| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Consuming, Passions | 6 | Servings | |
INGREDIENTS
| 2 | c | Plain flour or masa harina |
| corn based | ||
| Hot water | ||
| 1 | Pinches salt | |
| 1 | T | Oil |
| 2 | c | Mixture salad greens |
| 1 | c | Mozzarella, grated |
| 1 | c | Baked ricotta, sliced |
| 1 | c | Tempeh |
| 2 | T | Walnuts or pecans |
| 1 | t | Chilli |
| 2 | T | Coriander leaves, finely |
| chopped | ||
| 2 | Avocados, diced | |
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Mix the flour and salt with enough water to produce a firm dough, then knead oil into the dough. Divide the dough into small balls and individually wrap in plastic until ready to use (can be made a day in advance and kept in the refrigerator). Place each ball between baking paper and roll out with a rolling pin or an iron (to cook at the same time, turn the iron on high heat and press down over the baking paper), or use a skillet over high heat and press the tortilla down with a damp cloth when air bubbles form. When they are all cooked, set aside on a serving plate. Filling Mixture: Place all the ingredients into a bowl and mix well. To serve: fill each tortilla with the salad mixture and top with a salsa of diced tomato, salt, pepper, extra virgin olive oil and lemon juice. For a final touch, add a dollop of sour cream and fresh coriander. Converted by MC_Buster. Per serving: 185 Calories (kcal); 15g Total Fat; (66% calories from fat); 7g Protein; 10g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 156
Total Fat: 18.3g
Cholesterol: 14.1mg
Sodium: 310.5mg
Potassium: 556.7mg
Carbohydrates: 10.9g
Fiber: 6g
Sugar: <1g
Protein: 13.3g