Vegan Homemade Taco Tortillas
Transform your Taco Tuesday with these homemade vegan taco tortillas—a simple yet satisfying recipe that takes your plant-based meals to the next level! Crafted with just five pantry staples—flour, baking powder, salt, vegetable oil, and warm water—these tortillas are freshly made, free of any additives, and perfect for wrapping up your favorite vegan taco fillings. The recipe features a straightforward process that includes kneading and rolling the dough, followed by cooking on a skillet for beautifully charred, soft, and pliable tortillas ready in under 40 minutes. Whether you're hosting a crowd or enjoying a quick weeknight dinner, these warm and fluffy tortillas are versatile, delicious, and entirely cruelty-free, making them a must-try for any taco lover.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Vegetable oil
- 0.75 cups Warm water
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir until evenly mixed.
Create a well in the center of the flour mixture and add the vegetable oil. Use your fingers or a fork to work the oil into the flour until the mixture resembles coarse crumbs.
Gradually add the warm water to the flour mixture, stirring with a spoon or your fingers until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 5 minutes, until the dough is smooth and elastic.
Divide the dough into 8 equal pieces and shape each piece into a ball. Cover the dough balls with a clean kitchen towel and let them rest for about 15 minutes.
After resting, preheat a non-stick skillet or griddle over medium-high heat.
On a lightly floured surface, roll out each dough ball into a thin circle, about 6 inches in diameter. Use a rolling pin and try to make them as round as possible.
Place one rolled-out tortilla into the preheated skillet and cook for 1-2 minutes, until bubbles begin to form on the surface. Flip and cook the other side for another 1-2 minutes, until lightly browned.
Remove the tortilla from the pan and wrap it in a clean kitchen towel to keep warm. Repeat with the remaining dough balls.
Serve the tortillas warm with your favorite vegan taco fillings.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
