How would you like to make easy gluten-free tortillas — that have just 1 ingredient?
Did I mention that they are also egg-free, dairy-free, and require absolutely no rolling or pressing?
And the 1 ingredient is….
(See below for instructions on how to sprout beans, or refer to this blog post.)
Not only are sprouted beans easier to digest than their un-sprouted counterparts, but they are also high in fiber. They make a lovely base for these quick and easy tortillas. If you'd like to get a little fancier, it's easy to add any of your favorite herbs and spices!
On their own, these tortillas have a slightly bean-y flavor that pairs wonderfully with all of the spicy fillings that I like to stuff in my tortilla. 😉
I particularly love these 1-ingredient tortillas for making quesadillas and soft tacos. They are soft and fold moderately well, especially when warm.
Amazing 1-Ingredient Gluten-Free Tortillas
Makes about (8) 6- to 8-inch tortillas.
- 2 cups sprouted beans (such as mung beans, navy beans, black beans, or mixed beans)
- herbs and spices, to taste (optional)
- Puree sprouted beans in food processor or high-power blender.
- Add enough water to make a wet pourable batter. Look for about the consistency of pancake batter. I usually add somewhere between a few tablespoons and 1/2 cup, depending on the beans.
- Preheat greased frying pan over medium heat.
- Pour a few spoonfuls of batter into frying pan, using a spatula or the back of a spoon to spread the batter to the desired tortilla size.
- Let cook for 1 to 2 minutes, or until the top no longer looks wet.
- Flip tortilla over. If you have difficulty flipping this first tortilla -- don’t panic! This often seems to happen. The others usually flip easily.
- Cook for an additional 1 to 2 minutes, or until lightly browned.
- Wrap in a clean tea towel to keep warm and soft until you're ready to eat!
- Repeat with remaining batter.
How To Sprout Beans
Cover beans with twice the amount of water in a bowl. Cover the bowl and let them soak overnight. Pour into colander or sieve and rinse. Leave them in the sieve, rinsing twice a day, until they start to sprout.
Use immediately or transfer to the fridge until ready to use. If you have a large sprouting jar (with your own DIY sprouting lid!), you could use that instead of the sieve.
Have you ever made 1-ingredient tortillas? What are your favorite tortilla fillings?
This post was featured in 60 Easy & Nourishing Picnic Recipes.
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