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Soft Corn Tortillas


If you can take on this raw food recipe, you can take on anything! Although this dish is a bit intense, it is by far one of the tastiest things on the planet. I'm proud to say that we have the gorgeous Sarma to thank for that!

Feel free to check out more of Sarma's goodness by visiting GreenChefs.tv or buying her book, Raw Food/Real World: 100 Recipes to Get the Glow.

Soft Corn Tortillas
with spicy “beans,” avocado-corn guacamole and tomato-lime salsa

Serves 6


Corn Tortillas

  • 3 Cups Fresh Corn Kernels
  • 1 1/2 Cups Chopped Yellow or Red Bell Pepper
  • 3/4 Cup Golden Flaxseed, Finely Ground
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Ground Chili Powder
  • 1 1/2 teaspoons Sea Salt
  • 2 teaspoons Ground Cumin

Spicy "Beans"

  • 1 1/2 Cups Sunflower Seeds
  • 1 Cup Sun-Dried Tomatoes
  • 1 Tablespoon Miso
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ancho Chili Powder
  • 1 Tablespoon Ground Coriander
  • 1 teaspoon Cayenne Pepper
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Agave Nectar
  • 1 teaspoon Sea Salt
  • 6 Tablespoons Filtered Water
  • 1/2 to 1 Whole Jalapeno cored but with seeds chopped
  • 3 Whole Green Onions
  • 1 Small Handful Fresh Cilantro

Tomato Sauce

  • 2 Cups Sun Dried Tomatoes
  • 1 Small Tomato
  • 1/4 Medium Onion
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Sea Salt
  • Pinch Of Hot Pepper Flakes

Avocado-Corn Guacamole

  • 3 ripe avocados, pitted
  • 1 cup fresh corn kernels, cut from 1 ear (or use thawed frozen corn or simply omit)
  • 1 large handful cilantro leaves, finely chopped
  • 2 tablespoons lime juice
  • 1/2 jalapeno pepper, finely minced
  • 1 teaspoon sea salt

Tomato-lime Salsa

  • 3 cups finely chopped, seeded tomatoes
  • 3 tablespoons lime juice
  • 1 handful cilantro leaves, finely chopped
  • 1/2 small jalapeño, seeded and finely chopped
  • 3/4 teaspoon sea salt

Tart Sour Cream

  • 1 cup coconut meat
  • 3 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon white miso paste
  • 1 cup filtered water
  • 1/2 cup cashew nuts, soaked for 1 to 2 hours
  • 1 teaspoon sea salt


  • 3 Whole Limes

Make this dish as spicy as you like. Don’t cut too deep into the corncobs or you’ll end up with those hard little pieces that get stuck in your teeth. When making the “beans,” keep in mind that they will be tossed with a mild tomato sauce, so the spiciness will be mellowed out. If you want to make them ahead of time, keep all the components separate and assemble at the last minute, as the tortillas will get soggy if left to sit too long. The flaxseed can be ground in a coffee or spice grinder or Vita-Mix with dry blade (it will yield about 1 cup ground flaxseed).

“We sometimes get large, skeptical men in the restaurant who may have been dragged in by a girlfriend or family member and who proudly insist ‘I’m a meat and potatoes guy!’ For them, I always recommend this particular dish. It’s very filling and hearty. Then I smile graciously as the same guys later inevitably tell me something like, ‘I thought I was going to have to go for a burger after this, but I’m really full!’ I’ve had so many variations of this conversation, and it’s always the tortillas that get the best response from the self-proclaimed ‘carnivores.” - SM

For the corn tortillas:

1 In a food processor, chop the corn and bell pepper. Add the remaining ingredients and process until almost smooth.

2 Divide the dough onto two Teflex-lined dehydrator trays and spread to the edges using an offset spatula. Dehydrate at 115 F for 3 to 4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2 hours.

