Whole30 Beet Tortilla
Brighten up your Whole30 meal rotation with these vibrant and nutritious Whole30 Beet Tortillas! Made with roasted beets, a medley of gluten-free flours, and a touch of cumin for subtle warmth, these soft yet sturdy tortillas are as visually stunning as they are delicious. Packed with wholesome ingredients like almond flour, tapioca flour, and coconut flour, this recipe is completely grain-free, dairy-free, and perfect for anyone following a Whole30, Paleo, or gluten-free lifestyle. The tender roasted beets not only lend a naturally sweet, earthy flavor but also create a gorgeous crimson hue that will make any meal feel extra special. Ready in just 35 minutes (plus roasting time), these versatile tortillas are ideal for wrapping your favorite Whole30-friendly fillings, from grilled veggies to slow-cooked meats. Perfect for anyone looking for a healthy, creative, and flavorful way to enjoy tacos, wraps, or breakfast burritos!
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Ingredients
- 2 pcs medium beets
- 1.5 cups almond flour
- 1 cup tapioca flour
- 2 tablespoons coconut flour
- 1 large egg
- 3 tablespoons olive oil
- 0.5 cup water
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon cumin powder
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the beets thoroughly and wrap them in aluminum foil. Roast in the preheated oven for about 45 minutes or until they are tender when pierced with a fork.
Step 3
Once cooked, let the beets cool slightly. Peel the skins off and grate the beets using a box grater. You should have about 1 cup of grated beet.
Step 4
In a large mixing bowl, combine the grated beet, almond flour, tapioca flour, coconut flour, egg, olive oil, and water. Season the mixture with salt, pepper, and cumin powder.
Step 5
Mix the ingredients thoroughly until a dough forms. It should be sticky but hold together.
Step 6
Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten into a disk about 6 inches in diameter between parchment paper.
Step 7
Heat a non-stick skillet over medium-high heat.
Step 8
Carefully peel the tortilla off the parchment paper and place it onto the hot skillet. Cook for about 1-2 minutes on each side until slightly golden and firm enough to handle.
Step 9
Remove the cooked tortilla from the skillet and keep it warm in a clean kitchen towel. Repeat the process with the remaining dough.
Step 10
Serve the beet tortillas warm with your favorite Whole30 approved fillings.
Nutrition Facts
| Serving size | (669.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1869.5 |
| Total Fat 124.8g | 0% |
| Saturated Fat 15.9g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2620.7mg | 0% |
| Total Carbohydrate 163.9g | 0% |
| Dietary Fiber 27.4g | 0% |
| Total Sugars 21.7g | |
| Protein 43.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 408.0mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 739.2mg | 0% |
Source of Calories