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43 Ingredients Ingredients • 2 cups flour • 1 tsp salt • 3/4 cup water • 3 tbsp olive or canola oil • 1/4 tsp cinnamon • 1/4 tsp cumin • 1/4 tsp ginger • dash of nutmeg • dash of cayenne (optional) • dash of clove (only a teensy pinch) Tortillas Using ingredients you probably already have, these tortillas are a snap to make and completely, 100 percent worth it. The first bite will be bliss. The pivotal moment in creating a great tortilla occurs right when you pull it out of the pan, hot and ready. You can’t leave it on the counter exposed to the air. Otherwise, you’ll get a crackly flapjack and not a tor - tilla, so you’ll need a little protected pocket of space where the warmth and steam of the tortilla stays near and dear, like a pizza pan covered in a towel. Have it set and ready to go near the stove so that when these puppies are done, you can tuck ‘em away all safe and happy. Remember: Keeping them warm is the key to keeping them soft. Moroccan-Spiced Bean Burritos This bangin’ rollup affair is the perfect way to enjoy your fresh tortillas. The “Moroccan” part comes with the addition of some cool spices, but don’t run out and buy them if you aren’t already stocked; a simple dash of salt and pepper is just as tasty. Shazzam! Using a fork, combine all ingredients in a large bowl just until the dough comes together. Dump it out on the counter and knead a few times, adding a splash more water if needed, until the dough is smooth and elastic. Divide the dough into eight balls, then cover and let them rest on the counter for 10 minutes (this’ll help the gluten calm down and give you tender beauties, not rubbery hockey pucks). While it’s resting, preheat a big skillet over medium heat so it’ll be hot when you drop the dough. Working with one ball at a time, roll out the dough into a thin 6-inch circle. Lay it gently in the hot skillet (no oil needed) and cook for one to two minutes on each side, until browned and beautiful. Remove the cooked tortilla from the pan and immediately tuck it into the safe haven we talked about earlier. Try not to peek at your success – otherwise the steam makes a run for it. Work through all your dough balls, and then throw together a killer filling and pig out. If you don’t use the tortillas immediately, freeze them as soon as they’ve cooled. To assure even distribution among the other ingredients and to give you a chance to break up any clumps (we’re lookin’ at you, cinnamon), stir the spice mixture together first in a small bowl and set aside. Take out your skillet and warm a dash of olive oil over medium heat. Add the onion and yellow pepper. Cook for three or four minutes until the veg - gies begin to soften, then toss in the beans, garlic and spice mixture. Stir everything up and cook until the beans are heated through and the garlic is fragrant, about five minutes. Taste for salt and serve with a grin. • salt and pepper to taste • 1 onion, diced • 1 yellow pepper, thinly sliced • 1 1/2 cups cooked beans, any kind, canned or home- boiled • 2 cloves garlic, finely minced