VEGAN SWEET POTATO TORTILLAS
Do you like sweet potato? I personally love it, and I have a lot of fun incorporating it in different recipes.
Making your own tortillas is very easy and I highly recommend you to try it if you are used to buying industrial tortillas. This recipe has become one of our favourites and I keep re-making it 🙂
Now, making your own tortillas does take more time than buying them, but honestly it is SO worth it in terms of taste and health. These tortillas taste just as good – if not better! – as the store-bought ones and are amazingly soft.
2-INGREDIENT HEALTHY, SOFT AND DELICIOUS VEGAN SWEET POTATO TORTILLAS
Yes, you read that right. You will only need 2 ingredients to make these delicious and healthy tortillas. No oil or weird ingredients involved – just sweet potato and flour.
The first time I made these tortillas, I was very surprised by how soft and flexible they were considering that they don’t contain any oil. To make sure they stay flexible for a couple of days, make sure to stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest.
You can use these tortillas to make wraps, quesadillas, burritos, enchiladas or tacos. We love to make tacos and fill them with fresh vegetables and homemade falafels 🙂
ENJOY THE RECIPE!
If you are looking for other delicious, quick and easy vegan lunch or dinner ideas, you can check out the following recipes:
I hope you will like these vegan sweet potato tortillas as much as we do! If you try my recipe, don’t forget to take a picture and to tag me on Instagram (@bloomingnolwenn) so I don’t miss your post. I would love to see your creation and will gladly leave you a comment. You can also leave me a comment below to let me know what you think of the recipe 🙂
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These Vegan Sweet Potato Tortillas only require two ingredients and are very easy to make. They are very soft and flexible and are perfect for wraps, tacos and burritos.
- 150 g sweet potato, mashed
- 130 g all-purpose flour
To a mixing bowl, add the mashed sweet potato and the flour and stir until well-combined. Use your hands to form a dough ball. It should not be too sticky.
Separate the dough ball into 5 equal parts. Dust your working surface with flour and roll out each tortilla with a rolling pin (they should be roughly 1/2 cm thick). Don't make them too thin, otherwise they won't be as soft and flexible.
Place the tortillas in a hot pan over medium-high heat and cook for 1 minute on both sides. Stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest. This will allow them to stay very flexible.