Mexican Spinach Tortilla Wraps

Have you heard of the trending tortilla wrap hack?!? Homemake your own plant-based crunch wrap supreme! Load your spinach, gluten-free tortilla with freshly made salsa, avocado, sautéed veggies and cheezy black beans for a filling and delicious main meal! This takes Mexican fusion food to the next level! This vegan meal is sure to satisfy and leave you in what most would deem a 'food coma!'. I use whole, real and fresh ingredients to optimize nutrition and health. The combination of flavors is - WOW, all your favorites in one bite! Get creative and use the same ingredients and create quesadillas, burritos, etc.! Make your Mexican meal nights or taco Tuesdays next-level and up-leveled healthy!

Vegan I Gluten Free

Serves: 2 - 3


Tortilla Wrap

1 cup buckwheat flour

1/2 cup tapioca flour

100g spinach

1 1/4 cup water

1/4 tsp. cumin

1/4 tsp. salt

Sautéd Veggies

1 tbsp. olive oil

1 clove garlic, minced

1/2 yellow onion, sliced

1/2 red pepper, sliced

4 ounces baby Bella mushrooms, sliced

Cheeze & Black bean Mix

1 cup coconut milk

3 tbsp. nutritional yeast

1/2 tsp. turmeric

1/2 tsp. paprika

1/4 tsp. salt

1/4 tsp. black pepper

2 heaping tbsp. tapioca powder

1 (15 ounce) can black beans, rinsed & drained


2 tomatoes, diced

1/2 cucumber, diced

1 clove garlic, minced

1 shallot, diced

1 lime, juiced

1/4 cup cilantro, chopped

1 spring onion, chopped

1 tbsp. olive oil

1/4 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. black pepper

Avocado Mash

1 avocado, mashed

1/2 lime, juiced

Salt & pepper to taste

To make the wraps - add all the tortilla wrap ingredients to a blender or food processor and mix on medium-high speed until well combined and a smooth.

Heat a skillet over medium heat. Add a bit of oil to the pan to prevent sticking (if needed). Once hot, pour ~1/3 cup batter into the pan, starting from the center working to the edges. Use a spatula to help spread the mixture thin if needed. Let cook 2 - 3 minuets over medium heat until the edges are cooked and slightly browned. Flip and cook an additional 1 -2 minutes.

Continue the process until all batter is used. Set your tortilla wraps to the side while you prepare the remaining ingredients.

To make the cooked veggies - heat a large skillet over medium-high heat. Add the oil, and once hot, but not smoking, add the garlic and onion. Sauté 1 - 2 minutes, until fragrant. Stir in the red pepper slices and cook 3 - 5 minutes, until the skin is seared and the peppers have softened. Toss in the sliced mushrooms and cook an additional 2 -3 minutes. Remove the pan from the heat and set the veggies aside.

To make the cheezy black bean mix - add the coconut milk, nutritional yeast and spices (turmeric - black pepper) to a sauce pan and heat over medium heat. Stir to combine. As the mixture begins to simmer, stir in the tapioca powder. Continue to stir as the mixture thickens. Add the black beans and continue to cook until heated through. Stir frequently.

To make the salsa - prepare the veggies and add all ingredients to a mixing bowl. Stir to combine. Taste and adjust seasoning to your preferences. Set aside to let the flavors combine.

To make the avocado mash - Add the ripe avocado, lime juice, salt and pepper to a mixing bowl. Use the back of a fork or potato masher to smash the avocado. Stir to combine. Set aside.

To assemble the dish - Place your tortilla wrap flat on a cutting board. Make one cut from the bottom of the wrap to the center point. Imagine the tortilla in 4 equal sections based on your cut, add a topping to each quadrant. To wrap the tortilla, begin lifting the section to the right of the cut and folding it on top of the section to the right/above of it. Next lift the folded section, flipping over the third quadrant. Lastly flip the tortilla once again, folding in the last quadrant of toppings. You now have your super stacked tortilla!

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