Sentences with phrase «cup corn tortilla»

1 tsp extra virgin olive oil 1 dry pint red grape tomatoes (350g) 1/3 8oz package tempeh (75g) 1 pinch salt 1 pinch freshly ground black pepper 1/2 tbsp smoked paprika chopped cilantro, to taste — see notes 1/4 cup corn tortilla chips (22g)-- see notes 2 tbsp slivered almonds (12g)

Not exact matches

It was only 38 degrees, but I grilled up the flank steak and made tacos — mine had two corn tortillas, 3 ounces of meat, 1/4 cup of refried beans between the two tacos, some sautéed red peppers and lots of hot sauce.

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.

2 organic corn tortillas 1/2 cup organic beans, black or pinto, cooked & mashed 1 radish, sliced 1/4 tomato, diced 1/2 avocado 1/2 cup kale, diced

Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)

2 cups of shredded chicken (I use rotisserie to make it easy) Prepared crispy corn tortillas 1 can refried beans 2 cups salad greens 1/2 cup chopped tomatoes 1/4 cup chopped red onion

ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving

1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)

3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips

Spoon 1/3 cup black bean and corn filling on top of the cheese, distributing evenly on each tortilla.

Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce

I had two corn tortillas, 4 ounces of chicken breast, 1/2 an avocado, 1/4 cup black beans.

1 cup black beans, drained and rinsed 7 ounces Romaine lettuce 1 cup diced tomatoes 4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup) 1/4 cup chile peppers 1/4 cups Cabot Light Sour Cream 1 cup salsa 40 corn tortilla chips, baked

Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa.

Take about 1/2 cup filling and wrap up with a corn tortilla.

3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa

can crushed tomatoes 2 garlic cloves, chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño, seeded and chopped 1 cup cooked pinto beans or black beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store - bought tortilla chips

• 1 pound Shrimp • 1/3 cup Yellowbird Serrano Condiment • 2 cups Red Cabbage, chopped • 1/2 cup Red Onion, diced • Handful of cilantro, chopped • 1 Lime • 6 Corn Tortillas • 1 tablespoon Olive Oil • 1/4 teaspoon Minced Garlic

cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.

freshly ground black pepper 2 cups shredded cheese (Monterey Jack, Colby Jack, Pepper Jack, etc.), divided 8 9 - inch whole wheat flour tortillas (or more if you want to use small corn tortillas) 1 cup whole milk (low - fat would probably work) 2 tsp.

4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushed

fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup fresh cilantro, chopped + extra for garnish salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)

12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground

2 ripe avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped cilantro 2 limes Salt to taste For the chips: 12 small fresh corn tortillas, cut into wedges 2 cups corn oil Salt to taste

10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice

corn tortillas 1 - 2 cups cooked chicken seasoned with ancho chili pepper, cumin, onion powder to taste 1 - 2 cups Refried beans Tomatillo salsa

Add one bag of shredded cabbage to a bowl, add 1 cup Ranch dressing, about 10 - 20 shakes of your favorite flavor of Rocky's sauce to taste... and mix well.Put a few chunks of deep fried fish into a couple of steamed corn tortillas, follow...

1 teaspoon canola oil 8 ounces button mushrooms, wiped clean, stemmed, and sliced 10 ounces fresh spinach, stemmed and chopped 1 small onion, chopped 1/2 teaspoon salt Freshly ground pepper, to taste 12 corn tortillas 1 cup Daiya cheddar - style shreds Tomato salsa

* 2 corn tortillas * oil for frying * 1 clove garlic, mined * 1/4 cup drained canned diced tomatoes * 4 eggs, lightly beaten * 1/4 cup heavy cream * 2 Tablespoons chopped cilantro * salt and pepper

Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.

