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Moringa & Spinach Tortillas With Roasted Veg Filling

These fresh and vibrant Mexican inspired tortillas are jam-packed with green goodness. Great for your lunch box or as part of a Mexican feast, served with guacamole or a spicy tomato salsa. 

Serves 2


For the Tortillas: 
1 tbsp Aduna Moringa Powder
4 cups fresh spinach
1 cup corn flour
2 tbsp extra virgin olive oil
pinch of salt
1/2 cup water

For the Filling: 
1 tbsp extra virgin olive oil
salt and pepper, to taste


Boil or steam the spinach for few minutes in a pan. Allow it to wilt for 5 minutes then blend until smooth.

In a medium sized bowl, mix the flour and salt then add the spinach, moringa powder and olive oil. Combine everything and gradually add warm water a tablespoon at a time until the dough comes together easily to form a uniform piece. If the dough is still dry and crumbly, continue to add additional warm water, 1 tablespoon at a time, until the mixture easily comes together to form a workable dough. 

Cut the dough into 2-3 pieces and refrigerate for 30-40 minutes, making sure it’s covered with a damp tea towel.

Heat a lightly oiled non-stick pan over a medium-high heat. Take a piece of the dough and roll it between two pieces of parchment paper into a round 7" tortilla. Roll it as thin as you can using a rolling pin. 

Heat the tortilla for about 1 minute on each side until bubbly and golden. Place the tortilla on a plate and cover with a paper towel. Continue cooking the rest in the same way.

Put the tortillas to one side on a plate covered with a tea towel while you stir-fry the courgettes, peppers and onions in a pan.  

Cut a tortilla in half then place 1-2 tbsp of the vegetable mix in one side of one half. If the tortillas are too small, use the whole piece. Add some fresh edamame and radish slices then roll everything up. 


Recipe by The.Vegan.Option