Black Bean Wraps/Tortillas |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Tortillas can be stored in refrigerator up to 3 days or place cooled tortillas in a large ziplock bag and freeze for up to 3-4 weeks. Cooking time approximate. Ingredients:
1/2 cup black bean flour (bob's red mill preferred) |
1/2 cup water |
1/4 teaspoon sea salt |
1/2 cup flour, unbleached |
3/4 teaspoon baking powder |
1 1/2 tablespoons canola oil or 1 1/2 tablespoons vegetable oil |
Directions:
1. Mix all ingredients together in a medium size bowl.
2. Turn out onto a lightly floured work surface and knead about 5 minutes, until elastic, add more water if needed.
3. Let dough rest 15 minutes, divide dough into 6 equal portions and roll into balls.
4. On a lightly floured surface, roll balls out until very thin and round.
5. Preheat a 10 or 12 nonstick skillet until hot, do not use any oil.
6. Place tortilla round in skillet and cook each tortilla one at a time until golden brown on each side.
7. Serve immediately.
8. Tortillas can be kept warm in the oven as you cook remaining rounds.
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