Burritos on Homemade Spinach Tortillas
We may earn money or products from the companies mentioned in this post.
Tonight I am making Ground Chicken Burritos with Pureed Black Beans, Restaurant Style Mexican Rice (that I wrote about yesterday), and Homemade Spinach Flour Tortillas. I can’t wait for dinner!
You can throw all of this together in minutes, if you use store-bought ingredients. And, honestly, I wouldn’t blame you if you did. This dinner ended up taking a good amount of time!
Making your own Spinach Flour Tortillas is actually quite simple and a lot of fun. And they taste amazing!
Homemade Spinach Flour Tortillas
2 cups flour
1⁄2 teaspoon salt
1 teaspoon baking powder
1 dash of pepper
1⁄4 cup olive oil
8 cups fresh baby spinach
In a medium saucepan, add your fresh spinach and cover with cold water. Heat on medium until just limp.
Drain warm spinach (give it a squeeze to remove excess water) and add to the bowl of your food processor. Pulse enough times that it is finely minced. Remove spinach, rinse out your bowl and dry it and the blade.
Place flour, salt, baking powder and dash of pepper in the food processor and pulse several times to mix well. With food processor running, pour in olive oil, just a few pulses. Add in minced spinach and process until just blended.
Remove dough to a lightly floured cutting board and knead it for a minute or two, incorporating just enough flour that it isn’t overly wet. Wrap it in plastic wrap and return the dough to the fridge and rest 30 minutes, up to overnight.
About a half an hour before you’re ready to cook the tortillas, return the dough to the cutting board. Shape into a cylinder, then cut in half, and each half in half, then again, so you have eight same-sized balls.
Take each piece of dough and roll it in your hands, so that it forms a nice, round ball, then place it on a cookie sheet. When all 8 balls are formed, lightly cover with plastic wrap and let rest for 30 minutes.
You’re letting the dough rest because shaping the balls develops the gluten in the flour, which can make these tough. If you let them rest, they will be oh-so-tender to the bite. Yum.
When you’re ready to roll, heat a large skillet on medium-high (on my stove, I consider 5 medium and I put it on 6 – just over medium.
After 30 minutes, dust your cutting board with flour. Press the ball down gently with your fingers and start rolling out, checking underneath to make sure it isn’t sticking. If the tortilla is clinging to your board, you’ll never get it transferred to the hot skillet. You might need to lightly flour the top of your tortilla, too.
These are larger in diameter than my homemade corn tortillas, which is why I didn’t use my tortilla press. If you want to make smaller ones, a tortilla press would significantly cut down on your time.
Put one to two teaspoons of oil into your hot skillet. Either with a silicone pastry brush or a paper towel, move it over the bottom of the hot skillet, so that the oil lightly covers the bottom.
With a large spatula (you can get this one on Amazon), move the tortilla to the hot skillet. Within seconds, you should see bubbling. Turn the tortilla over and cook for a minute or so more. It doesn’t take long and you don’t want to overcook these.
Remove the tortilla to a platter and let cool. Repeat with the rest of your tortillas.
I did a test tortilla first and made Bill a breakfast burrito! The eggs have melted cheese in them.
Store any leftovers in a freezer bag in the fridge. To rewarm, cover and heat, covered in foil, in a 200° oven. You could microwave them for about 10 to 20 seconds, as well. If you microwave them for too long, you could easily toughen them.
A couple of weeks ago, I filled up my crock pot and made a ton of black beans. They took about 6 hours.
After I drained and cooled them, I divvied them up into separate, labelled and dated one quart freezer bags. I laid them flat in the freezer, on a rimmed baking sheet (lined with a silicone mat) and now have them all ready to go, servings for two. They defrost beautifully. Any day now, I won’t be able to fit one more thing in my freezer.
Creamy Black Beans
Black beans, drained and rinsed
Coconut milk (light or full fat) (you can substitute milk or water)
Freshly Ground Black Pepper
Combine everything in your food processor, adding enough coconut milk to get the consistency you like.
I pre-made this awesome rice yesterday, so it would be all ready for me. Clicking on it will bring you to yesterday’s post.
Bill would always prefer ground beef, but this chicken tastes fairly similar, after smothering it with my favorite taco mix. I ground it up using the coarse blade in my awesome Kitchenaid Meat Grinder, but you can always buy ground chicken pre-packaged, of course. I got my meat grinder from Amazon about 3 years ago, but I didn’t get into the habit of pulling it out until recently. After a few times of putting it together, it literally takes me a couple of minutes to grind my own chicken and I save a ton of money! If you use a lot of ground chicken, you may want to consider buying your own grinder – they are very reasonably priced and it won’t take you long to recover your investment.
Heat a skillet to medium heat and add a bit of oil. After you’ve gently cooked the chicken (until no longer pink), remove ground chicken to a pie plate or bowl. Then add water and taco seasoning to the skillet and reduce. Pour over chicken and gently fold in. If you don’t remove the chicken to a plate or bowl, it will become very tough, by the time the seasoning has reduced.
Another alternative is to poach some chicken breasts, and then shred. Toss with some Chili Verde salsa. This is my favorite way to make burritos.
Shredded Mexican Cheese
Guacamole or sliced avocado
Sliced black olives
Sour Cream or Greek Yogurt
I wrap up the burrito in this order:
Pureed black beans
This is a fairly healthy version of your average burrito. I hope you’ll give it a try!
For the record, this is Bill’s burrito! Mine was half that size and I only ate half of that!