Homemade Flour Tortillas

Homemade flour tortillas are surprisingly easy to make! With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in about a half an hour!

This post may contain affiliate links, but don’t worry – they won’t bite.

It’s been more than twenty years since I had homemade tortillas for the first time, and the memory is as fresh as if it had happened yesterday.

I remember watching fascinated as our cousin Leah, the Mexican-born daughter of Christian missionaries, rolled out one tortilla after another in well-practiced rhythm, flour motes dancing with each turn of her pin.

In well-practiced rhythm, Leah rolled, flipped, turned, and fried each circle of dough with machine-like consistency; quickly building a stack of warm, floury flat-breads tall enough to feed our small army of children.

Soft, flavorful, and tender, Leah’s homemade flour tortillas made nearly every tortilla I’d eaten up until then taste like flattened papier-mâché. Watching her work was a moment of pure grace, and I remember feeling immense gratitude for her efforts.

If you have never made homemade tortillas, it’s high time that you do. And once you do, you will never go back to store-bought. (OK, maybe you will sometimes, for the convenience, but after these, those store-bought tortillas will never taste the same again.)

Now, here’s the biggest secret of all – homemade flour tortillas are surprisingly fast and easy to make!

How to Make Homemade Flour Tortillas

[For ingredient amounts and further instructions, scroll down to the recipe card below.]

Mix together flour, salt, and baking powder. Drizzle in the olive oil and mix with your hands. Mix in a little water at a time with your hands until you have a soft dough.

The dough should be soft but not sticky. You can always add more flour if you need to. Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.

Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes.

After the dough has rested, divide it into 2” balls (about the size of a golf ball).

Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out.

Heat a dry frying pan or griddle over medium heat. Do not grease or spray with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.

Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Homemade Flour Tortillas | The Good Hearted Woman

Want to make an awesome tortilla warmer like the one in the picture above? Check out my Tortilla Warmer DIY tutorial here!

Homemade flour tortillas are Super Easy to make! ? Perfect for #TacoTuesday! So much better than store-bought, too! ? #tortillarecipe #easyrecipe #vegan #vegetarianrecipe (Olive oil recipe - no lard or shortening) Click To Tweet

5 from 12 votes

Homemade Flour Tortillas

With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in just over half and hour.

Prep Time10 mins

Cook Time20 mins

Resting Time20 mins

Total Time50 mins

Print Recipe Pin Recipe

Course: Bread, Dinner or Appetizer, Lunch

Keyword: flatbread

Servings: tortillas

Calories: 94kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Rolling Pin

Ingredients

4 cups flour
1 1/2 teaspoons Kosher salt
1 tablespoon baking powder
1/4 cup olive oil
1 1/2 cups warm water not HOT

Instructions

Mix together flour, salt and baking powder. Drizzle in the olive oil and mix with your hands.
Mix in a little water at a time with your hands until you have a soft dough. (The dough should be soft but not sticky. You can always add more flour if you need to.) Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.
Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes. (This allows to gluten to rest.)
Divide dough into 2” balls (about the size of a golf ball). Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. [See note]
Heat a frying pan or griddle over medium heat. Do not grease or spray with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.
Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Notes

It takes about the same amount of time to roll out a tortilla as it does for to fry one, so after you roll the first few, it is easy to get into a rhythm of cooking one and rolling the next at the same time.

The cook time listed on this recipe is the collective time it will take to cook all of the tortillas. A single tortilla only takes about 1 minute to fry up.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

My flour tortilla recipe is an adaptation of “Flour Tortillas Diaz.” I love that it doesn’t call for lard or shortening, and the tortillas it makes are soft and pliable even after they have been sitting for some time.

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

POST UPDATED 2.15.2020 – This post was originally published June 30, 2014.

Easy Basic Sweet Vanilla Crepes

December 1 By Renée 5 Comments

If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried.

If you can make a pancakes, you can make crêpes. Before you get started though, here are a few tips that will make the process even easier.

Crêpe Batter

Crêpe batter should be thinner and smoother than pancake batter – just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I’m mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.

