Easy Vegetable Tortillas Recipes

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VEGETABLE TORTILLA FROM MURCIA



Vegetable Tortilla from Murcia image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

1 small Japanese or Chinese eggplant (about 6 ounces), peeled and diced
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 green bell pepper, seeded and chopped
1 small zucchini, cut in half lengthwise, seeded, and diced
1 large ripe tomato (1/2 pound), peeled, seeded, and chopped
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper
8 eggs

Steps:

  • Preheat the oven to 450 degrees F. Place the eggplant on a baking sheet and toss with 1 tablespoon of the olive oil. Bake 15 minutes, until softened and browned. Remove from the heat.
  • Heat the remaining oil over medium heat in a 10- or 12-inch nonstick skillet, and add the onion and green pepper. Cook, stirring, until they soften and begin to color, about 10 minutes. Add the eggplant and zucchini and cook, stirring, until the zucchini softens and begins to color, about 8 minutes. Reduce the heat to medium, add the tomato, parsley, and salt to taste, and cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes. Taste and adjust seasonings.
  • Preheat the broiler. Beat the eggs until frothy and season with a scant 1/2 teaspoon salt and pepper to taste. Turn the heat in the pan to medium-high and pour in the eggs. Shake the pan and lift the edges of the eggs as they set, tilting the pan to distribute them and let them run underneath the mixture. When the eggs have just about set, transfer the pan to the preheated broiler, about 3 inches from the heat. Leave under the broiler until the top of the tortilla is set, then remove from the heat and allow to cool in the pan, then slide onto a plate or platter. Cut into wedges and serve.

Nutrition Facts : Calories 182 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 248 milligrams, Sodium 211 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 10 grams, Sugar 3 grams

HOMEMADE TORTILLAS



Homemade Tortillas image

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington

Provided by Taste of Home

Time 30m

Yield 8 tortillas.

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Steps:

  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

TORTILLAS



Tortillas image

Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps

Provided by Good Food team

Categories     Side dish

Time 1h

Yield Makes 6

Number Of Ingredients 3

250g plain flour , plus a little more for dusting
2 tbsp vegetable oil
½ tsp fine salt

Steps:

  • Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
  • Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
  • Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.

Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

EASY VEGETABLE TORTILLAS



Easy Vegetable Tortillas image

Add meatless dinner to your family's Mexican meal. Serve tortillas made with veggies and topped with cheese - ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 6

1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 cup diced chayote squash
6 Old El Paso™ flour tortillas for burritos (8" in diameter)
1 1/2 cups shredded Colby-Monterey Jack cheese (6 ounces)
1 tablespoon margarine or butter

Steps:

  • Mix bell peppers and chayote. Spoon about 1/4 cup of the vegetable mixture down center of each tortilla. Top with 1/4 cup of the cheese. Fold tortilla into thirds over filling.
  • Melt margarine in 10-inch skillet over medium heat. Place 3 filled tortillas at a time, seam sides down, in margarine. Cook about 6 minutes, turning after 3 minutes, until golden brown.

Nutrition Facts : Calories 265, Carbohydrate 27 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Tortilla, Sodium 410 mg

VEGETARIAN MEXICAN CASSEROLE RECIPE



Vegetarian Mexican Casserole Recipe image

This Vegetarian Mexican Casserole is layered with filling and fresh vegetables, black beans, and corn tortillas. Enjoy as a weeknight dinner or a side dish-even the meat eaters will love this one. Also works great as vegetarian enchiladas!

Provided by Becca Ludlum

Categories     Main Course

Time 25m

Number Of Ingredients 15

2 tsp olive oil
2 tsp garlic (minced)
1 red onion (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
1 zucchini (diced)
1 tsp cumin
1 tsp chili powder
½ tsp oregano
14 oz low sodium black beans (drained and rinsed)
14 oz corn (drained and rinsed)
1 avocado (sliced thin)
6 corn tortillas (6 inch )
1 ½ cups shredded Jack cheese (optional )
2 cups unflavored Greek yogurt (optional topping)

Steps:

  • Preheat oven to 350ºF
  • Mince garlic, then chop bell peppers, onions, zucchini, and slice the avocado. Drain and rinse corn and black beans. Cut tortillas into squares.
  • Heat 2 tsp of olive oil in a large skillet over medium heat. Sauté garlic, bell peppers, and onions until just fragrant and starting to soften.
  • Add cumin, chili powder, oregano, black beans and corn. Stir to combine.
  • Layer bean mixture, avocado, tortillas, and cheese if you're using it. Repeat.
  • Cover with foil and bake for 10-20 minutes.
  • Remove from the oven and serve immediately. Top with cilantro, green onions, olives, cheese, and greek yogurt.

Nutrition Facts : Calories 273 kcal, Carbohydrate 45 g, Protein 10 g, Fat 9 g, SaturatedFat 1 g, Sodium 280 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

GLUTEN-FREE TORTILLAS {DAIRY-FREE, VEGAN}



Gluten-Free Tortillas {Dairy-Free, Vegan} image

An easy recipe for gluten-free tortillas. With just a few simple ingredients you can make homemade tortillas. This recipe is also naturally dairy-free and vegan.

