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.
- Pulse
- Peas
- Prep Time
- 12 hours
- Cook Time
- 5 min/tortilla
- Makes
- 12 x 6" tortillas
Nutrition
- Serving Size 1 - 6-inch tortilla
- Calories 58
- Fat 0 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 10 g
- Fibre 4 g
- Sugars 1 g
- Protein 4 g
- Sodium 26 mg
- Potassium 135 mg
- Iron 0.8 mg
Ingredients
- 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
Directions
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.
tips
Pair these tortillas with our Refried Pinto Beans for the ultimate vegetarian meal!
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