Tortillas de Espinazo

Tortillas de Espinazo is a delicious vegetarian twist on a traditional Mexican BBQ dish, featuring marinated grilled eggplant and zucchini wrapped in warm tortillas. This hearty yet healthy meal is perfect for outdoor gatherings or a cozy dinner at home.

Ingredients

• Eggplant - 200 grams
• Zucchini - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 pieces
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, for serving
• Guacamole - 100 grams, for serving

Steps

1. Preheat the grill or a grill pan over medium-high heat.
2. Slice the eggplant and zucchini into 1 cm thick rounds.
3. In a bowl, mix olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper to create a marinade.
4. Coat the eggplant and zucchini slices with the marinade, ensuring they are evenly covered.
5. Place the marinated vegetables on the grill and cook for about 4-5 minutes on each side, until they have nice grill marks and are tender.
6. While the vegetables are grilling, warm the corn tortillas on the grill for about 30 seconds on each side until pliable.
7. Once the vegetables are grilled, remove them from the heat and let them rest for a minute.
8. Assemble the tortillas by placing a few slices of grilled eggplant and zucchini on each tortilla.
9. Top with fresh cilantro and serve with lime wedges and guacamole on the side.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, supporting digestive health.

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