Plant-based, 2-ingredient, oil-free & whole-grain tortilla. Great for tacos, burritos, quesadillas and even homemade chips!
Course Main Course
Cuisine Mexican
Keyword tortilla
Servings 12tortillas
Ingredients
1large sweet potato, cut into large chunks
1 1/2cup100% whole whole flour
Instructions
Add sweet potato chunks to a small saucepan with 1/2 inch of water. Boil over medium heat for 8-10 minutes, or until potato is soft. Remove from heat and let cool for 5-10 minutes.
Add sweet potato (including skin) to food processor and process until smooth, stopping to scrape down sides as needed. If necessary, add cooking water, 1 T at a time.
Transfer pureed sweet potato to a large mixing bowl. Add whole wheat flour and stir to create a firm dough.
Roll dough into 1 inch balls, roll flat with a rolling pin on a surface sprinkled with whole wheat flour. Tortillas will be 6-8 inches in diameter, depending on thickness.
Heat a large non-stick over medium heat and cook each tortilla in heated skillet for 1 minute, flip and cook an additional minute. Serve warm.
Notes
When cooking tortillas, I find it helpful to transfer tortillas to a clean damp kitchen towel. Folding the tortillas into the towel keeps them warm and flexible.