Instructions

1. Soak the beans overnight, drain and rinse. You will need about a pound of beans or 3 cups dry beans. 
2. Measure out 4 cups of soaked beans and combine them in a blender with 2 cups of water, add in seasonings, if using. 
3. Blend on high until the consistency of pancake batter, if you need it thinner, add the remaining 1/2 cup of water. 
4. Heat a large skillet over medium heat. Once it’s hot, lightly oil. I used avocado oil spray. 
5. Use a ladle to measure out the batter, and slowly pour in the. center of the skillet and use the bottom of the ladle to spread out the batter in a slow, circular motion. 
6. Cook until it’s filled with little bubbles and dry along the edges. Use a spatula to gently lift and flip. Cook for 2 minutes and remove from the heat. Repeat the same process until you used all of the batter. Makes about 8 large wraps. 
7. Serve warm! To store: stack with parchment paper and wrap up flat and store in a flat surface in the fridge. Heat on a dry skillet to warm up, much like a tortilla!