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What is a Tortilla?
Tortillas are a round, unleavened bread made from corn, and water, they are a cornerstone of Central American cuisine. Wheat tortillas, introduced by European colonizers, are also unleavened bread that have become popular alternatives.
Where does Corn Come From?
Corn is native to the Americas, originating in Central America. “Maize was domesticated from teosinte, a wild grass growing in the lower reaches of the Balsas River Valley of Central Mexico, around 9,000 years ago. There is evidence maize was first cultivated in the Maya lowlands around 6,500 years ago, at about the same time that it appears along the Pacific coast of Mexico1.”
Are Tortillas Healthy?
They can be! Corn is a whole grain. A 1 oz corn tortilla has about 2g of fiber which is twice as much fiber as a 1 oz slice of white bread. Corn tortillas contain significantly less sugar than white bread and decent amounts of Vitamin B6 and Magnesium.
Can I Use Tortillas to Reduce Food Waste?
Absolutely! You’ll often find my tortillas stuffed with cheese and leftover proteins. As a vehicle to consume my leftovers or as a topping for my soup, they’re amazing.
Nacho Average Tortilla Soup: A Creamy, Vegan, Gluten Free Option
Ingredients:
2 Cups vegetable stock (Make Your Own Food Scrap Stock!)
2 Cups water, plus more for the bean cream
2 cups garbanzo beans (or 1 can)
2 cups black beans (or whatever beans you prefer) (or 1 can)
1 cup white beans (or ½ can).
1 white or red onion
4 cloves garlic
2 bell peppers (seeds removed)
2 cups of corn, fresh or frozen
4-5 tbsp. horseradish paste(if using root add 2-3 tbsp.)
2 tbsp. oil (or 1 tbsp. butter)
2 tbsp. salt
Juice from 3 limes
2 tsp. Pepper
corn tortilla
Avocado (or cheese)
Directions:
Bring 2 cups stock and 2 cups water to a boil, reduce to simmer and add corn, black and garbanzo beans. (If using dry beans, cook for one hour.)
Drain white beans (if using canned beans). Add white beans to a blender, pulse adding water slowly until you have a cream like texture. Set aside.
Over medium high heat, add oil to pan.
Sauté diced onion, garlic and peppers until onion is translucent (5-10 minutes).
Add grated horseradish, simmer for 5 more minutes.
Transfer sautéed vegetables to stock.
While the soup simmers, cut corn tortilla into long strips and place on a baking pan.
Roast in the oven (still at 350*F) for 15-20 minutes until golden brown.
While roasting add bean cream slowly until you reach the desired consistency. Add lime juice and salt.
Serve topped with tortilla strips, avocado (or sour cream).
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