Can I add any other vegetable, etc. to make it better? More like a flour tortilla and/or tastier?

Yes. You can add veggies, but go light on anything watery or high-carb—otherwise the dough gets loose/sticky and the tortillas won’t roll well.

Best additions (most “tortilla-like”)

Chopped spinach (thoroughly squeezed dry): start with 1–2 tbsp finely chopped per batch
Mild onion or scallion (cooked/dried): 1 tbsp finely minced (cook first to remove water)
Garlic powder: ¼–½ tsp
Chopped cilantro or parsley: 1–2 tbsp
Diced green chiles: 1–2 tbsp (drain well)
For more “flour tortilla” vibe (neutral flavor)

More salt: up to ¾ tsp total if you like
A little fat: 1 extra tsp oil in the dough helps mouthfeel
Baking powder: ½ tsp (if yours is currently ¼–½ tsp or none) for a more tortilla/pliable texture
Add-ins to boost flavor (low-carb)

Ground cumin: ¼–½ tsp
Smoked paprika or chili powder: ¼–½ tsp
Oregano: ¼ tsp
Veggies to be careful with (raise carbs / add moisture)

Carrots, beets, sweet potato, squash (often too sweet/high-carb)
Zucchini, mushrooms, peppers unless cooked and well-drained If you use higher-moisture veg, you’ll likely need to add 1–2 tsp coconut flour to bring the dough back.
Simple rule for texture

For every 1–2 tbsp added “wet” ingredient (like spinach), you may need:

+1–2 tsp coconut flour, or
+1–2 tsp psyllium, or
slightly longer rest before rolling.