Festive Tortillas

Name: Festive Tortillas
Prep time: 30 minutes
Cook time: 15 minutes
Yield: 4 tortillas
Ingredients: 1 cup all-purpose flour (see Notes) ⅛ teaspoon salt ½ teaspoon red pepper flakes (optional) ¼ cup cooked and finely chopped or mashed spinach; beet or sweet potato (fresh; frozen or canned) ¼ cup water (saved from cooking vegetables; if possible) 2 Tablespoons vegetable oil

Make your own colorful, easy and delicious tortillas with added vegetables. Enjoy with your favorite fillings and toppings!

Bright multicolored tortillas served next to shredded cheese and salsa.

Prep time: 30 minutes
Cook time: 15 minutes
Makes: 4 tortillas
Nutrition Facts: View label

Ingredients

1 cup all-purpose flour (see Notes)
⅛ teaspoon salt
½ teaspoon red pepper flakes (optional)
¼ cup cooked and finely chopped or mashed spinach, beet or sweet potato (fresh, frozen or canned)
¼ cup water (saved from cooking vegetables, if possible)
2 Tablespoons vegetable oil

Directions

Wash hands with soap and water.
Measure flour, salt and red pepper flakes, if desired, into a medium bowl. Mix together.
Add the vegetable of your choice, water and oil to the bowl. Mix well. If the dough seems wet and sticky, add 1 to 1 1/2 Tablespoons more flour.
Move the dough to a lightly floured surface and knead until smooth, about 3 to 5 minutes. Return dough to bowl, cover, and let sit for 15 to 20 minutes.
Divide the dough into 4 balls about the same size.
Flatten the balls into a 6- to 8-inch round with a previously floured hand, dish, or a rolling pin. Make sure the surface you press them on is also lightly floured.
Heat a dry skillet over medium heat (350 to 375 degrees F in an electric skillet). Add tortilla and cook until it browns a little, about 1-2 minutes. Turn over and cook for about 1-2 minutes. Turn again on the other side and cook until lightly brown.

Notes

You can replace half the all-purpose flour with whole-wheat flour or masa harina (corn).
Have other leftover vegetables? Try using them in this recipe.
Try adding other herbs or spices, such as cumin or oregano.

Thanks to Victor Villegas and the OSU Extension Latin Heritage Workgroup for this recipe.

Comments

Submitted by walscaro on Mon, 01/22/2024 - 15:46

These tortillas are so simple to make and are gorgeous with the bright colors. I served them with the Food Hero Salsa Roja and Salsa Verde, beans, rice and cheese, and chopped cilantro. A simple and delicious meal that everyone enjoyed.