Red Beet Tortillas

Cook the red beet until tender, then let it cool and soak it in water for 2–3 hours (or a shorter time if using a pressure cooker).

Drain the beet and place it in a bowl; mash it until smooth.

Add dried garlic, dried onion, paprika, curry powder, and salt to the mashed beet; mix well.

Gradually add water, stirring until the dough reaches a soft, pliable consistency suitable for rolling.

Divide the dough into small balls and flatten each ball into a thin round tortilla using a rolling pin or your hands.

Heat a dry non‑stick pan over medium heat (or lightly spray with oil) and cook each tortilla for about 30 seconds on each side, or until lightly browned and flexible.

If desired, fill the tortillas with shredded cheese, cooked meat, or herb pesto, then fold or roll them like tacos.

Serve the warm beet tortillas immediately.