Spinach and Cheese Tortillas

Spinach and Cheese Tortillas

Go Mexican with these tasty tortillas.

Rating:

4 stars 4 stars 4 stars 4 stars (57 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 35 mins
Cooking Time: 10 mins

Yield: 8 x tortillas

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 2/3 cup low-fat cottage cheese
  • 1 bunch spinach, washed, drained and torn into bite-size pieces
  • 200 g avocado, roughly chopped
  • 1 cup canned pinto beans, drained
  • 3/4 cup corn kernels, drained
  • 2 large tomatoes, coarsely chopped
  • 1/2 cup diced red onion
  • 1 medium zucchini squash, coarsely grated
  • 8 corn tortillas (8")
  • 1 cup shredded low-fat mozzarella cheese

Directions:

Preheat broiler.

Blend together or process (in food processor) the cottage cheese and spinach until smooth. Set aside.

In a separate bowl combine the avocado, beans, corn, tomato, onion, and zucchini. Set aside.

Lightly spray an oven tray with cooking spray. Place eight tortillas on the oven tray. Spread the cottage cheese-spinach mixture evenly over half of each tortilla, leaving a 1" border around the edge. Place the avocado mixture evenly over the cottage cheese-spinach mixture. Fold over the tortilla to seal in the filling. Press around the edges of the tortilla to seal.

Sprinkle mozzarella cheese over the top of the sealed tortillas and place under a preheated broiler. Broil until the cheese just melts and browns lightly.

Variations:

Serve tortillas with a fresh, green salad.

Serving suggestion is not included in the nutritional analysis.