Introduction

This 4-ingredient bean tortilla recipe is a simple, wholesome alternative to traditional tortillas, made mainly from canned chickpeas. They are soft, flavorful, and perfect for wraps or quesadillas with a nutritious twist.

A stack of about ten flat, round, light golden brown tortillas with some dark char marks on each, placed on a white plate with a black intricate pattern around the edge, sits in the foreground. Behind the plate, there are two halves of a ripe avocado with bright green flesh and one seed still in place, resting on a white marbled surface. To the upper right, there is a clear glass with ice water on a natural-colored coaster, all set against a white marbled background. The image has a soft, natural lighting that highlights the textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounces canned chickpeas (undrained, no added salt)
3 tablespoons olive oil
2 1/4 cups all-purpose flour
1/2 teaspoon salt

Instructions

Step 1: Place the entire can of chickpeas with their liquid into a large food processor.
Step 2: Process on high speed until the mixture forms a smooth, yellowish batter.
Step 3: Add the flour, olive oil, and salt to the food processor and process again on medium-high until a slightly sticky dough ball forms. The dough should be soft and moist but not too wet or dry.
Step 4: Lightly flour your work surface and oil your hands to prevent sticking. Place the dough on the floured surface.
Step 5: Sprinkle extra flour on top of the dough and knead gently a few times, adding 1-2 tablespoons more flour if necessary, until the dough is smooth. Cover with a towel and let it rest for 10 minutes.
Step 6: Divide the dough into 15 equal pieces and roll each piece into a ball.
Step 7: On a floured surface, roll each ball into a thin, approximately 3.5-inch (10 cm) wide circle, adding flour on top as needed to prevent sticking. A tortilla press can also be used if available.
Step 8: Heat a non-stick pan over medium-high heat. Place a rolled tortilla in the pan, cover with a lid, and cook for about 2 minutes until bubbles form on the surface.
Step 9: Remove the lid, flip the tortilla, and cook for an additional minute on the other side.
Step 10: Repeat with the remaining tortilla dough balls. Stack the cooked tortillas on a plate and cover with foil to keep warm and soft.

Tips & Variations

For extra flavor, add a pinch of ground cumin or smoked paprika to the dough before kneading.
If the dough feels too sticky, sprinkle a little more flour gradually while kneading.
Use gluten-free flour if you want to make gluten-free tortillas, adjusting the amount slightly for dough consistency.
Try different beans like black beans or white beans as a substitute for chickpeas for new flavors.

Storage

Store leftover tortillas in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze in a sealed bag for up to 1 month. Reheat by warming in a dry skillet over medium heat for 30 seconds to 1 minute per side.

How to Serve

A tall stack of about ten golden-brown flatbreads with some charred spots is placed in the center of a white plate with a dark patterned rim. Behind the plate, there are two avocado halves—one with the seed and one without—showing the smooth, bright green inside. To the right, a clear glass filled with ice water sits on a round beige coaster. The whole scene is set on a white marbled surface with a soft background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tortillas without a food processor?

While a food processor makes the process quicker and smoother, you can mash the chickpeas by hand with a potato masher and then mix the ingredients to form the dough. The texture may be less smooth but will still work well.

Are these tortillas gluten-free?

The recipe calls for all-purpose flour which contains gluten. To make gluten-free tortillas, substitute with a gluten-free flour blend and adjust the flour quantity as needed to achieve a soft dough.