Black Bean Tortillas

Deborah Dana
Who would’ve thought that masa dough, black beans, and black beans broth could create such delicious tortillas? This beany alternative to traditional tortillas will make you fall in love with this Mexican classic as they are the perfect foundation for any meal. Love at first sight exists and these black bean tortillas prove it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 1 cup black beans, cooked
  • 1/2 bunches epazote
  • 1/2 cups bean broth
  • 1/2 kilos masa dough
  • 2 tablespoons coconut oil
  • 1 tablespoon salt
Preparation
10 mins
5 mins
Low
  • In a blender, combine black beans, epazote, and bean broth and blend until a thick purée is obtained. Remove from the blender and set aside.
  • In a bowl, add masa dough, coconut oil, salt, and black bean purée little by little to keep the masa dough from losing its consistency.
  • Mix thoroughly. Form small masa dough balls of about 1 ounce each. Set aside. 
  • Using a tortilla press, place masa dough balls between 2 sheets of butcher paper and press to form a tortilla.
  • On a griddle over medium heat, cook tortillas until they puff up. Serve black bean tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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