🌽 Homemade Mexican Tortillas with Plant-Based Fillings

🌽 Make the Corn Tortillas

• 1 cup masa harina
• 1/2 tsp salt
• 3/4 cup warm water (adjust as needed)
• Mix into a soft dough. Divide into 6 portions and roll into balls.
• Press or roll each ball into a flat disc (~6 inch diameter).
• Cook on a hot, dry skillet 1-2 minutes per side until lightly browned.

🥗 Prepare the Plant-Based Fillings

• Grilled vegetables: bell peppers, zucchini, mushrooms.
• Plant-based protein: pan-fried tofu or tempeh slices.
• Fresh greens: lettuce, arugula, or spinach.
• Optional extras: avocado slices, pickled onions, or shredded carrots.

🌿 Assemble Your Tortilla Wrap

1. Place a warm tortilla on a plate.
2. Layer greens first, then protein, then vegetables.
3. Add optional extras like avocado or pickled veggies.
4. Top generously with 🌿 Zesty Cilantro-Lime Salsa.
5. Roll or fold the tortilla and enjoy immediately!