Healthy Vegan Spinach Tortillas
Ingredients
- 1 cup chickpea flour (also called garbanzo bean flour, 120 g)
- 1/2 cup tapioca flour or starch (60 g)
- 2 oz fresh baby spinach leaves (60 g)
- 1 to 1 1/8 cup water (240-270 ml)
- 1/3 tsp salt
Preparation
Process all ingredients in a food processor or blender until the batter is smooth. Use 1 cup of water for thicker tortillas suitable for tacos, or 1 1/8 cup for thinner tortillas suitable for burritos.
Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil if desired, but it is not necessary. Ensure to use a non-stick skillet.
Cook for two minutes on low-medium heat, then flip the tortilla and cook on the other side for about one minute.
