Homemade Spinach Tortillas #easy #healthy

I truly love straightforward plans utilizing tortillas, for example, simple quesadillas or burrito. Because these dishes are too simple as well as absolutely delectable and impeccable in the event that you need a brisk supper or tidbit. Normally, I keep it basic and use corn tortillas or standard wheat tortillas from the general store. Be that as it may, some of the time I additionally picked without gluten tortillas, which are an extraordinary choice as well.

Truly, I have an inclination that it's Otto's Naturals flour that did all the overwhelming work. I just tossed it together with some water, oil, and ocean salt however it's presumably perhaps the best inclination realizing that you are a piece of the reason somebody who has a prohibitive eating regimen can eat great sustenance and feel "typical" once more. That stuff will never get old to me and as somebody who has experienced a few episodes of stomach related (or absence of) wellbeing, I comprehend what it feels like to be needing/be energetic about great nourishment decisions when I discover them.

Presently do these natively constructed spinach tortillas really have an aftertaste like spinach? Not in the slightest degree. It's not just a subtle method to join included veggies into your sustenance however it's a FUN method to observe St. Patrick's Day with these inconceivably green wraps.

Making Homemade Spinach Tortillas is really super easy! Spinach Tortillas can use for quesadillas, tacos, wraps, burritos and more! This kind of Mexican flatbread is healthy, delicious & can be made gluten-free too!

INGREDIENTS

• 4 c. fresh spinach
• 3 Tbsp. water
• 1 c. Otto’s Naturals Cassava flour
• 2 Tbsp. olive oil
• 1–2 Tbsp. water
• 1/4 tsp. sea salt

INSTRUCTIONS

1. In a saucepan, add the spinach and water, bringing to a small boil, covered. Allow to wilt for 5 minutes. Place in a blender and mix until smooth.
2. Whisk together the flour and salt in a medium bowl.. Add the spinach puree and olive oil into the flour mix. Add 1 tablespoon of water if the flour mix is too dry. Add more water (if needed) until the dough does not stick to your fingers. Be sure to break the dough in half and feel the inside too. If too sticky add a tablespoon of flour at a time until smooth. Create two smooth balls and chill in the fridge for 30 minutes.
3. Heat a nonstick skillet on medium-high heat. Create 3 equal-sized balls from each dough ball. Roll between two pieces of parchment paper.
4. Heat the tortilla for one minute on each side or until nice brown spots develop. Place in a tortilla warmer or on a plate covered with a tea towel.
5. Serve tortilla with your favorite stuff as burrito, quesadillas, and wraps.

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