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Easy Beet Tortillas Recipe (Gluten Free)

Let’s not Taco Tuesday or Taco Thursday…instead let’s Taco EVERYDAY with these gloriously ruby-hued, 4-ingredient, gluten-free, Easy Beet Tortillas!

Tasty & Gluten-Free Easy Beet Tortillas With Bean Filling on  plate

In the summer of 2010, my daughter and I took a drive along the California coast. We started our road trip in San Francisco, took a tourist-break in Los Angeles and meandered down to San Diego.

While we were there, when we were not slurping chowder out of Boudin bread bowls, or gorging ourselves on Ghirardelli samples, we were tackling tacos!

In fact, I think we must have eaten our weight in tacos.

There was this little taco stand in Sausalito that ignited our taco infatuation. It wasn’t just the filling that was good, it was the tortillas too. These tortillas were so soft and so tasty! There were times when we would order extra tortillas and enjoy them plain. In fact, I don’t recall what the filling was, but I remember those tortillas so well.

By the time we had made our way down to San Diego, we were bold enough to walk into taco stands and order off a menu that wasn’t even in English. Also, meeting up with an old friend who lived in San Diego and told us what to order helped with that onslaught of boldness! 🙂

Ingredients to make Gluten-Free Easy Beet Tortillas

Ever since that trip along the California coast, I’ve always had a package of masa harina in the back of my pantry. The easiest masa harina for me to get in stores is Maseca instan corn flour. But, I do know that Bob’s Red Mill has masa harina too. Whenever we want to ignite the memories of that trip, my daughter and I pull out the masa harina, some water, and some salt and whip up a few soft, homemade tortillas.

Last night, as I was cleaning out my pantry and reminiscing about that trip, I came across a package of Maseca. As we had a bunch of fresh beets from our recent trip to Sprouts, I decided to change things up a bit.

I grated up some fresh, raw beetroot and added it to our regular tortilla recipe. And, these gorgeously ruby-hued tortillas were the result.

Making Easy Beet Tortillas  - remember to cover with wet towels.

In the early days, I used to often end up with dough that was either too crumbly or too wet. I have also had my share of dry and cracked homemade tortillas.

Tips to making delicious, soft, beet tortillas:

Along the way, I’ve stumbled on a few tips that have helped me up my tortilla making game. Some of these tips from expert tortillas makers and good ol Google, have helped me and I hope they help you too.

  • When masa harina is mixed with water to make dough (referred to as masa), it needs time and a whole lot of kneading to fully hydrate. At first, when the two are mixed, the result will be a crumbly dough. Usually, kneading this for a few minutes results in a more well formed dough. If more water is added too soon, then the result will be a sticky, unworkable dough.
    Usually what I do is add in 1.50 cups of water to 2 cups of Maseca and knead well. If the dough is too dry after about 5 minutes, then I add in a tablespoon or so of water.
  • When the dough is divided into balls to form into tortillas, these dough balls need to be stored in a container or plate covered with a wet towel or wet paper towels. If these dough balls are left exposed to the elements, they will dry up and the resulting tortillas might be cracked and dry.
    What I usually do is wet a kitchen towel to dampen it, throw it in the microwave for 30 seconds, and then roll it over the dough balls.
  • If you are planning on making a lot of tortillas often, invest in a tortilla press. I don’t have a tortilla press yet.
    What I do is place a ball of tortilla dough in a gallon sized plastic back with the zipper/sealing side cut off. I then get a heavy casserole dish and press down on the dough, so it spreads into a circle.
  • As you cook the tortillas and you remove them from the hot pan, make sure you store them in a container or plate with a wet towel covering it or with foil tightly around it. This not only keeps the tortillas warm, but also helps them stay soft.
    I usually wet a few paper towels and layer them over the prepared tortillas so they stay warm and soft.
Easy Healthy Bean Filling For Beet Tortillas.

Making the Bean + Lentil Filling:
I made a quick and easy 3-bean filling to enjoy with these beet tortillas. For the filling, I simply sauteed together an onion, 4 cloves of chopped garlic, 2 tsp of fresh grated ginger, 2 tsp of fresh grated turmeric (use 1/2 tsp if using powdered turmeric), 1 tsp smoked paprika, 1 tsp coriander, 1 tsp chili flakes, 1 tbsp fresh cilantro, and 1 tbsp fresh parsley along with a can of black beans, a can of pinto beans and a can of lentils (all canned beans and lentils were drained and rinsed first)

Plate with Tasty Easy Beautiful Beet Tortillas

Last night I made 20 small beet tortillas. Tonight, as I type this, we have 0 beet tortillas left. And there are only two of us here ~ unless our dogs have mastered the art of opening containers. So, I guess I can safely say my daughter and I enjoyed these beet tortillas immensely.

I love beets and while the beet flavor does not overpower these tortillas, they are a delicious addition. But that’s not all – they make these tortillas just so pretty to look at.

I also cut up about 5 of these beet tortillas and baked them at 350 degrees for 9-10 minutes to make some beet chips to go with my daughter’s infamous gauc and some of our easy salsa.

Beetroot Tortillas With Bean Filling For Dinner

If you are looking for a fun and tasty tortillas recipe to whip up for Cinco de Mayo or your next taco Tuesday/Thursday, then grab a package of Maseca instant corn flour (while flour has been in short supply, there was plenty of Maseca on store shelves this past weekend), some beets, some warm water, and some salt and whip up a tasty, gorgeous batch of these beauties!

