Gluten-Free Corn Tortillas with Beans and Avocado

Homemade gluten-free tortillas made from corn flour, filled with a spicy bean mixture and fresh avocado. Perfect for tacos or burritos.

• 30 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• vegan
• vegetarian
• energy
• aids digestion

Ingredients

• 150 g Corn
• 200 g Water
• 2.5 g Salt
• 200 g Beans
• 150 g Avocado
• 50 g Onion
• 7.5 g Cilantro
• 25 g Lime
• 0.5 piece Cumin
• 5 g Olive Oil (Extra Virgin)

Instructions

1. Knead corn flour, 0.25 tsp salt, and warm water in a bowl to form a dough. Let it rest for about 10 minutes. Then divide into 4-6 balls and roll out thinly into tortillas. Bake in a hot pan without oil for about 1-2 minutes on each side until lightly browned.
2. Heat olive oil in a pan. Sauté red onion in it. Add black beans and cumin and cook for about 5 minutes, slightly mashing the beans. Season with lime juice, salt, and pepper.
3. Top the warm tortillas with the bean filling. Garnish with diced avocado and fresh cilantro.
4. Serve immediately.

More recipes

• Greek Gemista - Stuffed Peppers and Tomatoes with Rice
• Greek Spanakorizo - Spinach Rice with Dill and Lemon
• Greek Briam - Oven Vegetables with Potatoes and Oregano
• Gluten-Free Rice Noodles with Shrimp and Peanut Sauce
• Gluten-Free Amaranth Patties with Beetroot and Quark Dip
• Gluten-Free Rice Wrap with Chicken and Vegetables
• Gluten-Free Buckwheat Pancakes with Berries and Maple Syrup
• Gluten-Free Millet Rolls with Raisins and Cinnamon
• Gluten-Free Lentil Pasta with Beetroot Pesto and Goat Cheese
• Gluten-Free Amaranth Rolls with Dried Apricots
• Gluten-Free Millet Pasta with Shrimp and Swiss Chard
• Gluten-Free Cornbread with Dried Apricots and Pecans