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1-Ingredient Black Bean Tortillas {Grain-Free, Vegan}

1-ingredient black bean tortillas made with dried black beans (plus water & optional salt). They are grain-free, oil-free, vegan & only 50 calories each.

I remember when I first stumbled upon the “Will it Waffle?” book. I picked it up in a bookstore and looked at nothing else for the next hour. It is such a clever book, and I loved the curiosity of the author, who ventures to the edges of possibility with the types of edibles that can be made in a waffle maker.

I was thinking about the book in the past weeks, because I’ve been having a similar obsession. Following my 1-ingredient lentil tortilla recipe, and subsequent split pea tortillas, I’ve been contemplating other varieties of legumes, with respect to one burning question: Will they Tortilla?

Tortillas Made with Black Beans

With nowhere to start but to start, I grabbed some dried black beans –a personal favorite– from the pantry and got them soaking. I blended, and I cooked, and my first attempt had promise. Several batches later, with tweaks to the proportions of water and the heat of the skillet, I have an answer for black beans: yes, they will tortilla!

These tortillas are very hearty and filling, and the flavor reminds me of blue corn tortillas. I have been loving them with an edamame-avocado-cilantro spread I concocted, topped with a bevy of vegetables and herbs from the garden.

Recipe Benefits

Like their lentil predecessors, these tortillas are naturally:

  • Grain-free
  • Vegan
  • Gluten-free
  • Oil-free
  • Sugar-free

At the same time, they are high in potassium (260 mg per tortilla!), and have good amounts of protein (3.5 grams per tortilla) and fiber (2.5 g per tortilla).

Ingredients for the Tortillas

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

As I am sure you can guess, the inly ingredient you need to purchase for this recipe is some dried black beans.

You will need some tap water for soaking the beans, and also for blending into a batter. I recommend adding a bit of salt, but it is entirely optional. I’ve given a suggested amount, but you can adjust it to suit your tastes and needs.

How to Make 1-Ingredient Black Bean Tortillas

Step One: Soak the Beans

To make the tortillas, soak 1 cup of dried black beans in 2 cups water.

You’ll need to plan ahead, as they will need to soak for at least 12 hours.

Step Two: Drain the Beans

Once soaked, drain and rinse the black beans (discard the soaking water). The beans will be glossy and plumped up to almost twice their original volume.

Step Three: Blend the Beans

Before proceeding with the blending, I suggest removing any relatives, roommates, etc. who are prone to teasing from the immediate vicinity.

I neglected this precaution. Hence, when I blended my first batch of beans, both my husband and son could not resist noting that the batter looks just like concrete!

But a concrete-like batter is exactly what you want, so ignore any teasing and doubts and blend the beans, along with the fresh water and optional salt (see recipe below for exact amounts).

Stop to scrape the sides of the blender once or twice, until the batter is thick and completely smooth.

I used a High speed blender to make the batter. It is possible to do this in a regular blender, but I suggest stopping multiple times to let the blender rest (so that it will not burn out). It will take longer with a regular blender, but keep going until the batter is very, very smooth.

Transfer the batter to a bowl (it’s easier to scoop for the bowl than from the blender). Your batter should look like this:

Step Four: Cook the Tortillas

Time to cook the tortillas! As with the red lentil tortillas, I used a well-seasoned, cast-iron skillet for the cooking. If you do not use a nonstick pan, you will definitely need to add a spritz of nonstick spray or a swipe of oil before adding the batter.

Heat the skillet over medium heat. Once warm, add 1/3 cup (79 mL) of batter to the center of the pan (the recipe yields about 3 cups/710 ml of batter).

Before spreading the batter around the pan, let it sit for 5 to 10 seconds. This allows some of the batter to adhere to the pan, making it easier to spread the remaining batter. Use the back of a metal spoon to spread the batter into a 6.5- to 7-inch (16.25 to 17.5 cm) circle.

Cook the tortilla for about 2 to 2 and 1/2 minutes until the surface of the tortilla appears dry. Try sliding a spatula underneath the tortilla; if it will not glide under with ease, keep cooking until it does. Once it does, flip the tortilla. Let the other side cook for another minute or so, to set the other side.

