This top meal is inspired by Mexican cuisine - it is full of flavour and vegetarian, too.
- Melt butter in a large non-stick pan. Add baby spinach and garlic and cook stirring for 2 minutes or until the spinach has wilted. Remove from the heat, stir in cheeses and season lightly with salt and pepper. Drain off excess liquid if necessary.
- Spread tortillas with taco sauce leaving a 1cm border. Spoon 1/4 of the spinach mixture into the centre of each tortilla and brush the edges with egg white. Fold tortillas in half to enclose filling and press to seal.
- Heat a non-stick pan over a medium heat. Lightly spray tortillas with oil spray and cook for 1-2 minutes on each side pressing down the edges firmly until golden and cheese has melted. Slice in half and serve hot.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set