Craving a simple and tasty Mexican dish? These homemade whole wheat tortillas with avocado and beans are both healthy and flavorful.
The great thing about this dish is its versatility! You can easily adjust the amount of spice to your taste. Perfect for those days when you want something quick and delicious.
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Ingredients
- 200 g whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp olive oil
- 1.5 dl warm water
- --- Filling ---
- 2 pcs avocados
- 1 can black beans (approx. 400 g)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 lime
- 1 small red onion
- 1 handful fresh cilantro
- Salt and pepper to taste
Instructions
Mix the flour, baking powder, and salt in a bowl. Add olive oil and warm water. Knead the dough until it's soft and elastic.
Divide the dough into 8 equal parts. Roll each part out into a thin round, about 15 cm in diameter.
Cook the tortillas on a dry, hot skillet for about 30 seconds on each side until they have nice brown spots. Keep them warm under a towel.
Mash the avocados in a bowl. Add lime juice, salt, and pepper. Rinse the beans and mix with cumin and chili powder.
Finely chop the red onion and cilantro. Mix everything together with the mashed avocados and beans.
Spread the filling evenly over the tortillas. Roll them up and serve immediately.
Notes
Tip: For more flavor, you can add some finely chopped red chili to the filling.
Frequently Asked Questions
Can I freeze the tortillas?
Yes, you can freeze them. Pack them in freezer bags and store for up to 3 months.
What goes well as a side dish?
A fresh green salad or salsa is great to have on the side.
Can I use other types of beans?
Absolutely! Kidney beans or chickpeas work well too.
How long does the filling last in the fridge?
The filling can be stored in an airtight container in the fridge for up to 2 days.
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