Whole30 Beet Tortilla
Elevate your Whole30 meal plan with these vibrant and nutrient-packed Whole30 Beet Tortillas! This gluten-free and grain-free recipe combines roasted beets, almond flour, and tapioca flour to create a beautifully earthy and pliable tortilla that’s as visually stunning as it is delicious. Enhanced with a touch of cumin and black pepper, these tortillas deliver subtle warmth and flavor while adhering to Whole30 guidelines. Whether stuffed with your favorite Whole30-approved fillings or served alongside a fresh salad, these tortillas are sure to add a pop of color and creativity to your mealtime. Perfect for a health-conscious twist on taco night, they’re quick to prepare, versatile, and ideal for anyone seeking to enjoy wholesome, clean-eating recipes.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pcs medium beets
- 1.5 cups almond flour
- 1 cup tapioca flour
- 2 tablespoons coconut flour
- 1 large egg
- 3 tablespoons olive oil
- 0.5 cup water
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon cumin powder
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly and wrap them in aluminum foil. Roast in the preheated oven for about 45 minutes or until they are tender when pierced with a fork.
Once cooked, let the beets cool slightly. Peel the skins off and grate the beets using a box grater. You should have about 1 cup of grated beet.
In a large mixing bowl, combine the grated beet, almond flour, tapioca flour, coconut flour, egg, olive oil, and water. Season the mixture with salt, pepper, and cumin powder.
Mix the ingredients thoroughly until a dough forms. It should be sticky but hold together.
Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten into a disk about 6 inches in diameter between parchment paper.
Heat a non-stick skillet over medium-high heat.
Carefully peel the tortilla off the parchment paper and place it onto the hot skillet. Cook for about 1-2 minutes on each side until slightly golden and firm enough to handle.
Remove the cooked tortilla from the skillet and keep it warm in a clean kitchen towel. Repeat the process with the remaining dough.
Serve the beet tortillas warm with your favorite Whole30 approved fillings.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 283 mg | 6% | |
*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.
