Description
These soft and wholesome 4-ingredient bean tortillas are made with chickpeas for a nutritious twist. Perfect for wraps, tacos, or dipping, they come together quickly with simple pantry staples.
Ingredients
- 15 ounces canned chickpeas (undrained, no added salt)
- 3 tablespoons olive oil
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- In a large food processor, add the chickpeas with their liquid, olive oil, and salt. Blend on high until a smooth batter forms.
- Add the flour and process again on medium-high until a slightly sticky dough ball forms. The dough should be soft and moist.
- Transfer the dough to a lightly floured surface. Lightly oil your hands to prevent sticking.
- Knead the dough a few times, adding a small amount of flour if needed, until smooth. Cover and let rest for 10 minutes.
- Divide the dough into 15 equal pieces and roll each into a ball.
- Roll each ball into a thin circle about 3.5 inches wide using a rolling pin or tortilla press, dusting with flour as needed.
- Heat a non-stick pan over medium-high heat. Place a tortilla in the pan, cover, and cook for about 2 minutes until bubbles form.
- Flip the tortilla and cook for another minute on the other side.
- Repeat with remaining dough, stacking cooked tortillas and covering them to keep warm.
Notes
- Add a little extra flour if the dough feels too sticky while kneading.
- Use a tortilla press for more uniform shapes.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Reheat on a skillet or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Bread
- Method: Pan Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 tortilla
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 85 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
