whole wheat tortillas

All posts tagged whole wheat tortillas

Recipe Swap: Avocado and Lime Black Bean Tacos

Published November 30, 2012 by jenmatteson

It’s that time again – Blogger’s Choice Recipe Swap, hosted by Sarah at A Taste of Home Cooking.  This week, I was assigned Jaida’s blog, Sweet Beginnings.  It might sound familiar because I’ve made several of her recipes in the past: double crunch pork chops, pumpkin scones with maple glaze (which I just made again before Thanksgiving), and salsa verde chicken ‘n’ dumplings.  Scroll to the bottom of this post if you want to see what other recipe swappers made!

I have to be honest, I must have been out of my mind to sign up for a recipe swap right after Thanksgiving.  We still had turkey and potatoes leftover, I had to test a pot pie recipe for a dinner I’m catering next week, so we had 6 total (thankfully Nate didn’t mind bringing them for lunch and making his co-workers jealous!), and we also had a ton of leftover salsa chicken that Nate had practically begged me to make because he loves it so much.  We still have pie, cookies and pumpkin scones from our friends thanksgiving, so the last thing I needed was another sweet.  But, I powered through and found an awesome recipe 😉

It really came down to the wire for me to make something for this swap, and I ended up having to do it on a night that Nate had class.  I definitely didn’t want to make some extravagant meal for just myself, so I opted for something similar to what I make myself when he’s not home, but with a fun twist. 

When Nate’s gone, one of my favorite things to make for myself are black bean tacos – black beans, onions, jalapenos, peppers, lettuce, cilantro (sometimes avocados – it really just depends on what is in my fridge), hot sauce and a dab of Greek yogurt on a whole wheat flour tortilla.  I saw Jaida’s avocado and lime black bean tacos and thought it’d sounded perfect.  Oh, and if you are a taco fan (which I am) she has Taco Tuesdays and has more taco recipes on her blog than I’ve ever seen before (over 40!).  Love it!

While the ingredients are fairly similar to what I would normally use, I found that sprinkling the tortilla with cumin really brings out the smokey flavor (I normally add it into the black beans), but it’s balanced out perfectly with the lime juice.  What an excellent combination!  I omitted the cheese (as I’m not a fan) and unintentionally omitted the egg whites.  I thought I had eggs (or at least egg substitute) at home, but I didn’t.  They were still excellent!  These tacos were an excellent way to jazz up my normal Wednesday night alone meal.

Avocado and Lime Black Bean Tacos

Source: Sweet Beginnings
Servings: 2


1 cup black beans, drained and rinsed
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
2 tbsps lime juice
kosher salt
1 avocado, chopped
2 whole wheat flour tortillas
1 tbsp cumin
1/2 cup shredded Mexican blend cheese
plain non-fat Greek yogurt (or sour cream)


1. Preheat oven to 350 degrees.  Line baking sheet with foil. 

2. In a small saucepan, heat black beans over medium heat, about 2 minutes, until heated through (microwave would work fine here).  Set aside to cool.

3. In a medium bowl, combine beans, jalapeno, cilantro and lime juice.  Add salt to taste.  Stir in avocado and set aside.

4. Place tortillas on baking sheet and sprinkle each with cumin.  Add cheese.  Bake until cheese is melted, about 5 minutes.

5. Spoon bean mixture evenly on each tortilla.  Add a dollop of Greek yogurt (or sour cream) and hot sauce if desired, fold gently and serve.

Whole Wheat Flour Tortillas

Published June 14, 2012 by jenmatteson

Flour tortillas was one of the very first things on my 30 Before 30 list, and Jessy at Gourmet: Day to Day inspired me to build up the courage and actually try it.  Exactly as she says, it was so super easy.

I doubled the recipe right off the bat because I knew we’d eat them up.  However, I was doing so many things at one time, I forgot that I doubled it when dividing the dough, and ended up making 8 super large tortillas.  Oh well.  It’s not like we’re not going to eat them anyway!  My arms got a little tired rolling out all the tortillas, but it was totally worth it.  I think next time, I may..quadurple it?  Tortillas are easy to keep in the freezer and take up almost no space.  I love always having backups, so I will for sure be keeping these as a staple in my freezer.  Next time I might use all all-purpose flour just to try it out, but this time I used half whole wheat flour, half all-purpose.

I had Nate sample a little while I was cooking and he was playing baseball.  He didn’t believe they were mine at first because the flavor was so good.  Great compliment!  If you think you can’t make flour tortillas, think again.  These are a cinch!

Whole Wheat Flour Tortillas

Source: Gourmet: Day to Day
Servings: Makes 8 tortillas


1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp olive oil
3/4 cup warm milk


1. In a large mixing bowl, combine both flours, baking powder, salt and oil.  Slowly add warm milk. Stir until a loose, sticky ball begins to form.  Dump out onto lightly floured surface and knead for 3 minutes, until firm and soft.  Place dough in a bowl and cover with damp cloth or plastic for 20 minutes.

2.  After dough has rested, divide into 8 even sections, and roll into balls.  Place on a plate or baking sheet, making sure they do not touch one another.  Cover with damp towel or plastic wrap for 10 minutes.

3. Once dough has rested, one at a time, place dough balls on lightly floured surface, and pat out into four inch circles.  Then, using a rolling pin, roll out from center until its about 8 inches in diameter.  Do not overwork the dough or it will become stiff.  Keep rolled out tortillas covered with damp cloth until ready to cook.

4. Heat large dry skillet over high heat.  Place rolled out dough in pan, cook for 1-2 minutes, until it begins to puff up, then flip, and cook for another 1-2 minutes.  Repeat for reamining tortillas.  Keep cooked tortillas wrapped in napkin until ready to serve.  If freezing, let cool, then place in large freezer save zip top bag.  To reheat, place in oven wrapped in foil or in dry skillet to warm through.

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