Mexican food is one of my favourite cuisines. From fajitas to frijoles and tacos to guacamole it is so flavourful and delicious. After having quite a few Mexican meals recently I wanted to recreate my favourite dishes at home – starting with these easy Mexican flatbreads.
The flatbread themselves are very easy to make and can be used as a base for a number of toppings – in this recipe I have done smokey beans, crispy sweet potatoes and herby tofu – but you can totally change it up and use whatever toppings you like.
Ingredients: Serves 2
- 1 cup Self Raising Flour
- 2 Tbsp Greek Yogurt
- 1 tbsp Olive Oil
- 1 tsp Dried Herbs.
- 1 can of Mixed Beans
- 1 tsp Cumin Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Paprika
- Salt + Pepper
- Lemon Juice
- 1/2 Block of Tofu
- Dried Herbs
- Salt + Pepper
- Sweet Potato
- Sour Cream
- Start by cutting your sweet potato into small cubes, tossing with salt, pepper and olive oil before baking in the oven for about 20 mins at 180 degrees.
- To make the beans – drain the beans and add to a saucepan with the cumin, smoked paprika and paprika along with a pinch of salt and pepper and a squeeze of lemon juice.
- Add a splash of water to the beans and leave to simmer for about 5 mins. Once bubbling, reduce the heat and mash with a potato masher or fork – leaving some whole beans intact. Continue to cook for a further 5 mins – stirring frequently.
- To make the tofu – cut the tofu into cubes. Add the the dried herbs and a pinch of salt + pepper to the tofu making sure it is evenly coated.
- Heat a tbsp of oil in a pan before frying the tofu until golden and crispy.
- To make the flatbreads – Mix the flour, yoghurt, oil, salt + pepper and dried herbs in a bowl until a dough forms.
- Tip onto a flour surface before halving the dough and rolling into two flatbreads about 1/2 cm thick.
- Dry fry in a non stick pan for around 3 mins per side until golden.
- Assemble your flatbreads and add all of your toppings before digging in!