[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]These are so delicious; you do not need to be a raw foodist to love these!

Ingredients:

• 3 cups fresh organic corn (about 4 ears) or one bag of frozen corn thawed
• 1 lime juiced
• 1 ½ red bell peppers
• ¾ cup ground flax seed
• 1 T chili powder
• 1 ½ tsp sea salt
• 1 T nutritional yeast
• 2 tsp ground cumin

Preparation:

Mix all of the ingredients, except the flax seed, in a food processor until a smooth batter is formed. Place in a bowl and mix in the ground flax seed by hand.

Spread the mixture onto dehydrator sheets lined with teflex to about a 1/8 inch thickness. Dehydrate for one hour at 120 degrees. Turn the dehydrator down to 115 degrees and dehydrate for about 4 hours.

Carefully turn the dehydrator sheet upside down onto the countertop and pull the teflex sheet off of the back of the tortilla shells, exposing the moist side. Place back into the dehydrator with the moist side up and continue to dehydrate for another 2 – 3 hours. Be sure to check the tortillas to make sure they are dry but still bendable. Be careful not to over dehydrate or they will be too brittle to bend into taco shells.

Remove the sheets from the dehydrator and cut into 4-inch rounds using a saucer as a guide. Save the scraps for snacking or for topping soups and salads.

Serve filled with your favorite nut pate, salsa and guacamole.

You can keep the tortilla shells in the freezer for up to 2 months.

Servings:

8 tortillas[/vc_column_text][/vc_column][/vc_row]