Veg Tacos are Mexican dish that comprises hand-sized corn or wheat tortillas with vegetable fillings. This recipe of tacos is a gentle twist to the classic ones by using beet puree to make fresh homemade tortillas. Have these vibrant-colored tacos with a stuffing of freshly sauteed vegetables of the season as a lunch or a light snack! I used whole wheat flour and all-purpose flour in a 1:1 ratio to make beets dough and then made the flat tortillas on an iron tawa. I had served them with a crunchy vegetable filling and Spicy Pumpkin Yogurt Dip. Serve it with any dip of your choice! This recipe is inspired by my recipe of Whole Wheat Veg Crepes. You may also like Healthy Paneer Wrap
Why Would You Love This Recipe?
Simple yet elegant Healthy Side Dish. Kids Friendly Recipe. Easily available Ingredients. Can be made Vegan. Gluten-free options available. Vegetarian Recipe! Made with fresh veggies of the season. A completely healthy weeknight meal! The Best Homemade Beet Tortillas Ever!
Ingredients
For The Beet Tacos
Flour-These homemade beet tacos are made using dough with all-purpose flour and whole wheat flour in a 1:1 ratio. To make these tacos healthy, you may use just wheat flour or any GF flour. The tacos are made on a flat Iron tawa using desi ghee. One may bake them in the oven as well. Boiled Beet Puree- Beet puree is made a day in advance. I have used red beets. You may use any local variety: red or golden beets. Boil the beets in a pressure cooker for two whistles. Mash them with a fork or blend them in a food processor to make a smooth beet puree. You may boil them in an open pan as well. Make sure to drain beets so as to not add any extra water to the dough. I usually discard beet liquid. Salt- Adding salt to the dough balances the sour taste of beets. Water: Add water gradually to knead a not-so-stiff dough. Curd- Adding curd to a dough is typical Indian way of making dough. It makes natural smooth dough without adding any oil. For a vegan recipe, you may use vegan curd or skip it. Ghee- Ghee is always my first preference in sauteing or cooking. Ghee adds rich flavor and crisp texture to these tacos. They become soft when they are stuffed with vegetable filling. For making vegan tacos, you may use avocado oil or coconut oil instead.
For The Filling
Onion- Red onions work best for this recipe. You may use white or spring onions as well. Tomato- I love the juicy tomatoes in the vegetable filling. They add tangy flavor and balance the sweetness that comes from onions and corns. Corn- The sweet corns add vibrant color to the vegetables. Green Beans- the crunchy beans add rich nutrition to these vegetable fillings. Capsicum- The green capsicum is a perfect vegetable for tacos. The Vitamin C rich humble vegetable adds a spicy hint. You may use any Butter- Butter roasted vegetables are crunchy and it helps blending the flavors together as a whole. Salt- I have sued normal salt, though kosher salt may be used too. Black pepper-I love spicy black pepper in tacos. you may also add red chili powder/ flakes.
How To Make Beets Tortillas
Step 1 Knead Dough for Tacos
In a large bowl, add wheat flour and all-purpose flour in a ratio of 1:1. If you wish to make it more healthy, skip the All-purpose flour. If you wish to make it stretchable like Naan, skip the wheat flour. Those who eat eggs can add 1 raw egg at this stage. I have added curd instead as I don’t eat eggs. To the flour add salt, cooked beet puree, and curd. Water shall be added gradually as needed. Make a Not-so tight dough and let it rest while you prepare the filling. If you are a beginner, use warm water for kneading the dough.
Step 2 Prep Vegetable Filling
While the dough rests, you may chop the washed vegetables. In a saucepan, saute garlic in butter or any other oil. Add the chopped veggies. Let them cook on simmer for about 2-3 min with salt. I love crunchy veggies in tacos. I would avoid cooking them fully and leave them partially cooked. Ensure to let the water from vegetables be absorbed or the taco may become soggy.
Step 3 Make The Tacos
The dough would be ready. Heat an Iron tawa. I use Iron or steel utensils in cooking. You may use a non-stick or cast iron utensil if you don’t have an iron Tawa. Make Dough balls from the portion of the beet dough and gently roll it to make a flat disc-shaped taco. Place it on a hot tawa and cook on a simmer. Flip it. Apply ghee and cook from both sides. Cooking on slow flame ensures uniform cooking and the taco would be crisp.
Step 4 Assemble and Serve
The beet tacos are ready and you may add vegetable fillings to them. Serve them with a dip of your choice!
Expert Tips
Using desi ghee helps make crispy and flavor tacos. You may use any other oil, though ghee tacos taste wonderful. Make sure to place the tacos on a hot tawa and cook on slow flame. When half cooked, flip and then apply ghee. The tacos made on tawa are crispy when fresh and become amazingly soft when they cool off and are filled with vegetables. If you like very crispy tacos, you may bake them in an oven. Make sure to dry the water from fillings or else the tacos can become soggy.
Variations
Another Vegetable- The same recipe can be used to make tortillas of vegetables like- pumpkin, butternut squash, kale, or spinach for green tortillas. The recipe remains the same. You may add avocado to make avocado wrap. Another cooking method: You may bake the tortilla dough as well. Baking makes them crisp and crunchy. Another Flour- This recipe uses all-purpose flour along with whole wheat flour (1:1). To make this recipe gluten-free, you may use buckwheat, ragi, amaranth, or Almond flour. The dough would be dense and may break while rolling. You may need a plastic sheet to roll the dough smoothly.
Storage Suggestions
The leftover cooked tortillas can be stored in a refrigerator in a dry airtight container with a lid for about 3-4 days. The filling shall ideally be stored separately. If tacos with filling are left over, I recommend consuming them as soon as possible. I don’t suggest freezing the tortillas.
Stories from Kitchen
I am a huge fan of Veg Tacos made by Dominos, making them myself was on my list for a long time. Experimenting with vegetables has become a new fun game. These 30 minutes roasted veggie tacos made my lunch scenes impressive and it was indeed a wholesome delicious meal!
You may also like: Healthy Veg Low Calorie Salads -
Creamy Tzatziki Cucumber Salad (Greek Yogurt) Easy Cucumber Apple Salad Recipe With Peanut Butter Best Keto Greek Salad Recipe - Easy and Quick Kala Chana Chaat Recipe - Black Chickpea Salad 10+ Best Vegetarian Salad Recipes- Easy & Healthy 10 Minute Vegetarian Chickpea Salad With Peanut Butter {Simple & Mediterranean Style}
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
