Ingredients
Corn Tortilla Ingredients
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Tavocado
Leviticus 2:13-14
SPRING FEAST RECIPE: WEEK OF UNLEAVENED
Method
Heat the refried beans and add seasonings to your taste to spruce it up a bit if desired.
Heat the tortillas until soft and cut the avocado into slices. Assemble the tacos with about two heaping spoons of the bean mixture, sprinkle with cheese, add a few slices of avocado, and desired toppings. Serve sweet potatoes with a healthy scoop or two of couscous.
Measure out masa into a medium bowl. Dissolve salt in the warm water. Pour warm water into masa, stirring and kneading until dough comes together. Dough should be soft but not sticky. I never use the full amount of water; there is always a little left over, so just add incrementally. Cover and set aside for half an hour. Preheat griddle or pan to medium heat.
After dough has rested, remove golf-ball-sized portions. Place between two pieces of parchment paper, and flatten out with tortilla press. Cook for 2-3 minutes on each side. Cover cooked tortillas with a damp towel. Made too many? Store the rest in the fridge for up to 1 week in a Ziploc bag, then reheat while covered with damp paper towel in microwave. This recipe makes around 10-12 tortillas.
Note: I use the Organic Simply Nature brand that Aldi carries, but if your location does not have it in stock, no worries. Here is a simple way of making a healthier version: blend about 1 cup cooked pinto beans in food processor, along with ½ tsp onion powder, chili pepper, garlic powder, 2 tbs oil, and salt to taste. Also, you can add any spice(s) you like, just be sure to do it incrementally as you scrape the sides of the food processor using ½ tsp measurements. If it is too thick, add a little bean liquid, water, or more oil.
—Mrs. Kingdom Prepper
Kitchen Chat
I personally use cheddar goat cheese, which is currently hard to find. But if you have a Trader Joe’s or Whole Foods nearby, they usually stock it.
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