Buckwheat and Yam Tortillas with Stir Fry

Elevate your weeknight dinners with these wholesome and naturally gluten-free Buckwheat and Yam Tortillas with Stir Fry! The tender tortillas are crafted from nutrient-rich buckwheat flour and creamy mashed yams, offering a subtle earthiness and a delightfully soft texture. They're the perfect base for a vibrant, veggie-packed stir fry featuring crisp bell peppers, carrots, broccoli, and snap peas, all sautéed to perfection with aromatic garlic, ginger, and a splash of tamari for a savory finish. This recipe is both healthy and satisfying, with the ideal balance of flavors and textures. Ready in under an hour, these tortillas are a great meal prep option or a colorful, family-friendly dinner idea. Garnish with sesame seeds for an extra layer of nuttiness, and enjoy a dish that's as nourishing as it is delicious!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Buckwheat flour
• 1 cup Cooked mashed yam
• 0.5 teaspoon Salt
• 0.25 cup Warm water
• 1 tablespoon Olive oil
• 2 cups Bell peppers (red, yellow, green), sliced
• 1 cup Carrots, julienned
• 1 cup Broccoli florets
• 1 cup Snap peas
• 3 tablespoons Soy sauce or tamari (for gluten-free)
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 teaspoon Sesame oil
• 1 tablespoon Sesame seeds (optional, for garnish)

Directions

Step 1

In a large mixing bowl, combine buckwheat flour, mashed yam, and salt. Gradually add warm water, mixing until a pliable dough forms. Adjust water or flour as needed to get the right consistency.

Step 2

Divide the dough into 6-8 equal portions. Roll each portion into a ball, then flatten it into a thin tortilla using a rolling pin. Use parchment paper to prevent sticking.

Step 3

Heat a non-stick skillet over medium heat. Cook each tortilla for 1-2 minutes on each side until lightly browned and cooked through. Cover cooked tortillas with a clean towel to keep warm.

Step 4

In a large wok or skillet, heat olive oil over medium-high heat. Add garlic and ginger, stirring until fragrant (about 1 minute).

Step 5

Add sliced bell peppers, carrots, broccoli florets, and snap peas to the skillet. Stir fry for 4-5 minutes until the vegetables are tender-crisp.

Step 6

Stir in soy sauce or tamari and sesame oil. Toss the vegetables to coat evenly. Cook for an additional 1-2 minutes, then remove from heat.

Step 7

To serve, place a warm buckwheat and yam tortilla on a plate. Spoon a generous portion of stir fry vegetables onto the tortilla. Garnish with sesame seeds if desired.

Step 8

Repeat with remaining tortillas and vegetables. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1308.8g)

Amount per serving	% Daily Value*
Calories	1296.8

Total Fat 38.3g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 4193.6mg	0%
Total Carbohydrate 213.4g	0%
Dietary Fiber 41.7g	0%
Total Sugars 31.8g
Protein 39.7g	0%

Vitamin D 0IU	0%
Calcium 379.0mg	0%
Iron 11.8mg	0%
Potassium 4049.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 11.7%

Carbs: 62.9%