WHOLE WHEAT TORTILLAS QUICK AND EASY
Make and share this Whole Wheat Tortillas Quick and Easy recipe from Food.com.
Provided by healthycollegestude
Categories Breads
Time 15m
Yield 10 tortillas
Number Of Ingredients 5
Steps:
- Combine flour, baking powder, and salt.
- Add olive oil and stir until well combined.
- Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
- On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
- Divide dough into 10 balls.
- Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
- Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
- Freeze or eat right away!
Nutrition Facts : Calories 105.7, Fat 3.3, SaturatedFat 0.5, Sodium 153.5, Carbohydrate 17.4, Fiber 2.6, Sugar 0.1, Protein 3.2
LIGHT MEXICAN CASSEROLE
A must-try dinner: Here's a healthy layered casserole using whole wheat tortillas, lean beef and more veggies than traditional recipes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Stir in the water, flour, chili powder, garlic powder, cumin, coriander and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In a small bowl, combine beans and salsa. Place two tortillas in a round 2-1/2-qt. baking dish coated with cooking spray. Layer with half of the beef mixture, bean mixture and corn; repeat layers. Top with cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before cutting. Serve with lettuce and tomatoes if desired.
Nutrition Facts : Calories 367 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 657mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 8g fiber), Protein 26g protein. Diabetic Exchanges
CHILI TORTILLA BAKE
A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. -Celine Weldy, Cave Creek, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 413 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 590mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.
MEXICAN WHOLE WHEAT FLOUR TORTILLAS
I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!
Provided by Claudia
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h36m
Yield 18
Number Of Ingredients 6
Steps:
- In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
- Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
- Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 27.3 g, Fat 6.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 260.5 mg, Sugar 0.1 g
SOFT 100% WHOLE WHEAT TORTILLAS
This is an easy way to use whole grains deliciously. They keep in the fridge, tightly wrapped, for at least five days. White tortillas will seem so bland after these! I do grind my own wheat, which I recommend to everyone.
Provided by Clare Bear
Categories Low Cholesterol
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Weigh flour and put in food processor.
- Add potato flour, salt and baking powder. Process to mix.
- Start processor, and add oil and most of the water while running. (It will not have formed a ball yet.) Stop the machine and check the consistency of the dough by pressing some dough between your fingers. Add additional water JUST until a SOFT dough forms. Do not 'knead' the dough yet.
- Let dough rest for 10-20 minutes in the processor. This step allows the whole wheat to absorb the water. Check consistency again. Add flour or water to adjust, briefly processing to mix. When all is right, let the processor knead the dough for 10-15 seconds.
- Let dough rest in the processor for 10-60 minutes.
- Preheat a regular large skillet to medium heat.
- While it is heating, divide dough into 8 pieces (more or less pieces, depending on how large you wish to make them). Cover the pieces until you roll them out.
- Have some flour ready to sprinkle on your rolling surface. Use enough flour to keep the dough from sticking, and roll gently. If your dough is soft, you shouldn't have to worry about adding so much flour that they get dry. Flip the tortilla a few times while rolling.
- Test the skillet. Water should skitter across it, but watch that it is not TOO hot! Tortillas taste best when they are only lightly brown in a few spots. Cradle the tortilla in your hands, palms up, and place the tortilla quickly on the skillet. Gently arrange the tortilla so that it is flat. Until you are experienced, you might not want to try rolling and cooking at the same time!
- After a minute or two, there should be some small air bubbles appearing. Peek on the underside. It should just be light brown in spots. With a large spatula, turn the tortilla.
- The second side takes less time than the first, so stick around. Take a clean dishcloth and press lightly all around the tortilla, encouraging the formation of air pockets that lighten the tortilla.
- Place the tortilla on a platter and cover with a paper towel and then plastic wrap. When the second tortilla is done, place it on top of the first and cover again. After this I start turning the stack -- flip the stack so the last tortilla done is on the bottom. This keeps them soft.
- When they are cooler, you can separate them and put in a plastic bag in the fridge.
Nutrition Facts : Calories 145.6, Fat 4, SaturatedFat 0.5, Sodium 159.3, Carbohydrate 24.8, Fiber 3.7, Sugar 0.2, Protein 4.4
WHOLE-WHEAT SESAME TORTILLA
Provided by Marian Burros
Categories easy, weekday, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Whisk the egg white until slightly foamy, and brush over the tortilla. Sprinkle the sesame seeds over the tortilla, and cut it in eighths.
- In a toaster oven, toast the tortilla wedges until they begin to brown and crisp, for 3 to 5 minutes, depending on the oven.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 0 grams
EASY WHEAT TORTILLAS
Light blend of whole wheat and all-purpose flours make a light, lower fat, and easy alternative to a basic flour tortilla. This recipe came together one afternoon when I ran out of tortillas midway through a dish I was making. The family enjoyed them so much, I will make them from scratch from now on.
Provided by Momster
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Beat butter in a bowl in a stand mixer until smooth and creamy.
- Mix whole wheat flour, all-purpose flour, and salt together in a bowl. Slowly add flour mixture to butter and beat using the paddle attachment. Add just enough cold water to mixture until dough pulls away from the side of bowl.
- Form dough into 3-inch balls and flatten each with a press or between 2 small plates covered in plastic wrap.
- Heat a skillet over medium heat and cook dough until lightly browned, 1 to 2 minutes per side.
Nutrition Facts : Calories 167.6 calories, Carbohydrate 18.3 g, Cholesterol 24.4 mg, Fat 9.6 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.9 g, Sodium 182.5 mg, Sugar 0.1 g
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