The best home made tacos
Prep time
Cook time
Total time
Serves: 2
For the tacos:
  • ½ cup brown rice
  • ½ cucumber
  • Some fillings of you choice, some suggestions below.
For the tortillas:
  • 2 cups of spelt, rye, whole wheat flour or gluten free flour
  • 3 tablespoons of extra-virgin olive oil
  • ⅔ cup of warm water
  • ¾ teaspoon of salt
For the guacamole:
  • 2 avocados
  • the juice of 1 lime
  • chili flakes
  • seas salt
For the green bell peppers:
  • 1 green bell pepper
  • ½ red onion
  • ½ tablespoon of extra-virgin olive oil
  • sea salt
  • pepper
For the cilantro salsa:
  • 2 ripe tomatoes
  • ½ red onion
  • 1 handful of fresh cilantro
  • the juice of ½ lime
  • sea salt
  • pepper
For the bean spinach filling:
  • 1 tablespoon of extra virgin olive oil
  • 1 garlic clove
  • 2 tablespoons of tomato paste
  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • ½ teaspoon of turmeric
  • sea salt
  • 3 handful of spinach
  • 1 regular can of white beans (425g total weight)
For the tacos:
  1. Cook the rice according to instructions.
  2. Slice the cucumber.
For the tortillas:
  1. Add flour, olive oil and salt to a bowl and mix well with a spoon. Gradually add the water while stirring constantly. Add a little more water if needed.
  2. Knead the dough with your hands for about two to three minutes. Transfer dough back to the bowl and let it sit for 20 minutes.
  3. Next, divide the dough into 8 equal balls. Roll each ball into a thin taco using your hands or a rolling pin. I like to do this between two sheets of baking paper.
  4. Heat a saucepan on the stove and grease with a little olive oil. Turn head to medium - high and place the first taco into the saucepan. Cook for one minute until bubbles form. Flip over, press the bubbles down with a spatula and cook for another minute.
  5. Repeat with the other 7 tacos.
For the guacamole:
  1. Cut the avocados in half, remove the seeds and scoop out the flesh with a spoon. Mash the avocado with a fork and add salt, lime juice and chili flakes.
For the cilantro salsa:
  1. Cube the tomatoes and red onion and finely chop the cilantro. Add them to a bowl with the other ingredients and mix well.
For the green peppers:
  1. Slice the red onion and green bell pepper. Heat the olive oil in a saucepan, and add the onion and green pepper. Cook for 4 - 5 minutes until the onions are starting to become brown. Remove from heat and set aside.
For the bean spinach filling:
  1. Drain the beans and wash the spinach. Place the garlic into a garlic press. Heat the olive oil in a saucepan. Add garlic, tomato paste, and spices and cook for a minute until the flavors have fully evolved. Add spinach and beans and cook until the spinach is wilted. Season with salt and pepper.
To assemble:
  1. Fill each taco with 1 tablespoon of brown rice, 1 teaspoon of guacamole, 2 tablespoons of the bean spinach mix, 2 teaspoons of salsa and about 2 to 3 green peppers and red onions. Add some cucumbers for an extra touch of freshness.
  2. You can eat the leftovers the next day as a burrito bowl.
If the tortillas turn out too hard, place them on top of each other. The heat will soften them again.
Recipe by Heavenlynn Healthy at