3 When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and place on a flat surface. Use a round cutter or small plate about 4 inches in diameter and trace around it with a knife to cut round tortillas. You should have about 9 tortillas per 14-inch tray. Keep the scraps to add to a salad or just eat them plain as a snack.

For the spicy “beans”:

1 In a food processor, grind the sunflower seeds, tomatoes, miso, cumin, chile powder, coriander, cayenne, olive oil, agave nectar, and sea salt until thoroughly combined. Add the water a few tablespoons at a time and process further for a wet dough-like consistency. Taste for seasoning. Add the jalapeno, green onions, and cilantro and pulse a few times to combine, but leave small bits of herbs.

2 Spoon the mixture onto 1 or 2 Teflex-lined dehydrator trays. You don’t need to smooth it out; leave it chunky on the tray but flat enough to fit under another tray. Dehydrate at 115 F overnight, or about 10 hours. If possible, about halfway through, flip the “bean” mix over so the undersides can dry -- this step is not totally necessary, as the mix will be combined with the wet tomato sauce anyhow. The mix should be dry on the outside and not too mushy, so it can be broken up into pieces.

For the tomato sauce:

1 Place all the sauce ingredients in a food processor and grind well to a thick sauce consistency.

2 Place the “bean” mix in a medium bowl and break up any larger pieces. Add the tomato sauce and toss to combine well. It should be thick and somewhat spreadable. If not using right away, cover and store in the refrigerator for up to a few days, if necessary.

For the avocado-corn guacamole:

In a medium bowl, mash the avocados well with a fork. Add the corn, cilantro, lime juice, jalapeno, and salt and stir well to combine, If not using immediately, cover the surface of the guacamole with plastic wrap and refrigerate. This will only keep well for about a day or so.

For the tomato-lime salsa:

In a medium bowl, combine the salsa ingredients and taste for seasoning.

For the tart sour cream

In a blender, blend the coconut meat with the lemon juice, cider vinegar, miso, and 1/2 cup of the water until smooth. Add the soaked cashews and more water, 1 tablespoon at a time and blend until completely smooth (you may need more then 1 cup of water). Season with salt and blend further. Transfer to a squeeze bottle or covered container and refrigerate until ready to use. Can be kept for up to 2 or 3 days.

For the assembly:

3 limes for garnish
1 cup Tart Sour Cram

1 Lay the tortillas on a flat surface. Spread 1 heaping tablespoon of the spicy “beans” and tomato sauce mixture on each tortilla, leaving a very thin rim at the edges. Top with a heaping tablespoon of guacamole. Fold the sides up to form a taco shape. Repeat with the remaining tortillas.

2 Cut each lime in half lengthwise (if you cut just on either side of the core of each lime, the sections are much easier to squeeze). Place a lime slice on each plate. Lay three filled tortillas against the lime and each other on the plates.

3 Top each tortilla with a heaping tablespoon of tomato-lime salsa and a drizzle of “sour cream.” As you eat them, squeeze a bit of the lime garnish on each one.



How long does this take to make?


Good question! I'll have to ask Sarma.


I used to make these frequently last spring and summer. Suprisingly the filling takes the longest, you dehydrate it at first over night and then add some tomatoes and other seasonings and re-dehydrate it. The corn tortillas take about 10 hours.

In total plan on starting this dish the day before you want to eat it.

Thanks for your reply on how long they take. Other than dehydrating, how many hours of prep should I allow for? Thanks!


I tried making the tortilla part of this twice. I have to say that it kinda, well, sucks. The reason is that the mixture concentrates the cumin and chili powder and overwhelms the palate. It almost prohibits further consumption. I would cut those spices in half and I might be ok.

raw chef dan

Awesome page people. This is great stuff.
Also, top raw chef offers recipe, support, videos, blog and more.

Tonya Carney

I made these today and they are AMAZING. Since it is Strawberry season here in CA I made a strawberry/mango salsa and it was just beautiful. Thank you Sarma for everything. You Rawk! This recipe won over the in-laws and now after a year of us being raw they are ready to make the change...thank you!


