These are delicious, and are not just for vegetarians... some meat lovin' boys enjoyed them as well!
Spinach tortillas (recipe from tammysrecipes.com):
9 ounces fresh spinach, chopped (about 4-5 cups of packed, chopped spinach)
1 tablespoon water
2+ cups flour (whole wheat works great)
1/2 teaspoon salt or garlic salt
dash of pepper or seasoned pepper
1/4 cup oil
In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft.
In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.
Add the spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes.
Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas). Roll into thin circles on a lightly floured surface.
Brown tortillas in a pre-heated pan over medium heat for about 5 minutes on each side. Oil is not necessary in a non-stick pan.
Black bean and tofu mixture (recipe from Whole Foods):
1 (14 oz) package extra-firm tofu, drained
1 1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1 T olive oil
3 garlic cloves, finely chopped
1/2 onion, finely chopped
1 can black beans, drained
Put tofu, chili powder, oregano, cumin, and salt in a bowl and mash together with a fork. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10-12 minutes. Add beans and remaining onions, stir well and cook until beans are heated through, about 2 more minutes.
Spoon mixture into tortillas and top with toppings of your choice (I used tomatoes, cilantro, avocado).
