Mexican delight! Easy homemade tortillas with beans and guacamole

26 Sep

Tonight was mexican night at my house. I found out that making my own tortillas was both quick and easy. I made the tortillas into tortilla chips and served it with vegan guacamole, spicy kidney beans and a salad. I always use dried beans, so that means a little planning. I soaked the beans overnight and boiled them in the morning while getting ready for work. Kidney beans need 90 minutes of cooking. Then I only had about 1 hour of cooking in the evening.

This recipe will be good for 4 people.

I started out with the tortillas….

200 grams of spelt flour

50 grams of corn flour

1/2 teaspoon of baking soda

4 tablespoons of sunflower oil

1 teaspoon of salt

3-400 ml. boiling water (This is the secret)

(cumin and chili for later)

Mix the dry ingredients. Form a hole in the flour mix and add the oil and the boiling water little by little . Stir with a wooden spoon until the water is incorporated in the flour and knead for 5 mins – add a little more water or flour if needed. Leave to rest for a minimum of 10 mins. Now would be a good time to start on the rest of the meal.

When the dough has rested, divide into 8 balls. Press one flat with your hand and season with cumin and a little chili. Roll into a ball again (see pictures). Use a rolling pin to roll the tortillas out – VERY THINLY. Use a pizza cutter to make the desired shape. Bake on a pan for about 3 mins on each side (no oil). Stop here if you want tortilla wraps. I then used the pizza cutter to cut each into 4 pieces and baked a 200 degrees for another 3 mins until crips.

Let’s get started on the beans…

150 grams dried beans (soaked overnight and cooked for 90 minutes)

1 teaspoon of cumin seeds

8-10 tomatoes, each cut in 6 pieces

2 onions, diced

2-3 cloves of garlic, chopped

1 chili (to taste), chopped

2 red peppers, chopped

Sunflower oil

Cumin

salt

Pepper

Toast the cumin seed for 2-3 minutes in sunflower oil. Add the onion and garlic. Add the rest of the veggies. Fry at medium heat for 5-10 minutes. Blend and season to taste. Add the beans. Simmer for 10-15 until the sauce has reduced to a thick tomato sauce.

Guacamole

2-3 ripe avocados

Juice of one lime

Either smash with a fork, blend or process in foodprocessor – depends on how you like the texture for you guacamole.

Serve everything with lettuce, tomatoes, cucumber and onion. You c Use a vegan sour cream or other vegan dressing – or you can of course use normal sour cream if you eat dairy products.

Please “like” and share on Facebook – and do feel free to comment and ask questions here a well.

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One Response to “Mexican delight! Easy homemade tortillas with beans and guacamole”

Trackbacks/Pingbacks

  1. Lunch in 5 mins? « Juicy dishes…. And juices - September 29, 2012

    […] If you need a recipe for spicy beans have a look at my blog post about mexican food. […]

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