Sweet Potato Burritos and Flour Tortillas

The end result was pretty tasty, but at the beginning, these tortillas were frustrating. I was about to make them and then realized I didn't have enough time. Then I needed to study. Then, again, I didn't think I could fit them in that night. Well, I got tired of putting them off, so I just made them. They were delicious! They taste fairly similar to a tortilla you'd buy at the store. I saw the recipe on The Pioneer Woman's blog.

2-½ cups All-purpose Flour 2-½ teaspoons Baking Powder 
1 teaspoon Kosher Salt 
½ cups Lard Or Vegetable Shortening 
2 Tablespoons (additional) Lard Or Vegetable Shortening 
1 cup Hot Water

I think I halved the recipe. It made 8-10 tortillas. 

 

Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a fork/whisk/your hands to combine the ingredients until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a towel and allow dough to rest for at least an hour.

Roll into ping pong size balls, place on a tray, cover with a towel, and allow to rest for another 20 to 30 minutes.

Heat a cast iron skillet to medium/medium-high heat. One by one, roll out balls of dough until very thin. Spray the skillet with Pam. Cook tortillas, one at a time, on each side for 30 seconds, removing when tortillas are still soft but slightly brown in spots

This was the test run tortilla. It was my snack.



You could use these tortillas for anything. I made these- Baked Sweet Potato and Black Bean Burritos.

1 whole Large Sweet Potato, cubed
2 Tablespoons Butter
Salt And Pepper


1 can Black Beans, Drained And Rinsed (15 Ounce Can) 
3 teaspoons Lemon Juice, Fresh Or Bottled 
1 teaspoon Ground Cumin 
1 teaspoon Chili Powder 
3 dashes Cayenne Pepper 
Salt And Pepper

1 Tablespoon Vegetable Oil 
1 whole Medium Yellow Onion, Diced 
4 cloves Garlic, Minced 
1 whole Green Chili, Deseeded And Minced

Brown Rice

Flour Tortillas 
1 cup Grated Monterey Jack
1 Tablespoon Vegetable Oil 

Cook the rice according to package directions.

Boil the sweet potatoes until very tender, then mash with the butter. Season with salt and pepper.

In a bowl, mix the beans with the lemon juice and seasonings. Heat the oil in a skillet over medium-low heat and cook the onions, garlic and green chili pepper about 2-3 minutes until soft. Add the bean mixture and warm through.

Layer the warm ingredients down the center of each tortilla in this order: cheese, rice, beans, sweet potatoes. Roll the tortilla up and place it in the baking dish. Brush with vegetable oil and place under the broiler until crispy and golden brown on top, about 15-20 minutes.

Everything tasted good, but the filling was a little dry. The recipe says to drain all the bean juice, but I think if I had included the juice, it would have helped. Or maybe the sweet potatoes needed more butter.

Enjoy!