Spicy Spinach Tortillas

I hope everyone is having a great weekend so far. Mine has been wonderful thanks to beautiful weather! Finally, right?  For once I’m not whining about the weather! :-P Anyway, it’s also been a productive weekend in gardening and creating another dehydrator recipe. First, yesterday I threw together a quick taco-themed salad for lunch – well, kind of.

Peas, carrot ribbons, avocado, salsa and pumpkin seeds. Kind of a crazy combo, but very good with plenty of salsa kick and filling. After lunch, we headed out for more garden shopping.

Mmmm, butternut squash, 2 different watermelon varieties, cilantro, zucchini and more tomatoes.

I’ve never worked with a stevia plant before, so this should be interesting! Thanks to hubby, they are now planted in one of our planter boxes.

For some reason, I ended up with an all orange dinner trying to use up what needed to be eaten.

Red pepper soup and a Gena-style root veggie mash of sweet potato and carrots with a touch of cinnamon and NuNaturals Liquid Stevia, it was like a sweet warm dessert.

Anyway, while at Cafe Gratitude, I really loved the spinach tortilla around the enchilada I had and tried my own spicy version.

Spicy Spinach Tortillas

  • 12 oz. of fresh spinach
  • 1/4 cup ground flax seed
  • 2 tbsp. lemon juice
  • 1 tsp. chipotle seasoning
  • 1/2 tsp. salt

Combine all ingredients in a food processor and chop thoroughly. Scoop mixture into a bowl and mix further by hand. Scoop onto a nonstick dehydrator sheet and spread evenly until about 1/4″ thick and in a square/rectangular shape. Dry for 1 1/2 to 2 hours at 115 degrees, flip over onto another nonstick sheet and peel top sheet off. Continue drying for another 1 1/2 to 2 hours. Cut sheet into desired tortilla sizes with poultry sheers or kitchen scissors and spritz edges with water if too dry and flakey. Will store in fridge for up to 5 days or freeze in air tight container.

Not quite as pretty as the one from Cage Gratitude, but getting there. :-) I served it with Ani’s Baja “Cheeze”, chopped red peppers and sprouts – very good with plenty of spice, but not overkill. The chipotle seasoning adds nice flavor to the spinach and I used rough-ground flax seeds I ground in the Vita-Mix’s dry container which added a nice texture. The dehydrating time does have to be monitored because they can get flakey quick if over dried, but corrected with a water spritzer if needed.

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Comments

  1. says

    Oh girl. you outdid. yourself. big time. !!!!!!

    I have wanted to make Ani’s Baja “Cheeze” but never have. I may just do it.

    And the step by step on the green tortilla action. Love it!

    Thx for your sweet comment on Gena’s blog re yoga!
    xoxo

  2. says

    Gardening is something I sort of wish I did and yet can’t find the motivation yet, being a city apt. dweller. I have a feeling it’s in my future though. It has to be so much more satisfying to eat what you’ve grown yourself!

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