Serve these beet tortillas with some bean filling like you see here, or some cilantro lime chicken, and a chilled Watermelon Paloma mocktail!

Plate with Tasty Easy Beautiful Beet Tortillas

Easy Beet Tortilla Recipe (Gluten Free)

5 from 5 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 20 beet tortillas
Author: Shashi
Let's not Taco Tuesday or Taco Thursday…instead let's Taco EVERYDAY with these gloriously ruby-hued, 4-ingredient, gluten-free, Easy Beet Tortillas!


  • 1/2 a beetroot
  • 1/2 tsp salt
  • 2 cups Maseca instan corn flour
  • 1 1/4 cups warm not hot water


  • Clean the beetroot and peel it. Then, using a grater, grate up enough for 3 tablespoonfuls.
  • Add the grated beetroot, salt, Maseca instan corn flour, and water to a bowl and mix well using your hands. Dough will be crumbly but keep kneading for 5 minutes or so. If dough is still crumbly, add in 1 tbsp of water and mix well. Repeat only if necessary.
  • Divide dough into 20 balls. Place dough balls in a container as they are being made, making sure that the container is covered with a wet towel/ wet paper towel.
  • Place a non stick pan over a medium high heat stovetop to preheat.
  • If using a tortillas press, pressing out the 20 tortillas should be fairly easy and quick. However, if not using a tortilla press, grab a gallon sized sandwich bag. Using a scissor, cut off the zip and cut along the folded lines of the two sides by the zipped section so the bag can be easily opened and closed along the one remaining fold line. Open up the flap, place a tortilla dough ball into the center of the cup plastic bag and cover the flap over the ball. Press down with a casserole dish or cutting board. This post has a quick and easy video to demonstrate this.
  • Gently open up plastic, and after each tortilla is pressed, place the tortilla (one at a time) onto the pan on the stove top. Cook for 30-50 seconds one side, then flip and cook another 30-50 seconds. If the tortilla puffs up it is a good sign.
  • As each tortilla is cooked, place it in a container that is covered with wet towels. When all tortillas are cooked, make sure to keep them covered with wet towels/aluminum foil until ready to enjoy.


*Knead ingredients together for 5 – 7 minutes first before adding more water as you don’t want a wet and sticky dough.
**Make sure to store dough balls as well as cooked tortillas in separate containers covered with wet towels.


Serving: 1g | Calories: 63kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Sodium: 60mg | Fiber: 1g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

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Recipe Rating

  1. […] series where I would add beetroot to every recipe I fancied. From beet crackers, to beet donuts, to beet tortillas, to beet pizza, to beet bars, to beet cookies, there’s a beet-rich recipe here for all beet […]

  2. Andrew says:

    Just wanted to let you know that this website is using your photos to sell their products (scroll down just a bit and you’ll see it)

  3. […] it and tuck it into beet tortillas for taco night. Bake it smothered with spices and serve it up with some turmeric potatoes and […]

  4. priya says:

    innovative way to use beetroots.

  5. Kelsie | the itsy-bitsy kitchen says:

    I’ve never made my own tortillas but I need to start because these are beautiful! I can’t get over that pretty color! And I could definitely eat tacos every day and not get tired of them :). Hope you’re having a great week, Shashi!

  6. Liz says:

    These are gorgeous!!! Fresh tortillas are the best….so thanks for sharing how to make them without a tortilla press! Brilliant.

  7. We just had some pizzas made with beet flatbread today :-)) Love your version made with fresh beets. They look so gorgeous.

  8. I can totally get behind tacos every single day, Shashi…especially if they look as good as these! Talk about fun, delicious and inventive! Can’t wait to give these a try! Hope everything is good with you, my friend! XO

  9. Libby says:

    These tortillas are so pretty! I would never have thought to grate beets into tortillas but it sounds good. Will be trying soon

  10. I’ve never made tortillas but your instructions are great to make sure I don’t get in a mess! Love that colour too.

  11. Wow, what a fun recipe, Shashi! I love that your beetify series is continuing in full force here. 🙂 I’ve made tortillas a couple of times at home, and I definitely appreciate your tips and tricks. The gallon sized plastic bag one is amazing! I also find rolling the dough out to be a bit tedious. And now I’m craving tacos like you wouldn’t know! But it is Cinco de Mayo, so tacos on the back porch sounds pretty amazing. 🙂

    Also, we adopted 2 new puppies last week, so we’ve been spending a bunch of time outdoors. Maybe when the lockdown is over, y’all can come visit! But you’ll have to bring the tacos. Deal? Haha.

  12. Alison says:

    So simple and beautiful. I love the color on these tortillas and they were absolutely delicious! Thank you!

  13. Rhonda Albom says:

    I love simple recipes. This one sounds great, and it’s colourful and fun. Just curious, does it turn your fingers red when you knead it?

    • Nav says:

      So you’re using raw finely grated beets? Do the grated pieces don’t “poke” out of the dough or when you roll out the tortillas?

    • Shashi says:

      Hey Rhonda – thanks so much for your kind words! Actually, when I grated the beets is when my fingers turned red – I was using my fingers instead of a spoon to get all the grated beets off of the grater. My fingers didn’t turn much pinker when I was kneading the dough. My daughter has used gloves to keep her fingers from getting red – maybe that’s an option to consider?

  14. regina says:

    Such a beautiful hue! What a delightful way to sneak in some beets!

  15. Wow, these tortillas are so pretty! I fell for the color pretty much right away. Luckily, while a lot people think beets taste like dirt, I love them. Definitely going to try this!