TORTILLAS, Black Bean Tortilla
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1/2 cup water
- 1/4 tsp sea salt
- 3/4 tsp baking powder
- 1/2 cup unbleached white flour
- 1 -1/2 tb canola oil
- 1/2 cup black bean flour
- Carbohydrate 100.228450042302 g
- Cholesterol 0 mg
- Fat 1.09760000092786 g
- Fiber 3.14650005753896 g
- Protein 11.6308500096561 g
- Saturated Fat 0.173600000146753 g
- Serving Size 1 1 recipe (293g)
- Sodium 5276.28499019654 mg
- Sugar 97.0819499847625 g
- Trans Fat 0.364000000307708 g
- Calories 439 calories
Mix together the black bean flour, white flour, baking powder, salt, water and oil in a medium size bowl. Turn out onto a lightly floured work surface and knead about 5 minutes, until elastic, add more water if needed. Let dough rest 15 minutes, divide dough into 6 equal portions and roll into balls. On a lightly floured surface, roll balls out until very thin and round. Preheat a 10" or 12" nonstick skillet until hot, do not use any oil. Place tortilla round in skillet and cook each tortilla one at a time until golden brown on each side. Serve immediately. Tortillas can be kept warm in the oven as you cook remaining rounds. Tortillas can be stored in refrigerator up to 3 days or place cooled tortillas in a large ziplock bag and freeze for up to 3-4 weeks.
