These Beetroot Tortilla Wraps made using boiled beet puree are amazingly rich in nutrition and are absolutely stunning! Stuffed with vegetable filling of onion, tomatoes, corn, green beans and capsicum, these homemade beetroot tacos gather quickly and are filling!
Veg Tacos are Mexican dish that comprises of hand-sized corn or wheat tortillas with vegetable fillings. This recipe of tacos is a gentle twist to the classic ones by using beets puree to make fresh homemade Beet tortillas.
Have these vibrant colored tacos with a stuffing of freshly sauteed vegetables of the season as a lunch or a light snack!
I have used the whole wheat flour and all purpose flour in 1:1 ratio to make a beet dough and then made the flat tortillas on an iron tawa. I had served them with a crunchy vegetable filling and Spicy Pumpkin Yogurt Dip.
Serve it with any dip of your choice! This recipe is inspired by my own recipe of Whole Wheat Veg Crepes. You may also like Healthy Paneer Wrap.
Jump to:
Why Would You Love This Recipe?
- Super Easy Recipe.
- Kids Friendly Recipe.
- Easily available Ingredients.
- Can be made Vegan.
- Gluten-Free options available.
- Homemade fresh and Healthy Tacos.
- Made with fresh vegetables.
- A complete healthy weeknight meal!
- The Best Beetroot Wraps Ever!
Ingredients
For The Beet Tacos
- Flour-These homemade beet tacos are made using dough of all Purpose Flour and whole wheat flour in 1:1 ratio. To make these tacos healthy, you may use just the wheat flour or any gf flour. The tacos are made on a flat Iron tawa using desi ghee. One may bake them in oven as well.
- Boiled Beet Puree- Beet puree is made a day in advance. Boil the beets in a pressure cooker for two whistles. Mash them with a fork or blend in a blender to make a smooth beet puree.
- Salt- Adding salt to dough balances the sour taste of beets.
- Water-Use water gradually to knead a not-so stiff dough.
- Curd- Adding curd to a dough is typical Indian way of making dough. It makes natural smooth dough without adding any oil. For vegan recipe, you may use vegan curd or skip it.
- Ghee- Ghee is always my first preference in sauteing or cooking. The beet tortillas are made with ghee on an iron tawa. Ghee adds rich flavor and crisp texture to these tacos. They become soft when they are stuffed with vegetable filling. For making vegan tacos, you may use avocado oil or coconut oil instead.
For The Filling
- Onion- Red onions work best for this recipe. You may use white or spring onions as well.
- Tomato- I love the juicy tomatoes in the vegetable filling. They add tangy flavor and balance the sweetness that comes from onions and corns.
- Corn- The sweet corns add vibrant color to the vegetables.
- Green Beans- the crunchy beans add rich nutrition to these vegetable fillings.
- Capsicum- The green capsicum is a perfect vegetable for tacos. The Vitamin C rich humble vegetable adds a spicy hint. You may use any
- Butter- Butter roasted vegetables are crunchy and it helps blending the flavors together as a whole.
- Salt- I have sued normal salt, though kosher salt may be used too.
- Black pepper-I love spicy black pepper in tacos. you may also add red chili powder/ flakes.
Recipe Overview
For making homemade beet tortillas, you need to make a not-so stiff dough using beet puree, salt, curd and flour. Wile the dough rests, you may prepare the vegetable filling on stove-top.
Take a portion of dough and roll it to make a slightly thin tortilla. Use flat iron tawa to cook it fresh. One may bake it in an oven as well. Pls note baking in oven or OTG makes a crisp tortilla in comparison to the Tawa cooked one.
Variations
- Another Vegetable- The same recipe can be used to make tortillas of vegetables like- pumpkin, butternut squash, kale or spinach. The recipe remains same without much changes.
- Another cooking method-You may bake the tortilla dough as well. Baking makes them crisp and crunchy.
- Another Flour- This recipe uses all purpose flour along with whole wheat flour (1:1). To make this recipe gluten free, you may use buckwheat, ragi, amaranth or Almond flour. The dough would be dense and may break while rolling. You may need a plastic sheet to roll the dough smoothly.
- Another Filling- Feel free to use any local vegetables in the filling of tacos.
Expert Tips
- Using desi ghee helps make crispy and flavor tacos. You may use any other oil, though ghee tacos taste wonderful.
- Make sure to place the tacos on a hot tawa and cook on slow flame. When half cooked, flip and then apply ghee.
- The tacos made on tawa are crispy when fresh and become amazingly soft when they cool off and are filled with vegetables. If you like very crispy tacos, you may bake them in an oven.
- Make sure to dry the water from fillings or else the tacos can become soggy.
Storage Suggestions
The left overs cooked tortillas can be stored in a refrigerator in a dry container with lid for about 2 days. The filling shall ideally be stored separately. If tacos with filling are left over, I recommend consuming them as soon as possible.
FAQ
Veg Tacos are stuffed with roasted vegetables like sweet potato, cauliflower, pumpkin or zucchini, salads, beans and topped with any sauce of choice- avocado, salsa, or hummus.
Replace meat by vegetables like mushrooms, cabbage, lentils, chickpeas or cauliflowers.
A taco is a small hand-sized tortilla made of wheat or corn which is topped with vegetable or meat fillings.
I have rolled them and made fresh on a flat iron tawa. For baking them, you shall roll them thin and bake in preheated OTG or oven at 180 degrees for about 10 minutes. To get the shape of the tacos, you may place them on the grill rack and they would hold the shape of a taco shell.
