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Tortillas

Explore 189 recipes, 2 galleries, 49 videos, and more

Beef-and-Potato Burritos

Time:30 mins
Ingredients
  • 1 large baking potato
  • 2 tablespoons vegetable oil, such as safflower
  • 3/4 pound ground beef
  • 1 onion, chopped
  • 1 jalapeno chile, finely chopped
  • 1 can (14 ounces) chopped tomatoes with juice
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons paprika
  • Coarse salt
  • 4 flour tortillas (10-inch)
  • 1/4 cup sour cream
  • 1/2 head iceberg lettuce, shredded
  • 1/4 cup grated Monterey Jack
  • 1/4 cup fresh cilantro (optional)
  • 1 lime, plus wedges for garnish
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Smoky Beef Tacos

Time:2 hours 45 mins
Ingredients
  • 2 to 3 tablespoons chopped canned chipotle chiles in adobo
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • Coarse salt and ground pepper
  • 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
  • 16 corn tortillas (6-inch), lightly toasted
  • Avocado-Red Onion Relish
  • Corn-and-Tomato Salsa
  • Cilantro-Lime Crema
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Enchiladas Raquel

Ingredients
  • 1 pound extra-lean ground beef
  • 12 ounces russet potato, peeled and cut into 1-inch pieces
  • 1 1/2 teaspoons coarse salt
  • 1 can (16 ounces) crushed tomatoes
  • 2 cloves garlic
  • 1 small onion, quartered
  • 2 serrano chiles
  • 2 cups store-bought low-sodium beef or vegetable stock
  • 2 Tostadas, broken into pieces
  • 1/4 teaspoon freshly ground pepper
  • Pinch of cumin
  • 14 white corn tortillas (8 or 9 inches)
  • 12 ounces cotija cheese
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Chilaquiles Taco

Other Ideas:
Eggs, Mexican, Tacos
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Chicken Chili Nachos

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Crispy Tacos Picadillo

Ingredients
  • 2 teaspoons vegetable oil
  • Vegetable oil, for frying
  • 1/2 large white onion, finely chopped (1 1/2 cups)
  • 20 corn tortillas
  • Shredded iceberg lettuce, for serving
  • 1 pound ground chuck (80 percent lean)
  • 1 tablespoon minced garlic (1 to 2 cloves)
  • Chopped white onion, for serving
  • 2 medium tomatoes, coarsely chopped (2 3/4 cups)
  • Shredded mild cheddar cheese, preferably longhorn, for serving
  • 1 1/2 teaspoons paprika
  • Salsa Picante, for serving
  • 1 teaspoon ancho chili powder or pasilla chili powder (earthy.com)
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 3/4 teaspoon ground cumin
  • 1 1/2 cups water
  • 2 teaspoons white vinegar
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Spicy Bean and Cheese Soft Tacos

Time:30 mins
Ingredients
  • 8 whole wheat tortillas (7-inch)
  • 1 tablespoon olive oil
  • 3 scallions, thinly sliced
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 1 canned chipotle pepper in adobo, finely chopped, plus more for serving (optional)
  • Coarse salt and freshly ground pepper
  • 1 cup store-bought green salsa, plus more for serving (optional)
  • 1/2 cup frozen corn kernels, thawed
  • 1 to 2 tablespoons freshly squeezed lime juice
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup packed cilantro leaves
  • 2 cups shredded romaine lettuce
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
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Sister Blue

Ingredients
  • 1 (10-inch) flour tortilla
  • 1 tablespoon chopped dried sun-dried tomato
  • 1 cup mixed baby lettuce
  • 2 tablespoons coarsely chopped avocado
  • 2 tablespoons coarsely chopped cucumber
  • 1 tablespoon crumbled blue cheese
  • 1/4 teaspoon dried oregano
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red-wine vinegar
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Banana Galettes

Time:35 mins
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Burritos with Squash and Goat Cheese

Time:20 mins
Ingredients
  • 1 tablespoon vegetable oil, such as safflower
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 package (10 ounces) frozen cooked winter squash, thawed
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
  • Coarse salt and ground pepper
  • 4 flour tortillas (10-inch)
  • 5 ounces fresh goat cheese, crumbled
  • 1/2 cup store-bought salsa, plus more for serving
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