Mexican Black Bean Sweet Potato Tortilla
Hola Amigos! In honor of Cinco de Mayo, we wanted to make a Mexican meal to remember – ensuring it’s good and healthy too. Sweet and savory, this is an elevated version of what you might typically find in a stuffed taco or tortilla. Filled with satiating fiber, it will convert you to the plant based version, no doubt! Two ingredient sweet potato tortillas and seasoned beans make all the difference. A su salud (to your health)!
Spinach Tortilla Topped with Cauliflower & Tomatillo with Mango-Red Pepper Relish
Being from Texas, I just adore Southwestern cuisine, where you’ll usually find deep fried tortillas, sour cream and fat-laden sauces as part of every delicious dish. It doesn’t have to be that way!!! You can get all of the exciting flavors, spices, and sauces without all of the trouble they cause, by “Garden of Eydie-ing” it!
I found a recipe on-line for Chickpea tortillas, from Powerhungry.com. There are many renditions of this recipe from lots of bloggers. I decided to turn these into flavorful chips which work perfectly with all of the dips we’ve developed. These are the “healthy alternative to very salty and fat laden pita chips you find in the grocery aisle. They are made out of Chickpea flour so we coined them: “Chickpita chips!” and they are so easy to make, you won’t have to make a run to the store. Chickpita chips can be flavored anyway you like. We used garlic powder, but turmeric, cumin seed, curry powder, smoked paprika, or other salt free seasonings are great.
I was looking for a healthy tortilla recipe and found this one on a YouTube video by Lacey Baier. She makes sweet potato and cauliflower tortillas, as well. These are amazingly delicious. The only thing I changed was I omitted the salt, to no detriment to the taste. I made these to be the base for Southwestern Style Spinach Tortillas with Cauliflower Tomatillo Sauce and Mango Red-Pepper Relish — A wonderful combination you will totally enjoy!