Corn Tortillas with Leftover Rice, Beans, Beef and Cheese

July 2, 2009 By 8 Comments
rolling out the tortillas with corn flour and a plastic barrier
use spatula to scrape the tortilla off the rolling surface
use spatula to scrape the tortilla off the rolling surface
delicious lunch - corn tortilla topped with leftover rice, beans, beef, and goat cheddar cheese
delicious lunch – corn tortilla topped with leftover rice, beans, beef, and goat cheddar cheese
I did get back to the corn tortilla dough I mentioned on Tuesday. I'm grateful because the tortillas turned out so awesome! Several things helped me roll them out. Flour the rolling surface with corn flour. Use a smaller amount of dough and roll each out to a smaller size; this increased manageability. Put a piece of plastic (I used one side of a gallon-size freezer bag) between the rolling pin and the dough. Use a spatula to gently scrape each tortilla off the cutting boa" data-site="GNOWFGLINS">

I did get back to the corn tortilla dough I mentioned on Tuesday. I’m grateful because the tortillas turned out so awesome! Several things helped me roll them out.

  • Flour the rolling surface with corn flour.
  • Use a smaller amount of dough and roll each out to a smaller size; this increased manageability.
  • Put a piece of plastic (I used one side of a gallon-size freezer bag) between the rolling pin and the dough.
  • Use a spatula to gently scrape each tortilla off the cutting board.

For the lunch, I put a scoop of leftovers (brown basmati rice, pinto beans, and roast beef, warmed up in a separate pan) on each cooked tortilla. On top of that went goat cheddar cheese. The whole thing ended up being somewhat hand-sized. It wasn’t the most graceful thing to eat, but we kind of held the whole thing rolled up a bit in one hand while leaning over our plates with our mouths to gobble up the yummy meal. We sure didn’t care about being graceful when the lunch was so delicious!

I can’t tell you how much this meal costs, but I’m sure it was cheap. I purchased all the naturally-grown meal components in bulk – the rice, beans, grass-fed beef, and corn. This meal is also frugal with time, as I had the dough ready ahead of time. And the meal is frugal with our resources, as I used up leftovers instead of tossing them or letting them spoil.

Please share any ideas you have for quick, cheap and frugal lunches!

This post is part of Pennywise Platter Thursday – please visit and see other submissions for frugal real food ideas!

rolling out the tortillas with corn flour and a plastic barrier
use spatula to scrape the tortilla off the rolling surface
use spatula to scrape the tortilla off the rolling surface
delicious lunch - corn tortilla topped with leftover rice, beans, beef, and goat cheddar cheese
delicious lunch – corn tortilla topped with leftover rice, beans, beef, and goat cheddar cheese
I did get back to the corn tortilla dough I mentioned on Tuesday. I'm grateful because the tortillas turned out so awesome! Several things helped me roll them out. Flour the rolling surface with corn flour. Use a smaller amount of dough and roll each out to a smaller size; this increased manageability. Put a piece of plastic (I used one side of a gallon-size freezer bag) between the rolling pin and the dough. Use a spatula to gently scrape each tortilla off the cutting boa" data-site="GNOWFGLINS">
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Filed Under: Beans, Grains and Vegetables, Beans, Grains and Vegetables (Gluten-Free), Main Dishes, Main Dishes (Gluten-Free), Recipes
About Wardeh

Wardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.

Comments

  1. Kimi says:
    July 2, 2009 at 10:30 am

    I LOVE corn tortillas, SOOOOO good. :-) I need to start making some again…..

    Thanks for being part of the carnival!
    .-= Kimi @ The Nourishing Gourmet´s last blog post… Pennywise Platter Thursday =-.

    Reply
  2. Sustainable Eats says:
    July 2, 2009 at 11:12 am

    Yay! I’m glad they finally worked out for you. I need to make some more, we just finished eating the ones in the freezer and toddler is on a quesadilla quick right now.
    .-= Sustainable Eats´s last blog post… Winter and Spring Eating =-.

    Reply
  3. gabrielle says:
    July 2, 2009 at 5:56 pm

    wardeh, where are you getting your corn for these?

    gab

    Reply
    • Wardeh says:
      July 2, 2009 at 6:05 pm

      Gabrielle – I buy the 25 lb. bags of popcorn from Hummingbird Wholesale. Do you want some? I have enough to share, just cracked open a brand new bag. And I haven’t forgotten about those grape leaves! But I haven’t been back to Roseburg and not sure when I will be there next.

      Reply
  4. Nurturing Wisdom says:
    July 2, 2009 at 7:08 pm

    Hi, Wardeh!

    The corn tortillas sound delicious.

    Please share with me how you cooked them.
    .-= Nurturing Wisdom´s last blog post… Cheddar Jalapeño Eggs =-.

    Reply
  5. gabrielle says:
    July 3, 2009 at 10:00 am

    thanks wardeh! i was wondering if you could use popcorn or needed some other type of corn. i have a lot of organic popcorn.

    i wonder if you can cut fresh corn off the cob and dry it to use later to make corn flour, corn meal, etc?

    Reply

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  1. Pennywise Platter Thursday says:
    July 2, 2009 at 10:24 am

    [...] @ GNOWFGLINSCorn Tortillas with Rice, Beans, Beef, and Cheese – a frugal, easy meal, using leftovers and ready-to-make tortilla dough! In this post, I also shared [...]

    Reply

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