Ingredients:
2 cup White Flour, Unbleached
1 ½ tsp Baking Powder
½ tsp Sea Salt
1 cup Black Bean Puree
1 cup Water
3 Tb Canola Oil
Directions:
Mix together the white flour, baking powder, salt in a medium size bowl (or mix and knead in stand mixer). Add black bean puree, water and oil, mix until all combined. Turn out onto a lightly floured work surface and knead about 5 minutes, until elastic, add more flour or water if needed. Let dough rest 15 minutes, divide dough into 12 equal portions and roll into balls. On a lightly floured surface, roll balls out until very thin (about as thick as a dime) and round. Rolling tip: Lift actual tortilla and turn, between rolls of the rolling pin, to gently stretch and maintain round shape.
Preheat a nonstick skillet until hot (do not use any oil), or electric griddle to 325F. Place tortilla round in skillet and cook until bubbles form, flip and cook a little while on other side, until starts to lightly brown. Place tortillas in a large plastic bag, inside a clean dish towel to keep warm, moist and avoid sogginess. 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.
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