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My sister, a vegetarian, loves the bean and cheese burritos we ate growing up. A flour tortilla spread with canned refried beans, sprinkled with grated Tillamook cheddar, micro waved for a minute and rolled up. An easy recipe even my sister can make! (Just kidding, Diana!) Very simple and ingenious, but I associate canned refried beans with the taste of vomit. I just can’t stand them. I also prefer to stay away from shortening-filled, white flour tortillas. I love corn tortillas, which typically consist of just corn masa, water and salt, but sometimes I just want a burrito.

I decided to try a fat-free whole wheat tortilla recipe with my kind of ingredient list: short! Just whole wheat pastry flour, water and sea salt. The fewer ingredients and steps included in the recipe, the more likely I am to try it. If you love store-bought white flour tortillas, this recipe may take some getting used to. I love the nutty taste of whole grain products; I will always choose whole grain over white when presented with an option. So, this recipe worked out perfectly for me. Simple, quick, easy and no added fat.

Finish off the tortilla with some of my favorite items: pinto beans, queso fresco, and avocado pico de gallo. A yummy, slightly more time-consuming version of the menu staple of my childhood. Not that time-consuming if you think ahead though! I soak the beans overnight, cook a large batch, and use them throughout the week in many applications. I can do that, because of my love of beans, but cooked beans also freeze well if your family or stomach complains of bean overload. The rest really comes together quickly, although I am less likely to attempt the long versions of these items during hot summer days. The less I turn on the oven or stove top, the better. Prepare for many blog posts involving green salads and fresh fruit during the summer!

Whole Wheat Flour Tortillas

Yields about 4 large tortillas

1 1/2 cups whole wheat pastry flour

1/2 to 3/4 cup water

1/4 tsp sea salt

Directions

In a large bowl combine the flour and 1/2  cup of water. Mix well. Add more water if needed, to get the mixture to a dough consistency. Knead the dough on a floured surface until it is soft. Make it into balls (4 to 6 depending on size). Roll each ball out as flat as possible on a floured surface.  Meanwhile, heat a large sauté pan over medium high heat. Add the rolled out tortilla to the pan and cook for about 45 seconds to 1 minute or until it is bubbling and starting to brown. Then turn it over and cook for another 45 seconds. Wrap each tortilla in a clean kitchen towel as soon as it comes out of the pan.  Serve immediately. These tortillas are better freshly cooked, they don’t reheat as well.

Fill with warm, cooked pinto beans, queso fresco and avocado pico de gallo. Enjoy!

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