Cassava Flour Tacos


*Gluten + Grain Free (makes about six tortillas)


  • 3/4 cup Cassava Flour

  • 1/4 tsp fine sea salt

  • 2 Tbsp Olive oil

  • 1/3 cup warm water


Mix cassava flour and sea salt

Mix warm water and oil, add to dry ingredients and knead into dough. The dough will seem crumbly but won't fall apart when you make the tortillas. If you have a tortilla press line it with parchment on each side and press a small ball of dough into a tortilla. If you don't have a press just press with your hands between parchment. Heat a dry skillet over medium heat and add tortillas one by one when the pan is hot. 

Once air bubbles form flip the tortilla. Each side should be lightly browned. Keep warm in cloth while others cook. 


  • 1 ripe avocado

  • 1 head organic broccoli

  • organic arugula

  • 1 large organic onion

  • 1 can organic black beans

  • couple cloves garlic

  • good olive oil

  • sea salt

  • fresh cilantro



Coarsely chop and sauté the onion in olive oil for 5 minutes. Add the can of black beans, liquid and all. Add salt to taste and cook down until all of the liquid has dissolved. Set aside. 

Rinse and dry broccoli and coarsely chop. Spread out on a sheet tray and drizzle with olive oil and salt. Roast in a 425 degree for about 30 mins or until crispy. 

Top each tortilla with a scoop of black beans, roasted broccoli, raw arugula, cilantro and a few slices of avocado.