Tortillas with spinach, cheese, avocado and beans – Vegetarian

Let me introduce you to your next obsession: Tortillas with spinach, cheese, avocado, and beans – aka little pockets of pure joy.

They’re warm, cheesy, full of goodness, and bursting with flavour. The combo of creamy avocado, melty cheese, protein-packed beans, and fresh spinach is just a chef’s kiss. And when you serve them with a good salsa on the side? Absolute magic.

Whether you’re vegetarian by choice or just craving something seriously delicious and satisfying, these tortillas are a total win. Simple to make, fun to eat, and dangerously hard to stop at just one.

Warning: taste buds may go wild.

Ingredients: (For 4 “sandwiches” – 2 servings)

• 300 g black beans (from the can – finished quantity after draining)
• 300 g fresh spinach
• 2 avocados
• 2 bell peppers
• 8 medium tortilla sheets
• 1 red onion
• 200 g grated gouda cheese (can also be cottage cheese or another cheese that melts nicely)
• salt + pepper
• 1 teaspoon turmeric
• a little olive oil
• 40 g butter
• salsa sauce for serving (I had bought it)

Preparation:

Start by washing, cleaning, and prepping the veggies: slice the onion, dice the bell pepper and avocado. Rinse the spinach thoroughly.

In a large wok, melt the butter over medium heat. Once melted, add the sliced onion and sauté until it begins to soften. Add the diced bell pepper and cook for a few more minutes, stirring occasionally. Gradually stir in the spinach and let it cook down until wilted.

Sprinkle in a teaspoon of turmeric and mix well. Then add the drained and rinsed canned beans, stir everything together, and season with salt and pepper to taste. Turn off the heat and drain any excess liquid from the mixture.

Lay out 4 tortilla sheets and evenly spoon the filling onto each one. Top with diced avocado and your favorite cheese. Cover each with another tortilla and gently press the edges together. To hold them in place, secure the edges with toothpicks, just like in the photo below.

Once your tortilla “sandwiches” are ready, heat a non-stick pan with just a touch of olive oil. When the pan is nice and hot, cook the tortillas one at a time, browning them for a few minutes on each side — just keep an eye on them so they don’t burn.

The easiest way to flip them without losing the filling is to place a plate over the tortilla in the pan, hold it firmly, and carefully flip the pan so the tortilla lands on the plate. Then, slide it back into the pan to cook the other side. You can use the same trick when taking them out.

Just be careful not to burn yourself or drop them! And of course, if using a spatula works better for you, go for it. 🙂

Once all the “sandwiches” are nicely browned, carefully remove all the toothpicks — make sure none are left behind!

Serve them with your favorite salsa – sweet or spicy, depending on your taste – and enjoy! They’re absolutely delicious and perfect for either lunch or dinner.

If you try the recipe, let me know how you liked it! 😊

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