Español Grow This

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

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.

You might also like...

Recipes A to Z (without photos)

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
Sesame Fish and Rice Bowl
A colorful bowl of vegetables and fish on top of a bed of rice served with sesame seeds.

Sesame Fish and Rice Bowl

This quick and easy meal of rice topped with fish in a savory sauce can be comforting and healthy. Add pickled vegetables for color, crunch and nutrients.
Prepare:
10 minutes
Makes:
2 servings
Apple Bars
Baked Apple Bars with oatmeal crumble on top are displayed on a platter.

Apple Bars

A comforting apple bar with an easy crust, spiced apple filling and crumble topping.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
12 bars
Pineapple Carrot Protein Smoothie
Glass filled with a thick orange smoothie.

Pineapple Carrot Protein Smoothie

Enjoy this high-protein smoothie for a quick meal or to re-fuel after exercise. Make it your own with different fruits and vegetables.
Prepare:
10 minutes
Makes:
1 ½ cups
Carrot Ginger Salad
Photo of Carrot Ginger Salad

Carrot Ginger Salad

This flavorful, sweet and savory side dish is great for make-ahead meals!
Prepare:
20 minutes
Makes:
2 cups
Fiesta Barley Salad
Bowl of mandarin orange and barley salad with a wooden serving fork.

Fiesta Barley Salad

A bright and colorful salad with a combination of grains, veggies and fruit.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
7 cups