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.
- 1 cup (204 g) dried black beans, rinsed and drained (to remove any dust or dirt)
- 3 and 1/2 cups (875 mL) water, divided
- Optional: 1/4 teaspoon fine sea salt (more or less to taste)
- Combine the rinsed beans and 2 cups of the 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.
- Add the drained, soaked beans, remaining 1-1/2 cups water, and the 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.
- Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
- Once warm, add 1/3 cup 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.
- Cook about 2 to 2-1/2 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.
- 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: Just in case you are curious, these tortillas will not work with cooked or canned black beans.
- Category: Tortilla, Bread
- Serving Size: 1 tortilla
- Calories: 50
- Sugar: 0.5 g
- Sodium: 72.7 mg
- Fat: 0.3 g
- Saturated Fat: 0 mg
- Trans Fat: 0 mg
- Carbohydrates: 11 g
- Fiber: 2.5 g
- Protein: 3.5 g
- Cholesterol: 0 mg