Flipping Crêpes

Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
I don’t actually use a spatula to “flip” my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don’t flip your crêpes with your fingers. 😉

Filling Crêpes

The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone). For most applications, I personally prefer the Roll method, but that’s just me. However, the Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.

Serving Crêpes

Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling.
I prefer to serve my crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. It’s all just a matter of personal taste as far as I’m concerned, but I thought you should know… just in case you are planning to host a group of snooty French gastronomes for brunch, because then you will probably want to put the browned, first side out.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!

Prep Time5 mins

Cook Time20 mins

Resting Time1 hr

Total Time1 hr 25 mins

Print Recipe Pin Recipe

Course: Breakfast, Breakfast or Brunch, Dessert

Cuisine: French

Keyword: crepes

Servings: crepes

Calories: 137kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 1/2 cups milk* see note
3 eggs
4 tsp. vanilla
3 Tbs. sugar
1/2 tsp. salt
1/4 cup melted butter
1 1/2 cups flour sifted

Simple fillings or toppings for sweet crêpes include:

A dusting of powdered sugar and a sprinkling of fresh lemon juice
Fresh fruits or berries
Whipped cream
Jam or jelly

Instructions

Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
Start your pan on medium low and work from there.
If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
(I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
Cook for about 1 minute.
The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes

I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!

Refrigerating Crepe Batter

DO NOT SKIP the refrigeration step.

Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.

Refrigerating and/or Freezing Cooked Crepes

If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
To defrost frozen crepes, place them in the refrigerator.
Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

“Hey, Renée! That’s a pretty groovy little crepe pan you have there! Where’d you get it?”

Well, yes it is, and thank you for asking! I received this sweet crepe pan as a gift from Anolon, for attending a class they sponsored at IFBC 2015 called “How to Create Standout Holiday Content.” Besides being the perfect size and shape to create beautiful crepes, it has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life. So cool. So far, I am loving it.

How to Dice a Mango

May 9 By Renée 9 Comments

Mango Magic!

Mangos are tricky, but once you learn their secret, they are easy as pie. (I never really got that idiom, because making a good pie takes a lot of work, but you get the gist.)
The secret is to dice them while the skin is still intact.

First, you need a ripe mango. (Duh.) Ripe mangoes smell sweet and give just a little when you press them with your thumb. Aim for a “semi-firm, ripe peach” feel. Like peaches, overly ripe mangoes are difficult to dice and taste “mushy.” No one wants that.

Once you have your mango, dicing it as easy as 1-2-3!

One: Mangos have a large, flat seed that runs down the center of the fruit. The flesh is firmly attached to it, and it must be cut away, so the first thing you need to do is identify where the seed is. The easiest way to do this is set the mango on the counter. It will naturally settle on it’s side. The seed inside will be parallel to the counter.

To cut the flesh away from the seed, balance the mango on one of the thin sides and cut away the fruit from both sides of the seed. Try to get as close to the seed as possible – you will know you are there when your knife meets with resistance.

Two: Carefully score the mango with a paring knife. You determine the size of your finished diced mango by how close you make the scoring lines. If you do this in your palm, consider putting something between yourself and the mango to prevent injuries. Personally, I score mangoes on the counter – no worries there.

Three: Here’s the Magic! Place your thumbs gently on the face of the scored mango and your fingers underneath. Apply a little counter-pressure and Ta-DA! It pops inside out like magic! Cool, huh?

At this point, you can go a couple of ways:

Eat it now: Just eat the little dices right off the skin. Easy-peasy. No muss, no fuss.
Use it in a recipe or serve it in polite company: Hold the mango over a bowl or plate and, using a sharp paring knife, cut the mango away from the skin.

Eat it later: Wait until your are ready to eat it before you pop it inside-out. I usually skin the flesh around the seed and then sandwich everything back together like this ↓ so I can pack it in my lunch. If you do this, be sure to pack an extra napkin for cleaning up after!

OK, I couldn’t help myself – I just had to show you this little hedgehog that was living inside my mango. (The answer to your question is “whole allspice.”)

Now that you know how to dice a mango the easy way, why not try out your new skills by making the delicious Caribbean Mango Salad?

What is your favorite way to enjoy a mango?

