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Thursday, July 11, 2013

Pinto Bean Tortillas

Pinto Bean Tortillas by Custom Taste
So, as many of you may remember, being in the southwest we love spanish food fare. However since becoming a clean eater it is a lot harder to find cost effective and clean tortillas, so I have to make my own. I have made about 3 different kinds so far. This is one is my favourite for big dishes (like burritos) because they hold together and puff up deliciously.


Shopping List
  • 2 Cups Whole Wheat Flour
  • 5 TBSP Pinto Bean Paste
  • 1/2 TBSP Organic Unsalted Butter
  • 1 TSP Baking Soda
  • 1 TBSP Vinegar
  • 1/4 Cup Water

Hardware
Mixing Bowl
Skillet
Spatula
Measuring Cup, TBSP, and TSP
Pastry Cutter (or your hands)
Rolling Pin
Time 30 Minutes
Prep 15 Minutes
Cook 15 Minutes
Yield 8 (large-butt tortillas)
Time To Get Cooking!!!
Start by mixing your flour and baking soda together
Add in the butter and half of the bean paste and cut together
Once full cut in, add the rest of the bean paste
Cut until crumbly
Pinto Bean Tortillas by Custom Taste
Add in water and mix around until a dough begins to form
Add in vinegar and continue your mix
Once dough forms, from into a ball and  put into fridge for about 10 minutes to chill
Remove from fridge
Pinto Bean Tortillas by Custom Taste
Flour a flat surface and rolling pin
Pinch off a ball from the dough that will form the size tortilla you are looking for. I did about the size of my palm because I wanted big tortillas
Roll out dough ball into desired thickness
Repeat until desired amount of tortillas is reached
Grease and heat up your skillet
Lay your first tortilla on the skillet once it is hot
Pinto Bean Tortillas by Custom Taste
When the top starts to puff up and bubble flip over and let cook for about 1 minute
Remove and repeat!

Serving
Really depends on how big you want your tortillas. Huge tortillas, burritos. Regular sized, tacos. Tiny, I do not know...chips? My tortillas were large so one was plenty enough.

Storing and Reheating
If you are wanting to just cook a few you can store the dough in the fridge for up to 1 week or in the freezer for up to 1 month. Just make sure to bring to temperature before playing with, no mushy dough! If you cooked them all and had leftovers store in ziptop bag in the fridge for up to 1 week of in the freezer, for however long they will last. Mine never last more than a week in the freezer because we love tortillas! Reheat them either on the stove, in the oven, or microwave.

Nutritional Info
I ended up making 8 tortillas on the large size
Calories 57
Fat 1g
Carbs 9g
Protein 2g

Cost Information
Recipe Cost:$0.47
Cost Per Serving:$0.06

Tricks
-If you roll the tortillas out as little thicker this recipe can also double as pita bread!




          


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