Spinach Tomato Tortillas Recipes

SPINACH TOMATO TORTELLINI

Steps:

• Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
• While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
• In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

SPINACH QUESADILLAS

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.

SPINACH CHEESE TORTILLA ROLLS

Steps:

• Heat oven to 375°. Grease square baking dish, 9x9x2 inches.
• Mix salsa, tomato sauce and 3 tablespoons of the cilantro in 1-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
• Mix spinach, ricotta cheese, egg and pepper sauce. Spoon 1/2 cup of the spinach mixture down center of each tortilla. Roll up tortilla; place seam side down in dish. Spoon tomato mixture over tortillas. Sprinkle with cheese.
• Bake uncovered about 30 minutes or until heated through. Sprinkle with remaining 1 tablespoon cilantro.

SPINACH & TOMATO TORTILLAS

Steps:

• Heat the olive oil in a frying pan, add the onion and pepper and cook gently for a few minutes until they are soft.
• Tip in the tomatoes and mixed beans, then add the chilli powder. Heat until the sauce is bubbling, then lower the heat and simmer gently for 10 minutes. Now add the spinach to the tomato and bean mixture and cook until the leaves have wilted - this will only take a minute or so. Remove the pan from the heat. Check the seasoning - you shouldn't need salt, though you might want to add a little pepper, and more chilli powder if you like things hot.
• Lay the tortillas on a work top, spoon in the filling, then fold them into triangles.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

Steps:

• In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
• Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
• Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

TORTILLAS WITH SPINACH AND MOZZARELLA CHEESE

Steps:

• Roughly chop the spinach, discarding stalks. Stuff it into a large saucepan with 250 ml of water and jam on the lid. Bring to the boil and cook gently for 5 minutes until it wilts to a glossy green mass. Remove, drain and cool. When cool, squeeze the spinach in your hands to wring out excess water. Chop finely and set aside.
• Slice the cheese finely and set aside. Heat a non-stick frying pan for 1 minute over a moderate heat. Lay out 4 tortillas and spread each one with a quarter of the spinach, right to the edges. Arrange slices of cheese over the top and scatter with salt and pepper. Top with another tortilla.
• Place one tortilla sandwich in the hot pan and dry-fry for 2 - 3 minutes until the cheese just starts to soften. Turn carefully and fry on the other side. Slide out of the pan onto a plate and keep warm while you make the remaining sandwiches. Cut each one into six wedges and serve.

ITALIAN TORTILLAS

Steps:

• Saute the onion and garlic in 1 T olive oil until transparent.
• Mix half of the mozzarella cheese with the spinach, corn, cottage cheese, sautéd onion and garlic, egg, salt & pepper, and 3/4 of the can of tomatoes (drain and save the liquid for the topping).
• Place approximately 1/2 c mixture in each tortilla and roll up. Place them seam side down in a lightly greased 13 x 9 pan.
• Mix remaining tomatoes, sauce, basil and oregano and spoon over tortillas.
• Sprinkle remaining cheese over the top. Bake at 375° for 20-25 minutes.