Tortillas de farine Rotimatic pour tacos végétariens

Ingrédients

• 2 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• Olive Oil
• Water
• 1 tbsp Homemade Refried Beans (1 tbsp for each taco or as needed)
• 1 tbsp Cooked Pinto Beans (1 tbsp for each taco or as required. See notes for options)
• 1 tbsp Guacamole (1 tbsp for each taco or as required)
• 2 tbsp Roasted Veggies (2 tbsps for each taco or as necessary for each taco)
• 1 tbsp Sour Cream (1 tbsp for each taco or as needed)
• 1 tbsp Cheese (1 tbsp for each or as required)
• 2 tsp Olive Oil
• 1 Zucchini
• 6 Colored Mini Bell Peppers
• 1/2 Onion
• 5 Mushrooms
• 1 tsp Dried Oregano
• 1/2 tsp Salt
• 1/2 tsp Ground Pepper

Préparation

1. 1

   Rotimatic Setting:Recipe: Roti ;Flour: Sujata GoldThickness: 1Roast: 1Oil: 1

2. 2

   Preparing the Tortillas: Mix the salt, APF and the baking powder in a big bowl.

3. 3

   Transfer it to the flour container of rotimatic.

4. 4

   Fill in the water container and oil container. I would recommend Olive oil, but you can use other oil as well.

5. 5

   Now start the rotimatic and select the roti option and the flour. I used Sujata Gold.

6. 6

   Select your thickness, roast level, and oil. I kept everything to the minimum. You can see the setting level above.

7. 7

   Select the count and let the rotimatic do its magic.

8. 8

   Making Roasted Veggies: In a pan add the oil.

9. 9

   When the oil is hot, add the all the veggies, salt, pepper, and oregano.

10. 10

    Saute the veggies over high heat for 4 to 5 minutes or until the vegetables are soft and tender. Do not add any water. Salt will help the veggies to ooze out and cook until it evaporates.

11. 11

    Assembling the Taco: Take the flour tortilla and spread the refried beans, followed by guacamole and sour cream.

12. 12

    Then add the cooked pinto beans, roasted veggies, and cheese. Fold and serve warm.