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veg beetroot tacos

Veg Beetroot Wraps | Beet Torillas {Egg-free, Healthy}

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
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 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.
    ingredient for beet tacos
  • Take a container. Add wheat flour. Add Maida. Sprinkle salt.
    veg beetroot tacos
  • Add beetroots puree.
    veg beetroot tacos
  • Add curd.
    curd in dough
  • Knead it in a not-so tight dough. Cover it for 5 min.
    final dough set for making tacos
  • In the mean time, lets wash veggies and chop them.
    veggies for filling
  • Chop them as you like it.
    chopped vegetable filling
  • 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.
    saute garlic in butter
  • Add veggies
    veg beetroot tacos
  • Add tomato ketchup.
    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.
    add vegetables to garlic
  • Take a portion of the dough.
    portion of beet dough
  • Roll it. Size smaller than chapati and bigger than poori would be ideal.
    dough rolled to make a disc shaped flat taco
  • Cook it like a paratha on iron tawa. Those who like hard texture , may bake them.
    Use ghee and Flip to cook from both sides
  • Once all tortillas are done, Spread them on a large wooden board.
    veg beetroot tacos
  • Add your fillings.
    veg tacos beetroot
  • Roll them nicely and keep together with dip. Serve them hot!! Enjoy!!
    veg beetroot tacos

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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