Step Five: Cool the Tortillas

That’s it! Cool the tortillas on a wire rack and repeat with the remaining batter. If using a skillet (as opposed to a griddle) I recommend taking the skillet off of the heat source upon removing the tortilla, to prevent the skillet from becoming too hot.

Note that these tortillas are thicker than my red lentil tortillas, so they do not roll without breaking. However, they are flexible when they are warmed, so load them up with warm fillings for breakfast, lunch and dinner wraps, tacos or burritos.

Enjoy these hearty, delectable, nutritious tortillas, everyone! I can assure you, I will experiment with other legumes (and vegetables, too!), to create more grain-free tortillas, breads and flatbreads. Expect even more deliciousness in the days and weeks to come!

More Grain-Free & Vegan Tortillas to Love:

Yield: 8 7-inch (17.5 cm) tortillas

1-Ingredient Black Bean Tortillas {Grain-Free, Vegan}

black bean tortilla bent into the shape of a taco

1-ingredient black bean tortillas made with dried black beans (plus water & optional salt). They are grain-free, oil-free, vegan & only 50 calories each.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1 cup (204 grams) dried black beans
  • Water
  • Optional: 1/2 teaspoon salt


  1. Combine the rinsed beans and 2 cups (473 mL) of water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 12 hours. Drain and rinse the beans (discard soaking water).
  2. Add the drained, soaked beans, 1 and 1/2 cups (355 mL) water, and the optional salt to a blender (preferably a high-speed blender). Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container. The batter will be thick (it looks like cement :). Scrape into a bowl.
  3. Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter). If using a regular skillet, you will need to add nonstick spray or a swipe of oil.
  4. Once warm, add 1/3 cup (78 mL) of batter to the center of the pan (the recipe yields about 3 cups of batter). Wait 5 to 10 seconds (this allows some of the batter to set; it makes it easier to spread!), and the use a metal spoon to spread the batter into a 6-1/2 to 7-inch circle.
  5. Cook about 2 to 2 and 1/2 minutes until surface of tortilla appears dry. Slide a spatula underneath (if it will not slide under, it is not ready to flip; cook a bit longer) and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.
  6. Repeat with the remaining batter.


Storage: Store the cooled tortillas in a covered container at room temperature for 1 day, the refrigerator for 2 weeks or the freezer for up to 6 months.

Tip: These tortillas will not work with cooked or canned black beans.

Nutrition Information



Serving Size

1 tortilla

Amount Per Serving Calories 50Total Fat 0.3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 72.7mgCarbohydrates 11gFiber 2.5gSugar 0.5gProtein 3.5g

Did you make this recipe?

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Sunday 21st of August 2022

best torilla i ever had the black bean


Sunday 28th of August 2022

Awesome, Jeremey, that is high praise!

Helen Wright

Tuesday 26th of July 2022

I absolutely love butter beans, do you think they would work using those? Or canned beans? Love bread and wraps just trying to keep the calories down.



Monday 1st of August 2022

Hi Helen, Ooh, yes, butter beans are wonderful. Sure, I think that would defitintely work in place of the black beans.

Kelly Grace

Friday 10th of June 2022

After you make this and they cool down do you think you could cut into triangles and cook in a low oven to make crunchy chips to dip?


Thursday 23rd of June 2022

Hi Kelly! Yes. I do it for my red lentil tortillas (here is the recipe: Simply do the same but with the black bean tortillas :)


Thursday 3rd of February 2022


I don't understand the instructions fully, the part where you talk about the 'remaining' 1-1/2 cups of water. Sorry if I'm dumb but isn't the point of draining beans that you get rid of the entire water? Or do you catch the water from the drained beans and add 1-1/2 cups of the drained water back to the soaked beans before you put them in the blender?



Friday 18th of February 2022

Hi Werner! You are anything but dumb, I am sorry about the instructions being less than clear (my fault, not yours). I have gone back and added more detail to make the water additions more clear. You drain and rinse the beans after soaking (do not save the water). Then you blend the soaked beans with 1 and 1/2 cups water (fresh water, not soaking water) and optional salt.


Monday 27th of December 2021

These are amazing!! While I love black beans , chickpeas are my real jam so… i attempted this recipe with them. Another amazing variation. Worked perfectly!


Saturday 1st of January 2022

Whoohoo! Sounds great, Susan. Chickpeas are very much my jam, too 😊

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