These tortillas are soft enough to wrap around fish but durable enough to hold fajitas. I spent weeks perfecting them! Everyone who tries them loves them. This recipe makes reddish-colored tortillas using red bell peppers, but for tortillas with green flecks use green bell peppers. I use golden flaxseeds because I prefer their color.
Flaxseed contains fiber and Omega-3 fatty acids, which can lower cholesterol and reduce your risk of heart disease, and vitamin E, which protects the heart and the skin from the sun’s aging effects. The carotenoids in squash and peppers are precursors to vitamin A, which boosts immunity and helps keep eyes healthy.
YIELDS 6-8 Tortillas
1 spaghetti squash, quartered (seeds and strings removed)
1 cup coarsely chopped red bell pepper
⅔ cup golden flaxseed meal
¼ cup water
1 tsp. salt or salt substitute
1. Preheat the oven to 400 degrees.
2. Roast the spaghetti squash for 30–40 minutes or until tender.
3. Scoop out 2 cups of the squash with a fork. In a food processor, blend the squash, bell pepper, flaxseed meal, water, and salt for 3–5 minutes or until you have a thick batter.
4. Line a baking sheet with parchment paper or a silicon baking mat. Spread the batter in 4 inch circles about ¼ inches thick.
5. Reduce the oven temperature to 225 degrees. Bake the tortillas for 1 hour or until they are slightly browned but still flexible. If they get too crispy, place them in a Ziploc bag overnight to soften them up or use them as tostadas.
Chef’s Note: If you use a different variety of squash, you might have to adjust the water content to achieve the right consistency. You can use regular flaxseed meal, but the tortillas will be darker when cooked.