Before learning of my gluten-intolerance, I think I ate one flour tortilla every day. That soft, tender tortilla might have been smothered in melted cheese, wrapped around beans and rice, or slathered in almond butter and jelly as an after school snack. You can read about my love of tortillas and my quest to find the perfect gluten-free tortilla here.
I have experienced several gluten-free tortillas, some great and some terrible. But if I see a new package, I have to try it. I nearly jumped into the freezer section of The Turnip Truck, Nashville’s new natural market located in the Gulch, when I saw this package.
Maria and Ricardo’s Tortilla Factory has been making tortillas since 1986, but they just recently developed a gluten-free tortilla. They are made from potato, sorghum, and tapioca flours, and I have to tell you, I am really impressed.
These tortillas are certified gluten-free, but they are processed in a facility that processes other products containing wheat. A representative of the company, who is also gluten-intolerant, reported that these tortillas are created in an area where only the corn tortillas are processed. And before producing the gluten-free tortillas all machines are properly cleaned and sanitized. All employees have been trained on how to prevent cross-contamination. They are very proud that their tortillas are officially certified by the GFCO whose standards are under 10ppm. Each batch is tested, and every one has always tested under 5ppm. That’s great news!
So we can feel comfortable knowing that the tortillas are safe for Celiacs, but we also finally have a gluten-free tortilla that looks like a flour tortilla! And they don’t just look like real flour tortillas, they can behave like flour tortillas if prepared properly.
These tortillas keep well frozen. Defrost the tortillas you plan to use by placing them in a toaster oven on low or a microwave with a damp paper towel covering them. This helps the tortilla retain moisture and remain pliable. A representative from Maria and Ricardo’s was kind enough to send a enough samples for me to share with my gluten-eating friends. They were not impressed. Heated without the damp paper towel, the tortillas were hard and tough. But if prepared as suggested, they bend, they’re pliable, and their durable.
The tortillas do taste differently from flour tortillas, as reported by my gluteny friends. They have a slightly tangy aftertaste, but I was not distracted in the least by the taste, because my Black Bean Sweet Potato Taco filling stole the show.
Here’s a quick photo journal on how to make these sweet and spicy tacos. It also documents the durability of Maria & Ricardo’s Gluten-Free Tortillas. The recipe will follow.
Using a V-slicer and the smallest blade, slice a peeled sweet potato into tiny strips.
In a deep skillet, cook all ingredients are directed below.
The sweet aroma will bring forth the pitter patter of big and little feet alike.
Place the tortillas in the toaster oven with a wet paper towel covering them.
Or microwave them on low for a 15-20 seconds. The moisture from the paper towel will keep the tortillas soft.
Place veggies down the center of each tortilla, and add sliced avocado and extra cilantro.
Fold in the edges. This is normally when gluten-free tortillas begin to break and fall apart.
But these tortillas held their own!
They even passed the Bite Test!
I hope you’re fortunate enough to find these gluten-free tortillas at a store near you. When you find them, grab a stack. They keep well in the freezer. You can check this list on Facebook to find a vendor in your area.
Black Bean Sweet Potato Tacos
- 1 large sweet potato, sliced finely with V-slicer
- 2 cans black beans, drained and rinsed
- 1 T. olive oil
- 1 medium yellow onion, cut in thin wedges
- 1 clove of garlic, minced
- 1/2 fresh red chili, seeded and finely chopped
- 4 c. shredded purple cabbage
- 3/4c. water
- 1/4. chopped cilantro
- 1 T. chili powder
- 2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/8 tsp. cayenne pepper
- 1 tsp. sea salt
- 1 lime
1. Using a V-slicer and the smallest blade, slice a peeled sweet potato into tiny strips.
2. Heat 1 T. olive oil in a deep skillet on medium heat and add the onions. Saute until the onions are soft and add the minced garlic and spices.
3. Add the purple cabbage and red chili. Start adding small amounts of water to provide moisture while the vegetables soften.
4. Add the sweet potatoes and black beans. Continue adding water up to about 3/4 cup. Cook until the potatoes are tender, but not mushy.
5. When the veggies are soft, yet still crisp, stir in the chopped cilantro, the juice of 1/4 lime, and 1 tsp. of sea salt.
6. Place veggies down the center of a tortilla, add sliced avocado, and fold in the edges.
7. Serve with a lime wedge and an extra few cilantro leaves.
I think I just found my new favorite taco as well as my new favorite tortilla.
Have you found Maria & Ricardo’s Gluten-Free Tortillas yet? How did you like them?
(Disclaimer: I have no connection to nor was I paid by Maria & Ricardo’s Tortilla Factory. I did receive complimentary samples sent for me to taste and review. I do not give positive reviews just because the product was free but will always give my honest opinion.)
This recipe is linked to:
- Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten-Free
- Real Food Weekly hosted by Diane at The WHOLE Gang
- Seasonal Sundays hosted by Brittany at Real Sustenance
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Real Food Wednesdays hosted by Kelly the Kitchen Kop
- Allergy Free Wednesdays hosted by Tessa the Domestic Diva , Amber of The Tasty Alternative, and friends.