Some filling filling for those tortillas.

Today for the really big tortilla I used black beans (which I had soaked and cooked yesterday), spiced just right and mashed, some minced celery for crunch, chopped green onion from my garden, salsa, and some mashed sweet potato. I served it with a green salad. I made sure the tortillas and beans and sweet potato were hot before adding the other stuff. Yumm!

I will freeze the left-over black beans. Great with brown rice and chopped tomatoes and my vegan "cheese." See how easy this healthy cooking is!

Lola

Homemade Whole Wheat Tortillas

Homemade whole wheat tortillas (wraps) are so inexpensive, yummy, and versatile. Much better than paying $4 a package for store-bought that are full of preservatives that you can't pronounce.

I use just whole wheat flour, sea salt, water, and a little olive oil.
2 C. whole wheat flour, 1/2 t. Redmond  salt, and 2 T. coconut oil or olive oil.  Add water to make a stiff dough that can be rolled out.  Flour the board with more whole wheat flour and keep turning the ball of dough so that it does not stick to the rolling pin or the board.  Roll into a circle.  Sometimes I make them about 7 or 8 inches in diameter. Today I made them bigger.

I  cooked them  in a fairly hot skillet, drizzling a bit of olive oil on the bottom.  Cook it till it starts to bubble and turn it over, then let it brown on the other side a bit. About every 3 tortillas I wipe the skillet with a couple of paper towels to get rid of the flour that has built up and turned black.  Filled, these make a meal--very filling!