I have totally mastered home made corn tortillas so I decided to branch out and made whole wheat tortillas from this recipe . While the tortillas themselves weren't as I expected, the dish I made with them was FABULOUS! I started off planning to make burritos from this recipe. Alas, my tortillas were not "burrito friendly" -- they were too stiff to fold in to burritos. So I made enchiladas instead....leftover chicken, half a slice of swiss cheese that was too hard to put on a sandwich & diced onion on the inside. I topped it with a can of stewed tomatoes mixed with a packaged salsa seasoning and shredded cheddar cheese. The result was OUTSTANDING! I can easily see making a vegetarian version of this with black beans & rice inside or just potatoes.

Thoughts on the tortilla recipe:

1) I used vegetable oil instead of shortening - a possible culprit in my tortillas not being flexible
2) The recipe made far more tortillas than I needed - probably 20. I'll halve the recipe next time.
3) The tortilla press doesn't make tortillas thin enough to suit me, so I rolled them with a rolling pin after the initial press to make them "burrito sized" and thinner.

Let me know if you try it and have any improvements.