Servings: 10 tortillas
Course: Side, Snack
Cuisine: Gluten-Free, Grain-Free, Mexican-Inspired, Vegan
Freezer Friendly: Up to 1 month
Keeps in fridge: 3-4 days
Ingredients
- 2 large green (unripe) plantains
- 1 tsp sea salt
- ~¼ cup tapioca starch (for rolling out; or sub gluten-free flour or arrowroot starch with varied results)
- Coconut oil or avocado oil (for cooking)
Instructions
- Prep and boil plantains:
Slice each plantain into 4 sections, then halve each section lengthwise.
Boil in a pot of water for 15 minutes until tender. Drain and let cool slightly. - Make the dough:
Peel the plantains (discard peels).
Add plantains and salt to a blender or food processor. Blend until a sticky ball forms (~30 seconds). - Roll out tortillas:
Dust a clean surface and rolling pin with tapioca starch.
Take ~3 Tbsp dough, dust with tapioca, and roll out until almost paper-thin. Add more starch if sticky.
Repeat until all dough is used (makes ~10–12 tortillas).
Optional: trim edges with a knife or pizza cutter for perfect circles. - Cook tortillas:
Heat a skillet over medium heat and lightly grease with coconut or avocado oil.
Cook 1–2 tortillas at a time until browned and dry (~3 minutes per side).
Continue until all tortillas are cooked; no need to add more oil after initial greasing. - Serve and store:
Enjoy immediately with fillings like Vegan Barbacoa, Quinoa Taco Meat, or Guacamole!
Store leftovers covered in fridge up to 3–4 days or freeze for up to 1 month.
To reheat frozen tortillas: thaw, then heat in a 350°F (176°C) oven or on the stovetop.
Optional Baking Method
- Bake on parchment-lined sheet at 375°F (190°C) for 10–15 minutes until edges crisp, flipping once.
- Crispy baked tortillas can be used as tostadas or sliced and baked for chips.
Notes
- Nutrition info is an estimate.
- If baking, tortillas can become delicious plantain chips!
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