Making homemade tortillas is so much easier than I thought and tastes better than store-bought. It’s Vegan, are nutrient-packed, and great for wraps, tacos, or burritos! Let’s learn to make Green tortillas with step by step process and video! My family is a spinach lover. I include spinach quite often in my regular meals like dal, pasta, khichdi, rice, salads, soups, etc. What I bring today is a very easy recipe made with spinach – Spinach tortilla. Look at the green color! I don’t know if you have noticed or not, I am so obsessed with green color food. In the last 2 months, I have shared 3 green color recipes, Green pav bhaji, green salad, and methi Chaman. And today’s recipe is the 4th one. Seems the green color is my new favorite color. Hahaha….. Coming back to the recipe, making tortillas itself isn’t hard at all. It just takes some time and patience, because you have to make the dough, let it rest, roll, and finally cook them. But it tastes much much better than store-bought ones! Plus these freeze beautifully. I always liked the idea of spinach tortillas, until I looked at the ingredients list on a package. I saw spinach as the second-to-last ingredient, followed by so many preservatives. But It’s not the case if you make them at home from scratch. This green tortilla is packed with spinach.
What is Spinach Tortilla?
Spinach Tortillas are a variation of corn tortilla and plain flour tortilla which is widely used in Mexican Cuisine. Tortillas are used for making many Mexican dishes like Quesadilla, Enchilada, Taco pizza, Flautas, Mexican Lasagna, burritos, and many more. This tortilla is made without lard and is quite similar to Indian Roti/chapatti. These are also perfect for making Spinach Tortilla Wrap and Spinach Tortilla Pinwheels. Usually, tortillas are made with all-purpose flour but in my today’s recipe, I have made it with All purpose flour and Whole-wheat flour. If you have a standing mixer with a dough hook, you can have the dough made in less than five minutes, and that’s what I do. You can also easily mix it without a mixer using a wooden spoon. Whether you use a standing mixer or not, it’s very important to give the dough a little rest after mixing and dividing the dough. This helps relax the glutens.
Why Do you make this recipe?
They’re so easy and only require four ingredients!They are Vegan, soft, and light.These are refined sugar-free and filled with fiber.It stays fresh up to 3 to 4 days in the refrigerator and up to 4 months in a freezer.They are simply wonderful, ready for use in your favorite Tex-Mex dishes, wraps, chips and so much more.Good way to include greens in your diets.
Ingredients required
Flour – For this recipe, I have used half all-purpose flour and half whole wheat flour. You can only all-purpose or only whole wheat flour. (I have not yet tested it with gluten-free flour, but please let me know if you do.)Baking powder – This is our leavening agent. Baking powder gives tortillas a slightly puffy, pillowy texture.Salt – Salt is vital for improving the texture and flavor of these tortillas.Oil – To keep this recipe vegan, these tortillas are made without lard and use oil instead!Spinach – I have used spinach puree made from lots of baby spinach.
Step by step process
Make spinach puree
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.
Make tortillas
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.
It is important to let the dough rest for at least 15 minutes before rolling. This rest period allows the gluten to develop. Resting will give more pliable dough and you will easily be able to roll.If your dough springs back as you roll it, it is too elastic and needs more time to rest. Simply cover it again with a towel and let it rest for 10 more minutes.The amount of spinach puree may vary slightly depending on the quality and kind of flour you use. It also depends on how wet your spinach puree is.Roll the tortillas fairly thin.Cook the tortilla only until puffy with light brown spots.Wipe out the pan in between tortillas with a damp paper towel if residual flour left in the skillet starts to burn.If your tortillas feel stiff after cooking, you’ve cooked them too long or the heat was too high.Once tortillas are cooked, stack them up directly and keep them covered with a kitchen towel. This will help them steam each other and get nice and soft.
Storing Homemade Tortillas
Freezing Tortillas – Freeze tortillas by stacking tortillas with a piece of wax paper in between each layer. Wrap the entire stack in foil and place it in the freezer. Tortillas will keep for a few months.In the fridge – Place tortillas in a tightly sealed plastic storage bag and place them in the fridge. They will stay fresh for up to 15 days.When you are ready to eat, take the tortillas out and warm them in a skillet.
More recipes made with spinach
Spinach saladSpinach dalSmoothiespinach lentilSpinach pesto
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