Refined flour (140 g)
Whole wheat flour (70 g)
Fresh parsley, chopped (1/2 cup) ‡
Salt, to taste
Baking powder (5 g or 1 tsp)
Olive oil (2 tsp)
Garlic, minced (2 tsp) ‡
Bell peppers, sliced (1/2 cup) ‡
Rice, cooked (1/2 cup)
Onions (¼ cup sliced, ¼ cup chopped) ‡
Tomatoes, chopped (quarter cup) ‡
Green chilies, sliced (2 pieces) ‡
Red kidney beans, cooked (1 cup)
Tomato ketchup (30 ml or 3 tbsp) ‡
White Wine Vinegar (100 ml or ½ cup plus 1 tsp)
Iceberg lettuce, shredded (1/2 cup) ‡
Tomato Salsa (1/2 cup) ‡
Guacamole (1/2 cup) ‡
Vegan Queso (1/2 cup) ‡
‡: available in Tall Tree Organic Subscription
Gather all the ingredients.
Put the ¼ cup sliced onions into a bowl of vinegar (1/2 cup) and soak for an hour.
To prepare the tortilla:
In a bowl, mix all of the tortilla ingredients.
Add water and knead the dough until soft.
Cover the bowl with cling wrap. Keep aside for 20 minutes.
To prepare the bean and rice fillings:
In a pan over high flame, add 1 tsp olive oil and sauté the minced garlic. Once golden brown, add bell peppers and rice. Toss together for a minute. Remove mixture into a bowl.
In another pan over medium flame, add 1 tsp olive oil. Sautee chopped onions, tomatoes and green chilies. Once golden brown, add the kidney beans. With a spatula, press the beans so that they get cooked.
Once the beans are mashed together, add the tomato ketchup and a teaspoon of vinegar. Remove into a separate bowl.
Once the dough is ready, divide into three parts and roll each into a round tortilla.
One by one, cook the tortillas in a non-stick pan over high flame. Toast on both sides for about 30 seconds each, twice (2 minutes total). Add a little olive oil to the pan to soften the tortilla as needed.
Place the cooked tortilla on a flat surface. In three different layers, add 1/3 cup refried beans, 1/3 cup rice and 2 tbsp salsa, guacamole and queso. Top with shredded lettuce and pickled onions. Roll up nicely and if required reheat on pan. Repeat for other two tortillas.
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