If you have been following me for the past few Thanksgivings, you know I do not cook a traditional meal. I usually try to recreate my favorite meals from scratch or attempt to cook something I’ve never made before. Some of you might remember my yeast rolls fiasco. Or when I made delicious meatless meatballs. Since breads and dough in general are my kryptonite, I tried my hand at making tortillas. I love mexican food, and I have the basics down, so why not go all the way and try flour tortillas. After searching for vegan and non vegan options. I finally decided on this video. Mainly because the portion sizes were small. If this didn’t turn out well, I didn’ want to waste a bunch of food. Thankfully it turned out well. I still need to work on my circle making skills and make them much, much thinner. If you have any tips on how to roll out the perfect tortilla let me know.
Of course I couldn’t just eat tortillas. I used them as the base for my Herb Roasted Potatoes Quesadilla. I made a version of my Loaded Guacamole, Chile Lime Rice, Black Beans, Fresh Sweet Corn off the cob and Pico de gallo. I combined potatoes, guacamole and corn between two tortillas with non dairy cheese, delish!
- 1 tsp Fresh Thyme
- 1 tsp Fresh Sage
- 1 tsp Fresh Rosemary
- 1 tsp Fresh Cilantro
- ½ tsp Salt
- 2 cloves Garlic
- ¼ cup Purple Onion
- 1 tsp Dry Seasoning of your choice
- 2 tbsp Oil of your choice
- 1 lbs Red Potatoes
- Cut potatoes into bite size pieces then boil in water until fork tender. (A fork should be able to pierce the center). Drain and set aside.
- Preheat oven to 425 degrees Fahrenheit
- Mince fresh herbs, onion and garlic
- Combine everything in an oven safe dish, I recommend cast iron.
- Place in oven until crispy and golden brown. About 25 minutes
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