This post is sponsored by our friends over at Bob’s Red Mill.
Tacos have a special place in my heart, can anyone else relate?
Today we are sharing with you a brand new taco recipe with fluffy homemade quinoa tortillas filled to the brim with soft white potatoes, black beans, and a fresh brussels sprout slaw. Taco Tuesday (or any other day, let’s be real) will never be the same again with the addition of these beauts!
The convenience of having tortillas widely available is why it has taken me so long to make my own at home, and I’m not going to lie, the thought of making homemade tortillas was a bit daunting at first!
I am usually cooking for everyone at home, and since a few people have the preference of avoiding gluten, I decided to make these tortillas gluten-free. I was intrigued by the whole grain quinoa flour from Bob’s Red Mill, and although I had not used it before, for some reason I knew that it was what I needed to use for these tortillas.
It took a bit of testing and perfecting, but Jasmine and I nailed these and to our surprise, they were actually so easy to make.
We do have a few tips for troubleshooting so that you can avoid our mistakes (noted in the recipe as well):
- Opt for a tortilla press if it is available, this will save A LOT of time and effort.
- If you are rolling the dough between two pieces of parchment paper to flatten (the alternative to the above), be sure you peel the parchment off of the dough, NOT vice versa. This will help prevent tears!
- Toast the quinoa flour prior to using — this gives it SO MUCH more flavor, and definitely brings the tortillas to the next level.
Potato Tacos w/ Brussels Sprouts Slaw & Homemade Quinoa Tortillas
Homemade fluffy quinoa tortillas filled to the brim with soft white potatoes, black beans, and a fresh Brussels sprouts slaw. Taco Tuesday (or any other day) will never be the same again with the addition of these beauts!
- Yield: 5 (2 taco) servings
- Category: Entree
Brussels Sprouts Slaw:
- 1 lb. Brussels sprouts
- 1/4 cup vegan mayonnaise (we use Follow Your Heart)
- 3 teaspoons pure maple syrup
- 2 1/2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt & pepper, to taste
Potato & Black Bean Filling:
- 1 small white onion, peeled and diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced small
- 1 tablespoon taco seasoning
- 1 tomato, diced
- 1 can black beans, rinsed and drained
- Fresh cilantro
- 2 cups toasted Bob’s Red Mill Quinoa Flour
- 1/2 cup Bob’s Red Mill Gluten-free 1:1 Baking Flour
- 1-1 1/2 cups hot water
- 1/2 teaspoon salt
- Diced avocado
- Hot sauce
- Lime juice
- Fresh cilantro
- Diced tomatoes
- To prepare the slaw, mix together all of the ingredients except for the Brussels sprouts until smooth. Set aside.
- Shred the Brussels sprouts using a food processor or a mandoline slicer, then coarsely chop any ungrated pieces with a knife.
- Add the shaved Brussels sprouts into the other ingredients and mix until uniform and fully coated. Set in the refrigerator as you prepare the remaining ingredients.
- Next, prepare the filling by heating a medium pan over medium heat and adding in about 3 tablespoons of water. Once the water has warmed through, add in the onion and garlic, and sauté for about 3 minutes, or until fragrant and translucent.
- Add in the potatoes, taco seasoning, and tomato, and mix to combine. Cover the pan with a lid and allow the potatoes to steam for 8-10 minutes, stirring occasionally. Add water if it dries out to prevent burning.
- Once the potatoes are done, mix in the black beans and cilantro and cook for 1 more minute to warm through. Remove pan from the heat and set aside as you prepare the tortillas.
- Pour the quinoa flour into a large pan over medium-heat. Whisk the flour constantly to toast for about 5-7 minutes, or until fragrant.
- Add all of the ingredients for the tortillas into a large bowl, and mix to form a smooth thick dough. Divide the dough into 10 equal parts and roll into balls.
- To flatten the dough into tortillas, you can use a tortilla press or place each ball in between two pieces of parchment paper and roll out with a rolling pin until thin and uniform in thickness. Be sure to peel the parchment paper off of the dough rather than the dough off of the parchment paper to prevent ripping.
- Place the tortilla onto a pan over medium heat and cook until browned with small bubbles, about 2 minutes on each side. Flip an cook for another 1 – 2 minutes, or until lightly browned.
- Wrap the tortillas in a clean kitchen towel or place them into a tortilla warmer until you are ready to assemble.
- To assemble, fill the quinoa tortillas generously with the potato filling, Brussels sprouts slaw, and any other toppings of choice, such as avocado, hot sauce, cilantro, and tomatoes.
Nutrition facts label provided by Nutri Fox.
Disclaimer: This post is sponsored by Bob’s Red Mill, but all opinions shared are our own. This page may also contain affiliate links, thank you for supporting Sweet Simple Vegan!