Ingredients:
8 ounces dry feta cheese
1 bunch fresh spinach ( about 2 cups)
1 1/2 lbs sweet potatoes, peeled and cubed
1/3 cup diced bell peppers, mixed colors preferable
1/3 cup diced red onions
2 teaspoons curry, spices of choice
1 tablespoon basil
2 teaspoons garlic powder
1 teaspoon soft extra-light vegetable oil spread
1 teaspoon liquid sweetener ( honey, agave syrup)
salt and black pepper
6 large soft wheat flour tortillas
salt and black pepper
Directions:
I do this in the food processor, but mostly it’s also easy by hand.
Chop the spinach and the feta cheese together so they form an evenly blended mass.
Peel and chop the sweet potatoes and put them in water to cover.
Bring to the boil, and cook until just tender.
Dice the bell peppers and onion and set aside.
When the potatotes are done, drain and stir in the spread and the curry spices, basil, garlic powder and sweetener. Season with salt and pepper.
Spread the spinach and feta mix on the tortillas, dividing it evenly and making a flat bed.
Place the potato chunks on top spreading them out.
Top with the diced peppers and onion.
Fold in the sides of the tortilla toward the middle, leaving about 1/3 open space in the middle (no the sides do not touch). Fold the bottom third over the two sides and then continue on folding until the tortilla is closed.
Tuck in loose side edges.
Bake in the oven at 425F until the tortillas brown and puff.
Serve after a brief cooling as a hefty lunch.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.