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Festive Tortillas

Make colorful, easy and delicious tortillas with added vegetables. Enjoy with your favorite toppings!
Yellow, red and green tortillas on a platter with salsa and grated cheese on the side.
Prep time: 30 minutes
Cook time: 15 minutes
Makes: 4 tortillas
Nutrition Facts: View label

Ingredients

1 cup all-purpose flour (see Notes)

1/8 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

  1. Wash hands with soap and water.
  2. Measure flour, salt and red pepper flakes, if desired, into a medium bowl. Mix together.
  3. 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.
  4. 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.
  5. Divide the dough into 4 balls about the same size.
  6. 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.
  7. 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 the OSU Extension Latin Heritage Workgroup for this recipe.

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