Oh, these Spinach and Cheese Tortillas are an absolute lifesaver! Seriously, on those nights when dinner feels like a mountain to climb, these come to the rescue. They’re so incredibly easy and pack a punch of flavor that just makes you feel good. I whipped these up last Tuesday when I got home late from soccer practice, and let me tell you, they were a huge hit. It’s amazing how something so simple can be so satisfying and delicious. You’ve got to try them!

Why You’ll Love This Spinach and Cheese Tortilla Recipe

Honestly, these Spinach and Cheese Tortillas are a game-changer for busy days. They’re just ridiculously simple to throw together, and the flavor is so good! You get that lovely savory cheese mixed with fresh spinach, all wrapped up in a warm tortilla. It’s the perfect combination!

So Easy: Seriously, you barely need to do anything. Just whisk, stir, and cook!
Super Fast: We’re talking minutes here, not hours. Perfect for a quick lunch or a speedy dinner.
Packed with Flavor: The cheesy, spinach-y goodness is just *chef’s kiss*.
Veggie Power: It’s a fantastic way to sneak in some extra greens without a fuss.
So Versatile: You can totally tweak these to your liking.

Trust me, once you make these, you’ll be reaching for them again and again.

Gathering Your Ingredients for Spinach and Cheese Tortillas

Alright, let’s get our ingredients ready for these amazing Spinach and Cheese Tortillas! It’s really just a handful of things you probably already have in your kitchen. First up, you’ll need 2 large eggs – those are the base for our yummy filling. Then, we’ll add 1/4 cup of milk to make it nice and creamy. For the star of the show, grab 1 cup of fresh spinach, and make sure it’s chopped up nicely. You’ll also want 1/2 cup of shredded cheddar cheese – or whatever cheese your heart desires, really! A little pinch of 1/4 teaspoon salt and 1/8 teaspoon black pepper will bring all those flavors together perfectly.

Now for the outside goodness: you’ll need 2 (8-inch) flour tortillas. Any brand works great! And to get that lovely golden-brown crisp on the outside, we’ll use 1 tablespoon of olive oil. It’s all pretty straightforward, and you can find everything at your local grocery store. Easy peasy!

Step-by-Step Guide to Making Spinach and Cheese Tortillas

Okay, get ready, because making these Spinach and Cheese Tortillas is seriously as easy as it gets. You’ll be amazed at how quickly these come together. We’ll break it down into just two main parts, so you can’t mess this up!

Preparing the Spinach and Cheese Mixture

First things first, let’s get our filling ready. Grab a medium-sized bowl. Crack in those 2 large eggs, then pour in the 1/4 cup of milk. Now, add your 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Get your whisk and give it all a good whisk-up until it’s nice and combined. Don’t go crazy, just get it all mixed! Now for the fun part: stir in that 1 cup of chopped fresh spinach and the 1/2 cup of shredded cheddar cheese. Give it one last gentle stir to make sure everything is evenly distributed. That’s it for the filling – see? Told you it was easy!

Cooking the Spinach and Cheese Tortillas

Alright, onto the cooking! You’ll need a skillet, and I like to use a non-stick one if you have it. Put it over medium heat and add that 1 tablespoon of olive oil. Let it heat up for just a minute – you want it nice and warm, but not smoking. Now, pour about half of your egg and spinach mixture into the skillet. Let it cook for about 2-3 minutes, just until the edges start to look set and it’s cooked through on the bottom. It should look firm. Then, carefully lay one of your 8-inch flour tortillas right over the top of the egg mixture in the pan. Gently fold the tortilla in half, like a little taco. Let that cook for about a minute on each side, until it’s beautifully golden brown and crispy. Once it’s done, slide it out onto a plate. Repeat the whole process with the rest of your egg mixture and the second tortilla. And voilà! Your delicious Spinach and Cheese Tortillas are ready to go!

Tips for Perfect Spinach and Cheese Tortillas

Getting these Spinach and Cheese Tortillas just right is all about a few little tricks. First off, keep that heat on medium! If it’s too high, the tortilla will burn before the egg cooks. Too low, and it’ll get soggy. You really want that nice golden-brown crisp. When you fold the tortilla over the egg, don’t press down too hard – you want the inside to stay a little fluffy. If your skillet is sticking a bit, don’t be afraid to add just a tiny splash more oil when you do the second one. And make sure your spinach is chopped small enough so it doesn’t peek out too much!

Storing and Reheating Your Spinach and Cheese Tortillas

Got leftovers? Lucky you! Let your Spinach and Cheese Tortillas cool completely, then wrap them up tight in plastic wrap or pop them into an airtight container. They’ll stay good in the fridge for about 2 days. To reheat, I find the best way is to pop them back into a skillet over medium-low heat for a couple of minutes per side until they’re warm and a little crispy again. You can use a microwave, but you might lose some of that nice texture!

Frequently Asked Questions About Spinach and Cheese Tortillas

Got questions about these awesome Spinach and Cheese Tortillas? I’ve got answers! People ask me all the time about making them ahead or jazzing them up, and it’s totally doable.

Can I make Spinach and Cheese Tortillas ahead of time?

You sure can! You can prepare the spinach and cheese mixture and keep it in the fridge for about a day. Then, just cook them up when you’re ready. If you have leftovers, wrap them up tight and store them in the fridge for up to two days. Reheat them gently in a skillet to get that nice crispiness back!

What are good variations for Spinach and Cheese Tortillas?

Oh, the possibilities! For a little kick, add a pinch of red pepper flakes to the egg mixture. If you’re not a spinach fan (though I don’t know why you wouldn’t be!), chopped kale or even some finely diced bell peppers work great. And feel free to swap out the cheddar for mozzarella for a melty, stringy cheese pull, or use Monterey Jack for a little extra zing. These are super forgiving!

Enjoying Your Homemade Spinach and Cheese Tortillas

These Spinach and Cheese Tortillas are fantastic for a quick breakfast, a light lunch, or even a speedy dinner. Serve them up with a side of salsa or a dollop of sour cream for an extra treat. They’re also great for packing in a lunchbox!

Taste 2 Spinach Cheese Tortilla Gems

Author: jekof.com
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and flavorful recipe for Spinach and Cheese Tortillas, perfect for a quick meal or snack.

Ingredients

Scale

2 large eggs
1/4 cup milk
1 cup chopped fresh spinach
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (8-inch) flour tortillas
1 tablespoon olive oil

Instructions

Whisk eggs, milk, salt, and pepper in a bowl.
Stir in spinach and cheese.
Heat olive oil in a skillet over medium heat.
Pour half of the egg mixture into the skillet. Cook until set, about 2-3 minutes.
Place one tortilla over the egg mixture. Fold in half.
Cook for 1 minute per side, until golden brown.
Repeat with the remaining egg mixture and tortilla.

Notes

For a spicier version, add a pinch of red pepper flakes to the egg mixture.
You can substitute spinach with other leafy greens like kale or chard.
Any type of cheese can be used, such as mozzarella or Monterey Jack.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 tortilla
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 15g
Cholesterol: 150mg

Keywords: spinach, cheese, tortilla, breakfast, lunch, quick meal, vegetarian