Dairy-Free Beet Tortilla
Brighten up your mealtime routine with this stunning and nutritious Dairy-Free Beet Tortilla recipe! Made with vibrant, earthy beet puree, these homemade tortillas are delightfully soft and naturally pigmented with a gorgeous pink hue—perfect for adding a pop of color to your wraps or side dishes. Crafted entirely from simple pantry staples like all-purpose flour, olive oil, and baking powder, these tortillas are vegan-friendly and free of dairy, catering to a wide range of dietary preferences. With just 20 minutes of preparation and 20 minutes of cooking, you’ll be rolling out dough and flipping tortillas in no time. Whether served warm or stored for later, these beet tortillas are a creative and wholesome alternative to traditional flatbreads, ideal for tacos, sandwiches, or dipping into your favorite spreads.
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Recipe Information
Ingredients
- 1 cup beet puree
- 2 cups all-purpose flour
- 0.5 cup water
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Begin by preparing the beet puree. Take 2 medium-sized beets, peel and chop them, then steam until tender. Blend the steamed beets until smooth, making sure there are no chunks. You’ll need about 1 cup of puree.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to distribute the baking powder and salt evenly throughout the flour.
Add the beet puree and olive oil to the dry ingredients, then gradually add in the water, mixing continuously until a soft dough forms. You might not need the entire 0.5 cup of water, so add it slowly.
Transfer the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. The dough should be soft but not sticky.
Divide the dough into 6 equal pieces. Roll each piece into a ball, then cover them with a damp cloth and let them rest for 10 minutes.
Once rested, roll out each dough ball into thin circles, about 8 inches in diameter, using a rolling pin on a floured surface.
Heat a non-stick skillet over medium heat. Place one tortilla into the skillet and cook for about 1-2 minutes on each side until bubbles form and brown spots appear.
Remove the cooked tortilla from the skillet and place it on a plate covered with a clean kitchen towel to keep warm. Repeat with the remaining dough balls.
Serve the tortillas warm or allow them to cool. Store extras in an airtight container for up to 3 days. Enjoy as wraps or a side to your favorite meals.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.2 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
