3-Ingredient Plantain Tortillas
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4.9
222 reviews
Excellent
3-Ingredient Plantain Tortillas
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Amazing, 3-ingredient plantain tortillas! A delicious and simple grain-free option for Mexican-inspired dishes and more. Entirely vegan and both gluten- and grain-free.
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Ingredients
- 2 large green (unripe) plantains
- 1 tsp sea salt
- ~1/4 cup tapioca starch for rolling out (or sub gluten-free flour or arrowroot starch with varied results)
- coconut oil or avocado oil (for cooking)
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Instructions
- Slice plantains into 4 sections, and then halve those sections lengthwise (top to bottom // see photo).
- Bring a pot of water to a boil and add plantains. Boil for 15 minutes to tenderize the plantains. Then drain and let cool slightly.
- Peel plantains and discard the peel. Then add the plantain and salt to a blender or a food processor. Blend until a ball forms (~30 seconds) - it will be sticky (this is normal).
- Dust a clean surface with tapioca and take small (~3 Tbsp) amounts of the dough and dust with tapioca. Dust a rolling pin with tapioca and roll out until almost paper thin (see photo). The dough is sticky so add more tapioca as needed. Repeat until all tortillas are formed (~10-12 as original recipe is written).
- Optional: you can use a knife or pizza cutter to make the edges a perfect circle, but this is optional!
- To cook, heat a large skillet over medium heat and lightly grease with coconut or avocado oil. Once hot, add one to two tortillas at a time (or however many fit comfortably in the pan) and cook until dried out and slightly browned on either side (~ 3 min per side). Continue until all tortillas are cooked (no need to continue adding more oil). See notes for baking instructions.
- Enjoy immediately as a vessel for things like Vegan Barbacoa, Quinoa Taco Meat, Guacamole, and more!
- Store cooled leftovers covered in the refrigerator up to 3-4 days (though best when fresh), or in the freezer up to 1 month. If frozen, thaw before use. Heat in a 350 degree F (176 C) oven, or on the stovetop.
Notes
- *If baking, bake on a parchment-lined baking sheet at 375 degrees F (190C) for 10-15 minutes or until dried out and slightly crisp on the edges, flipping once to ensure even baking. I also think if baked until very crispy, they would make a delicious tostada. Or, if sliced first and then baked, they would make a delicious chip (as long as they are rolled thin enough)! Alternatively, you can make plantain chips this way!*Nutrition information is a rough estimate.*Recipe heavily adapted from the talented DoYouEvenPaleo.
Nutrition Information
Show Details
Serving
1tortilla
Calories
54
(3%)
Carbohydrates
14.1g
(5%)
Protein
0.5g
(1%)
Fat
0.1g
(0%)
Saturated Fat
0.1g
(1%)
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
189mg
(8%)
Fiber
0.9g
(4%)
Sugar
5.5g
(11%)
Nutrition Facts
Serving: 10(tortillas)
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Serving | 1tortilla | |
| Calories | 54 | 3% |
| Carbohydrates | 14.1g | 5% |
| Protein | 0.5g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.1g | 1% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 189mg | 8% |
| Fiber | 0.9g | 4% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
222 reviews
Excellent
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