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How to make pinto beans, a hearty breakfast staple

Flour tortillas, or “corn tortillas” as they’re known in the United States, are a staple for many families.

But for a family with a lot of work and little time to spare, they can be a little more work.

That’s why the recipe below has everything you need to make a healthy breakfast staple.

In addition to making tortillas for breakfast, you’ll need to mix some bread to make them bread.

Make a crust of tortillas with the bread and add some cheese or shredded cheese to give them a cheesy flavor.

You can also bake them and enjoy them on the grill.

A quick tip: Use a small tortilla cutter to cut out the flaps to make the tortilla more portable.

If you’re using a tortilla maker, try making it with a smaller blade.

Once you have a dough ready, make it by hand or cut it into strips and then roll them into tortillas.

You’ll need two to four tortillas to make six to eight servings.

Here’s how to make flour tortillas: Combine the flour, baking powder, salt and baking soda in a bowl.

Set aside.

Combine the milk, cream, and butter in a small bowl.

Add the milk mixture to the flour tortellas.

Mix until you have the consistency of thick batter.

If the batter is too runny, add a bit more flour.

Pour the batter into the tortillas and fold them around to seal them.

Cover and chill at least an hour before baking.

Heat the oven to 425 degrees F. Bake for 25 to 30 minutes.

Serve immediately or store in the refrigerator.

You might want to bake them a few minutes ahead of time.

Ingredients: 2 cups whole wheat flour (about 1/2 cup)