pinch of salt
1/2c Daybreak Unbleached Stoneground Flour
3/4c Spelt Flour or 100% Whole Wheat Flour
1c Almond Milk or more if too thick to spread evenly
Combine all tortilla ingredients together. Preheat skillet pan with small amount of oil(grapeseed oil works great) until a drop of water sizzles on contact. Pour a large serving spoonful of batter onto pan and start swirling pan immediately to spread batter around. Once batter is spread, cook shell until sides start to curl up. Then flip the shell and cook other side for a short amount of time - just enough to brown it. Remove from heat and once cool enough to handle, roll up tortilla shell.
**Batter should be VERY thin to make tortilla shells.
Place soaked pinto beans in pot and add water until the beans are completely covered with an inch of water over top, cook on low-medium until soft, adding water when needed. Drain, rinse, and throw in a blender or Mix Master, add oil and salt. Blend until there are no chunks. Should be almost fluffy. Stir in salt.
Red Lentil Filling
Rinse lentils and place them in a saucepan with 5-6 cups water and simmer until lentils are tender, adding more water if needed. Sauté onions with some grapeseed oil until translucent and then add your strained cooked lentils into pan with chilli powder, salt, garlic and mushroom bouillon. Add 1/2 cup of water and allow to simmer until all liquid is absorbed.
***stack toppings on your tortilla and top with avocado, plain Greek yoghurt, and salsa**