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Split Pea Tortillas

These delicious, homemade tortillas are vegetarian, vegan and gluten-free! They’re perfect for taco, burritos and enchiladas, yum! Try them with our Refried Pinto Beans.


  • 1 cup (500 mL) dried split peas (green or yellow), rinsed & drained
  • 5 cups (1.25 L) cold water, divided
  • 1/8 tsp (0.5 mL) salt
  • Optional: 1/4 tsp (1 mL) chili flakes and 1/4 tsp (1 mL) garlic salt


Add split peas and 3 cups (750 mL) cold water to a bowl and cover with a tea towel. Leave at room temperature to soak overnight.

Drain and rinse the soaked split peas, then add to a blender with the remaining 2 cups (500 mL) cold water. Blend well, until batter is very smooth.

Heat a nonstick skillet over low heat. Once the skillet is hot, pour 1/3 cup (75 mL) of batter to the skillet. Use a metal spoon to spread the batter into a very thin 6-inch circle.

Cook for 5-6 minutes or until the top of the tortilla looks dry and edges are lifted. Don’t rush this step! Very gently scoop underneath the tortilla and flip. Cook for another 1-2 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining batter. If the tortillas start to stick, wipe the pan with a paper towel.

Store tortillas in a sealed container in the fridge for 2 weeks or in the freezer, separating each tortilla with parchment paper for up to 6 months.


Pair these tortillas with our Refried Pinto Beans for the ultimate vegetarian meal!

Reviews [2]

I liked it

Great recipe. I need to practice in getting my tortillas round 😏. Do you have a recipe for enchiladas? Will canned sauce work?thank you