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Tortillas

Explore 188 recipes, 36 videos, and more

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Red Cabbage Salad with Spicy Grilled Chicken and Pepitas

Ingredients
  • 1/3 cup pepitas (green hulled pumpkin seeds)
  • 2 ears corn, husked
  • 1/2 medium red onion, thinly sliced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • Coarse salt
  • 1 pound chicken cutlets
  • 4 whole-wheat tortillas (7 inches)
  • 3 ounces baby spinach (4 cups)
  • 1/2 small red cabbage, shredded
  • 3 tablespoons fresh lime juice (from 3 limes), plus lime wedges for serving
  • 1 tablespoon plus 1 teaspoon safflower oil
  • 1/3 cup plain low-fat yogurt
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Chicken Enchiladas Recipe

Time:50 mins
Ingredients
  • 8 corn tortillas, 6 inches each
  • 1 tablespoon canola oil
  • 12 ounces shredded cooked chicken, skin removed
  • 1 small onion, finely chopped
  • 12 ounces shredded Monterey Jack cheese (4 loosely packed cups)
  • 1 clove garlic, minced
  • 2 tablespoons pickled jalapenos, minced (optional)
  • 1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired)
  • Sour cream, for serving (optional)
  • 1/4 teaspoon chili powder
  • Fresh cilantro leaves, for serving (optional)
  • 1 can (28 ounces) whole peeled tomatoes, in puree
  • 1 teaspoon fresh lime juice
  • Coarse salt and freshly ground pepper
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Lighter Chicken Enchiladas Recipe

Time:45 mins
Ingredients
  • Coarse salt and ground pepper
  • 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 2 tablespoons vegetable oil, such as safflower
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1 to 2 tablespoons minced canned chipotles in adobo
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 8 corn tortillas (6-inch)
  • 1/2 cup grated Monterey Jack cheese (2 ounces)
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Vegetable Enchiladas

Time:55 mins
Ingredients
  • 2 tablespoons olive oil, plus more for baking dishes
  • 2 teaspoons ground cumin
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup tomato paste
  • 1 can (14 1/2 ounces) reduced-sodium vegetable broth
  • Coarse salt and ground pepper
  • 3 cups grated pepper Jack cheese (12 ounces)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 box (10 ounces) frozen corn kernels, thawed
  • 6 scallions, thinly sliced, white and green parts separated
  • 16 corn tortillas (6-inch)
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Fish Tacos Recipe

Time:45 mins
Ingredients
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lime juice
  • Coarse salt and ground pepper
  • 1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
  • 4 scallions, thinly sliced (about 1/2 cup)
  • 1 jalapeno chile, halved lengthwise, one half minced
  • 2 tablespoons olive oil
  • 1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
  • 8 flour tortillas (6-inch)
  • 1/2 cup fresh cilantro leaves
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Portobello-and-Zucchini Tacos

Time:45 mins
Ingredients
  • 5 portobello mushrooms, stemmed and sliced 1/2 inch thick
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • 1/4 cup water
  • Coarse salt and freshly ground pepper
  • 4 zucchini, cut into 2-by-1/2-inch sticks
  • 1 red onion, halved and sliced 1/4 inch thick
  • 8 corn tortillas (4 1/2-inch size)
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 1 cup cherry or grape tomatoes, halved or quartered
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10-Minute Shrimp and Tortilla Soup

Ingredients
  • 4 corn tortilla, cut into thin strips
  • 1 tablespoon olive oil
  • Coarse salt
  • 1 small yellow onion, diced small
  • 2 garlic cloves, minced
  • 1 tablespoon chopped chipotle chile in adobo (seeds removed)
  • 7 cups low-sodium chicken broth
  • 3 cups fresh corn (from 4 ears corn) or frozen corn
  • 1 pound medium shrimp, peeled and deveined
  • Diced avocado, fresh cilantro, and lime (optional), for serving
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Cheese Enchilada Casserole

Time:20 mins
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Tortilla and Black Bean Pie

Ingredients
  • 4 flour tortillas (10 inches)
  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 1 jalapeno chile, minced (remove seeds and ribs for less heat)
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • Coarse salt and freshly ground pepper
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 12 ounces beer, or 1 1/2 cups water
  • 1 package (10 ounces) frozen corn
  • 4 scallions, thinly sliced, plus more for garnish
  • 8 ounces cheddar cheese, shredded (2 1/2 cups)
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Chipotle Chicken Tacos with Radish Salad

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