Ingredients:

• 1 cup – whole-wheat flour
• 1 cup – all-purpose flour (this is important if you want a flaky, crispy tortilla. An all-wheat tortilla will be tasty but will be soft and not quesadilla-like)
• 1 – ripe avocado, peeled, pit removed, then passed through a Potato ricer or mashed smooth.
• 10 – Mint leaves
• 1 – jalapeno or other fairly hot green pepper
• water for kneading
• salt to taste
• 6 – medium tomatoes, perfectly ripe
• 1 – chipotle chilli in adobo sauce, with 1 tsp – of the liquid. Chop the chilly really fine
• 1 – small onion, minced
• 2 tsp – Sugar
• 1 tsp – Garlic powder or adobo seasoning
• coriander for garnish
• oil to spray
• salt to taste

Method:

1. Place the flours and salt in a bowl.
2. In a blender, process the avocado, mint and jalapeno until you have a fairly fine paste.
3. Use water if needed to keep the blender blades running.
4. Make an indent in the flour and pour in the avocado puree.
5. Knead it in with your fingers.
6. Add more water if needed to get a smooth dough.
7. Place it in an airtight box and set it aside for at least half an hour.
8. Tomato Chutney: spray a skillet with oil.
9. Add the onions and the sugar and saute until they start to soften and brown spots appear.
10. Add tomatoes and the chipotle chilly and sauce.
11. Stir well and cook over medium-high heat, stirring frequently, until the juice from the tomatoes evaporates completely.
12. Turn off the heat and add the chopped cilantro.
13. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishaly