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

black bean tortilla bent into the shape of a taco

4.92 from 37 votes

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.

Prep Time5

Cook Time5

Total Time10

Course: Tortillas

Cuisine: American

Keyword: 1 ingredient black bean tortillas, black bean tortillas, easy recipes to make with dried black beans, easy vegan gluten-free tortillas, grain-free vegan high-protein tortillas, grain-free vegan tortillas, low calorie tortillas, no roll vegan tortillas, no-roll gluten-free tortillas, tortillas made from dried beans

Servings: 7-inch (17.5 cm) tortillas

Author: Camilla

Equipment

1 large nonstick skillet

Ingredients

1 cup dried black beans rinsed and drained
water for soaking
1 1/2 cups water (I use filtered tap water)
Optional: 1/2 teaspoon salt

US Customary - Metric

Instructions

Place the rinsed beans in a medium mixing bowl or other container. Add enough water to cover the beans by at least 1 inch (2.5 cm). Let stand, at room temperature, for at least 12 hours. Drain and rinse the beans (discard soaking water).
Add the drained, soaked beans, 1 1/2 cups 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.
Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter). (Note: If using a regular skillet—not nonstick—you will need to spray with nonstick cooking spray to prevent sticking).
Once warm, add 1/3 cup (75 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.
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.
Repeat with the remaining batter.

Notes

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