How to Caramelize Onions in a Slow Cooker

November 19 By Renée Leave a Comment

Caramelized onions are a staple in my kitchen, but it takes so flipping long to do them right! Recently, I spent some time looking up other methods for caramelizing onions and found many people have had good success doing them in a slow cooker, so I decided to try out the process myself. What I found was that, like most instructions for caramelizing onions, time estimates vary dramatically from kitchen to kitchen. (Note: If you ever read a recipe that say you can “caramelize” the onions in 15 minutes, don’t believe it for a second! You can “brown” onions in that time, but it isn’t the same thing. True caramelizing takes time – usually at least an hour on the stove-top.) The majority of slow-cooker caramelizing directions that I found suggested that my crock-pot full of onions would be ready in 10-14 hours – mine took 24 hours, beginning to end. I’m sure that this depends on the size, make and model of your slow cooker, and the type of onions you use.

I used sweet onions because that is what I had on hand, but next time I will use plain yellow field onions, which is what I usually use when I am caramelizing onions on the stove-top. Yellow onions ultimately caramelize better for a couple of reasons: they are lower in water content, which will significantly speed up the process. This excess water is probably what accounts for the additional time it took for my onions to caramelize in the slow cooker this time. Second, while we perceive sweet onions to be sweeter, this has more to do with the fact that yellow onions have more of those pungent lachymators (i.e., stuff that makes you cry) than sweet onions, giving us the impression that they are significantly less sweet. The truth is that yellow onions actually have a far more complex flavor profile, and yield more flavorful caramelized onions.

All that being said, the sweet onions did turn out just great – they just took a heap more time. The process couldn’t be easier though:

First, cut up your onions, from root to stem. America’s Test Kitchen did exhaustive tests on caramelizing onions, and found that they turn out better if you cut them this way.

Fill your slow cooker about 2/3 full of cut onions. Drizzle on a little olive oil and toss them a bit.

Cover and put on low. Stir once every couple hours.

When they are the color and consistency you want, you can remove the lid and let them dry out a bit. This may take 2-5 hours, depending on how much water they have left in them.

How to Roast Garlic

September 3 By Renée Leave a Comment

Roasted garlic is so simple to make. It’s wonderful in sauces, casseroles, vegetable dishes, or by itself spread on a good piece of bread. Tomorrow’s post will include a garlic sauce that includes it, so I thought I’d better include a quick “How to Roast Garlic” post today!

Preheat oven to 450º. You will need a head of garlic, a pinch of coarse salt, about a teaspoon of olive oil, and a large square of aluminum foil.

Cut the top of of the garlic head to expose the tops of the cloves.

Drizzle with olive oil and sprinkle with salt.

Pull the corners of the foil up and twist. Put the wrapped head of garlic in the oven. You can put it in a muffin tin to keep it upright. Bake for 45-60 minutes, or until the cloves feel soft and the top looks caramely.

Garlic will be *very* hot when it comes out of the oven. Wait for it to cool, and then remove cloves individually, or just squeeze it all out at once.

How to Roast Eggplant

August 5 By Renée 2 Comments

Preparing eggplant often involves frying and a lot of vegetable oil. Roast eggplant is a great tasting, healthy alternative, and is very easy to do.

To roast a whole eggplant, wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min.

Over the sink, rinse and gently squeeze the eggplant to extract the salty juice, and then wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1-2 tsp. per half, depending on size) and season lightly with salt and pepper. Arrange each half, cut side down, on a baking sheet lined with parchment paper. Roast for about one hour at 400°F. The eggplant will collapse and the bottoms will be a very deep caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up, and with a spoon separate the flesh from the skin. Roast eggplant can be eaten as is or used in a variety of recipes.

This content was originally published on my personal blog, Sock Monkey in 2011.

Sweet Pie Crust

July 6 By Renée Leave a Comment

Last November when I shared my recipe for savory Herbed Pie Crust, I also shared some advice that I was given about pie-crust making when I was a child by the our across-the-street-neighbor. Like my own mother, Mrs. Rothenberg made delicious pies. Unlike my own mother, Mrs. Rothenberg’s advice did not go in one ear and out the other – it stayed with me: I can still hear her cautioning, “Once you have your ingredients mixed up and you’ve added the water, don’t mess with it! That’s why people have tough pie or soggy pie crusts – they think they need to mess with it.”

