These Vegan Zucchini Tortillas are simple to make at home; four ingredients are needed to make them. They are also devoid of grains, dairy, and gluten.
Tips for making this recipe:
Squeeze the zucchini’s moisture out! When making the tortillas, you don’t want them to be too wet since then they won’t crisp.
Try these zucchini tortillas if you want to use cheese or eggs.
Ingredients:
- Pepper.
- Zucchini: 2.
- Pepper.
- Almond flour: 4 tbsp.
- Ground flaxseed: 1.
- Cheddar cheese:
Instructions:
- Set a baking surface in the cooker and preheat it to 425 degrees Fahrenheit.
- Spray it with oil.
- Combine the zucchini with the nutritional yeast, flax egg, almond flour, and spices in a large bowl.
- Transfer approximately half of a cup of the mixture onto a baking pan and flatten it into a thin circle that is around 5 inches in diameter.
- Repeat with the remaining ingredients.
- After about 25 minutes of baking, the edges of the shells are golden and brown.
- If the tortilla seems too soft in the middle, place it back in the oven for a few more minutes.
- After five minutes of cooling, gently remove using a spatula. As desired, fill.
Notes:
Place your tortillas on a large tissue paper-lined baking sheet and bake. Baking in batches is simple if all you have is a little baking sheet. To prevent the cooked tortillas from adhering to the paper, lightly coat the baking sheet with oil (you may also use cooking spray if you have it).
Storage information:
Before serving, tortillas can be prepared in advance and kept in the refrigerator in an opaque container for four to five days.
FAQs:
Can I use the boat with shredded mozzarella and cheddar in it?
Yes, you can add both mozzarella and cheddar to it. Just be sure to buy mozzarella that is low in moisture.
What spices can we add to this recipe?
The generous tortilla mixture is just salted; feel free to add pepper, onion garlic powder, or any other spice.
Nutritional facts:
Calories: 81 kcal.
Sugar: 2 g.
Fat: 6 g.
