Tortillas are generally made from wheat flour containing gluten; if consumed in excessive amounts, it can interfere with digestive health. So, it is necessary to improve the nutrition of tortillas by substituting mung bean flour, which has yet to be widely applied to tortilla products. Mung beans have many nutrients, such as Fiber, vitamin A, folic acid, thiamin, riboflavin, protein, carbohydrates, calcium, and phosphorus. The study aimed to determine a good formulation of the nutritional analysis of tortilla products with mung bean flour substitution. The design used was a completely randomized design (CRD) with four treatments of mung bean flour substitution, namely 0%, 10%, 20%, and 30%. The data obtained were analyzed using SPSS version 23 software through one-way ANOVA and continued with the Duncan Multiple Range Test (DMRT) tests to see differences between treatments. The results showed that adding mung bean flour as a substitute for making tortillas influences the nutritional value of tortilla products. The ratio of wheat flour and mung bean flour (70:30) produced 13.30% carbohydrates. In contrast, the best fiber content is in the treatment of the ratio of wheat flour and mung bean flour (70:30) of 0.11%. The highest protein content is found in the P4 (70% wheat flour and 30% mung bean flour), which is 5.95%, and the water content is found in the control treatment and the ratio of wheat flour and mung bean flour (90:10) of 12.80%. From the study results, recommendations can be given to conduct further research on other nutritional levels of mung bean substitute tortilla products, such as levels of vitamins, minerals, fats, or other micronutrients. In addition, it is necessary to conduct physical tests on tortillas to determine their hardness and elasticity.