Black Bean Tortilla Shells


1/2 Cup Black Bean Flour

1/2 Cup Unbleached White All-purpose Flour (you can substitute gluten-free flour)

3/4 Tsp Baking Powder

1/4 Tsp Salt

1-1/2 Tsp Canola Oil


Preparation - Mix together well. Place on a lightly floured surface and knead until elastic (add more water if needed). Let sit for 15 minutes and then divide the dough into 6 equal portions and roll into balls. Roll the balls out on a lightly floured surface until very thin and round.
Cooking - Heat a 10"/12" non-stick skillet until hot - do not use any oil. place the tortilla flat in the skillet and cook each one at a time until golden brown on both sides. Keep each one completed in the oven to stay warm while you cook the rest. Serve immediately.
Storage - You can store the shells in the refrigerator for up to 3 days or you can place in a zip lock bag and freeze for up to 3 weeks.
Companion Recipe - Use the refried bean recipe above to make a filling and add cheese, salsa plus spices (we like using red bean flour for the filling). Add hamburger meat if you like. Top with sour cream.