Name: Spinach & tomato tortillas
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 tsp olive oil; 1 onion chopped; 1 red or yellow pepper seeded and chopped; 200g can chopped tomato; 85g canned mixed bean rinsed and drained; good pinch of mild chilli powder; 3generous handfuls of fresh spinach leaves; 4 flour tortillas about 20cm in diameter

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Spinach & tomato tortillas

Spinach & tomato tortillas

Good Food team

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Serves 2

Easy

Total time: 30 mins

A star rating of 4.8 out of 5.5 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tsp olive oil
1 onion

chopped
1 red or yellow pepper

seeded and chopped
200g can chopped tomato
85g canned mixed bean

rinsed and drained
good pinch of mild chilli powder
3generous handfuls of fresh spinach

leaves
4 flour tortillas

about 20cm in diameter

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Nutrition: per serving

kcal361
fat4g
saturates1g
carbs74g
sugars0g
fibre8g
protein13g
salt1.47g

low

Method

step 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.
step 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.
step 3

Lay the tortillas on a work top, spoon in the filling, then fold them into triangles.

RECIPE TIPS

MAKING A CHILLI

The spinach and tomato mixture is delicious served by itself in a bowl with a hunk of granary bread to mop up the juices.

MAKING IT TOMATOEY

Use tomato flavoured wraps instead of plain tortillas.

MAKING IT MUSHROOMY

Lay 4 large flat mushrooms in a greased baking dish, with the brown gills facing up. Pile the spinach and tomato mixture on top of the mushrooms, cover with foil and bake at 190C/gas 5/fan 170C for 15-20 minutes.

Recipe from Good Food magazine, January 2003

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A star rating of 4.8 out of 5.5 ratings

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