Vegan Gluten Free Tex-Mex Tortillas

DSC_0010Vegan Gluten Free Tortillas
1 cup besan (chick pea flour)
1 teaspoon sea salt
3/4 cups warm water

In a small mixing bowl combine besan and salt. Add half of the water and mix well with a whisk until the mixture is creamy and there are no lumps. Add the remaining water and let rest for at least 20 minutes. Preheat a medium sized heavy frying pan (I like cast iron- nature’s non-stick) over medium high heat. When the pan is hot, add enough olive oil to coat the pan, pour the batter into the pan to cover about 1/2 of the bottom then twirl the pan to coat the bottom with the batter. When the batter is set on top it should be golden on the bottom and ready to flip to cook to the other side. Stack cooked tortillas/wraps on a plate. Repeat until all of the batter has been prepared.

DSC_0007Vegan Gluten Free Tex-Mex Filling/Salad
2 cups cooked pinto beans (I soaked 1 1/4 cup dry beans over night, rinsed and cooked till soft but canned is fine)
2 poona kheera cucumbers; diced
1 tomato; diced
1 cup cilantro; finely chopped
1/2 red onion; finely chopped
1-2 cloves garlic; crushed
1/2 lime; juiced
2-3 Tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
pinch fresh ground black pepper
optional red pepper flakes

Combine all ingredients and chill till ready to serve. This can be made a day in advance or the morning of.

DSC_0008Any other favorite toppings can be added. I made an olive salad and chopped up an avocado for today’s meal and we had farm fresh corn on the side.

Optional Shredded Cheddar Cheese for a Vegetarian Wrap

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One thought on “Vegan Gluten Free Tex-Mex Tortillas

  1. Pingback: Beef Steak Fajitas | Recipes for a Healthy You

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