This recipe works with a variety of legumes, such as black-eyed peas and split chickpeas. I like using the split peas because they cook up a lovely golden color, and their flavor is sweet and nutty.
Like corn tortillas, these become pliable when heated. Pop them in the microwave or warm them in a dry skillet before using. If you like crispy edges, add a little oil to the pan when reheating.
Yield: 7 tortillas