1. In a large skillet add 1/2 tablespoons olive oil. Add garlic and cook for 30 seconds stirring constantly. Add potatoes, onion and carrots and cook for 10 minutes, stirring as needed. 2. Add 1 cup vegetable broth, sun-dried tomato, jalapeno, peas, salt, seasonings and lemon juice. 3. Cover and let simmer until all liquid has been absorbed. Use a potato masher to mash your potato mixture somewhat. Leave some chunks. 4. Divide mixture into 4 parts and put each part on each of the 4 tortillas. Roll by bringing in the sides of the tortilla and rolling. Warm if needed before serving. Slice in half and serve with spinach salad and orange slices. 5. Whole Wheat Tortillas. 6. Mix together the flour, baking powder and salt. Work in Earth Balance Butter with a hand pastry blender. 7. Slowly add warm coconut milk. Stir until a loose, sticky ball is formed. 8. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth for 30 minutes. This stage is very important. 9. After the dough has rested, divide into 4 equal parts. Make each section into a ball and roll out to about a 10" - 12" circle. 10. Heat griddle to high. Add first tortilla. Flip after a minute. Push tortilla down with spatula to produce air pockets. Keep moving spatula around the tortilla to produce more air pockets. Flip tortilla and continue with process until tortilla is lightly browned in a few areas of tortilla. If desired you can brush tortilla lightly with Earth Balance Butter on one side. 11. Store tortillas under damp cloth until ready for use. ---------------------------------------------------------------------------
Nutrition
Ingredients
