Preheat oven to 400° F. Arrange racks in the middle of the oven. Line two baking sheets with parchment paper.
Add ingredients to the bowl of a blender (a Vitamix is wonderful for making these). Add ⅓ cup of water to the blender, cover, and puree on lowest setting for a minute or two. Gradually turn speed up, using a tamper if needed to keep the puree moving around, adding a bit more water if absolutely needed, to form a thick, very (very) smooth puree, similar to smooth hummus.
With a spoon or off-set spatula, smooth batter into 12 equal tortillas onto the two baking sheets, approximately ¼-inch thick and 6 inches across. Bake for 10 minutes, switch racks, and bake for another 10-15 minutes, until just browning in spots.
Cool for 5 minutes before serving. Or, cool to room temperature and store in airtight container for up to 3 days. These freeze really well: separate tortillas with pieces of parchment paper so they don’t freeze stuck together. Can be gently reheated in a skillet or toaster oven before serving.