Spinach Tortillas with Moringa and Fried Vegetables

Gives 2 portions

Ingredients:

For Tortillas:

• 1 tbsp. Moringa powder
• 950 ml fresh spinach
• 250 ml of cornflour
• 2 tbsp. virgin olive oil
• A pinch of salt
• 100ml water

For the filling:

• Paprika
• Zucchini
• 1 Onion
• Edamame beans
• Radishes
• 1 tbsp. virgin olive oil
• Salt and pepper to taste

Preparation:

1. Steam the spinach for a few minutes over a water bath. Leave for five minutes and blend until smooth.
2. Pour the flour and salt into a medium bowl.
3. Add the spinach, moringa powder and olive oil and mix together well.
4. Gradually add water 1 tbsp. at a time until the dough is combined. If the dough is still too dry, continue to add water 1 tbsp. at a time until the dough is easy to work with.
5. Divide the dough into 4 equal portions and leave in the refrigerator for 30-40 minutes. Cover with a tea towel.
6. Heat a lightly oiled pan to medium temperature.
7. Take a piece of the dough and roll it between two pieces of baking paper for a round and thin tortilla. Roll as thin as possible with a rolling pin.
8. Cook the tortilla for approx. one minute on each side until it is golden brown.
9. Place the finished tortilla on a plate and cover it with a paper towel. Cook the remaining tortilla wraps in the same way.
10. Let your tortilla wrap rest on a plate under a tea towel while chopping and frying peppers, squash and onions until tender.
11. Fill your tortillas with fried vegetables, top with beans and radishes and roll together.
12. Enjoy!