Tuesday, December 10, 2013

Vegan Spinach and Kale Tortillas

So I decided to try my hand at making spinach tortillas. I wanted a fresh tortilla with a healthy kick, so I found a spinach tortilla recipe, however, I didn't have enough spinach so I subbed some kale. They turned out great and now I have a new recipe!

This made about 8 medium sized tortillas in my tortilla press that were perfect for soft veggie tacos.

What you need:
4 cups of chopped spinach
1 cup chopped kale (you can sub spinach or???)
1 tablespoon water
2-3 cups flour
1/2 teaspoon salt or garlic salt
dash of pepper
1/4 cup olive oil


1. In a large skillet over medium to medium-low heat, cook washed and chopped spinach in a little water. Turn the spinach now and then until it is wilted and soft to your liking.

2. In a large bowl, combine 2 cups of the flour (save 1 cup for kneading), salt, pepper, and olive oil and spinach including water (do not drain).

3. Stir, then knead, adding additional flour as needed (may take a cup or more of extra flour). Knead dough for about 5 minutes on floured surface.

4. Let dough rest for 10 minutes. I like to wrap mine in plastic wrap and let it sit.

4. Divide dough into 8 parts.

5. Use a tortilla press or a rolling pin with the dough ball in a baggie (a plastic baggie so the tortilla doesn't stick) to flatten the tortilla.

5. Place tortilla on a cast iron or skillet on low-med for a few minutes. I like mine to get a little browned. Then you flip them and cook on the other side for about a minute.

Here are my greens on top of my flour mixture. You can play with the amount and type of greens. The original recipe I used was a spinach tortilla recipe from here. I didn't have enough spinach so I used 1 cup of Kale. This is when the recipe took the test kitchen turn...

These are my balls after I let my dough rest for a little bit. I let my regular flour tortillas rest, so I let these rest. I also continued to add flour.

I put the ball in a baggie which has the sides cut off so I can open and close it like a book.

Then, smoosh! I like to turn it 180 degrees and smoosh again to get it as flat as possible. I would imagine that a rolling pin will flatten it a little more!

Then they go on my cast iron skillet. To make thing go quickly, I usually heat up 2 skillets at once. I do not use any oil and they do not stick. I turn them when they are a little brown, but you will want to check and cook them to your liking.

These are really yummy and healthy! I refrigerate the uneaten ones and heat them back up in my skillet the next day.

They also make great soft tacos!

Even my little guy liked them and he doesn't really like tortillas. He loves spinach, though, so maybe this is why he finally munched on a tortilla and even tried a taco!

Munch munch munch!


  1. These look interesting... not sure I could get the spinach past my 11 yr old though. He likes kale but spinach...... not so much LOL!

  2. These are so pretty. love me some spinach. I've never made my own tortillas before, seems like a lot of work but I may try it. Thanks for sharing.

  3. Oooooh these sound amazing!! Pinning for later!! Hubby wont touch em but my son and I will be all over them!! Yum Yum!!

  4. These look so good! Also pinning them.

  5. These look amazing, I've never thought of making my own tortillas.

  6. These sound so good. Not only that, they sound healthy. I am going to give these a try for sure. Thank you so much for sharing

  7. These tortillas look amazing!i've never thought about adding vegetables to my tortillas before


Thanks for the comment!

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