2-ingredient spinach tortillas , made with nothing more than chickpea flour & fresh spinach, plus water. They are 100% grain-free, vegan, and scrumptious.
Hello, everyone! Forgive me for this belated post, which I had every intention of uploading on Friday, but got waylaid by a series of schedule changes and unforeseen events. All is well, but I have, nonetheless, been itching for the chance to sit down and get this out to all of you.
I think it is one you will enjoy as much as I do, mostly for the taste, but also for the minimal number of ingredients (two, other than water & salt) , easy prep, and versatility for all kinds of meals and snacks.
It’s my 2-ingredient spinach tortillas, made with chickpea flour and spinach. Considering that green is my favorite color, simply looking at these tortillas makes me happy.
2-Ingredient Spinach Tortilla Benefits
Here is a list of their attributes:
I always liked the idea of spinach tortillas, until I looked at the ingredients list on a package of spinach flour tortillas and saw spinach as the second-to-last ingredient, followed only by preservatives. Sigh. It’s not the case here; spinach is quite literally packed in to these verdant flatbreads.
How to Make 2-Ingredient Spinach Tortillas
The batter is made in seconds, in a blender: chickpea flour, spinach, water and salt are added all at once and liquefied to smoothie consistency.
It’s oh-so-tempting to make the tortillas straightaway, but it’s terribly important that you walk away and let the batter sit, for at least an hour, or for up to 2 days. It makes all of the difference when it comes to sticking: if the batter is left to sit, the tortillas are unlikely to stick to the pan.
How to Cook the Tortillas
Making the tortillas is a breeze once the batter is ready. It is more like making crepes than traditional tortillas.
Add a quick spritz of nonstick cooking spray (or a swipe of oil) to your favorite skillet. I use a well-seasoned, medium-size cast iron pan–seasoned cast iron pans are the best!
Heat the pan over medium-high heat. Pour in the batter, tilt and swirl to cover the pan, and cook each side until set (about 1 minute total).
The finished tortillas are simply wonderful, ready for use in your favorite Tex-Mex dishes, wraps, and so much more. The spinach has a neutral flavor, making these ideal for any filling you can imagine, or alongside stews and tagines, as a pick-up bread. I’ve even spread these with nut butter and jam, much to my son’s horror (he does not know what he is missing!)
Enjoy the remaining hours of your weekend, everyone! I have a slew of posts to share this week!
More Grain-Free & Vegan Tortillas to Love: