Homemade Beetroot Tortillas (Easy Beet Wraps)

These beet 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 beet tortillas gather quickly and are filling!

Veg Tacos are Mexican dish that comprises hand-sized corn or wheat tortillas with vegetable fillings. This recipe of tacos is a gentle twist to the classic ones by using beet puree to make fresh homemade tortillas. 

Have these vibrant-colored tacos with a stuffing of freshly sauteed vegetables of the season as a lunch or a light snack!

I used whole wheat flour and all-purpose flour in a 1:1 ratio to make beets 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 recipe of  Whole Wheat Veg Crepes. You may also like Paneer Wrap.

Have lots of beets and wondering how to use them? Find my amazing collection of beet recipes

Ingredients

For The Beet Tacos

• Flour-These homemade beet tacos are made using dough with all-purpose flour and whole wheat flour in a 1:1 ratio. The tacos are made on a flat Iron tawa using desi ghee. One may bake them in the oven as well.
• Boiled Beet Puree- Beet puree is made a day in advance. I have used red beets. You may use any local variety: red or golden beets. Boil the beets in a pressure cooker for two whistles. Mash them with a fork or blend them in a food processor to make a smooth beet puree. You may boil them in an open pan as well. Make sure to drain beets so as to not add any extra water to the dough. I usually discard beet liquid.
• Salt- Adding salt to the dough balances the sour taste of beets.
• Water: Add 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 a vegan recipe, you may use vegan curd or skip it. 
• Ghee- Ghee is always my first preference in sauteing or cooking. For making vegan tacos, you may use avocado oil or coconut oil instead.

For The Filling

• Vegetables- Green Beans, Capsicum, Corns, Onion, Tomato
• Butter- Butter roasted vegetables are crunchy and it helps blending the flavors together as a whole.
• Salt- I have sued normal salt.
• Black pepper-I love spicy black pepper in tacos. you may also add red chili powder/ flakes.

How To Make Beets Tortillas

Step 1 Knead Dough for Tacos

In a large bowl, add wheat flour and all-purpose flour in a ratio of 1:1. If you wish, you may 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 eggs.

To the flour add salt, cooked beet puree, and curd. Water shall be added gradually as needed. Make a Not-so tight dough and let it rest while you prepare the filling. If you are a beginner, use warm water for kneading the dough.

Step 2 Prep Vegetable Filling

While the dough rests, you may chop the washed vegetables. In a saucepan, 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 fully and leave them partially cooked. Ensure to let the water from vegetables be absorbed or the 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. You may use a non-stick or cast iron utensil if you don't have an iron Tawa. Make Dough balls from the 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 a simmer. Flip it. 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!

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.

Variations

• Another Vegetable- The same recipe can be used to make tortillas of vegetables like- pumpkin, butternut squash, kale, or spinach for green tortillas. The recipe remains the same. You may add avocado to make avocado wrap.
• 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.

Storage Suggestions

The leftover cooked tortillas can be stored in a refrigerator in a dry airtight container with a lid for about 3-4 days. The filling shall ideally be stored separately. If tacos with filling are left over, I recommend consuming them as soon as possible. I don't suggest freezing the tortillas.

Recipe FAQs

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!

More Quick Meals

• 
  Spinach and Mushroom Soup
• 
  Best Cream of Spinach Soup (Vegan)
• 
  Creamy Fresh Vegan Tomato Soup (Without Coconut Milk!!)

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Veg Beetroot Wraps | Beet Torillas

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!

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course, Side Dish

Cuisine Mexican

Servings 7 tacos

Calories 117 kcal

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!!

Video

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.

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