FLOUR TORTILLA NUTRITION 6 INCH RECIPES

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MEXICAN WHOLE WHEAT FLOUR TORTILLAS RECIPE | ALLRECIPES



Mexican Whole Wheat Flour Tortillas Recipe | Allrecipes image

I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!

Provided by Claudia

Categories     Tortillas

Total Time 1 hours 36 minutes

Prep Time 15 minutes

Cook Time 1 minutes

Yield 18 tortillas

Number Of Ingredients 6

1 cup all-purpose flour
4 cups whole wheat bread flour
½ cup shortening
2 teaspoons salt
1 ½ cups boiling water
all-purpose flour for rolling

Steps:

  • In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
  • Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
  • Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Nutrition Facts : Calories 178.7 calories, CarbohydrateContent 27.3 g, FatContent 6.3 g, FiberContent 3.5 g, ProteinContent 4.7 g, SaturatedFatContent 1.5 g, SodiumContent 260.5 mg, SugarContent 0.1 g

BLACK BEAN AND CHEESE ENCHILADAS RECIPE - BETTYCROC…



Black Bean and Cheese Enchiladas Recipe - BettyCroc… image

These cheesy black bean enchiladas are a perfect weeknight dinner ready in one hour!

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 9

1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) Progresso® black beans, drained, rinsed
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
  • Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

Nutrition Facts : Calories 660 , CarbohydrateContent 61 g, CholesterolContent 65 mg, FatContent 2 , FiberContent 7 g, ProteinContent 29 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 4 g

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