Vegan Spinach Tortillas for Tacos
Ingredients
- 1 cup chickpea flour (120 g)
- 1/2 cup tapioca flour (60 g)
- 2 ounces fresh baby spinach leaves (60 g)
- 1 to 1 1/8 cup water (240-270 ml)
- 1/3 teaspoon salt
Preparation
Process all ingredients in a food processor or blender until the batter is smooth. Use 1 cup of water for thicker tortillas or 1 1/8 cup for thinner ones.
Pour about 1/3 cup of the batter into a non-stick skillet, optionally adding a few drops of oil.
Cook for two minutes on low-medium heat, flip the tortilla, and cook for one more minute on the other side.
Tips
Fill the tortillas with chickpeas, lentils, peppers, and corn to make tacos.
Bake in the oven until crispy for a different texture, and add vegan cheese sauce if desired.
