These simple plantain tortillas use just three ingredients: green plantains, oil, and salt. The plantains are boiled until tender, mashed into a soft dough, then flattened and toasted on the stovetop to create flexible, flavorful tortillas. They make an excellent gluten-free alternative to corn or flour tortillas and are ideal for filling with grilled meats, stewed beans, roasted vegetables, or melted cheese.
This recipe is perfect when you want an easy, ingredient-minimal tortilla that still feels authentic. The texture is slightly denser than wheat tortillas but pleasantly pliable, with a mild plantain flavor that pairs well with spicy, smoky, or creamy fillings.
I use these tortillas for quick weeknight meals: fill with seasoned grilled chicken, spoon in stewed black beans, or simply make a crisp quesadilla with lots of cheese. They also work well as a base for small tacos, wraps, or as a side for soups and stews.
How to Make Plantain Tortillas
To Tortilla Press or Not…
A tortilla press makes it quick and easy to get uniform, thin rounds, which helps the tortillas toast evenly and mimic traditional corn tortillas. If you don’t have a press, you can still achieve excellent results. Place a ball of dough between two pieces of parchment or plastic and press with the bottom of a heavy skillet or roll it with a rolling pin, applying firm, even pressure until you have a thin round.
The thinner you can make them, the better the texture will be after toasting. Don’t worry about small tears: the cooked plantain starch binds the dough and repairs minor gaps when toasted.
What to Serve Alongside
Roasted Salsa Verde
Puerto Rican-Style Stewed Black Beans
Grilled Chicken Skewers
Quick-Grilled Elote Dip
Buen provecho,
3-Ingredient Plantain Tortillas
- Author: Salima Benkhalti
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 tortillas
- Category: Side Dish
- Method: Stovetop, Toasted
- Cuisine: Latin American
- Diet: Vegan
Description
These easy plantain tortillas are made with green (unripe or just turning yellow) plantains, a touch of oil, and salt. Boiling softens the starchy plantain, and blending it yields a workable dough that presses into thin rounds. Once toasted, these tortillas become slightly crisp at the edges but remain flexible for rolling and folding. They are naturally gluten-free and free from refined flours, making them a nutritious option for many diets.
Ingredients
- 6 green plantains (a little yellowing is fine)
- 1 tsp salt
- 1 tbsp neutral oil (vegetable, canola, or olive oil)
Instructions
- Prepare the plantains: Bring a pot of salted water to a boil. Peel and cut each plantain into 2-inch chunks. Add the pieces to the boiling water and cook until a fork slides in easily, about 20 minutes depending on size.
- Cool and process: Drain and let the plantains cool for about 20 minutes so they are safe to handle. Peel any remaining skin and transfer the pieces to a food processor or blender. Add the oil and salt and pulse until the mixture forms a smooth, cohesive dough. If the dough seems dry, add a teaspoon or two of the reserved cooking water until the texture is pliable but not sticky.
- Portion and flatten: Divide the dough into 12 equal portions and roll into balls. Place each ball between two pieces of parchment paper and press thin using a tortilla press, the flat bottom of a heavy skillet, or a rolling pin. Aim for thin rounds for the best texture.
- Toast the tortillas: Heat a nonstick skillet or griddle over medium-high heat. Cook each tortilla 1–2 minutes per side until golden brown spots appear and the tortilla puffs slightly. Adjust heat as needed to avoid burning. Keep cooked tortillas warm wrapped in a clean kitchen towel.
- Serve: Fill the warm tortillas with your favorite fillings—grilled meat, stewed beans, roasted vegetables, cheese, or avocado. They also make a great side to soups and salads.
Equipment
Food processor or high-speed blender (for making the dough)
Tortilla press or heavy skillet / rolling pin (for flattening)
Notes
* Use lightly oiled hands when shaping the dough to prevent sticking.
* If the dough tears while flattening, press gently to re-seal the edges; the starch will hold when toasted.
* Store leftover cooked tortillas in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet for best texture, or wrap in foil and warm in the oven.
* To freeze, layer tortillas with parchment between them and store in a sealed bag for up to 2 months. Thaw and reheat before serving.
