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
- 2 cups sprouted beans such as mung beans, navy beans, black beans, or mixed beans
- herbs of choice 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.
- 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.
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.
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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