Today, we're going to Mexico! Vegan tacos, with homemade corn tortillas. The ingredients are simple. In this recipe I used a pea protein preparation to make it easier and I focused on the tortillas, which made all the difference! In addition to being much healthier than the tortillas you buy, they are much tastier and have a much more interesting texture.


For 6/8 tortillas


  • Ā½ cup of wheat flour or spelled
  • Ā½ of corn semolina
  • 1 teaspoon of baking powder
  • 1/3 cup of warm water
  • 2 tbsp. of oil
  • 1 pinch of salt


  • I used the pea protein

  1. I cooked the pea protein mixture as instructed and added plenty of sriracha and chili (you know I'm a fan of spicy), use as you like.
  2. I used vegan mayonnaise, fresh coriander and tomatoes and plenty of lime juice.
  3. The toppings are completely to taste! If they have roasted vegetables or a nice scrambled tofu they will be delicious for sure.
  4. In a bowl place the flour, yeast and salt. Mix well.
  5. Add the oil to warm water.
  6. Slowly pour the warm water with the oil into the mixture and add it with a spoon.
  7. Knead the mixture well until you get a uniform dough.
  8. Let the dough rest for about 20 minutes.
  9. Make small balls with the dough (I made 6)
  10. Gently roll out each ball of dough with a rolling pin until you get a disk. Repeat this process until you have 6 to 8 discs. Don't forget to use a little flour on the rolling pin and on your board so that the dough doesn't stick to the surface you're working on.
  11. Cook each tortilla individually in a skillet, non-stick without any fat and over a high heat, until well toasted.
  12. Add the toppings of your choice and enjoy!

Recipe and images by Ana Sofia Rosado from Spicy Vegg BlogĀ