No Oil Easy Plantain Tortillas
These easy and delicious no oil plantain tortillas are great all by themselves or topped with your favorite beans and grilled veggies. You can eat them just like any other tortilla.
This recipe was inspired by the quarantine. While many fruits and veggies have been scarce and difficult to find, green plantains (platanos verdes) are still cheap and readily available so we’ve been looking for ways to prepare them.
We used a food processor to make the plantain “dough” but you could just use a potato masher. It’ll take longer, but you’ll get a good workout from it!
If you cut these plantain tortillas into triangle cornchip shapes, they make good dipping tools for your salsa or use them to make tostadas with your favorite toppings.
| Servings | Prep Time |
| 6 tortillas | 5 minutes |
| Passive Time |
| 15 minutes |
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These easy and delicious no oil plantain tortillas are great all by themselves or topped with your favorite beans and grilled veggies. You can eat them just like any other tortilla.
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- Boil water in a medium pot.
- Cut unpeeled plantains into 3 inch sections.
- Add plantain pieces to the boiling water and cook until very tender, about 50 minutes. The peel should slip off the plantain and you should be able to pierce the pieces easily with a fork.
- Drain and let cool about 15 minutes.
- Remove the peel and place the pieces in a food processor. Process until smooth and dough like. (You may have some small chunks and that is fine.)
- Form dough into 6 or 8 balls. Flatten using a tortilla press, your hands, or a heavy flat bottomed skillet.
- Cook in a nonstick skillet, one at a time, flipping occasionally. Or you can cook on an electric griddle heated to 350 degrees, flipping occasionally. The dough will puff up a little and will brown slightly on both sides.
- Cut up and dip into salsa or top with your favorite grilled veggies.
Serving size is 1 Plantain Tortilla
Hi Amelia and JP!
I attempted this great recipe idea, but I took your suggestion for “plantain verde” a little too literal lol. Just wanted to let you know that the plantains should be a little bit in between ripe/unripe to get the best texture. My plaintains were too green and I boiled them for the 50 minutes, but were definitely not the right consistency so they were a fail. I will take this opportunity as a lesson to learned. I will try this again and let you know how they turned out. Thank you so much for your content, I do enjoy it!
Kindly,
Erica