Homemade Corn Tortillas

After you make fresh tortillas at home you’ll never go back to store bought! They taste so fresh, the texture is so light and fluffy. At the moment I don’t own a tortilla press, so I had pretty good success using 2 gallon sized ziplock bags and using a rolling pin to roll the round shapes out.

Yield: 16 tortillas

Ingredients:

2 cups masa harina corn flour.

1 1/2 cups warm water.

1/2 tsp. salt (optional)

Preparation:

In a medium bowl mix the corn four and water together until a light dough forms. It should be soft and not stick to your hands.

NOTE:  Have a small bowl of flour on the side if your hands get too sticky when pressing out the tortillas so you can dry your hands and it will help the dough from tearing.

Roll the dough into 1 1/2 inch balls until all the dough is portioned out.

Take the ziplock bag and lay on your counter. Take one ball at a time and top it with the other ziplock bag. Lightly press the dough and then use a rolling pin to smooth it out.

In a small non-stick pan heat it up to medium.

Once the tortilla is shaped gently peel from the plastic bag and into the pan.

Heat for 1-2 minutes on each side. You will want to flip it when you start to see the edges drying up.

Then flip again and cook each side until you see little dark spots and set on a plate and repeat until all tortillas are cooked. Let cool completely and store in the fridge for up to a week.

New Cookbook 25 Fun Recipes from My Kitchen!

I am an Amazon Affiliate so if you purchase anything through my links, I will make a commission at no cost to you. See my full disclaimer here https://noshwithchefjulie.com/copyright-and-disclaimer/

This cookbook is filled with all my favorites like breakfast nachos, coconut shrimp tacos, home style mac and cheese, chicken teriyaki pizza, and the banana split parfaits!

https://amzn.to/2O3aiiu

I created this book to be a quick and easy guide for you with whole food ingredients and easy cooking techniques that anyone can follow.

Dive into the chapters and nosh to your heart’s content!

Available now on e-book and paperback on Amazon. https://amzn.to/2O3aiiu

Lentil Soup with Zucchini

This soup smells delicious and is filled with fresh vegetables, pasta, quinoa, and lentils. I love to make a big batch of this and enjoy it all week.

Yield: 8-10 servings

Ingredients:

8 cups water

3 carrots

3 celery stalks

1/4 onion

1 cup green cabbage

1/2 cup quinoa

1 cup lentils

1 cup egg noodles

1 zucchini

1/2 tsp. Salt

1 chicken or vegetable based bullion cube

Preparation:

Wash all produce and dice the celery, carrot, zucchini, cabbage, and onion.

In a large stockpot add in the cut vegetables, salt, water, quinoa, lentils, and heat up to a boil.

Add in the bouillon cube and stir a few minutes. Turn down the heat to low and let soup simmer 30 minutes.

Add in the pasta and cook for 15 minutes until the lentils are soft and the pasta is cooked.

Take off heat and enjoy.

Big Mexican Salad Loaded with Beans, Rice, and Cilantro

I love making a big salad filled with everything I have in the fridge at the time. This one is filled with beans, rice, and topped with cilantro. Salsa works great with this for dressing.

Yield: 1 Large Salad

Ingredients:

1 cup of kale leaves, stems removed and chopped

1 cup mixed greens

1/4 cup of corn

1/4 cup green or red cabbage

1/4 cup pinto beans

2 tbsp. cooked brown rice

4 whole sprigs of cilantro, minced

1 tomato, diced

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tap. cumin

salt and pepper to taste

Preparation:

I made this using leftover cooked rice and beans. If making from scratch prepare beans and rice per directions and set aside.

Wash all produce, dice the tomato, mince the cilantro, and heat up the beans and rice with the garlic powder, cumin, and paprika on the stove for 3-5 minutes. Stir and cook until warmed through.

Chop kale, cabbage and toss with mixed greens in a large bowl or on a plate. Add tomato, beans, rice, corn, and top with cilantro.

Use your favorite dressing or mash an avocado with a little lemon juice and olive oil. Salsa also works great as a dressingSeason to taste with salt and pepper and enjoy.

New Cookbook -50 Quick and Easy Plant Based Recipes

I am an Amazon Affiliate so if you purchase anything through my links, I will make a commission at no cost to you. See my full disclaimer here https://noshwithchefjulie.com/copyright-and-disclaimer/

This vegan cookbook is filled with 50 plant based healthy, fun filled dishes with simple ingredients that everyone can enjoy. Creating wholesome plant based meals is easier than you think, with my tips and simple instructions you can become the star chef in your own kitchen.

https://amzn.to/2ZLZ6fx

Available in paperback, e book, and FREE on Kindle Unlimited

Black Bean Tacos with Sweet Corn

There’s nothing better than tacos. I could eat them every day and the wonderful flavor combinations are endless! This is one of my favorites black beans and sweet yellow corn.

Yield: 6 tacos

Ingredients:

1 can sweet yellow corn

1 can of black beans or 1 1/2 cups cooked from dried beans

Mixed greens

Cabbage

3 Tomatillos or green tomatoes

6 small flour tortillas

1/2 tsp. Garlic powder or 1-2 garlic cloves peeled

Cilantro

Salt

Preparation:

Wash all produce. Slice the cabbage very thin. Cut the tomatoes or Tomatillos into quarters.

Drain and rinse the beans if using canned and drain the corn.

For the salsa: In a blender or food processor blend the tomatoes or tomatillos. Add 2 tbsp. of water and mix on high until well processed. Add in a pinch of salt, garlic, and a few sprigs of cilantro. If it’s too thick add more water. Add on more salt to taste.

Heat the beans and corn up in a small pot on medium heat for 3-5 minutes until warmed through.

Heat up the tortillas if desired in a skillet but constantly turning and flipping them about a minute on each side. Or microwave for 30 seconds.

Layer tortillas with all the toppings and enjoy!