breezybyhand: Whole Wheat Tortillas and Roasted Red Pepper and Tomato Guacamole

Cinco de Mayo is coming!
Would you like some healthy options? Well, of course you do.

While I could live on chips and salsa forever, that would be no bueno for my waistline. I wanted to share a couple of recipes that you could enjoy guilt-free this weekend.

Let's start with these tortillas.

Have you ever made tortillas at home? Since my father-in-law picked up a tortilla press at a flea market, I've gone a little crazy. They are so easy! Once you taste them, you will know they are worth that little bit of extra work. These warm, soft little guys only have five pantry-staple ingredients, so they are just as easy on your pocket.

This recipe can easily be doubled for more tortillas.

Whole Wheat Tortillas:
Makes 8 6-inch tortillas

1 1/2 cups whole wheat flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup + 2 tablespoons warm water
1 tablespoon vegetable or canola oil

Whisk the dry ingredients together.

With a spatula, stir in the water and oil, mixing until the dough just comes together.

Turn the dough out onto a flour surface and knead for just one minute. The dough should be soft.

Let the dough rest for about 20 minutes before shaping the tortillas. This is where you can brown taco meat or prepare fajita filling.

After the dough has rested, place a dry skillet over medium-low heat. Divide the dough in half and then into fourths for eight tortillas. Form each portion into a ball.

Cover your friends with a towel. Using a rolling pin or a tortillas press, roll one dough ball out to about a 6-inch round. If necessary, use a little additional flour to roll out the tortillas. To keep the tortillas soft, you'll want to add as little extra flour as possible to the dough.

Lay the tortilla in the dry skillet and cook for about 1 1/2-2 minutes on each side. The tortillas just need to be cooked through, not necessarily browned. This will keep the tortillas soft and pliable.

Layer all of your soft little friends into a towel-lined tortilla warmer.

Finish with the rest of the dough and enjoy fresh, warm, soft tortillas!

Do you want something to put in these tortillas?
Yes.
Me, too.

Surely its guacamole you want. Right?

Right.

There really is guacamole in there. Its under all that cool, creamy queso fresco. Roasting the red onion and tomatoes adds a great layer of flavor to the cool and creamy avocados. I like a very chunky guacamole, so the onion and tomatoes are roasted in larger pieces. Cut them as large or small as you want.

Roasted Red Onion & Tomato Guacamole:
Makes 4 very generous tacos, Serves 5-6 as an appetizer

1/2 large red onion
1+ cup cherry tomatoes
1 teaspoon olive oil
3 avocados
juice of 1 lime or lemon
1 teaspoon dried cilantro or 1 bunch chopped fresh cilantro
2-3 cloves garlic, minced
salt to taste

Turn your oven on to broil and place a rack directly underneath the broiler. This could also be done out on the grill if your party is outside, just load your veggies on skewers.

Slice the onion into 1-inch pieces and half the tomatoes. Toss them with the olive oil.

Spread out the onion and tomato in a single layer on a baking sheet. Broil 10-12 minutes, until the edges of the onion are toasted and the tomatoes have burst.

Allow to cool on the counter for about 10 minutes.

Meanwhile, make friends with your avocados. Tell them how wonderful your tortillas are and that they will be the best of friends.

Half and pit the avocados, removing the skin from the flesh. Toss the halves into a bowl with the lime or lemon juice and a pinch of salt. Use a potato masher to break up the avocados. Mash in the garlic and cilantro.