Keeping her advice in mind, I spent some time this spring working on my sweet pie crust, and I think I have finally nailed it perfectly. Follow the directions below, and you will too!

Sweet Pie Crust

Whether making tiny tartlet shells like those pictured here, or a full-size pie, this easy to make pie crust will hold your favorite fillings with sweet, flaky perfection.

Prep Time15 mins

Total Time15 mins

Print Recipe Pin Recipe

Course: Basic Baking

Servings: 9-inch pie crust

Author: Renée ♥

Ingredients

1/2 cup butter-flavored Crisco Sorry, but this really does yield the best results, and it is the only time I ever use it, I promise!!
1/2 cup butter - chilled in freezer for one hour Don't use margarine. I always use salted butter, but you don't have to.
3 cups unbleached flour
3 Tablespoons white sugar
1 teaspoon white or cider vinegar
5-6 Tablespoons Ice water

Instructions

In a medium bowl, mix flour and sugar with a fork. Mix in Crisco shortening with your fingers, then cut cold butter into 1/4 pieces and sprinkle them into the flour mixture. Mix with your fingers some more - until mixture resembles <em>very</em> coarse crumbs.
Sprinkle vinegar over mixture on toss to combine. (The theory is that that a bit of acid helps relax the gluten formation that would otherwise toughen the pastry.)
Sprinkle ice water over the top and stir with a wooden spoon until a ball forms. Press into a ball and let rest at least 10 minutes in the refrigerator before using. (I tend to let it rest a couple of hours, but you don't have to.)
For best results, let sit at room temperature for 15-30 minutes before rolling out.
Bake according to directions for whatever you are making.

Notes

If you are making one pie crust, this will make enough for that plus a few little extra treats for the kids.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

How to Zest an Orange

November 14 By Renée Leave a Comment

Today I made my very first video ever – all by my self!! Now, if you are a 15-year old girl, that might not seem like a big deal, but I am not a 15-year old girl, and it is a big deal! I’m pretty proud of myself – I even posted it on YouTube! So while production value might seem a little low, the learning experience was great, and I’m looking forward to doing another one again soon!

Now, at the risk of using up my exclamation point allowance for the day all in one place, let’s get on to the subject at hand: Zest!

Right this moment, the crisp, citrusy scent of orange zest fills my home, awaking my the senses on the grayest of Oregon days and signaling that the holidays are at hand. Fresh, colorful, and bursting with flavor, zest cannot be beat. Zest enlivens everything it touches, savory or sweet, and like good wine, it can subtly enhance the flavor of a multitude of dishes.

Zesting an orange (or lemon or lime) is pretty easy, but there are a few important points. OK, really there’s only one: don’t get carried away and get into the pithy white part of the skin – it is very bitter. Use a light hand and it’s a piece of cake.

Zest can be frozen, so if your having an orange for lunch, you can take a minute in the morning to zest it. Then throw the orange in a baggie for lunch, and the zest into the freezer to be used later to perk up everything from sauces to cake.

A few of the many uses for citrus zest:

Use it with pasta – it will brighten the flavor of any sauce. Or keep it simple and toss pasta together with a little olive oil, salt, parmesan and lemon zest for a fast, easy side dish.
Make citrus sugar.
Make lemon or orange butter.
Use it to infuse tea with warm, citrusy flavor.
Sprinkle it over salads, baked fish or chicken.
Enliven just about any sauce with a little lemon or orange zest.

Disclaimer:

Regarding the Microplane that I used in this video: All comments were made out of pure appreciation for this product. I received no compensation for my stunningly glowing review of the aforementioned Microplane (aka “Zester”), but I would be OK with it if someone from the Microplane company wanted to reward me with other fascinating products to review. I’ll let y’all know if that happens.

Herbed Pie Crust

November 1 By Renée Leave a Comment

When I was a little girl, I lived across the street from a lady named Mrs. Rothenberg. She had a grand-daughter about my age, and one fall day when I was about eight, I went over to play and Mrs. Rothenberg taught us how to make pie crust. Her advice sticks with me to this day: mix up the dry ingredients, pinch in the shortening with your fingers, then add the coldest water you can find and stir it up just enough to get it to stay together. Let it rest, roll it out once, and then “don’t mess with it!!”

