Spinach Tortillas

I love making homemade bread.  Pretty sure I’ve established that already!  There’s just something so satisfying about making your own bread.  Even with something like tortillas where you don’t have that magical rising that’s just plain fun to watch.  (How much of a nerd am I?  Don’t answer that.)

Maybe these are satisfying just because they taste so much better than the ones that you buy at the store, and to be honest, they just plain take a little longer than a loaf of bread does.

But!  These actually don’t take that long!  I made these whole wheat spinach tortillas, start to finish, in an hour.  That’s so much faster than my other recipe, which requires a couple of resting periods for the dough and usually takes at least a couple hours, although you’re not actively doing stuff the whole time.

Spinach Tortillas - Bake.Eat.Repeat.

These were super fast and easy.  Actually, I even made a double batch in an hour, because I figure if you’re going to the trouble of making homemade tortillas, you might as well have a few leftover after taco night for lunches that week!  And these have spinach in them, which is just very exciting for me because I love to shove spinach in everything that it can possibly be crammed into.

Mostly because I have kids that don’t like it.  And a son that won’t eat any vegetables.  But he inhaled these, so I’m pretty sure they will be made often around here, because he ate two tortillas for supper, which means I got a cup of fresh spinach into him!  In a way other than a smoothie.  That’s exciting stuff in these parts.  And it’ll make me feel a little better about the excess of candy that will be happening for the next little bit after tonight!

We loved these, and they will be made often.  Probably not super traditional, using a food processor, but they were fast and easy and I think that wins.  Enjoy!

Spinach Tortillas - Bake.Eat.Repeat.

Spinach Tortillas
Yield: 8 large tortillas
 
Note: This recipe needs ½ cup of cooked, chopped spinach, which was 4 packed cups of fresh spinach for me. You could also definitely make these fully whole wheat, or fully all-purpose flour, I did ⅓ whole wheat for the ones in the pictures though. Also, you can replace the lard with shortening, butter, or even coconut oil if you like. I change up which I use depending on my mood and what I have. I think lard is the most traditional for tortillas, but I’ve used all of them and they all work well, so use whichever you prefer.
Ingredients
  • 4 cups fresh spinach, packed
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons lard (or butter, shortening, or coconut oil), softened
  • ⅔ cup hot water
Directions
  1. Pack the spinach into a microwave safe measuring cup or bowl and add a small amount of water (about 1 tablespoon). Cover and cook for 3 minutes on high, or until spinach is cooked. All microwaves are a bit different, it took 3 minutes in mine, but yours may be more or less than that. Allow to cool slightly, then squeeze out the excess water and chop coarsely.
  2. Place the spinach, flours, baking powder, and salt in the bowl of a food processor and pulse until well combined and the spinach is finely chopped. Add the lard (or whichever substitute you’re using) and pulse until the mixture is crumbly. Then, while the food processor is running, pour in ⅔ cup of hot water slowly until the dough forms a ball. If your dough still looks dry and isn’t forming a ball, add more hot water 1 tablespoon at a time until it comes together.
  3. Remove the dough from the food processor and divide it into 8 equal pieces on a lightly floured countertop. Cover with a clean tea towel and allow to rest for 10-30 minutes.
  4. Heat a large skillet over medium heat. Roll out one dough ball at a time on a floured countertop until it is very thin. If the dough is springing back and not holding it’s shape, let it rest for another 5 minutes and try again. It should roll out easily. Make sure to move it around and flip it over while you roll it out to prevent sticking. Cook it for 15-20 seconds per side, flipping it with a rubber spatula when bubbles form and are lightly browned. You may need to lower the heat if they’re cooking too quickly. Stack the tortillas as you cook them and cover with a damp tea towel. Use immediately, or store them in an airtight plastic bag in the refrigerator once they cool. They can also be frozen. Heat briefly in the microwave before using to make them more pliable.
Notes
Source: Slightly adapted from Annie’s Eats.

 

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Comments

  1. lutricia says

    Do u know what the carb count on these are? They look like the answer to my families carb problems.. In moderation of course. I look online and a pack of these cost $25 for 6.

    • stacey says

      I plugged the recipe into an online nutrition calculator and it said about 37 grams of carbs for each tortilla. I don’t think the carb count would be wildly different then regular flour tortillas, there’s still flour in them after all, but they’re definitely cheaper to make then that! Hope they work for you!

  2. says

    I make homemade bread all the time but for whatever reason have yet to make tortillas! Which kills me! haha These look so so good! And I love that they have spinach too – added bonus :)

    • stacey says

      Thanks Ashley! You definitely need to try making tortillas, soooo much better than the store bought ones! I’m always happier when I make them! It kills me now whenever I buy them cause they’re so disappointing! :)

    • stacey says

      Thanks Jennifer! It’s one of those things I’ve been meaning to try making for ages, and finally got around to making them with spinach instead of just flour! And they were great so I’m glad I finally made them!

    • stacey says

      Thanks Katrina! You should definitely try it if they’re one of those things you’ve always wanted to make. They are so easy and taste SO much better than the store bought ones! Thanks for stopping by!

  3. says

    These are awesome, Stacey! They look so authentic, like you bought them at a store! Except that I’m sure they taste a million times better since they’re homemade! So impressed. I’ve never even considered making these, but it totally sounds fun! Um, way better than yeast breads which I suck at. Haha! Thanks for sharing!

    • stacey says

      Thanks Sarah! You wouldn’t think they look so perfect if you saw them for real though, I can’t roll dough out in a circle to save my life! I’ve been making my own tortillas for over a year, and still, every one is totally misshapen! Oh well, they taste great, so who cares what they look like!

    • stacey says

      Thanks Annie! You know, it’s kind of funny, but you don’t really taste the spinach, even though there’s a fair bit of it in them. Probably since we filled them with taco fillings, but even plain, they just taste like tortillas! I’m okay with that, though, since my kids eat them then! May have to experiment with some other veggies!

    • stacey says

      Thanks Kelly! Tortillas are a bit time consuming, but I loved how quick and easy these ones were. I will definitely be making them often! Thanks for the pin, let me know if you try them!

    • stacey says

      Thanks Pamela! I always buy it in giant bags from Costco, so having something else to use it for is great! I freeze a lot of it too, works great for smoothies!

  4. says

    Start to finish?! 1 hour?! I love the green tint to them, makes them look super wholesome and even yummier. I have a weakness for all things bread so these look so good to me right now! <3

    • stacey says

      Seriously. One hour. I was really surprised cause I’ve made tortillas a lot, and it’s always a 2-3 hour affair, with all the resting time. But using the food processor, and just the one short resting time made these really quick. Maybe not quite as soft and flaky as the other recipe I have posted for tortillas, but a heck of a lot faster and easier, and still really good, so I’ll probably be going with this one more often!

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