Spinach & tomato tortillas

Spinach & tomato tortillas

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(4 ratings)

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Cooking time

Skill level

Easy

Servings

Serves 2

This Mexican vegetarian dish is high in fibre and seriously good for you - it contains 2 of your 5-a-day vegetables

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition

kcalories
361
protein
13g
carbs
74g
fat
4g
saturates
1g
fibre
8g
sugar
0g
salt
1.47g

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

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Method

  1. Heat the olive oil in a frying pan, add the onion and pepper and cook gently for a few minutes until they are soft.
  2. 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.
  3. Lay the tortillas on a work top, spoon in the filling, then fold them into triangles.

Recipe from Good Food magazine, January 2003

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Comments

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cpowell249's picture
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Very tasty. Both veggie and non-veggie friends loved this.

nickbrough1's picture
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absolutely gorgeous! easy to make and tastes amazing!!

caireen's picture
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Quick to make, really tasty and good fun wrapping the filling up and mopping up the juice.

krazylegs's picture
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I have made my husband eat only healthy meals for the last two weeks and although I dont like tortillas normally I needed something different to stop him getting fed up!! Have been working through the healthy meals on this site and this was absolutely delicious. I used a mixture of rocket, spinach and coriander leaves as that was already in the fridge. Full of flavour and really tasty mopping up the juices - I used paprika instead of chilli powder. Brilliant for a quick saturday night tea and more than enough for two

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