Ingredients for about 12 palm-sized servings:

  • 200 g nixtamalized blue cornmeal (bluecorn)
  • 1 glass of hot water
  • a pinch of salt

Beetroot pesto:

  • 2 roasted medium-size beetroot (approx. 1h in 200-250 degrees)
  • 1 big garlic clove
  • 1 handful of almonds
  • 1 teaspoon of yeast flakes
  • approx. 1/2 glass of olive oil
  • pepper, salt
  • 1 glass of boiled chickpeas
  • coconut oil / clarified butter
  • a pinch of hot and sweet pepper
  • a pinch of cumin, a pinch of curry, pepper, salt
  • avocado
  • favourite lettuce (e.g. mustard cress)
  • to pour over tahini, mixed with tamari sauce


Add salt to flour and then hot water. Knead dough carefully so as not to get burnt. Form balls (little bigger than the walnut-size) and cover them with cling film or place in a plastic bag to prevent from drying out. Heat up a cast iron pan or a different pan. Roll out each ball of dough until thin (using cling film to keep dough from sticking to the rolling pin). To get identical size and shape of the tortillas, use a bowl to mould them into bowls and cut out the excess dough. Fry the rolled-out tortillas on a dry pan on both sides for about 40 seconds. Characteristic "air bubbles" should appear. Mix the pesto ingredients with blender. Season with salt and pepper. Roast chickpeas on a pan with a little amount of oil and spices. Spread the beetroot pesto evenly over the tortillas, put a leaf of lettuce, roasted chickpeas, a piece of avocado and pour on some tahini mixed with tamari sauce. They are ready to eat right after preparation, but you can also keep them wrapped in a cloth to prevent from drying out.


RECIPE by Anna Szewczak, / /