Tuesday, July 26, 2011

Farmer's Market Fajitas with Homemade Spelt Tortillas




I love going to the farmer's market and seeing what is in season and planning my meals around it.  This meal was almost 100% seasonal and local and, boy, could you taste the freshness!  For this meal, I got the bell peppers, zucchini, corn, cilantro, and onions all from my favorite organic stand, and the black beans and ingredients for the tortillas came from my pantry!


serves 4-6

olive oil
2 onions, thinly sliced
2 large bell peppers, thinly sliced
2 ears of corn, kernels cut off the cob
2 small zucchini, diced
small bunch of cilantro, chopped
2 cans organic black beans, rinsed and drained
dash of cumin
dash of coriander
s/p

tortillas:

3 cups spelt flour
3 tsp canola oil
1 1/2 tsp salt
2 1/4 tsp baking powder
1- 11/4 cup warm soy milk (or other milk)

To  make the tortillas, mix together the flour, oil, salt, and baking powder.  Slowly pour in the warm milk and stir until it forms a loose, sticky ball.  On a lightly floured surface, knead the dough for two minutes. It is done when you can press a finger into the ball and it bounces back quickly.  Put the dough in a bowl and cover with a damp towel for 20 minutes.  After 20 minutes, section the dough off into 12-16 balls, depending on how big you want your tortillas.  Roll the small sections between your hands to form little balls.  Place the balls on a large plate, making sure they don't touch each other.  Cover with the damp towel again and let rest for 10 more minutes.  Its super important to let the dough rest each time so that it will become elastic and roll out well.  Once the dough has rested for the second time, take each ball and roll it out until it is about 8''.  At first I thought I was making mine too thin, but they were actually perfect.  If they are too thick, it will be more like a flat bread and not much of a tortilla.  You may want to roll one out and cook it up immediately, to make sure the thickness works for you.  To cook them, heat a dry cast iron skillet over medium heat and cook for about 20-30 seconds per side.  Keep them covered after they are cooked.  If you need to make them ahead of time, just simply reheat them on the skillet before serving.

For the fajitas, add 1 Tbsp oil to a large cast iron skillet and add in onions and peppers.  Cook until onions are slightly brown and tender.  Season with s/p.  Remove from pan and add in diced zucchini.  Cook for just about 3 minutes, or until turning golden brown.

Heat beans in a small sauce pan, and add in dashes of cumin, coriander and s/p.  Cook until heated through.

To assemble.  Take a fresh tortilla and place black beans on top, layer with onions and peppers, next sauteed zucchini, fresh corn and top with chopped cilantro.

You could also top with homemade guacamole or salsa, but we loved them simple and fresh just like this!

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