While experimenting with plantain chips and garlicky guac (<- a must-try recipe, btw), I had a few leftover plantains and was up for some experimenting.
Per usual, the big, wide internet didn’t let me down. And, in fact, it led me to discover that, among the many things you can do with plantains, you can make TORTILLAS with them.
I know! It’s crazy. It’s magic. It’s delicious. Let’s do this!
Origins of Tortillas
It is believed that the first tortillas were made of corn and were created in Mesoamerica around 10,000 BC. They were a staple for Aztecs and Mayans and have since become a staple in Mexican cuisine and beyond!
In this recipe, we apply the concept of the tortilla to green plantains!
How to Make Plantain Tortillas
This recipe is so easy, requiring just 3 INGREDIENTS. Again, I know! It’s crazy!
You start by boiling sliced green plantains for 15 minutes to soften and tenderize the fruit. Then you just peel, throw them into a blender or a food processor with salt, and blend until you have a sticky “dough.”
Next, to roll out, I went with tapioca flour to keep this recipe both gluten-free and grain-free.
You can also try smashing the tortillas between wax paper or plastic bags, but I found this to yield super sticky dough that was unmanageable – tapioca to the rescue!
All that’s left is a quick cook in a skillet (5-6 minutes total) and you have real-life tortillas on your hands!
I know what you’re thinking – they are probably doughy in the middle and gross and not sturdy. But no! They cook all the way through, aren’t doughy in the slightest, and are SO sturdy I would bet money they’d hold more toppings than a traditional corn tortilla.
Yeah, I said it.
I hope you LOVE these plantain tortillas! They’re:
Easy to make
Tender
Customizable (add garlic or herbs!)
Flexible + sturdy
Neutral in flavor
& Super delicious
These would make the perfect vessel for things like Vegan Barbacoa, Vegan “Pulled Pork,” Quinoa Taco Meat, Garlicky Guacamole, Roasted Jalapeño Vegan Queso, Saucy Portobello Mushrooms, and 10-Minute Chimichurri. I also bet they would work wonderfully for enchiladas (next on my list)!
I also think, if baked, they would make a delicious tostada. Or, if sliced and then baked, they would make a delicious chip (see notes)!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistaker on Instagram so we can see your tortillas in action. Cheers, friends!
3-Ingredient Plantain Tortillas
Ingredients
- 2 large green (unripe) plantains
- 1 tsp sea salt
- ~1/4 cup tapioca starch for rolling out (or sub gluten-free flour or arrowroot starch with varied results)
- coconut oil or avocado oil (for cooking)
Instructions
- Slice plantains into 4 sections, and then halve those sections lengthwise (top to bottom // see photo).
- Bring a pot of water to a boil and add plantains. Boil for 15 minutes to tenderize the plantains. Then drain and let cool slightly.
- Peel plantains and discard the peel. Then add the plantain and salt to a blender or a food processor. Blend until a ball forms (~30 seconds) – it will be sticky (this is normal).
- Dust a clean surface with tapioca and take small (~3 Tbsp) amounts of the dough and dust with tapioca. Dust a rolling pin with tapioca and roll out until almost paper thin (see photo). The dough is sticky so add more tapioca as needed. Repeat until all tortillas are formed (~10-12 as original recipe is written).
- Optional: you can use a knife or pizza cutter to make the edges a perfect circle, but this is optional!
- To cook, heat a large skillet over medium heat and lightly grease with coconut or avocado oil. Once hot, add one to two tortillas at a time (or however many fit comfortably in the pan) and cook until dried out and slightly browned on either side (~ 3 min per side). Continue until all tortillas are cooked (no need to continue adding more oil). See notes for baking instructions.
- Enjoy immediately as a vessel for things like Vegan Barbacoa, Quinoa Taco Meat, Guacamole, and more!
- Store cooled leftovers covered in the refrigerator up to 3-4 days (though best when fresh), or in the freezer up to 1 month. If frozen, thaw before use. Heat in a 350 degree F (176 C) oven, or on the stovetop.
Notes
*Nutrition information is a rough estimate.
*Recipe heavily adapted from the talented DoYouEvenPaleo.
Scot R. says
I made these with 1 ripe plantain and 1 green plantain (I only had the one green one). I boiled the green plantain for 4 minutes before adding the ripe plantain and then cooked them the remainder of the 15 minutes. I used King Arthur all purpose GF flour because I was too lazy to go digging for the tapioca starch. I tried rolling them out with a rolling pin (well floured) and it stuck almost immediately, so I switched to forming them by hand, applying flour to my hands as the tortilla felt sticky. They came out really well. The flavor was awesome, and they functioned like a regular tortilla, which was awesome. Most of the GF tortillas I’ve had were flavorless and crumbled easily. I will definitely be adding these to the rotation. Thank you for sharing this recipe!
yay! Thanks so much for the great review and for sharing your experience, Scot!
Jill says
Well what a dream of a recipe. Easy, pliable, tasty, and sturdy. How do you do it? I used a cookie scoop and a tortilla press with lightly flour dusted wax paper top & bottom. I found a fish spatula to be helpful if I failed to re-flour. Cooked on a non-stick skillet, no oil required.
Excellent!
Woohoo! Thanks so much for the great review, Jill!
Sara @Fed by the Farm says
I made these and they were *the-best-tortillas* I’ve ever had in my life…by a landslide. Incredible. They were a lot of work though, and messy to make, but damn delicious!
We’re so glad you enjoyed them, Sara. Thanks so much for the lovely review! xo
Rachel says
If you convert the amounts to metric, it says that two large plantains weigh 400 grams. But is the 400 grams for two large unpeeled plantains? Or after you peel them? Can’t wait to try this recipe!
Hi Rachel, good question! We’d suggest using 2 large plantains vs. the weight measurement as it’s just an estimate.
Robin says
Oh my goodness!!! These plantain tortillas are heavenly! Thank you, thank you, thank you!!! I made them for my bean burritos last week and, while the squeakiness of the tapioca flour makes me shiver a little, I loved them so much and I started thinking how else I could use them. I don’t have room for a rolling pin right now, so used a thermos and I didn’t get them paper thin, but I cooked them for longer on low heat (flipped them twice on both sides) and it was fine. Yesterday I dreamed of a warm sandwich with peanut butter and the homemade berry jam my friend made me- using these tortillas to substitute for bread. I made that this morning for breakfast and it was soooo delicious! I just used my hands to pat the tortillas flattish this time to save washing the thermos, and that was fine for me. Thank you again!
Amazing! We’re so glad you’re enjoying them, Robin! Thank you for sharing your experience! xo
Juanita says
These came out great! I recommend using the greenest plantains you can find. I tried different ways of rolling it out and other than tortilla press (which I want to invest in now) is to lay wax paper down and cover a rolling pin in cling wrap. No tapioca needed. I cooked them in a nonstick pan with no oil. I also made extra tortillas and layered them in wax paper uncooked and kept in the freezer. They cooked well straight from the freezer to pan.
Great tips, Juanita! We’re so glad you enjoyed the tortillas! Thank you for sharing! xo