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Tortillas

Explore 188 recipes, 2 galleries, 48 videos, and more

Tortilla Soup

Ingredients
  • 2 tablespoons vegetable oil
  • 6 corn tortillas, (6 inches in diameter) cut into 1/3-inch-wide strips
  • 1 small onion, finely chopped
  • 2 medium carrots, halved lengthwise and sliced into thin half-moons
  • 2 stalks celery, sliced into thin half-moons
  • 1 chicken breast half, (5 to 6 ounces) cut into 1/4-inch dice
  • 2 slices (about 2 ounces) baked ham, cut into 1/4-inch dice, or 2 ounces ham steak, thinly sliced and cut into 1/4-inch dice
  • 1 bay leaf
  • 2 cans (14 1/2 ounces each) low-sodium chicken broth
  • Salt and freshly ground pepper
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Beef Tacos with Radish and Avocado Salsa

Time:25 mins
Ingredients
  • 1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
  • 6 large red radishes, ends trimmed, halved, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tablespoon chopped pickled jalapeno chile
  • 2 teaspoons freshly squeezed lime juice plus 1 lime, cut into 8 wedges, for garnish (optional)
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1 pound skirt steak, cut crosswise into 3 pieces
  • 1 tablespoon ground cumin
  • 8 corn tortillas (6-inch)
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Pork Quesadillas

Time:1 hour
Ingredients
  • 1 large garlic clove
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil, plus more for grates
  • 1 pork tenderloin (3/4 to 1 pound)
  • 1 large red onion, cut into 1/2-inch-thick slices
  • 4 flour tortillas (10-inch or burrito-size)
  • 4 tablespoons spicy brown mustard, plus more for serving
  • 6 ounces thinly sliced baked ham
  • 3 to 4 dill pickles, thinly sliced lengthwise
  • 8 ounces provolone or Swiss cheese, coarsely shredded (about 2 cups)
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Bean and Cheese Enchiladas

Time:30 mins
Ingredients
  • 2 cups low-fat (1 percent) cottage cheese
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • Coarse salt and ground pepper
  • 16 corn tortillas
  • Nonstick cooking spray
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, roughly chopped
  • 1 large white onion, diced small (1/2 cup reserved for serving)
  • 4 teaspoons chili powder
  • 2 tablespoons white vinegar
  • 1 can (15 ounces) tomato puree
  • 2 cups low-sodium vegetable broth
  • Fresh cilantro leaves, for serving
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Black Bean and Goat Cheese Quesadillas

Time:25 mins
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Spinach-and-Mushroom Quesadillas

Time:35 mins
Ingredients
  • 2 tablespoons canola oil
  • 2 medium red onions, thinly sliced
  • 8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced
  • 6 ounces (about 8 cups) prewashed spinach, shredded
  • Coarse salt and ground pepper
  • 8 flour tortillas (8-inch)
  • 8 ounces (2 cups) pepper Jack cheese, shredded
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Chicken, Mushroom, and Goat Cheese Burritos

Time:25 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 jalapeno chile (ribs and seeds removed for less heat), minced
  • Coarse salt and ground pepper
  • 10 ounces white button mushrooms, trimmed, thinly sliced
  • 1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
  • 1 package (10 ounces) frozen corn kernels
  • 1 cup prepared green salsa, plus more for serving
  • 6 burrito-size (10-inch) flour tortillas
  • 1 bunch flat-leaf spinach, thick stems removed (3 cups)
  • 1 log (5 ounces) soft goat cheese, crumbled
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Tostadas

Other Ideas:
Mexican, Tostadas
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Corn-Tortilla-Crusted Chicken Tenders

Time:35 mins
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Corn-Tortilla and Egg Scramble

Time:20 mins
Ingredients
  • 3 tablespoons vegetable oil
  • 6 corn tortillas, torn into small pieces
  • 1/2 white onion, diced small (1 cup)
  • 1 large poblano chile, seeded and diced small (1 cup)
  • 1 medium tomato, diced small (1 cup)
  • coarse salt and ground pepper
  • 8 large eggs, lightly beaten
  • 1/2 cup grated cheddar cheese (2 ounces)
  • salsa or hot sauce (optional), for serving
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