Homemade Spinach Tortilla
Elevate your homemade tortilla game with this tantalizing recipe for Homemade Spinach Tortillas, packed with bold flavor and vibrant nutrition! Made with fresh spinach, these soft and pliable tortillas boast a natural green hue and are an excellent way to sneak extra greens into your meals. The recipe combines simple pantry staples like all-purpose flour, baking powder, and olive oil, creating a no-fuss dough that transforms into perfectly tender, golden-brown tortillas with minimal effort. Blanching and pureeing the spinach ensures maximum nutrients and a smooth, even texture, while rolling and pan-cooking promises irresistibly fresh results. These versatile spinach tortillas are ideal for wraps, tacos, or even sliced into chips for dipping, offering a wholesome twist on a classic staple. With just 15 minutes of prep time and a yield of 8 tortillas, they’re perfect for a quick yet satisfying kitchen adventure!
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Recipe Information
Ingredients
- 2 cups fresh spinach leaves
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 tablespoons olive oil
- 0.75 cup warm water
Instructions
Begin by rinsing and draining the fresh spinach leaves to remove any dirt or debris.
In a pot of boiling water, blanch the spinach for 1-2 minutes until wilted. Drain and squeeze out any excess moisture.
In a blender or food processor, add the blanched spinach along with the warm water. Blend until smooth to form a spinach puree.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir to blend the dry ingredients.
Add the spinach puree and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until the dough begins to come together.
Transfer the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
Divide the dough into 8 equal portions and roll each piece into a ball. Cover them with a clean towel to prevent drying.
Using a rolling pin, flatten each dough ball into a thin circle, about 8 inches in diameter. Add more flour to the surface if necessary to prevent sticking.
Heat a non-stick skillet or pan over medium-high heat. Cook each tortilla for about 1-2 minutes per side until light brown spots appear.
Remove the cooked tortillas from the skillet and place them on a plate. Cover with a clean towel to keep warm while you cook the remaining tortillas.
Serve immediately or allow to cool before storing in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 0.7 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 480 mg | 10% | |
*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.
