Today’s tortilla (and call me a liar, because this not actually from today–it’s one I made back in February and saved for just the right time–like now) is loaded with stuff I have in my fridge and cabinet including left over baked potatoes from last night’s dinner. We start with an organic wheat & corn flour tortilla lightly heated in the toaster oven (300ish degrees), Trader Joe’s “This Is Not a Tub of Cream Cheese This is a Tub of Non-Dairy Spread,” quinoa, red pepper, onion, baked potato (skins on), hummus, garlic powder, avocado, chia seeds, sunflower seeds, Trader Joe’s Jalapeno Pepper Hot Sauce, nutritional yeast and a dash of white pepper.
I realize I’ve not mentioned that I typically heat my tortillas in the toaster oven (I do not own or use a microwave oven). Sometimes, like today, the tortilla will be eaten flat and slightly browned and crispy. Sometimes I roll into a burrito style wrap and heat wrapped in foil. Sometimes I heat folded over once and wrapped in foil to retail the softness.
Today’s tortilla is especially tasty (not that they aren’t always) for some reason. It’s a very nice combination of flavors. Notice how there is no added salt or oil. I’m not a “no fat” fanatic as I know we need good fats such as avocado. Oh, and speaking of avocado, this one was something of a disappointment as far as some dark areas on the inside. Fortunately, the flavor was not compromised and I was still able to use and enjoy most of it.