Ingredients

• 8 flour tortillas
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)
• Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and browned, about 5 minutes.
  3. Add the chopped spinach to the skillet and cook until wilted, approximately 2-3 minutes. Season with salt and black pepper, then remove from heat.
  4. On half of each tortilla, sprinkle a mix of mozzarella and cheddar cheese, then layer the cooked spinach and mushrooms on top.
  5. Fold the tortillas over to create a half-moon shape and place them in a baking dish.
  6. Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden brown and the cheese is melted.
  7. Once done, remove from the oven and let cool for a few minutes. Cut into wedges and garnish with fresh parsley before serving.

  Chef’s Tips

  • For a spicy kick, add some sliced jalapeños or a sprinkle of red pepper flakes to the filling.
  • You can customize this recipe by adding other veggies like bell peppers or corn.
  • Serve with sour cream or guacamole for an extra layer of flavor!

  Nutrition (per serving)

  Approximately 320 calories, 15g protein, 30g carbs, 15g fat