Detailed Recipe with Steps
Step 1 Knead Dough for Tacos
In a large bowl,add wheat flour and all purpose flour in the ratio of 1:1. If you wish to make it more healthy, skip the All purpose flour. If you wish to make it stretchable like Naan, skip the wheat flour. Those who eat eggs can add 1 raw egg at this stage. I have added curd instead as I don't eat egg.
To the flour add salt, beet puree and curd. Water shall be added gradually as needed. Make a Not-so stiff dough and let it rest while you prepare filling.
Step 2 Prep Vegetable Filling
While the dough rests, you may chop the washed vegetables. In a sauce pan, saute garlic in butter or any other oil. Add the chopped veggies. Let them cook on simmer for about 2-3 min with salt. I love crunchy veggies in tacos. I would avoid cooking them full and leave them partial cooked. Make sure to let the water from vegetables be absorbed or else taco may become soggy.
Step 3 Make The Tacos
The dough would be ready. Heat an Iron tawa. I use Iron or steel utensils in cooking. If you don't have an iron Tawa, you may use non-stick or cast iron utensil. Take a portion of the beet dough and gently roll it to make a flat disc shaped taco.
Place it on a hot tawa and cook on simmer. Flip it and apply ghee and cook from both sides. Cooking on slow flame ensures uniform cooking and the taco would be crisp.
Step 4 Assemble and Serve
The beet tacos are ready and you may add vegetable fillings to them. Serve them with a dip of your choice!
Stories from Kitchen
I am a huge fan of Veg Tacos made by Dominos, making them myself was on my list for a long time. Experimenting with vegetables has become a new fun game. These 30 minutes roasted veggie tacos made my lunch scenes impressive and it was indeed a wholesome delicious meal!
You may also like:
Healthy Veg Low Calorie Salads -
- Creamy Cucumber Onion Salad With Tzatziki (No Cream Easy Recipe)
- Easy Cucumber Apple Salad Recipe With Peanut Butter
- Keto Greek Salad Recipe | {Vegetarian Healthy}
- Kala Chana Chaat Recipe| Boiled Chana Chaat Salad {Vegan Gluten Free}
- Veg Salad Recipes Without Cream {Healthy and Low Calorie}
- 10 Minute Vegetarian Chickpea Salad With Peanut Butter {Simple & Mediterranean Style}
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Veg Beetroot Wraps | Beet Torillas {Egg-free, Healthy}
Equipment
- 1 Large Bowl kneading dough
- 1 Iron Tawa making tacos
- 1 Sauce Pan roasting vegetables for filling
Ingredients
Beetroot tortillas
- ½ cup Wheat flour
- ½ cup maida (all purpose flour)
- 1 teaspoon salt
- 1 tablespoon Curd
- water as required
- ½ cup beetroot puree boiled, cooled and blended
Vegetable filling
- 1 large onion sliced
- 1 medium tomato sliced
- 1 medium capsicum sliced
- ¼ cup green beans chopped in one inch
- 1.5 tablespoon corn
- 1.5 tablespoon peas
- 1 tablespoon butter
- 6 cloves garlic grated
- 1.5 teaspoon Oregano or mixed herbs
- 1 teaspoon Tomato Ketchup
- salt as per taste
Instructions
- Gather all ingredients. Make sure to wash the vegetables under tap.
- Take a container. Add wheat flour. Add Maida. Sprinkle salt.
- Add beetroots puree.
- Add curd.
- Knead it in a not-so tight dough. Cover it for 5 min.
- In the mean time, lets wash veggies and chop them.
- Chop them as you like it.
- Take butter in a pan and heat it. Once it melts add garlic. Don't over cook garlic as the burnt taste will take over the whole flavor.
- Add veggies
- Add tomato ketchup.
- Add seasonings and cooking veggies for about 5 min is okay. let water evaporate. I like the crunchy veggies in these veggies. Switch off the flame and lets get back to our tortillas.
- Take a portion of the dough.
- Roll it. Size smaller than chapati and bigger than poori would be ideal.
- Cook it like a paratha on iron tawa. Those who like hard texture , may bake them.
- Once all tortillas are done, Spread them on a large wooden board.
- Add your fillings.
- Roll them nicely and keep together with dip. Serve them hot!! Enjoy!!
Notes
- Using desi ghee helps make crispy and flavor tacos. You may use any other oil, though ghee tacos taste wonderful.
- Make sure to place the tacos on a hot tawa and cook on slow flame. When half cooked, flip and then apply ghee.
- The tacos made on tawa are crispy when fresh and become amazingly soft when they cool off and are filled with vegetables. If you like very crispy tacos, you may bake them in an oven.
- Make sure to dry the water from fillings or else the tacos can become soggy.
| Nutrition Facts | |
|---|---|
| Serving size: 1 taco | |
| Servings: 7 | |
| Amount per serving | |
| Calories | 116 |
| % Daily Value* | |
| Total Fat 3.5g | 4% |
| Saturated Fat 2g | 10% |
| Cholesterol 7mg | 2% |
| Sodium 37mg | 2% |
| Total Carbohydrate 19.4g | 7% |
| Dietary Fiber 4.2g | 15% |
| Total Sugars 3.5g | |
| Protein 3.5g | |
| Vitamin D 1mcg | 6% |
| Calcium 43mg | 3% |
| Iron 2mg | 9% |
| Potassium 296mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Anonymous says
This seems an amazing recipe! the red beets look so flavorful. Can we add spinach along in this recipe? Also, any other oil than Ghee?
Deepti says
Thanks! Yes, you may add spinach either raw (chopped fine) or boiled and blended in the dough. Generally, I avoid mixing strong flavors together. You may try it for sure. Ghee can be substituted by any oil like mustard oil, refined oil or olive oil.