Place the flour in a large bowl for kneading. Add the baking powder and salt.

Wash the spinach thoroughly and remove the thick stems, keeping only the leaves. Clean the nopal by removing the spines and washing it. Cut the spinach leaves into 3 or 4 pieces for easier blending.

Cut the nopal into small pieces for easier blending. Add the spinach and nopal to a blender with a splash of warm water (just enough to help blend). Blend until smooth and set aside.

Add the oil to the flour and mix well, breaking up any large lumps.

Pour the blended mixture into the flour. If you need more water, add a little warm water to the blender to rinse out any remaining mixture and add it gradually to the flour, being careful not to add too much.

Knead the dough, adding more warm water a little at a time if needed. Once the dough is ready, transfer it to a firm surface.

Knead the dough until it is smooth and manageable. Divide the dough into small balls (about the size of golf balls). Roll each ball out with a rolling pin until thin.

Preheat a griddle (comal) for about 5 minutes. Cook the tortillas on the hot griddle. When you flip the tortilla for the first time, press it gently with a flat spatula or tortilla press, moving it around 3 times on each side. Flip the tortilla a total of 2 times.