the spinach tortillas were somewhat underwhelming in flavor because i under-seasoned the dough. but the carrot/tomato, my goodness, amazing! even the texture was different; they’re much moister and chewier than normal tortillas. and the spices are phenomenal.
making chips would be a great way to use up some stale tortillas. just heat the oven (or toaster oven) to 400, cut up your tortillas, brush them with a mixture of lime juice, chili powder and garlic salt (or any seasonings you want) and bake for about 10 minutes, or until brown and crisp. i find them visually unappealing but very tasty.
for the avocado sweet pepper tartare, slice a medium-sized avocado and dice half of a sweet bell pepper. in a bowl, mix together about a tablespoon of lime juice, a couple teaspoons each of fresh minced parsley (or cilantro) and sesame seeds, and a bit of garlic salt. add the avocado and sweet pepper and mix it all around. then, line a ramekin with plastic wrap and stuff it tight with the mixture. turn it upside down on a plate, dislodge the ramekin then peel off the plastic wrap. i garnished with sliced cherry tomatoes and a parsley leaf. if i did it over i would definitely use black sesame seeds, or at least toast them--white looks really blah.