Beet tortillas | Easy homemade beet tortillas have vibrant color, these homemade beet tortillas are super soft with healthy beet options. Beet tortillas are perfect for burritos, quesadillas, tacos, wraps, and enchiladas. I love making homemade colorful tortillas, you can find green tortilla with avocadoes and amaranth flour.
Benefits of the ingredients: (source)
Beet: They are very low in cholesterol and saturated fat and a good source of dietary fiber, folate, potassium, and manganese, Vitamin C, and iron.
How to cook Beet?
Boil Method: Bring a large pot of water to a boil. There should be enough water to cover the beets. While the water is coming to a boil, add beets and cook until tender.
Steam method: In a steamer pot, steam the beets for 10 to 15 minutes. Remember the water should not touch the steamer.
Roasting method: Wrap in a foil with olive oil and salt and bake in the oven for 450 deg F (45-60 minutes).
Easy and simple method:
The steaming method helps to hold the nutrients and flavor of the beet. Moreover, the nutrients will be wasted in water (boiling) and longer time (roasting).
Firstly, the beet skin can be peeled and chopped into bigger wedges before cooking to save time. While cooking the beets by boil, steam, or roast method the peel can be removed easily by just wiping and there will be no color stain on the cutting board.
How to cook tortillas?
While rolling the tortilla dough, it should not be stacked. Then the dough will stick to each other. Try keeping parchment paper in between the rolled disc.
Keep an eye always while cooking tortillas, the brown spots should appear on both sides, not the burnt flavor. After the tortillas cooked keep in a tortilla warmer or keep it in-between the kitchen towels to keep it warm. The steam in it makes the tortilla soft.
Storing tortillas:
Cool the cooked tortilla. Store it in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place them in a zippered bag before placing them in the freezer.
When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container microwave for 15-20 seconds or heat in a pan until warm.
Beet tortilla
Ingredients
- 1.5 cups all purpose flour
- 1/2 tsp baking powder
- 3 tbsp olive oil
- 1 whole beet chopped
- 1/4 cup warm water
- salt to taste
Instructions
- Peel the beet, chop into big chunks. Place it in a steamer, and steam for 10-15 minutes.
- Once cooled, transfer to a blender and grind to a fine paste by adding warm water.
- Combine flour, baking powder, and salt in a bowl. Mix dry ingredients until well combined
- Add oil and beet puree.
- Mix well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.
- Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth.
- Cover the dough with a clean kitchen towel and allow to rest for at least 15 minutes.
- After the rest period, roll each dough piece into a rough circle, about 6-7 inches in diameter, by dusting some flour.
- Heat a cast pan iron over medium heat, Place one tortilla into the pan and allow to cook 30 seconds to 1 minute or until the bottom surface has a few spots and the uncooked surface is bubbly. Flip to other side and cook for 15-20 seconds.
- Immediately, transfer into a tortilla warmer or place it in between kitchen towels to hold it warm.
- Serve as per your choice.
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