Don’t miss out on any more recipes that require a tortilla! These grain free yuca plantain tortillas are filling and can be used for everything from enchiladas to tacos to breakfast burritos!

Grain Free Yuca Plantain Tortillas

Ingredients:

• 2 cups boiled yuca (peeled)
• 2 tablespoons olive oil plus 2 more teaspoons
• 1/2  teaspoon freshly ground garlic
• 1/2 teaspoon fine sea salt
• 1 ripe plantain (yellow just starting to turn black works best)

Instructions

1.   Peel 2 yuca (to yield approximately 2 cups boiled yuca until soft but not mushy).
2.   Drain boiled yuca.
3.   Combine cooked yuca, plantain, oil, and salt in a blender or food processor.
4.   Blend until pureed (I find that a thinner puree works better – experiment with your batter thickness to see what you like best).
5.   Preheat oven to 350 degrees.
6.   Cut a piece of parchment paper and line a large baking sheet.
7.   For thicker batter/dough:  take a handful of the dough mixture and between two pieces of parchment paper (placing the one you just laid out on the bottom) flatten into a round tortilla by hand.  These are a little more tricky to deal with as the dough can be sticky.  They also take a lot longer to cook in my oven.  Try it and see how it works for you.
8.   For thinner batter (I prefer working with this), drop a large heaping serving spoonful of batter onto parchment cookie sheet and spread thin with a frosting knife/spatula.  (I find that I can get 6 tortillas on a large cookie sheet).
9.   Repeat with each tortilla until your cookie sheet is full.
10.   Bake for 20-30 minutes or until cooked through (baking time will depend on how thick your tortillas are)
11.   Once cooked they will be slightly crisped on the edges and nice and pliable.
12.   Serve hot with filling of your choice.

Season to taste for whatever you plan to use them for – breakfast, enchiladas, etc…  Be creative and bring back the tortilla in your life!

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