VegBox Recipes

Sweetcorn, Spinach and Broccoli Tortilla

This delicious 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.

Experminent with adding other seasonal veggies like peas.
 
 

Ingredients

Per person (2 tortilla servings)

2 organic tortillas (avoids the risk of hydrogenated fats)
4 tablespoons sweetcorn kernels (frozen is fine)
25g frozen spinach
25g broccoli florets chopped quite small
1 tablespoon mayonnaise or natural yoghurt
handful of grated Cheddar cheese (or any other hard cheese)
salt & pepper to taste
 

Method

  1. Put the frozen spinach blocks and broccoli florets 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.


  2. Allow the pan to cool a little, then add the cheese, mayo / yoghurt and some freshly ground black pepper. Mix well.


  3. Spoon half the mixture in a line towards one side of a tortilla wrap. Roll the wrap around the mixture like a pancake.


  4. Serve immediately. Add some fresh salad or rocket leaves, if you've got any.


 

Time From Cupboard-To-Table

10 mins
 

Notes & Variations on Sweetcorn, Spinach and Broccoli Tortilla

If you don't have sweetcorn, you could use tiny broccoli florets (they cook so fast that way!) or peas.
 
 
 

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