vegan tortillas

These Vegan Sweet Potato Tortillas only require two ingredients and are very easy to make. They are very soft and flexible and are perfect for wraps, tacos and burritos.

Vegan Sweet Potato Tortillas | 2 Ingredients, Oil-Free

150 g sweet potato, mashed (3/4 cup)

g all-purpose flour (1 cup)

To a mixing bowl, add the mashed sweet...

To a mixing bowl, add the mashed sweet potato and the flour and stir until well-combined. Use your hands to form a dough ball. It should not be too sticky.

Separate the dough ball into 5 equal parts....

Separate the dough ball into 5 equal parts. Dust your working surface with flour and roll out each tortilla with a rolling pin (they should be roughly 1/2 cm thick). Don't make them too thin, otherwise they won't be as soft and flexible.

Place the tortillas in a hot pan over...

Place the tortillas in a hot pan over medium-high heat and cook for 1 minute on both sides. Stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest. This will allow them to stay very flexible.

https://mediavine-res.cloudinary.com/video/upload/dqm7sczoqpt2novc4p4t.mp4

Easy and soft Vegan Sweet Potato Tortillas with only 2 ingredients! They are ready in 15 minutes and are great for tacos, burritos, quesadillas, enchiladas and more! Vegan, oil-free and healthy tortilla recipe.

Vegan Sweet Potato Tortillas

Learn how to make soft flour tortillas at home, it's so easy and cheaper than buying them at the store. Plus homemade flour tortillas taste way better than the packaged stuff -- you'll never want to buy them again!

How to Make Flour Tortilla | Vegan, Quick &amp; Easy Recipe

all-purpose wheat flour

salt (adjust

Tablespoons vegetable oil

lukewarm water (maybe less or more*)

flour

Mix Tortilla Ingredients

In a mixing bowl mix the flour and salt until well combined, make a well in the center, and add in all of the oil and half of the water. Mix until well the ingredients are coming together and little by little adding more water until your dough comes together and isn't sticky. Please notice that depending on the conditions of your home you may need to add more or less water to get the dough to come together. Drizzle just a little bit of oil into the bottom of your mixing bowl, then place the dough back in the bowl, cover and allow to sit for 10 to 15 minutes.

Rest the Dough

After 10 to 15 minutes check on the dough. It should be soft, moist, stretchy, and easy to work with. If it isn't then cover and let it sit for another 10 minutes. Divide the dough into small even-sized balls around the size of golf balls. Shape them into proper balls then place the little balls back into the bowl and cover. Place your comal/griddle/pan on the stove over medium-high heat. While you wait for it to warm up you can begin rolling out the tortillas.

Roll out &amp; Cook Tortillas

Dust your work surface with a little bit of dust, and also rub the rolling pin with some flour too. Place one dough ball onto the work surface, use your palm to flatten down. Then begin rolling and stretching out the dough into a circular shape and to 1/8th of an inch thick. Don't stress it if your tortillas aren't perfect circles -- it's the taste, not the shape that matters most. Carefully place your rolled out tortilla on the comal/griddle/pan and allow to cook for about 2 minutes or until you see the dough change color and air bubbles begin to form. (Please watch the video for a visual guide).

Flip The Tortillas

Carefully flip over the tortilla and cook for about a minute or less -- you'll see more air bubbles for and it cooks rather quickly so keep an eye on it so that you can take it off the heat. The tortillas should be soft and little golden spots, but not be hard or crispy -- they need to bend and roll with ease. Once cooked cover the tortilla in your clean kitchen cloth to keep warm.

Continue

Next, roll out another dough ball into a tortilla repeating step number 3. Once you get the hang of it you'll be able to time the cooking perfectly so that you can be rolling and cooking the tortillas at the same time without having to stop. Serve your tortillas warm as desired and store any leftovers in the fridge inside a plastic bag or a sealed container.

Instructions

Incredible 2-ingredient coconut flour tortillas! Soft, fluffy, flexible & scrumptious, they are also vegan, keto, oil-free, easy to make, only 68 calories and 3.1 net carbs each.

