Cassava Beet Tortillas!
 
Prep time
Cook time
Total time
 
Wheat free and Paleo friendly these delicious and beautiful tortillas will have you craving taco Tuesdays, Wednesday, Thursday and Fridays too! Filled with nutritious red roasted beets and cassava flour they are the perfect pairing for your next filling!
Author:
Serves: 6
Ingredients
  • ½ cup cassava flour
  • ¼ arrowroot start
  • ¾ to 1 cup roasted shredded beets ( about 1 medium red beet)
  • 1 egg
  • ½ tsp. salt
  • ¼ tsp. granulated garlic
  • ¼ tsp. black pepper
Instructions
  1. Pre-heat oven to 400 degrees. Place whole beet in center of tin-foil square, drizzle with a little olive oil, salt and pepper. Loosely close the foil up and around the beet, leaving a little open at the top. Place on baking sheet and roast for 60 minutes. Allow beet to cool so you can remove the skin by rubbing with paper towel.
  2. Cut off tip and bottom and remove any extra skin.
  3. Chop beet into pieces and place in the bowl of a food processor with an s-blade. Pulse until beet is finely chopped.
  4. In a separate medium bowl add the dry ingredients and whisk to combine. Add the egg and the shredded beets, use a wooden spoon or hands to form dough ball. Should not be sticky to the touch.
  5. Separate the dough ball into 6 pieces and form into a circle. Place in tortilla press or in-between two pieces of parchment paper and roll out to a circle.
  6. Heat a medium dry skillet over medium heat. Place tortilla in skillet and cook on one side for 3 to 4 minutes, flip and cook on the other side for an additional 2 to 3 minutes. Allow to cool on wire rack.
  7. Store in air-tight container in the fridge for 3 to 5 days. Or freeze for up to 6 months. Separate tortillas between parchment paper and store in Ziploc freezer bag.
Recipe by Social Buttercream at http://socialbuttercream.com/2018/06/23/cassava-beet-tortillas-beautiful-beet-bounty/