Helen Labun Jordan is Agricultural Development Coordinator for the Vermont Agency of Agriculture and a VPR Commentator.

Tortillas:

1 cup whole wheat bread flour
1 cup whole wheat pastry flour
3 Tbsp. softened butter
1 tsp. chili powder
salt & pepper to taste
2/3 cup warm water

Mix together dry ingredients. Cut in butter until coarse crumbles, then stir in water until a kneadable dough forms. Turn dough out onto counter top, knead well, then let sit under an overturned mixing bowl for at least 15 minutes. Divide dough into 8 balls and roll into circles approximately 8” in diameter. If you roll them too thin, they will break when cooked. Cook tortillas approx. 2 minutes each side, until just begins to brown. After all tortillas are cooked, microwave 15 seconds under a damp cloth.

Filling:

2 ½ cups cooked Jacob’s Cattle Beans
2 Tbsp. grade B maple syrup
3 Tbsp. cider vinegar
1 Tbsp. water
Minced hot pepper to taste

Mash ½ cup beans. Combine all ingredients in medium saucepan and simmer until very soft.

Top with other fillings such as cheese, yogurt, sour cream, onions, peppers, lettuce, spinach, sprouts, mushrooms, meat, scrambled eggs, diced tomatoes, cilantro, basil, corn, roasted garlic, well-cooked eggplant, hash browns, and winter squash.

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