2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}

(56 g) coconut flour (lightly spoon to measure)

fine sea salt (more

(237 milliliters) water

In a small mixing bowl, whisk the coconut...

In a small mixing bowl, whisk the coconut flour, psyllium husk and (optional) salt, breaking up any lumps in the coconut flour.

Add the water to the bowl, stirring until...

Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel moist & springy).

Cut the dough into 4 equal pieces. Shape...

Cut the dough into 4 equal pieces. Shape each piece of dough into a ball.

Place one dough ball between two large pieces...

Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap will also work). Using a rolling pin, roll dough into a 7-inch (17.5 cm) circle. Carefully peel off top layer of paper.

Lightly spritz a large skillet with nonstick cooking...

Lightly spritz a large skillet with nonstick cooking spray. Heat over medium high heat until hot. Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.

Cook the tortilla for 2 to 3 minutes...

Cook the tortilla for 2 to 3 minutes until it begins to puff and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 2 to 3 minutes longer until puffed and golden brown in spots.

Transfer tortilla to a metal cooling rack and...

Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.

The tortillas are delicious warm, room temperature, or...

The tortillas are delicious warm, room temperature, or cold!

In a small mixing bowl, s the coconut...

In a small mixing bowl, s the coconut flour, psyllium husk and (optional) salt, breaking up any lumps in the coconut flour.

It is essential to use a nonstick skillet...

It is essential to use a nonstick skillet (I recommend very well seasoned cast iron or ceramic nonstick, as opposed to Teflon coated pans). If you do not have a nonstick pan, spritz a medium or large skillet with nonstick cooking spray. Place the skillet over medium-high heat and heat until it is hot.

Place tortilla, dough side down, into skillet and...

Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.

This Vegan Flour Tortilla Recipe is easy to make with just 4 basic ingredients! They turn out soft, fluffy, and bursting with flavor. Homemade tortillas are perfect for wraps, burritos, qesadillas, and more!

Vegan Flour Tortilla Recipe

(240 g) all-purpose flour

tsp sea salt

tsp baking powder

canola oil (or another neutral oil of choice)

In a large mixing bowl, add the dry ingredients- measure the flour and stir in the salt and baking powder. Add in the oil and stir to incorporate it. Slowly, start adding in the water and mixing, ¼ cup at a time, or until a dough forms. The dough should be slightly sticky and not dry!

Transfer the dough to a clean surface sprinkled with a little bit of flour. Oil your hands and start kneading for 5-6 minutes, or until it becomes smooth, elastic, and soft. At first, it may stick to the counter and your hands, but don&#39;t worry, just keep greasing your hands and kneading.

Then, using a knife or a bench scraper, divide the dough into 8 balls (divide into 12 if you want smaller tortillas). Cover the dough with a damp towel or a few damp paper towels and rest for at least 30 minutes.

If you have a tortilla press, use it to flatten the dough. If not, use a rolling pin to roll each dough ball into a thin disk. Roll from the center to the edges, instead of rolling back and forth at the same spot. 

Heat a cast-iron skillet over medium heat. Carefully transfer the rolled tortillas to the hot skillet. Cook for 40-60 seconds, or until bubbles appear all over, then flip and cook for 30 more seconds on the other side. Repeat the same process with the rest of the tortillas, making sure to lower the heat if brown spots start appearing too quickly.

An easy homemade tortilla recipe that features purple sweet potatoes and their gorgeous color.

Sweet Potato Tortillas

potato

all-purpose flour

olive oil

salt

Cook the sweet potato until soft, either in the oven or in the microwave. Allow to cool before handling. 

Scoop out the flesh from the sweet potato and transfer to a bowl. Pour in the flour and salt, then mix until a dough is formed. This is sometimes easier with your hands.

Separate the dough into 4 to 6 equal balls, then on a floured surface, roll out the balls into six equal tortillas. They should be thin, around 1/2 cm.

Cook the tortillas in an oiled pan over medium heat on both sides, approximately 1 minute per, until cooked through. Store in a sealed container in the pantry for up to 3 days. 

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Top 6 vegan tortillas recipes from across the web

The most viewed vegan tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed vegan tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine