Corn Tortillas

30 minutes Prep: 15 minutes Cook: 15 minutes

69 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

2	cups	corn flour	tortilla mix
1 1/4	cups	water	warm

Directions

* Use the instant Corn Flour Tortilla Mix.

Mix tortilla mix and water with hands until all of the tortilla mix is moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of water, if necessary).

Cover with damp towel; let rest 10 minutes. Divide dough into 12 1-inch balls.

For each tortilla, place 1 ball on waxed paper square; flatten slightly.

Cover with another waxed paper square. Roll into 6-inch circle.

Peel off top waxed paper square. Heat an ungreased skillet or griddle over medium-high heat until hot.

Place tortilla in skillet, waxed paper side up. Cook 30 seconds; immediately remove waxed paper.

Continue cooking tortilla until dry around edge, about 1 minute. Turn and cook the other side until dry, about 2 minutes.

Stack tortillas, placing waxed paper between each. Cover with damp towel.

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Nutrition Facts

Serving Size 44g

Amount per Serving

Calories 69 9% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 14.0g	5%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 2.0g	4%

Vitamin A	1%		Vitamin C	0%
Calcium	3%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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5 STARS, this is my first time to try a vegetarian cabbage roll, and I used Indian white rice, also I spread all of the tomato sauce on top of the cabbage rolls before baking, and I baked them 35 minutes, and they are incredible yummy, next time, I will serve this wonderful cabbage rolls to my vegetarian friend and I think these great rolls are not only for vegetarian, everyone will love them.

Reviewed by myblueberry