Homemade Flour Tortilla Open-Faced Tacos with Zucchini, Corn & Black Beans


Summer taco night!

These homemade flour tortillas are based on my chapatis recipe. They are so easy to make, even my son gets in on the action. You will NEVER buy the ones in the package again.

Tonight we topped them with zucchini from the CSA, corn, onions, black beans and lettuce. But you can really make anything you want.

serves 4

1/2 onion
1 cup of fresh (or frozen) corn
1/2 green zucchini *
1/2 yellow zucchini *
Handful of lettuce *
Sunflower oil
S and P

Slice the onion in semicircles and cook in a small amount of oil until soft. Cut the kernels off the cob and add to the onions. Cut the zucchinis into half moons and then in half again and add to the pan. Cook until nice and soft and a little browned. Add the black beans and heat through.

Shred some lettuce.

Flour Tortillas
1 cup unbleached white flour
1/4 teaspoon salt
1 tablespoon sunflower oil
1/4 to 1/2 cup water

Sift flour into a mixing bowl. Add salt and mix together with a fork. Add the oil and mix together breaking up the little oil balls with your fingers until the dough is crumbly.

Slowly add water until the dough comes together and knead for a few minutes.

Cut into 4 sections and roll into balls. Use a rolling pin and roll them out on a floured surface. Drop the tortillas onto a hot pan (non-stick skillet or cast iron) and cook the first side until it sort of bubbles up and brown spots appear. Then flip over and do the same on the other. Keep them warm in a 200 oven.


Lay the tortilla on a plate. Top with the zucchini mixture and lettuce. Enjoy!

CSA 2013 Week #7

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