Spinach Tortilla with Cauliflower, Tomatillo and Mango | Garden Of Eydie

Ingredients

• 1-1/2 cups, packed baby spinach
• 2 tablespoon of water
• 1 cup spelt flour (plus more if needed)
• ½ cup finely diced onion
• 2 medium-size garlic cloves , peeled and minced
• ½ medium-size jalapeno, seeded and minced (more if desired, lots of heat)
• 2 tomatillos , husked and minced
• 1 medium-size poblano pepper, roasted, peeled, seeded, and finely diced
• ½ cup Garden of Eydie Vegetable Stock (or low-salt, store bought veggie stock)
• 1 cup tiny cauliflower florets (break large florets into tiny ¼-inch size pieces)
• 1 tablespoon finely chopped fresh cilantro
• ¼ tsp. freshly ground black pepper
• 1 mango, peeled, pitted, and flesh julienned (thin slices) (divided in 1/2)
• 1 red bell pepper , roasted, peeled, seeded, and julienned (divided into 2 portions)
• 1 poblano pepper, roasted, peeled, seeded, and julienned (divided into 2 portions)
• 1 tablespoon finely sliced scallion (light green parts) (divided into 2 portions)
• 2 teaspoons. fresh lime juice (or more to taste)
• 1 teaspoon. finely chopped cilantro
• ½ serrano , seeded, and minced (add more if more heat is desired)