Homemade tortillas and Moroccan-spiced bean burritos


Homemade tortillas and Moroccan-spiced bean burritos

by: Shelley DeWees | .
Groove Korea (groovekorea.com) | .
published: January 30, 2014

The list of things you should never do includes stuff like walking around barefoot in a cow pasture, singing “Black Hole Sun” at the noraebang, using a preposition to end a sentence (stop that) or going to a doctor whose office plants have died. You should also never write a student’s name in red, get arrested or do anything that even kind of resembles the chicken dance. But making your own tortillas? Now this, this doesn’t belong on the list.

It took me forever to figure it out too, so don’t beat yourself up — just make up for lost time and start making your own tortillas, here and now. Yeah, yeah, they’re readily available and fairly cheap at the store, but when you’ve had a hot, fresh, pillowy tortilla straight off the stove, you’ll start to realize exactly how superior they are to the flat, cold, dry ones that were freshly made back in April.

It’s January, and that means we’re all just biding our time, waiting out the winter one agonizingly gray day at a time until we can feel our fingers and toes again, ordering two beers at the same time and being perfectly fine with dropping 50,000 won on one of those heavy blankets made out of stuffed animal fabric. We’re all in limbo here together, friends, and eating paltry meals out of plastic is a guaranteed way to make things way, way worse.

Wouldn’t life be better if you had a burrito right about now? A hot, spicy burrito wrapped in a steaming homemade tortilla that you originally thought was out of your league? Look at you and your bad self, and hey, just look at that freakin’ burrito. Let’s eat and drink until spring.

Using ingredients you probably already have, these tortillas are a snap to make and completely, 100 percent worth it. The first bite will be bliss.

The pivotal moment in creating a great tortilla occurs right when you pull it out of the pan, hot and ready. You can’t leave it on the counter exposed to the air. Otherwise, you’ll get a crackly flapjack and not a tortilla, so you’ll need a little protected pocket of space where the warmth and steam of the tortilla stays near and dear, like a pizza pan covered in a towel. Have it set and ready to go near the stove so that when these puppies are done, you can tuck ‘em away all safe and happy.

Remember: Keeping them warm is the key to keeping them soft.


  • 2 cups flour
  • 1 tsp salt
  • 3/4 cup water
  • 3 tbsp olive or canola oil

Using a fork, combine all ingredients in a large bowl just until the dough comes together. Dump it out on the counter and knead a few times, adding a splash more water if needed, until the dough is smooth and elastic. Divide the dough into eight balls, then cover and let them rest on the counter for 10 minutes (this’ll help the gluten calm down and give you tender beauties, not rubbery hockey pucks). While it’s resting, preheat a big skillet over medium heat so it’ll be hot when you drop the dough.

Working with one ball at a time, roll out the dough into a thin 6-inch circle. Lay it gently in the hot skillet (no oil needed) and cook for one to two minutes on each side, until browned and beautiful. Remove the cooked tortilla from the pan and immediately tuck it into the safe haven we talked about earlier. Try not to peek at your success – otherwise the steam makes a run for it.

Work through all your dough balls, and then throw together a killer filling and pig out. If you don’t use the tortillas immediately, freeze them as soon as they’ve cooled.

Moroccan-Spiced Bean Burritos
This bangin’ rollup affair is the perfect way to enjoy your fresh tortillas. The “Moroccan” part comes with the addition of some cool spices, but don’t run out and buy them if you aren’t already stocked; a simple dash of salt and pepper is just as tasty. Shazzam!


  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • 1/4 tsp ginger
  • dash of nutmeg
  • dash of cayenne (optional)
  • dash of clove (only a teensy pinch)
  • salt and pepper to taste
  • 1 onion, diced
  • 1 yellow pepper, thinly sliced
  • 1 1/2 cups cooked beans, any kind, canned or home-boiled
  • 2 cloves garlic, finely minced

To assure even distribution among the other ingredients and to give you a chance to break up any clumps (we’re lookin’ at you, cinnamon), stir the spice mixture together first in a small bowl and set aside. Take out your skillet and warm a dash of olive oil over medium heat. Add the onion and yellow pepper. Cook for three or four minutes until the veggies begin to soften, then toss in the beans, garlic and spice mixture. Stir everything up and cook until the beans are heated through and the garlic is fragrant, about five minutes. Taste for salt and serve with a grin.

Groove Korea website

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