Cauliflower Tortilla with Spinach and Serrano Chili
Enjoy preparing these tortillas with all the flavor of spinach and serrano chili. They are ideal for serving with sauce or protein. Enjoy making them as a healthy option.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
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- 2 cups spinach leaf
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- 1 cup corn masa flour
- 4 cups Eva® cauliflower bits, 454 g
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- chicken tinga, for accompaniment
Preparation
30 mins
5 mins
Low
- Pour the Eva® Cauliflower Bits into a pot with hot water. Cook for 4 minutes, drain, and cool under cold running water. Remove excess water with a cotton cloth. Set aside until use.
- Blend the spinach, serrano chili with a little cold water until you have a paste-like mixture. Set aside until use. Strain and reserve the pulp.
- In a bowl, combine the Eva® Cauliflower Bits, garlic powder, corn flour, spinach pulp, salt, and pepper, and mix until integrated. Using your hands, form balls and set aside.
- In a tortilla press, place a plastic sheet and press the ball to form the tortilla.
- In a skillet over medium heat, cook the tortilla on both sides until lightly browned.
- Serve your tortilla with chicken tinga.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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