Spinach Tortilla with Cauliflower, Tomatillo and Mango

butterfly Serves: 6 – 8

Written By Eydie Desser


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Being from Texas, I just adore Southwestern cuisine, where you’ll usually find deep fried tortillas, sour cream and fat-laden sauces as part of every delicious dish.  It doesn’t have to be that way!!! You can get all of the exciting flavors, spices, and sauces without all of the trouble they cause, by “Garden of Eydie” them.”  The recipe looks “involved” but it’s super easy, very tasty, full of nutrition, and well worth it. 

Tip: Get all of your ingredients prepped and ready to use, before cooking. Put on your “zen” cooking hat and go for it!


Spinach Tortilla (makes 8 tortillas)—Can be made days in advance:
  • 1-1/2 cups, packed baby spinach 
  • 2 tablespoon of water
  • 1 cup spelt flour (plus more if needed)
Cauliflower Tomatillo sauce:
  • ½ cup finely diced onion
  • 2 medium-size garlic cloves, peeled and minced
  • ½ medium-size jalapeno, seeded and minced (more if desired, lots of heat)
  • 2 tomatillos, husked and minced
  • 1 medium-size poblano pepper, roasted, peeled, seeded, and finely diced
  • ½ cup Garden of Eydie Vegetable Stock (or low-salt, store bought veggie stock)
  • 1 cup tiny cauliflower florets (break large florets into tiny ¼-inch size pieces)
  • 1 tablespoon finely chopped fresh cilantro
  • ¼ tsp. freshly ground black pepper
Mango-Red Pepper Relish:
  • 1 mango, peeled, pitted, and flesh julienned (thin slices)  (divided in 1/2) 
  • 1 red bell pepper, roasted, peeled, seeded, and julienned (divided into 2 portions) 
  • 1 poblano pepper, roasted, peeled, seeded, and julienned (divided into 2 portions) 
  • 1 tablespoon finely sliced scallion (light green parts) (divided into 2 portions) 
  • 2 teaspoons. fresh lime juice (or more to taste) 
  • 1 teaspoon. finely chopped cilantro
  • ½ serrano, seeded, and minced (add more if more heat is desired)


Make the Tortillas:
  1. Heat a 10-inch pan, over medium heat, add spinach and water and cook, covered, for about 1 minute, until spinach is wilted. Transfer to a blender and puree, yielding about ½ cup spinach. Add more water if needed to fill  ½ dry measuring cup.
  2. Place 1 cup spelt flour in a mixing bowl and add puréed spinach. Using a rubber spatula, or your hands, stir the ingredients together until thoroughly combined, adding more flour if the dough is too wet.
  3. Remove the dough from the bowl and roll into a long log. Separate into 8 equal portions, and roll each portion into a ball.
  4. Sprinkle a little spelt flour on a wooden board. Place a spinach ball on the board and sprinkle some flour on the rolling pin, as well. Roll out each dough ball into a circle, about 6” in diameter. Sprinkle more spelt on the board before rolling out each dough piece, to prevent sticking.
Cook the Tortillas:

(Can be made in advance)

Heat a 12-inch cast iron or non-stick pan over medium-high heat until hot, about 2 minutes. Place 3-4 tortillas in the pan without overlapping and cook for a minute or two until lightly browned. Flip tortillas over and lightly brown the other side. Repeat with remaining tortillas. Place on a warm plate and cover with a kitchen towel to keep warm.  If making in advance, see Cook’s Notes below.

Make the Cauliflower Tomatillo Sauce:
  1. In a 3-quart pot, add 1 inch of water and insert the steamer.  Add cauliflower florets and steam for  3-4 minutes or until completely cooked through, and soft. Remove the cauliflower to a small bowl and reserve. 
  2. Heat a 10-inch skillet over medium-high heat for a minute or two. Add the onion, garlic, and jalapeno, stirring often, until the onion is translucent, about 2 minutes.  Add a tablespoon of water if needed to prevent vegetables from sticking to the pan. 
  3.  Add tomatillos and poblano and cook for a minute more, then add vegetable stock and cauliflower florets and cook until stock is reduced to a glaze, about 2-3 minutes.
  4. Add the cilantro and season with freshly ground black pepper.  Remove from heat and let cool.
Make the Mango-Red Pepper Relish:

Combine half of the mango, red pepper, poblano, and scallions in a large bowl.  Place the other half of the mango, red pepper poblano, and scallions in a small blender.  Add 2 teaspoons of fresh lime juice, cilantro, and serrano and blend until smooth.  Add puréed ingredients to the bowl of julienned ingredients and let marinate for 30 minutes or more before serving.

To Serve:
  1. Lay each tortilla on a warmed serving plate (8 total). Equally distribute the Cauliflower Tomatillo sauce along the middle of the tortilla (about 2-3 tablespoons, each).  Add a tablespoon, or so of Mango-Red Pepper Relish on top. Sprinkle more cilantro on top if desired.
  2. Encourage your guests to roll up the tortilla and eat with their hands with sublime abandon!  This makes for a great casual party dish, for sure!!
butterfly Cook's Notes:
  1. The tortillas can be made in advance and refrigerated for 5 days in advance, and reheated before serving. Or freeze them for up to 6 months. Place parchment paper between each tortilla and store in a zip-top bag. Defrost before reheating.
  2. The Cauliflower Tomatillo sauce and Mango-Red Pepper relish can be made the day before.

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