Tex-Mex-Inspired Plantain Tortillas

Recipe modified by Strive for Wellness^®

Servings: 4 (Size: 2 tortillas)

Makes about 8 four-inch tortillas

Ingredients:

½ pound green or yellow plantains, peeled and chunked
2½ teaspoons olive oil
2½ teaspoons water
½ teaspoon kosher salt
½ teaspoon baking powder

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Line a large baking sheet with parchment paper or an oven-safe baking mat. Set aside.
3. Add all ingredients to a high powered blender or food processor and run on lowest setting, about 1 minute. Slowly increase the speed, stopping as needed to scrape the mixture from the sides. Blend until a thick, smooth, hummus-like puree is formed. Add water (by the tablespoon) if your product is too thick or stiff.
4. Smooth batter onto lined trays with a spoon. Rounds should be about 4 inches in diameter and about 1/8-inch thick.
5. Bake for 20-25 minutes, or until the edges of the tortilla become golden.
6. Remove from oven, and allow to cool for about 5 minutes before topping and serving.

Baking notes:
Tortillas will last in the refrigerator for 3-4 days after being cooked, and can also be frozen. Be sure to cool completely and store in an air-tight container or bag before refrigerating or freezing. They can be reheated in the microwave, on the stove top or in a warm oven.

The color and ripeness of the plantain will affect the flavor. Greener plantains will produce a more mild-flavored tortilla, while more yellow/ripe bananas will produce a sweeter flavor.