Gluten free tortillas don’t have to be brittle and dry like so many of the ones you buy at the supermarket. Homemade ones aren’t difficult to make, and they taste better, which is very rewarding.
With the aid of a tortilla press, these white corn tortillas with beany filling are a fun meal to make in a little production line. One person can press the tortillas while the other cooks them, which makes things faster, and adds a nice social element to making dinner.
To make white corn tortillas you’ll need masa harina flour, which is gluten free, and has a fibre content about halfway between plain and wholemeal wheat flours.
The filling also contributes to fibre in this meal with vegetables and beans. Beans are a source of resistant starch – the kind of fibre you don’t get in your breakfast cereal.
Making tortillas is much less work if you use a cast iron or wooden tortilla press instead of a rolling pin. You can simply put a ball of dough in the press (lined with baking paper), press to flatten, then cook in a frypan.
Ingredients for the tortillas
2 cups masa harina flour
1 1/2 cups water
Method for the tortillas
Add the water to the masa harina flour, going slowly at the end in case you need slightly less water. You want a dough that is soft but not sticky. Add a touch of flour or water if you need to adjust the consistency.
Line your press with baking paper and press the tortillas, or roll them out between sheets of baking paper using a rolling pin. If you’re rolling manually, warm water might help the dough crack less.
Cook the tortillas in a hot frypan for around 30 seconds each side, until they start to brown a little, or if you’re lucky they’ll puff.
Ingredients for the bean filling
1 cup dried borlotti beans (or 1 x 400g can)
3-4 tomatoes (or a small can)
1 teaspoon Mexican chilli powder (contains paprika, chilli, cumin, oregano, pepper and salt)
Method for the bean filling
For dried beans, soak them all day in plenty of water, then boil ~30-40 min until soft.
Soften your onion in a little olive oil, once it is translucent add the carrot.
Next add the zucchini, tomato and Mexican chilli powder. Also add the pre-cooked or canned beans.
Cook until the vegetables have softened. Taste and add salt if needed.
Serve with corn tortillas and grated cheese or sour cream as desired.