I would like to know if tinned corn is cooked? I would think so but maybe its like olives.... ?¿? thanks :)


too long. didn't read


I am diabetic and would like some recipes, so I can eat healther. maybe I should say easy recipes. I am not a cook.


amazing! gonna include it my wknd raw feast!


Tonya- yes, tinned corn is cooked. It has to be pressure cooked for several minutes to kill all traces of bacteria. Being a starchy, low acid food, it would otherwise develop the bacteria that causes botulism while in shelf storage.

The Veg Next Door

I attempted to make the corn tortillas and they were a total flop. The top was done and when I flipped them to get the other side dehydrated it started tearing apart and it was very mushy. Has this happened to anyone else? Any idea of what I did wrong? I would like to try them again.

Sookie's Kitchen

This sound delicious! Think I'm gonna have to try some raw food recipes.


Sarmas recipes are for sure the hardest to make if you are just starting then you should start with simpler ones They are amazing recipes just very time consuming


New to this...

I keep seeing recipes that are called raw... but are using cooked ingredients such as corn kernels and chick peas. Please help me.. but doesn't this go against... Raw?



To Bethy,

The corn kernels and chickpeas are not cooked. Cut the raw kernels off of the corn cob and you can get raw dry chickpeas from just about any health food store, usually in bulk.


Susan, I have found that parhment paper works MUCH better for drying than the teflex sheets which are plastic and the air can't get to the food. (paper is porous, and breathes) Also, the paper peels off remarkably well, and the "flipside" needs less drying time to complete. I use parchment for everthing from drying nuts and grains, to breads/crepes, to burgers and cakes. Often the sheets can be reused. Hope this helps.


i don't understand how dehydrating is different from cooking. this sounds incredibly time consuming. i think most people who didn't get to sit on their asses all day and not worry about money would starve if they had to do this for a meal.


I am trying to integrate more raw food into my diet. It is winter, and I miss warm food. If food is warmed slightly, is it no longer considered 'raw'?


These look great! Thanks for the recipe :)


maryjane - dehydrating does not raise the temperature high enough to induce the changes in food that cooking does.

You don't have to sit around while food dehydrates. Depending on the time needed, I start some things before work (or bed,) and they are done when I get home (or wake up.) Other things that take more like 4-5 hours or so can be made one day after work, and then used the following evening for a meal.

Not all recipes are for all people. Not all raw foodists dehydrate and do the fancy recipes, or they just do them for special occasions or on weekends. You don't have to starve. It's as easy as a smoothie, or a salad, or some fruit and nuts.

But it can be fun to have complex recipes to play with as well. I think this one sounds amazing.

Tracey M.

I would really like to start a MOSTLY raw food diet and then transition to completely raw later. I have no idea how to start or where to go anything.

While this looks good, I don't think I can do this at the start (plus I have no dehydrator). Can someone please give an idea on how to start? I included my email and will bookmark this to check for replies.


I'm in the same boat as you right now... Try making green smoothies for breakfast every morning (or for at least one meal each day)... There are tons of different combinations, but it could be as simple as a couple bananas and a few handfuls of spinach or kale! It also helps to start eating a salad with leafy greens and a raw dressing before your cooked meals. Try replacing your cooked snacks with raw ones- such as raw veggies, fruit, or nuts. Just keep it simple, and gradually incorporate the raw foods! Transitioning also depends on your current diet... do you still eat meat or dairy or white flour and refined sugar? By the way, your email won't show up when you post a comment. Best of luck and hope that helps!


I am really surprised to see the critical comments that were posted about the work involved in this recipe. It seems rather obvious that a person who wants to go through the effort of making it views food preparation as an art form, not simply a method of obtaining nutrients. I am saddened that rather than acknowledging to oneself that you are not inspired to spend this amount of time in the kitchen, you would criticize a person who was so inspired.

I for one am glad there are people who reach to heights beyond where I may go, they continue to inspire me to reach higher.

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