Crispy Baked Spinach Tacos
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 - 1 1/8 cup water (240-270 ml)
- 1/3 tsp salt
Suggested fillings
- chickpeas
- lentils
- peppers
- corn
- vegan cheese sauce (optional)
Preparation
Process all ingredients in a food processor or blender until the batter is smooth
Use 1 cup of water for thicker or smaller tortillas suitable for tacos, or add about 1 1/8 cup of water for thinner or bigger tortillas suitable for burritos
Pour about 1/3 cup of the batter into a non-stick skillet
Optionally add a few drops of oil to the skillet, though it may not be necessary
Cook for two minutes on low-medium heat, then flip the tortilla and cook on the other side for about one minute
Assembly and baking
Fill the tortillas with chickpeas, lentils, peppers, corn, and optional vegan cheese sauce
Bake the filled tacos in the oven until crispy
Notes
You can use your imagination with the fillings to customize the tacos
These tortillas are healthy and versatile for various uses beyond tacos