Just for the record, my mother could make a great pie, too, but we sometime forget the moments when our mothers teach us, because they do it every day.

Herbed Pastry

This savory pie crust is the perfect finish for a vegetable or meat pie; or cut it into 4" circles, add filling, and pinch the edges together to make flavorful little turnovers for lunches or snacking.

Prep Time10 mins

Total Time10 mins

Print Recipe Pin Recipe

Course: Basic

Servings:

Calories: 143kcal

Author: Renée ♥

Ingredients

2 cups unbleached all-purpose flour
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
3/4 teaspoon kosher salt
1/2 cup butter
7-8 Tablespoons ice water

Instructions

In a medium bowl, mix flour, sage, thyme and salt. with a pastry blender or fork, cut in butter until mixture resembles very coarse crumbs. (Really, who am I trying to kid - I use my hands for this.) Sprinkle ice water over the top and stir with a wooden spoon until a ball forms. Press into a ball and let rest at least 10 minutes in the refrigerator before using.
Makes enough to cover about three 9-inch pies, or one large baking dish and one medium-size dish. If you don't need that much, just cut the recipe in half.
Bake according to directions for whatever you are making.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Roasted Fall Vegetables

October 31 By Renée 1 Comment

Roasting root vegetables together creates a rich, savory-sweet medley for the senses that will wrap you up like grandma’s quilt on a cold autumn evening.

Roasted Fall Vegetables

This recipe reflects my current preferred mix, but you can change up the veggies to suit your tastes. (A word of advice: don’t leave out the sweet potatoes.) Once roasted, these veggies can be served as a side dish or a main entry, or used as an ingredient in a multitude of other dishes, from soups to pan-fries to my all-time favorite – pot pie!!

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Print Recipe Pin Recipe

Course: Basic

Servings:

Calories: 194kcal

Author: Renée ♥

Ingredients

2 medium russet potatoes
1 very large or 2 medium sweet potatoes
1 1/2 cups fall squash acorn, pumpkin, or butternut all work nicely
1 large sweet onion cut in half & sliced lengthwise
4 medium carrots
5 cloves garlic sliced very thin
1 Tbsp chopped fresh thyme or 1/2 teaspoon dried thyme Use fresh. Really
2 Tbsp olive oil
Kosher salt & pepper
1 cup vegetable stock
**All veggies except onions & garlic should be peeled and cut into 3/4-inch cubes

Instructions

Heat the oven to 425 degrees F. Spray a 17 x 11-inch pan with the cooking spray. (I use a large glass roasting pan.)
Toss all ingredients with oil in the prepared pan and season with salt & pepper. Roast the vegetables for 30 minutes. Pour the soup stock or broth over the vegetables and stir.
Roast for 30 minutes more or until the vegetables are fork-tender.
This will serve about 12 people as a side dish - just adjust the amounts according to your needs.

Notes

Originally published on my blog Sock Monkey for Vegan Mofo 2011.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Homemade flour tortillas are surprisingly easy to make! With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in about a half an hour!

This post may contain affiliate links, but don’t worry – they won’t bite.

How to Make Homemade Flour Tortillas

Homemade Flour Tortillas

Equipment

Ingredients

Instructions

Notes

Nutrition

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ? Be sure to PIN this post!

If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried.

Basic Sweet Vanilla Crêpes {Recipe}

Equipment

Ingredients

Simple fillings or toppings for sweet crêpes include:

Instructions

Prepare Crepes

Notes

Nutrition

Mango Magic!

What is your favorite way to enjoy a mango?

Sweet Pie Crust

Ingredients

Instructions

Notes

Disclaimer:

Herbed Pastry

Ingredients

Instructions

Nutrition

Roasting root vegetables together creates a rich, savory-sweet medley for the senses that will wrap you up like grandma’s quilt on a cold autumn evening.

Roasted Fall Vegetables

Ingredients

Instructions

Notes

Nutrition

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!