Step 1

Combine the rinsed beans and 2 cups of the water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 12 hours; drain and rinse the beans.

Step 2

Add the drained, soaked beans, remaining 1-1/2 cups water, and the salt to a blender (preferably a high-speed blender). Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container. The batter will be thick (it looks like cement :). Scrape into a bowl.

Step 3

Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).

Step 4

Once warm, add 1/3 cup of batter to the center of the pan (the recipe yields about 3 cups of batter). Wait 5 to 10 seconds (this allows some of the batter to set; it makes it easier to spread!), and the use a metal spoon to spread the batter into a 6-1/2 to 7-inch circle.

Step 5

Cook about 2 to 2-1/2 minutes until surface of tortilla appears dry. Slide a spatula underneath (if it will not slide under, it is not ready to flip; cook a bit longer) and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.

Step 6

Repeat with the remaining batter.