This recipe was created by my wife to utilize some leftover spinach.
You can use either corn flour or wheat flour, as you prefer.

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Ingredients for 20 tortillas:

• 300g of spinach
• A can of pinto beans (about 230g drained)
• A can of black beans (about 230g drained)
• 3 eggs
• 300g of flour

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Directions:

Preparing the Dough

• Add the drained beans, spinach, and eggs to a blender and blend until homogeneous.
• Take the blended mixture out of the blender and mix in the flour of your choice until the mixture reaches a playdough-like texture.
• If the dough is too wet or sticky, add one tablespoon of flour at a time, mixing after each addition, until you achieve the right texture.
• Let the dough rest, covered, for 30 minutes.

Cooking the tortillas

• Preheat a pan on medium-high heat (6.5/10 on my stove).
• Prepare a dish with a towel to wrap the cooked tortillas.
• Take a piece of dough about the size of a ping-pong ball.
• If you have a tortilla press, press the dough between two pieces of baking paper. Otherwise, place it between two pieces of baking paper and roll it to the desired thickness.
• Cook the tortilla in the pan WITHOUT any oil until golden-brown spots appear.
• Do not flip the tortilla before it hardens on one side. Afterward, you can flip it as needed to ensure even cooking.
• When cooked, stack the tortillas in the towel to keep them warm and slightly soften them.

Enjoy 😉