Veggie Tortillas


IMG_20140118_230434363This is a fun, gluten-free, vegetable meal. For optimal digestion, I used a small amount of ingredients. However, your favorite mushrooms can easily be chopped and added to provide a “meaty” texture. 

The featured vegetable (technically a fruit) is Chayote. The fruit is light green and almost pear-shaped. It is difficult for me to describe the texture…maybe like a hard version of cooked Zucchini? It is watery but firm. Besides using it for tortillas, I like to add it to soup.

I have provided two ingredient options for you. They were made on separate occasions; so, the serving amount varies.

Ingredients/Option1: (serves 4-6 people)

5 Chayote (peeled and chopped)

8 medium tomatoes chopped

2 garlic cloves

2 tablespoons olive oil

1 ½ red onion (chopped)

2  7 oz bottles of tomato paste

1 Jalapeño (with stem removed)

2 cups Cilantro leaves (chopped)

2-3 packs of Corn Tortillas (I used Food For Life’s sprouted corn tortillas)

Ingredients/Option 2: (Serves 1-3 people)

3 medium Zucchini (chopped)

1 yellow onion (chopped)

1  7 oz bottle tomato paste

4 medium tomatoes

1 Jalapeño (with stem removed)

2 tablespoons olive oil

2 garlic cloves

1 cup Cilantro leaves (chopped)

1-2 packs of Corn Tortillas (I used Food For Life’s sprouted corn tortillas)


1. Mash garlic cloves slightly and remove skin.

2. Sauté garlic cloves in olive oil over very low flame.

3. Add chopped Chayote or Zucchini, Jalapeño and cook for five minutes. Stir.

4. Add chopped tomatoes. Cook, uncovered, over medium fire for 5 minutes and stir frequently.

5. Add tomato paste and mix thoroughly into other ingredients. Cook an additional 5 minutes.

6. Add onions, turn off flame and stir.

7. Add Cilantro and stir.

8. If you want a spicy sauce,  find the Jalapeño and cut it to pieces in the pot. Mix it well.

9. Heat both sides of the tortillas, preferably in a non-stick pan over a low to medium flame.

10. Here is the fun part. Fill the tortilla shells and fold them into wrap. If you can do this and eat them without causing them to fall apart, then the sauce  is probably not juicy enough. Here is what a good tortilla looks like on the inside…



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