Spinach & Tomato Tortillas
This recipe offers a delightful medley of flavors and textures. Sauteed onions and peppers provide a savory base, complemented by the wholesome combination of tomatoes, mixed beans, and a hint of mild chili powder. Fresh spinach adds a vibrant touch, creating a nutritious and satisfying filling for warm flour tortillas. This dish is simple to prepare and perfect for a quick and delicious meal.
— Constant Cookbook
Ingredients
- 1 tsp olive oil
- 1 onion , chopped
- 1 red or yellow pepper , seeded and chopped
- 200g can chopped tomatoes
- 85g canned mixed beans , rinsed and drained
- good pinch of mild chilli powder
- 3 generous handfuls of fresh spinach leaves
- 4 flour tortillas , about 20cm in diameter
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 361 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 74 grams carbohydrates
- Fiber Content: 8 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.47 milligram of sodium
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