Bean de la bomba with EASY homemade gluten & corn free tortillas

We love tortillas and Mexican food. One of the reasons why I love to whip up these dishes is because they are so simple, quick & easy. However, I don’t really like the taste (and smell!) of store-bought tortillas. So I decided to make some myself, and guess what, it’s SO easy. As an added bonus, these are gluten- and corn free.


March 6, 2018
: 8 tortillas
: 10 min
: 10 min
: 20 min
: easy


  • For the tortillas
  • 2 large eggs
  • 1 tsp melted ghee or coconut oil
  • 1 tbsp water
  • 1/4 cup arrowroot starch
  • 1 tsp coconut flour (or buckwheat flour)
  • Pinch sea salt
  • For the filling:
  • Mixed beans such as black beans & kidney beans
  • Grated carrot
  • Corn kernels
  • To serve:
  • Salsa
  • (vegan) sour cream
  • Step 1 Start with the tortillas. Whisk the eggs with coconut oil and water. Add the dried ingredients and mix well.
  • Step 2 In a small frying pan over medium heat, pour a small soup spoon of batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
  • Step 3 Cook for 1 minute on each side.
  • Step 4 Continue until the batter is finished.
  • Step 5 Keep the tortillas warm in an oven.
  • Step 6 In the meanwhile, make your filling by adding all the ingredients to a bowl. Mix and add some lime juice if desired.
  • Step 7 Serve with sour cream and salsa.

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