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Tortillas

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

Zucchini Quesadillas

Time:35 mins
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Fresh Vegetable Quesadillas with Corn Relish

Time:20 mins
Ingredients
  • 1 tablespoon olive oil, plus more for grates
  • 4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
  • 1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
  • 1 tablespoon fresh lime juice
  • Coarse salt and ground pepper
  • 4 flour tortillas (10-inch)
  • 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
  • 1 yellow squash, halved crosswise and thinly sliced lengthwise
  • 1 orange bell pepper (ribs and seeds removed), thinly sliced
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Baked Tostadas

Time:20 mins
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Shrimp and Zucchini Tostadas

Time:25 mins
Ingredients
  • 4 burrito-size flour tortillas (8-inch)
  • 2 tablespoons olive oil
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1 garlic clove, minced
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • Coarse salt and ground pepper
  • 1 pound large peeled and deveined shrimp
  • 1 tablespoon fresh lime juice
  • 1/2 cup sour cream
  • 3 scallions, thinly sliced
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Salsa Egg Tacos

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Roasted Chicken Tacos

Time:1 hour
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Pinto Bean and Poblano Tacos

Ingredients
  • 6 fresh poblano chiles (about 1 1/2 pounds)
  • 1 teaspoon extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced
  • 1 cup drained canned pinto beans, rinsed
  • 1/4 cup homemade or low-sodium store-bought vegetable stock
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup fromage blanc or plain nonfat yogurt
  • 12 corn tortillas (6 inches each), warmed
  • Lime wedges, for serving
  • Cilantro sprigs, for garnish
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Turkey Chilaquiles

Time:50 mins
Ingredients
  • 12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
  • 2 tablespoons canola oil
  • Salt and pepper
  • 1 small onion, chopped (1/2 cup)
  • 2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
  • 1 clove garlic, chopped
  • 1 1/4 cups reduced-sodium canned chicken broth
  • 6 ounces white cheddar cheese, grated
  • 12 ounce leftover Grilled Turkey, shredded
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Basic Quesadillas

Ingredients
  • 4 teaspoons canola oil
  • 8 corn or flour tortillas
  • 2 cups grated cheese, like queso blanco or Monterey Jack
  • 1 cup filling, room temperature (optional)
  • Sour cream, for serving (optional)
  • Tomato Salsa Tomato Salsa, for serving (optional)
  • Guacamole Guacamole, for serving (optional)
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Tacos

Ingredients
  • 2 avocados, pitted and peeled
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro, leaves
  • 1 teaspoon coarse salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, cut into 1/2-inch dice
  • 1 pound ground sirloin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 12 corn tortillas
  • 8 ounces cheddar cheese, grated
  • 1/4 head iceberg lettuce, shredded
  • 1/2 cup sour cream
  • Tomato Salsa Tomato Salsa
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