Oats Everyday Oat Tortillas with superfood taco filling

Superfood Tacos

These tacos contain a whopping five superfoods – oats, kale, quinoa, blueberries and avocado. Recipe adapted from Chef Pete Dressen’s entry in the James Beard Foundation’s “More Taste, Less Waste” competition.
Course: Mains
Category: Gluten-Free, Vegetarian
Oat Type: Oat Flour
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4 people


Oats Everyday Oat Tortillas

  • 2 1/2 cups oat flour (625 ml)
  • 1 cup water cold (250 ml)
  • 1 tsp salt (5 ml)

Asian Pear Salsa

  • 1/2 Asian pear diced
  • 1 pink grapefruit peel and pith removed, segmented and chopped
  • 2 Tbsp cilantro leaves finely chopped (30 ml)
  • 1 Tbsp ginger fresh, peeled and grated (15 ml)
  • 1 red jalapeño pepper seeded and finely chopped
  • 1 lime zest
  • 1 lime juice

Quinoa & Blueberry Base

  • 1 cup red quinoa (250 ml)
  • 2 cups blueberries (500 ml)
  • 1 1/2 cups water (375 ml)

Kale & Carrot Filling

  • 1 Tbsp olive oil (15 ml)
  • 1 clove garlic minced
  • 1 bunch kale rinsed and shaken dry
  • 2 medium carrots grated
  • 1 tsp chili powder (5 ml)
  • 1 tsp cumin ground (5 ml)
  • 1/4 cup water (60 ml)
  • salt to taste

For Serving

  • 1 ripe avocado slice right before serving


For the Oat Tortillas:

  • In a mixing bowl, whisk together oat flour and salt.
  • Add the water slowly, starting with 3/4 cup, mixing with a fork (or your hands) until a dough is formed. If mixture crumbles easily, add more water. If mixture feels sticky, add more oat flour.
  • Turn dough out onto a surface, lightly dusted with oat flour, and knead until dough is smooth.
  • Divide into eight balls and let rest, covered with plastic wrap, for 10-15 minutes.
  • Working with one ball of dough at a time, roll out on a lightly floured surface until you have a thin, round tortilla. Tip: roll from the center out, rotating dough as necessary. Stack tortillas between sheets of parchment or plastic, covered with a slightly damp kitchen towel, until ready to cook. Do not allow tortillas to dry out.
  • In a dry cast-iron pan over high heat, cook tortillas, one at a time, for about 30 seconds per side. Stack and keep warm in a tortilla holder or on a plate, covered with foil.

For the Asian Pear Salsa:

  • Combine salsa ingredients in a small bowl.
  • Allow salsa to stand for one hour to let flavors meld.
  • For the Quinoa & Blueberry Base:
  • In a medium saucepan, combine quinoa, blueberries and water.
  • Bring to a boil, then reduce heat and simmer, covered, for approximately 20 minutes, or until water has been absorbed and quinoa grains look like they have popped open.
  • Remove from heat, fluff with fork and keep covered until ready to serve.

For the filling:

  • Remove the stems and ribs from the kale. Cut crosswise into 1/2” strips.
  • In a large skillet over medium heat, sauté garlic in olive oil until fragrant.
  • Add the chopped kale and carrots and sauté until kale is wilted.
  • Chili powder, cumin, salt and water. Bring to a simmer and cook for 3 – 5 minutes, or until water has disappeared and kale is tender. Do not overcook.

To Assemble the Tacos:

  • Place a couple spoonfuls of the quinoa onto each tortilla.
  • Divide the kale mixture between the tacos, then top each with the salsa and avocado.