the skillet. Sauté for 1-2 minutes until wilted. Then transfer into a colander, drain and run under cold water. (*Or simply thaw frozen spinach).
- Add the spinach into a blender along with the oil and salt. Blend until smooth.
- Place the flour and baking powder in a large bowl and whisk to combine.
- Add spinach puree and a little water (*see recipe notes. I added 1/4 cup). Mix to combine with your hands and knead until a soft dough forms, about 5 minutes. (If the dough seems to dry, add a little more water. If it's too sticky, add a little more flour).
- Shape dough is into a ball, cover (or wrap in foil), and chill for 15-20 minutes.
- Divide the dough into 6-8 equal portions, depending of your desired Tortilla size.
- Dust a work surface with a little flour, if needed. Form each part into a ball and, using a rolling pin, flatten to make a 8-/10-inch disc.
- Heat a non-stick pan over medium heat. Cook the tortilla for 1-2 minutes or until brown spots appear. Then flip and cook from the other side.
- Enjoy!
Nutrition Facts : ServingSize 1 Tortilla, Calories 235.3 kcal, Carbohydrate 36.8 g, Protein 5.6 g, Fat 7.4 g, SaturatedFat 5.6 g, Sodium 364.2 mg, Fiber 1.8 g, Sugar 0.2 g
SPINACH TORTILLAS RECIPE
Looking for a healthy tortilla recipe? These homemade spinach tortillas are nutrient packed-they're great for wraps or tacos, and kids love the green color!
Provided by Sonja
Categories Bread
Time 45m
Number Of Ingredients 6
Steps:
- In a heatproof bowl, pour the boiling water over the spinach. When the spinach is bright green and wilted, about 2 minutes, drain the water using a strainer.
- Add the flour, salt, and butter to the food processor and pulse until combined. Add the spinach and process until fully combined with the flour, stopping and scraping down the sides of the bowl as necessary. Then turn on the food processor and slowly pour in the room temperature water until a dough forms. Test the dough with your fingers to make sure it sticks together and is not crumbly or sticky. Adjust the flour and water if necessary.
- Remove the dough from the food processor, form it into a ball, and knead it for about 30 seconds until smooth. Then place the dough on a clean counter, cover it with an inverted bowl, and let it sit for 20 minutes.
- Divide the dough into 10 even balls. Smash all dough balls into flat disks. On a flat un-floured surface, roll each ball into a very thin round circle, about 8 inches wide. (You may want to use a ruler to measure so that you can make all of your circles an even size.)
- Heat a dry skillet over medium heat. Cook each tortilla about 30 seconds on one side, then 15 to 30 on the other, until cooked through and faint light brown spots form on the second side. When the tortilla is cooked, place it on a plate covered with a clean towel. This process is easiest done with two people, one rolling and one cooking. If you're by yourself, roll 2 tortillas and cook them, place them on the plate with the towel and then roll the next tortillas.
- To store the tortillas, wrap them in a towel and place them in a sealable plastic bag in the refrigerator. Reheat or bring to room temperature before serving.
Nutrition Facts : ServingSize 1 tortilla, Calories 171 calories, Sugar 0.2 g, Sodium 367.3 mg, Fat 3.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 29.3 g, Fiber 1.4 g, Protein 4.4 g, Cholesterol 9.2 mg
HOMEMADE SPINACH TORTILLA
Homemade Spinach Tortillas are a delicious and healthy twist on the regular Tortilla recipe. it's vegan and very easy to make. Making homemade tortillas is so much easier than I thought and tastes better than store-bought.
Provided by Dhwani
Categories Main Course
Time 40m
Number Of Ingredients 6
Steps:
- First Wash spinach well in a colander.
- Take washed spinach in a blender jar, add ¼ cup of water, and blend it into a smooth puree. Keep it aside.
- Take All-Purpose flour, Whole wheat flour, Salt, Baking powder, and oil in a big Bowl. Mix well. (image 1)
- Add Spinach Puree a little bit at a time. Mix and Knead into a soft Dough. (image 2 and 3)Note - don't add all the spinach puree at one go. Add little at a time. You might need less or more according to the quality of the flour.
- Cover the dough with a Damp Cloth and Keep it aside for 15 minutes.
- After 15 minutes, Take the dough and divide it into 14 equal balls. (image 4)
- Take one ball(keep remaining balls covered), Dust it with flour, and roll each part to make an 8 to 10-inch disc. You can use a Tortilla maker too. (image 5 and 6)Note - To save time, you can multitask - roll one tortilla out while another one is cooking on the stove. But if you would like to roll all of the tortillas out at once, be sure to cover the tortillas so it doesn't dry out.
- Heat a griddle/Tawa.
