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
HEALTHY SPINACH TORTILLAS
You can whip up these 5-ingredient (and that includes water and salt) spinach tortillas in practically minutes. No dough-making, rolling, or shaping; simply blend and pour your way to delicious and nutritious spinach wraps. Plus, this recipe is gluten-free, dairy-free, grain free, vegan, and more.
Provided by Michaela Vais
Categories Main Course Side
Time 20m
Number Of Ingredients 5
Steps:
- Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Use about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
- Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
- Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!
Nutrition Facts : Calories 99 kcal, Carbohydrate 15.7 g, Protein 4 g, Fat 1.2 g, Fiber 2 g, Sugar 1.9 g, ServingSize 1 serving
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
SPINACH TORTILLAS - GREEN AND YUMMY!
Okay, so who has seen these things packaged at supermarkets? "Spinach Tortillas, great for snack wraps!" So they say, but have you ever looked at the ingredient lists? Most have TRANS fats disguised as 'partially hydrogenated oils'. So here is my healthier version of these things, not to mention cheaper. :)
Provided by Pajene
Categories Breads
Time 45m
Yield 6-8 tortillas, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a cup, microwave water, butter and oil for a minute or two (enough to melt butter).
- Meanwhile in food processor place flour, sprinkle with salt and add spinach leaves. Chop until flour turns green and there are no longer large leaf pieces.
- Transfer green flour to a bowl and pour water mixture over top.
- Knead with hands. If dough is too dry add a little water, if too wet add a little flour. (however this shouldn't be necessary).
- Now form 8 small balls and set them in back in the bowl.
- Cover with a damp cloth/ paper towel.
- Let rest 15-30 minutes.
- Roll out your tortillas as thin as you can, over wax paper.
- Heat up your griddle or skillet over low heat. Do not grease.
- Carefully peel your tortilla from the paper and place into hot skillet.
- Flip repeatedly to prevent burning. Allowing about 5-8 seconds per side until golden bubbles appear on the tortilla - this means they are ready!
- Remove from heat and enjoy them warm or let them cool.
- They can be refrigerator stored in air tight bag - Ready to use for all your favorite snack wrap combination. (If tortillas seem too stiff taken straight out of refrigerator, they can be microwaved for a few seconds to soften them again).
- Enjoy!
Nutrition Facts : Calories 106.4, Fat 2.5, SaturatedFat 1.1, Cholesterol 3.8, Sodium 86.5, Carbohydrate 18, Fiber 0.7, Sugar 0.1, Protein 2.5
SPINACH & TOMATO TORTILLAS
This Mexican vegetarian dish is high in fibre and seriously good for you - it contains 2 of your 5-a-day vegetables
Provided by Good Food team
Categories Lunch, Supper, Vegetable
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 361 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 74 grams carbohydrates, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.47 milligram of sodium
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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