Sweetcorn And Spinach Tortilla
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This delicious sweetcorn and spinach recipe takes less than 10 minutes, making it an ideal after-work meal. You'll want to make 2 per person and they're light, but filling.
See the variations for peas or broccoli.
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Ingredients
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Per person (2 tortilla servings)
2 organic tortillas (avoids the risk of hydrogenated fats)
4 tablespoons sweetcorn kernels (frozen is fine)
50g frozen spinach
1 tablespoon mayonnaise or natural yoghurt
handful of grated Cheddar cheese (or any other hard cheese)
salt & pepper to taste
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Method
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- Put the frozen spinach blocks in a pan with the sweetcorn and 1-2 tablespoons water. Heat very gently until melted. (It's quicker if you cover it and then remove the lid at the end to let the water boil off.
- Allow the pan to cool a little, then add the cheese, mayo / yoghurt and some freshly ground black pepper. Mix well.
- Spoon half the mixture in a line towards one side of a tortilla wrap. Roll the wrap around the mixture like a pancake.
- Serve immediately. Add some fresh salad or rocket leaves, if you've got any.
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Time From Cupboard-To-Table
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10 mins |
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Notes & Variations on
Sweetcorn And Spinach Tortilla
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If you don't have sweetcorn, you could use tiny broccoli florets (they cook so fast that way!) or peas. |
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Have you tried this recipe? Tell us what you think of it.
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