- Cook from both sides until light brown spots appear. (image 7 to 9)
- Take it out and wrap it in a kitchen towel. Do the same process with the remaining balls. (image 10)
- Homemade Spinach Tortillas are ready. Use them in making enchilads, burrito, quesadilla, wraps etc.
Nutrition Facts : ServingSize 1 tortilla, Calories 130 kcal, Carbohydrate 20 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 257 mg, Sugar 1 g, TransFat 1 g, Fiber 2 g, UnsaturatedFat 4 g
SPINACH TORTILLA RECIPE
Spinach Tortilla is a delicious and healthy twist on the regular Tortilla recipe. It's super easy to make at home and I have a trick to make those round tortillas with zero effort. Check out the recipe.
Provided by Neha Mathur
Categories Bread
Time 35m
Number Of Ingredients 5
Steps:
- Heat water in a large pot.
- Once the water comes to a boil, simmer the heat and add the spinach.
- Cook the spinach for 2 minutes and then drain the water and run the spinach under cold water.
- Puree the cooked spinach in a blender to make a smooth paste.
- Add flour, salt, baking powder and vegetable oil in a bowl and mix using your fingers.
- Add spinach puree and mix well.
- Now add little water and make a soft dough.
- Cover the dough and keep aside for 15-20 minutes.
- Divide the dough into 6-8 equal parts.
- Dust and roll each part to make a 8-10 inch disc.
- Heat a griddle.
- Once the griddle is hot, transfer the tortilla on the griddle and cook from both the sides until brown spots appear.
- Make all the tortillas in the same manner.
- Wrap in a plastic wrap and store in refrigerator until ready to use.
Nutrition Facts : Calories 214 kcal, Carbohydrate 32 g, Protein 6 g, Fat 7 g, SaturatedFat 5 g, Sodium 298 mg, Fiber 4 g, ServingSize 1 serving
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
SPINACH QUESADILLAS
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.
Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
SPINACH FLOUR TORTILLAS
Easy flour tortilla recipe using frozen spinach. Makes a gorgeous green spinach tortilla that is quite tasty. I used this tortilla recipe to make chicken quesadillas, which were delicious! Better than store bought spinach tortillas.
Provided by camplittlemore
Categories Mexican
Time 31m
Yield 8 tortillas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put spinach and water in a saucepan and bring to a boil. Simmer 5-10 minutes until spinach is tender and breaks apart easily. Remove from heat. Do not drain. Use a spoon to chop spinach somewhat. It should break up easily. If it doesn't, cook it a little more.
- Mix flour, salt, baking powder and a few sprinkles of mixed pepper in a mixing bowl.
- Add olive oil and mix well, using your hands if necessary. You don't need to over mix, just try to lightly spread the oil throughout the flour mixture.
- Add the cooked spinach with water and stir to blend well. The dough will most likely be sticky. Add flour a little at a time until dough is soft but easy to handle, kneading it in with your hands. It is better if the dough is still a little tacky because it will pick up flour when you roll the tortillas.
- Lay the dough out on a floured board and make a tube shape. Cut into 8 equal size pieces. I cut the tube in half, than half each half, than half each quarter to make 8 fairly equal sized pieces. Set aside the pieces.
- Working with one piece at a time, roll the dough around in your hand to make a ball. Place on floured board and using a rolling pin, roll it into a flat circle about 9-10 inches in diameter. As you roll, lift edges and check periodically to make sure dough is not sticking to the board. Add flour to the top or bottom as needed to keep dough from sticking. Use as little flour as possible. Too much flour worked into the dough will make it hard.
- Heat a 10-inch cast iron griddle on the stove over medium heat. If you prefer, use a paper towel dipped in olive oil and spread over pan lightly. Do not let pan get too hot and smoke. Lay tortilla in pan and cook each side for about 1-2 minutes. Remove from pan and lay flat on a plate. Repeat with each piece of dough, oiling pan as preferred between tortillas. If pan gets too hot during cooking, remove from burner for a few minutes to cool slightly, but pan should be hot when you place the tortilla on the surface.
- Do not overcook your tortillas. If your pan is not hot enough, it takes too long to cook the tortilla and it will become tough and lose its softness.
- To store, stack tortillas with a piece of waxed paper between each one and seal in plastic bag. Freeze for two weeks or store in fridge for several days. If frozen, let thaw completely at room temperature to avoid breaking when separating. Reheat filled tortilla over a griddle or in the microwave. Do not overheat in microwave as the tortilla will become tough.
Nutrition Facts : Calories 182.8, Fat 7.2, SaturatedFat 1, Sodium 214.6, Carbohydrate 25.3, Fiber 1.8, Sugar 0.3, Protein 4.4
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