Spinach-Corn Tortillas

Nothing beats the flavor and texture of fresh corn tortillas. Adding spinach to the mix lends a vibrant green color to their floral, earthy essence.

Ingredients

  • 2 cup Spinach
  • 1 cup Water
  • 1 tsp Salt
  • 2 cup Corn Flour, Masa
  • 1 tsp Baking Powder

Directions

1

Add spinach and water to the Single-Serve Cup. Twist on the blade and blend until completely mixed. Set aside.

2

Set up the Food Processor Work Bowl and attach the Dough Blade. Add Maseca, salt, and baking powder and pulse 3-5 times to mix dry ingredients.

3

Select the DOUGH program and slowly pour in the blended spinach and water mixture through the Feed Chute until it mixes with the dry ingredients to form a soft, doughy consistency.

4

Prepare a tortilla press by lining the top and bottom with plastic wrap or wax paper. Heat a skillet over 80 high heat.

5

Roll the dough into 11/2-oz balls (we suggest using a kitchen scale, for accuracy). One at a time, place each ball in between the paper/ plastic-lined plates of the press, then press down to create a tortilla that’s about 1/8-inch thick. If you don’t have a tortilla press, you can flip over a baking sheet and use a heavy skillet to press the dough flat on top of the baking sheet. You will still need to use wax paper or plastic wrap to prevent sticking.

6

Gently transfer the flat tortilla dough to a hot skillet. Cook for 30 seconds on the bottom, then flip and cook for an additional 45 seconds to 1 minute on the other side. The tortillas will puff up while cooking.

Nutritional information

Recipe: Spinach-Corn Tortillas

Serving in this recipe: 16

Yield: 16 4" tortillas

Calories: 60
Total Fat: 1 g 0.8%
Saturated Fat: 0 g 0.4%
Cholesterol: 0 mg 0%
Sodium: 149.7 mg 6.2%
Total Carbs: 11 g 3.7%
Dietary Fiber: 1 g 4%
Sugar: 0 g  
Protein: 1 g 2.6%
Vitamin A: 1.2% Vitamin C: 1.8%
Calcium: 4.1% Iron: 7.5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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