Spinach Tortillas have been in my mind for quite some time now.
Straight to the point, these spinach tortillas are delicious! And beyond!
I make a lot of tortillas at my house. I love making Sourdough Tortillas, which are my go to, since I have a sourdough starter that I constantly need to feed. Every time you feed your sourdough starter, you have to discard part of it, and feed it with fresh flour and water. So, this discard can become other delicious recipes, such as these Sourdough Banana Pancakes, or tortillas.
Anyway, these weren’t made with sourdough, but I totally could have done that.
What I bring today is a very easy recipe for spinach tortillas. Making tortillas itself isn’t hard at all. Might take some time and patience, because you have to make the dough, let it rest, divide it, roll it up, then roll it out, and finally cook one by one on a skillet. So, it could take you an hour or two to have this completed.
But I enjoy the process so much. I have no problem making room in my schedule to make some tortillas from scratch.
This is the kind of thing you have to make time for. Let’s face it, everyone’s lives are busy. You have time for the things you make time for.
I don’t agree with the excuse: I don’t have time for this.
In all truthfulness, the saying should be: I don’t make time for this.
This philosophy really helped me in many aspects of my life. Such as working out.
Before, I used the common excuse: I wish I could work out, I just don’t have time for it.
Easy way out…
What makes me think that people that work out regularly are not as busy as me, or have less important things to do?
Yeah. Everyone is busy, tired, struggling.
The only difference between people that do work out, and people that don’t, is that people that work out make time for it.
They move things around their schedule, they wake up earlier. That’s because they see that as a priority.
So, I stopped saying things like: I am tired. OR I don’t have time. Those are not in my vocabulary.
News flash! Everyone has the same amount of hours in their day! It’s how productive you are, how much energy you have, that will determine how much you can accomplish in a day. (and how early you wake up, I hate to break this to you.)
Anyway, all of this to say: make time to make some tortillas today! You can do this!
So, when you make these spinach tortillas, you simply blend the spinach with milk, before mixing with the dry ingredients and oil.
The tortillas will have a beautiful amazing green color, as you can see. And also, a delicious taste.
These spinach tortillas are soft, and light.
They go great as wraps, tacos, or you can even make chips out of them. To make tortilla chips from these spinach tortillas, simply cut the tortillas into triangles. Lay triangles out on a baking sheet. Drizzle with olive oil, a pinch of salt, and you can also add any type of seasoning you would like. Garlic powder, pepper, paprika, and beyond.
Bake them at 350F for 5-10 minutes, until slightly browned.
Too bad I didn’t have any leftover tortillas to make spinach tortilla chips.
We ate all of the tortillas, just like that. I made eggplant wraps, quesadillas, and tacos.
That’s it friends. Thanks for reading my blog!!
If you like this recipe, you may also like these other ones:
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- 6 ounces spinach leaves
- 3/4 cup milk you can use nut milk to make this vegan
- 3 1/2 cups flour all-purpose, whole wheat, or a mixture
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup vegetable
- oil or coconut oil, melted
- Warm milk to 110F. Should be almost too hot to the touch.
- Add milk and spinach to a blender.
- Pulse until completely combined.
- In a bowl, mix flour, salt, baking powder.
- Add spinach and milk mixture to flour. Add oil too.
- Mix everything with a spoon. Knead dough for a few minutes, until smooth and not sticky.
- Add more flour if necessary, if dough is sticking too much.
- There were times I had to add up to 1/2 cup of flour extra because the dough was sticking so much.
- Once dough is smooth, shape it into a ball, place back in bowl. Let it rest for about 20 minutes, covered.
- Divide dough into equal pieces. I divide mine into 40 g pieces, and usually obtain from 16-20 tortillas.
- Roll each piece of dough into a ball. The best way to do this is the following: make a cup shape with your hand and apply pressure on the dough while doing circular motions against the counter. You will form perfect rounds this way.
- Place balls in a floured baking sheet or floured counter. Press lightly on top of each piece to make it a tad flat. Cover with a towel and let dough pieces rest for 20 minutes.
- Heat a cast iron pan. Roll tortillas out into a 9 inch circle. Add tortilla to hot skillet one by one and cook for about one minute on the first side and 30 seconds on the other side. Don't stack tortillas after you cook them, or the ones on the bottom will get soggy.
- Lay each tortilla in a tray. Once they cool down a little bit, you can put them in a tortilla warmer or another container.
Storage: Keep tortillas in the closed container in your fridge for 3-4 days, preferably in the fridge.