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Torts with a Twist


25 minutes

6 servings


These tortillas are made with garbanzo bean (chickpea) flour and is the foundation for our delicious slaw and veggie combination. These only take a few minutes, so it's great meal if you're in a hurry. Or make them ahead and store up to a week in an airtight container. Use the torts and spread on hummus, spinach, and chopped cucumber for an alternative snack.

Torts with a Twist


  • 1 cup(s) plus 2 TBSP garbanzo bean (chickpea) flour

  • 1 cup(s) filtered water

  • 1 tablespoon(s) olive oil (if needed for the pan)

  • 1/4 head of red or green cabbage

  • 4 tablespoon(s) cilantro leaves, de-stemmed and chopped. Divided into 2 piles

  • 1 tablespoon(s) tahini

  • 3 tablespoon(s) lime juice, approximately juice of one lime- divided

  • 1/4 teaspoon(s) cumin

  • 1 pinch(es) cayenne powder

  • 2 tablespoon(s) olive oil

  • 1 pinch(es) unrefined sea salt

  • 2 avocado (ripe)

  • 1 zucchini, cut into 1-inch spears

  • 1/2 can black beans, rinsed


1. Torts: In a medium bowl, mix the flour, salt, and water until there are no lumps and let sit for 15 minutes.

2. On medium heat in a non-stick pan, or in a pancake griddle, pour in 1/4 cup of the batter to make small pancake sized torts. Makes 6 total. Cook for 2-3 minutes per side, flip when the edges start to get brown and the tort is bubbling. Cook another 1-2 minutes until done. Place on a paper towel until you finish making all the torts.

3. Slaw: Shred red or green cabbage by hand or in a food processor. Toss with 2 TBSP cilantro, tahini, 2 TBSP lime juice, cumin, no cayenne curry powder, olive oil, and sea salt to taste.

4. Zucchini: In a small pan on medium heat, add olive or coconut oil and zucchini spears and cook for 4-5 minutes, slightly tender.

5. Guacamole: Mash together avocado, 2 TBSP cilantro, and 1 TBSP lime juice.

6. Put together your tort: Layer with black beans, slaw, zucchini, and guacamole. Enjoy!

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