Make your own colorful, easy and delicious tortillas with added vegetables. Enjoy with your favorite fillings and toppings!
Festive 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
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.
You might also like...
Prepare:
20 minutes
Makes:
2 cups
Apple Bars
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
Barley Lentil Soup
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
Harissa Roasted Butternut Squash
Harissa Roasted Butternut Squash
Thanks to Chef Nephi Craig for this beautiful recipe for seasoned squash sprinkled with seeds, nuts and herbs.
Prepare:
25 minutes
Cook:
20 minutes
Makes:
6 cups
Tabouli Bulgur Wheat Salad
Tabouli Bulgur Wheat Salad
Tasty make-ahead salad with hearty whole grains, fresh vegetables and a tangy dressing.
Prepare:
45 minutes
Makes:
4 cups
Bulgur Pilaf
Bulgur Pilaf
A warm and comforting meal combining whole grains and savory broth to make a simple, yet tasty side dish.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 Cups
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.