Watch the Full Step-by-Step
Servings: 8
- Blender
- Nonstick skillet
INGREDIENTS
- 1 cup/170 grams quinoa, soaked overnight and drained
- 1 medium cooked or roasted beet
- 4 tablespoons red lentil flour or ⅓ cup rolled oats
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Pinch of dried basil
- ½ cup/120 grams water, plus more as needed
INSTRUCTIONS
- Put the quinoa, beet, flour or oats, salt, garlic, oregano, basil, and water in a blender. Blend until smooth, adding more water as needed for a pourable batter.
- Heat a nonstick skillet over medium heat. Pour in a thin layer of batter and spread it out.
- Cook until bubbles form and the top looks dry, 1 to 2 minutes. Flip and cook for 30 to 60 seconds more.
- Wrap the tortillas in a clean kitchen towel to keep them soft. Fill and serve.