E-Z TORTILLAS

1 1/4 Cup flour (not starch): amaranth, buckwheat, corn, millet, milo, oat, quinoa, rye
1/4 teaspoon salt
1/2 cup water, room temperature
1/2 - 1 teaspoon oil, optional (use especially with quinoa and millet)

Whisk l cup of flour and the salt together in a bowl. Make a “well” in the center and pour in the oil and water. Stir several strokes with a fork until the dough clumps together in a ball.

Preheat a large griddle or skillet. Scatter the remaining 1/4 cup of lfour on a bread board or piece of wax paper ( Note: wax paper may contain traces of corn starch, avoid if you are sensitive to this.) Break off balls of dough the size of a golf ball. Roll them in flour. Flatten with your hand, turning often to keep them floured. Roll each tortilla thinner with a rolling pin, check both sides to see they’re well floured and then bake them on the hot griddle. Use no oil.

Bake about 3 minutes on each side. Put the baked tortillas on wire racks or lay them on cotton towels.

BEAN TOPPED TORTILLAS

4 tortillas, baked (see above recipe)
1 tablespoon olive oil
3/4 cup chopped onions, optional
1 clove garlic, minced, optional
1/2 small jalapeno pepper, more or less to add spicy hot taste
2 cups of pinto beans with their liquid
1 avocado
1-2 tablespoons lime juice, if you are eating fruit
or
1/8-1/4 teaspoon vitamin c crystals, unbuffered, corn-free dissolved in 2 tablespoons of water
1/2 cup onion, chopped
l large red, yellow or green bell pepper

Put two tortillas on each plate and set aside. In a large skillet sauté the 3/4 cup onions in olive oil over medium heat for about 5 minutes. Add the garlic and jalapeno; cook few minutes longer. Before the veggies brown, add the beans and their liquid.

Using a fork or potato masher mash about half the beans. Stir occasionally while they simmer. In 15-20 minutes the beans become thick enough to spread.

Meanwhile mash the avocado and season it to taste with the lime juice or c crystals in water. Have ready the 1/2 cup chopped onions and slice the bell pepper into thin rings.

To assemble: Spread the bean mixture on the tortillas. Top each with a dollop of mashed avocado, 2 tablespoons chopped onion and 2 pepper rings. Ole!