Provided by Audrey from Mama Knows Gluten Free

Categories     Main Course

Number Of Ingredients 5

1 1/2 cup gluten-free all-purpose flour with xanthan gum
1 teaspoon gluten-free baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil (I like canola oil for this recipe.)
3/4 cups water, very warm (I microwaved the water for 20 seconds to heat it up.)

Steps:

  • In a large bowl, combine the gluten-free flour, baking powder, and salt.
  • Stir in the warm water and vegetable oil.
  • Using a spoon or spatula mix until fully combined.
  • Using your hands, continue to mix together the dough until it becomes a dough ball and all of the liquid has been absorbed.
  • Turn on your stove to medium-high heat, so you can pre-heat the greased cast-iron skillet (another type of heavy skillet) while you are rolling the dough.
  • Pinch off a golf ball-sized piece of dough and roll into a ball. You will have eight dough balls.
  • Cover the bowl with the dough in it with a towel while rolling out the balls to keep the dough from drying out.
  • Place the dough ball on a piece of parchment paper. Flatten the dough ball with your hand to make a disk shape.
  • Place a piece of plastic cling wrap or parchment paper over the dough and use a rolling pin to roll out the dough into a 7-inch circle. The tortilla should be thin.
  • Place the tortillas in the greased cast-iron pan. Cook the tortillas over medium-high heat until lightly browned, 30- seconds to 1 minute on each side. If the tortillas feel stiff after cooking, they have been cooked too long or the heat was too high. You want to cook them long enough to get a few bubbles on the top and a few light brown spots on the underside when you filp them.
  • Stack the tortillas on a plate and cover with a towel to keep warm.
  • Once the tortillas have completely cooled, store them in a plastic storage bag and refigerate.

Nutrition Facts : ServingSize 1 tortilla, Calories 105 kcal, Carbohydrate 16 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Sodium 199 mg, Fiber 2 g, Sugar 1 g

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Just five simple ingredients to make the best homemade flour tortillas. These authentic flour tortillas are soft and so tender, and you can even make and freeze them for later!

Provided by Marzia

Categories     Bread & Baking

Time 1h20m

Number Of Ingredients 5

3 cups all-purpose flour (or bread flour, see post)
1 ¼ teaspoon kosher salt
½ teaspoon baking powder
¼ cup vegetable shortening or softened butter (see notes)
1 cup hot water (110ºF)

Steps:

  • MIX: Whisk together the dry ingredients with your hands or with a whisk. Add in the shortening using a pastry cutter, or you can rub the shortening into the flour using your fingertips. Just work the fat into the flour until it resembles a coarse meal. Add the hot water and combine with your hands. When the dough is shaggy and somewhat combined, dump it out onto a clean surface. Bring it together to form a ball. Then, set a timer for 10 minutes and knead the dough until it's soft and supple. It'll feel like it's not soft right away, but once you hit around 4-5 minutes of kneading, you'll notice the dough softens and much easier to work with.
  • REST: Cover the dough with a bowl or with wrap in plastic wrap and allow the dough to rest for 20 minutes before proceeding.
  • ROLL: On a clean work surface, dusted very lightly with flour, divide the dough into 14 equal portions. Roll the dough into smooth balls, place under a wet paper towel, or just cover with a tea towel. Grab the first one you rolled and roll it out into a tortilla using a rolling pin. Ideally, you want it to be ⅛ - ¼ inch in thickness depending on preference. But not thicker than that. Heat a cast-iron skillet over medium heat.
  • COOK: Add the tortilla to the hot skillet and allow for it to start forming bubbles on the surface, this takes about 1 - 1 ½ minute. Once you see the bubbles getting larger, flip the tortilla over and allow for it to cook for an additional 20-30 seconds or until it's done. You may need to turn the heat down once you've made a few tortillas as it gets really hot. Alternately, you can move the skillet off the heat for a few minutes and allow it to cool before proceeding.

GRILLED VEGGIE TORTILLAS



Grilled Veggie Tortillas image

Your garden's bounty will be put to good use in this delightful entree, which resembles a pizza. When I find a recipe like this that's so well received, I make a copy, put it in a protective sleeve and store it in a binder so I can make it again.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 medium zucchini, cut lengthwise into 1/2-inch slices
1 yellow summer squash, cut lengthwise into 1/2-inch slices
1 small sweet red pepper, cut in half
2 tablespoons olive oil, divided
1/2 teaspoon salt
1 large tomato, chopped
1/4 cup reduced-fat mayonnaise
2 tablespoons prepared pesto
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
4 whole wheat tortillas (8 inches)
1 cup shredded part-skim mozzarella cheese

Steps:

  • Brush the zucchini, summer squash and red pepper with 1 tablespoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato., Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed., Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 390 calories, Fat 23g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 785mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

HOMEMADE TORTILLAS



Homemade Tortillas image

Provided by Ree Drummond : Food Network

Time 35m

Yield 16 tortillas

Number Of Ingredients 4

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water

Steps:

  • In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
  • Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
  • Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.

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