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Black Bean Flour Tortillas


1/3 cup black bean flour
1/2 cup cornstarch
2 Tbsp. tapioca flour
1/2 tsp. kosher salt
1/2 tsp. cumin
2 eggs, lightly beaten
1 1/2 cups filtered water


Combine the dry ingredients in a medium sized bowl and mix until combined. Mix in the wet ingredients with a whisk until the batter is free of lumps. *The batter will be really thin. Set aside to rest for 20-25 minutes.

Preheat an 8.5 inch skillet over medium high heat. *The skillet is warm enough when a few drops of water dance and sizzle around the pan. The same way you would check a pan for pancakes. Ladle a 1/4 cup of the batter into the skillet at a time, swirling the pan so that the thin batter coats the entire pan and barely begins to go up the sides of the pan.

Allow the tortilla to cook between 30-45 seconds before flipping with an offset spatula to cook the other side. *This batter is so thin that it is easy to tell when it is cooked through and ready to flip. You can literally see the consistency change from liquid to solid pretty quickly.

When the tortilla is cooked through place it on a sheet of waxed paper and continue the process with the remaining batter, placing a sheet of waxed paper in between each tortilla.

Makes 12-13 8-inch tortillas

Black Bean Tortillas (Gluten and Dairy Free)