Cheesy Broccoli Flour Tortillas

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and gluten-free.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast provides a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: none

Flaxseed meal serves as a vegan binding agent.

Steam 2 cups of broccoli until tender, then set aside to cool.

In a medium-sized bowl, mix together 1/2 cup of plain yogurt, 1 large egg, and 2 tablespoons of melted vegetable shortening until well combined.

Transfer the cooled broccoli to a blender or food processor and blend until completely broken down.

In a separate bowl, sift together 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.

Add the wet ingredients and blended broccoli to the dry ingredients and mix with a spatula.

When the mixture becomes too hard to mix with a spatula, continue mixing by hand until it comes together.

Separate the dough into 2 to 3-inch rounds, making about 9 or 10 tortillas.

Cover the dough with a clean kitchen towel and let it rest for about 10 minutes.

Lightly flour the work surface and roll out the first tortilla to about 3 to 4 inches in diameter.

Place a good amount of Monterey Jack cheese in the center, pinch the edges to seal, and continue rolling until you have an 8 to 10-inch round.

Preheat a skillet to low-medium heat (5.5) and cook the tortilla for 15 to 20 seconds on the first side, then flip and cook for another 30 to 40 seconds on the second side.

After the third flip, the tortilla should puff up; remove it and place it in a tortilla warmer to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens