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Spinach & tomato tortillas
Serves 2
Easy
Total time:
This Mexican vegetarian dish is high in fibre and seriously good for you - it contains 2 of your 5-a-day vegetables
Skip to ingredients
- 1 tsp olive oil
- 1 onionchopped
- 1 red or yellow pepperseeded and chopped
- 200g can chopped tomato
- 85g canned mixed beanrinsed and drained
- good pinch of mild chilli powder
- 3generous handfuls of fresh spinachleaves
- 4 flour tortillasabout 20cm in diameter
Nutrition: per serving
- kcal361
- fat4g
- saturates1g
- carbs74g
- sugars0g
- fibre8g
- protein13g
- salt1.47glow
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.
