whole wheat tortillas

 I've made these white whole wheat tortillas a couple of times now, and they're great. Pretty easy, don't take too long, very tasty.  

Ingredients

• 2 cups white whole wheat flour (240 g)
• 3 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 2/3 c warm water

Instructions

1. In a bowl, mix together the flour, oil and salt.
2. Slowly add the warm water while stirring until a rough dough comes together. Add a little extra water if needed.
3. Turn the dough onto the counter and knead for about two minutes.
4. Return to bowl and let rest for 20 minutes.
5. Divide dough into 8 equal balls.
6. Roll each ball into a circle - I use a rolling pin 
7. Heat a pan over medium high heat and grease lightly.
8. Drop one dough circle into the pan and let cook until bubbles form- about 1 minute.
9. Flip over and cook another minute, pressing down with a spatula if needed. Repeat with remaining dough.
10. Use immediately, store in an airtight container in the fridge or freeze.

Note: I slightly undercook them before putting into fridge or freezer, so that I can reheat them and cook them longer while cheese is melting on them.  

white bean & spinach enchiladas

 I plan to make some white bean and spinach enchiladas today and I keep forgetting my plan, so writing it down and will update as necessary.  I picked up some green Hatch chili sauce from Costco and need to use it up, so this will be tasty as the enchilada sauce.  

They key for my goals is using white beans and a green (chard this time because I had half a bunch).  Various other vegetables would be great to add in to empty the refrigerator. :)

• tortillas (I'm in a hunt now for fresh tortillas and am thrilled to learn there's a tortilleria not too far)
  
• 1 can white beans, drained
  
• 1/2 pound spinach (frozen/thawed/squeezed dry or fresh/wilted), chopped
  
• 4 oz shredded pepperjack cheese
• tomatoes (a can of drained tomatoes would be good, thawed frozen, or fresh) 
  
• green onions, chopped
• poblano, optional
  
• cilantro, chopped
  
• cumin
• garlic powder, onion powder
  
• taco seasoning is also good 
• lime juice
  
• enchilada sauce
  

Mix together the beans, spinach, cheese, green onions, cilantro, spices, lime juice, cheese.  Heat the tortillas and fill. Cover with enchilada sauce.  Note: this time I was using chard and poblano, so I sauteed them with some fresh tomatoes until reduced, then added green onions, spices, and beans. 

Bake about 40 minutes at 350.  

I think I'll enjoy it with some spicy roasted sweet potatoes and maybe some curtido or sauerkraut.