Skip to main content

Festive Tortillas

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

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

Comments

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.

You might also like...

Recipes A to Z (without photos)

Cowboy Salad
Corn, bean and vegetable mix with dressing in a large bowl.

Cowboy Salad

A simple, tasty salad that is ready in under 20 minutes. Perfect for BBQs, potluck dinners or as a side dish any time of year.
Prepare:
20 minutes
Makes:
8 cups
Potato Wedges
Plate of golden baked potato slices.

Potato Wedges

Seasoned baked potato wedges with a crispy outside and soft inside.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 Cups
Baked Tortilla Chips
A bowl of baked tortilla chips is shown with salsa for dipping.

Baked Tortilla Chips

Simple homemade tortilla chips. Great recipe to get the kids cooking!
Prepare:
5 minutes
Cook:
10 minutes
Makes:
16 Chips
Barley Lentil Soup
Bowls of soup containing colorful vegetables, lentils and barley.

Barley Lentil Soup

One-pot hearty lentil soup that’s packed with veggies, herbs and grains!
Prepare:
10 minutes
Cook:
1 and ½ hours
Makes:
10 cups
Mexican Adobo Sauce
Medium bowl of thick, red adobo sauce served with tacos.

Mexican Adobo Sauce

Mexican adobo sauce is an all-purpose marinade made of dried hot peppers, spices and vinegar. This sauce gives big flavor to a wide variety of dishes. Thanks to the OSU Latin Heritage Work Group for this tasty recipe.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
2 ½ cups
Refrigerator Pickled Cucumbers
Sliced cucumbers in mason jars with pickling brine.

Refrigerator Pickled Cucumbers

Make your own crispy pickles at home with this simple recipe.
Prepare:
20 minutes
Makes:
1 pint
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.