2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream

3/4 cup dried posole corn 2 tbsp vegetable oil 1 1/2 pounds lean pork cut in 1 1/2 - inch cubes 1 cups finely chopped onions 2 cloves garlic chopped 2 cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to taste Flour tortillas Garnish: Chopped fresh cilantro Chopped onions New Mexico red sauce

1 1/2 cups fresh corn kernels * (from 2 medium ears corn) 1/3 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt2 tablespoons Gourmet Garden Cilantro1 tablespoon Gourmet Garden Chili Pepper, or more to taste1 teaspoon Gourmet Garden GarlicPita or tortilla chips

1 1/2 cups fresh corn kernels * (from 2 medium ears corn) 1/3 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt 2 tablespoons Gourmet Garden Cilantro 1 tablespoon Gourmet Garden Chili Pepper, or more to taste 1 teaspoon Gourmet Garden Garlic Pita or tortilla chips

can of chickpeas, drained and rinsed 1 small head cauliflower, washed and cut into bite - size florets Corn tortillas 1 cup finely chopped red cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced Chopped cilantro

What's in it: 1 can black beans, rinsed and drained * 2 teaspoon olive oil * 1 clove garlic, minced * 1/4 cup finely chopped onion * Hot sauce to taste * 4 corn tortillas 4 large organic eggs 1/2 cup ranchero sauce or non-chunky salsa optional: 1/4 cup low fat shredded mexican cheese Garnishes: Cherry tomatoes, avocado, cilantro

Latin Tomato and Mushroom Soup -------------------- 6 cups chicken broth 1 14.5 oz can black beans, drained 1 cup shredded chicken 1 cup corn kernels 1/2 cup tomato puree 4 green onions, thinly sliced, white and green parts separated 1 large anaheim pepper 1 small poblano pepper 2 large portobello caps 1/4 cup chopped cremini mushrooms 1 tbsp olive oil 1/2 cup cilantro, chopped 1 tbsp lime juice tortilla strips *

Simply heat 1/2 cup of olive oil over medium high heat until hot, then working in batches fry thin strips cut from four corn tortillas until golden brown.

3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows

This soup is an excellent source of Dietary Fiber (22 % DV) and Vitamin B6 (35 % DV) Ingredients: 1/2 cup olive oil 4 corn tortillas, cut into thin strips 1 small Spanish yellow onion, chopped 4 cloves garlic, diced 2 Anaheim chiles, seeded and chopped 4 medium tomatoes, chopped 4 cups reduced - sodium chicken stock 1/2 bunch cilantro (optional), washed and chopped 1/4 tsp.

Pin It Recipe type: Appetizer Cuisine: American Author: Lisa Huff — Snappy Gourmet Prep time: 20 mins Total time: 20 mins Serves: about 64 cups Corn and Crab Salad Tortilla Cups, an easy appetizer with only 10 ingredients!

1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)

3 corn tortillas 1 can refried beans (pinto or black) or 2 cups homemade 7 oz green salsa 6 oz cooked turkey (sub peppers if vegetarian, can always use pork, beef or chorizo) 1/2 tsp Expote 1/2 tsp Chipotle Powder (use less if you don't like spicy hot foods) 1/2 tsp Aleppo chili powder (can -LSB-...]

In a large bowl, gently fold together the meat, 1/3 cup of the enchilada sauce, eggs, onion, Oretega chilies, garlic, cilantro, ground corn tortillas, salt and black pepper.

3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray

For a lower carb count, swap lettuce cups for the corn tortillas.

1 cup Gluten Free bread crumbs (I like Corn Tortilla crumbs) 1/2 cup rice flour (other flours can be substituted like garbanzo bean flour) You can also add crushed Gluten Free corn flakes to the bread cruCorn Tortilla crumbs) 1/2 cup rice flour (other flours can be substituted like garbanzo bean flour) You can also add crushed Gluten Free corn flakes to the bread crucorn flakes to the bread crumbs.

2 dozen corn tortillas, cut into wedges vegetable oil for frying 3/4 cup refried beans 1/2 pound sharp cheddar cheese, grated 1/2 cup sour cream 4 or more jalapeño chiles, stems and seeds removed, sliced into thin rings

Perhaps the biggest issue is that there is not enough chicken to fill twelve 6 - inch corn tortillas using a 1/3 cup per tortilla.

My 6» corn tortillas did not accommodate 1/4 cup filling, so there was about 1 cup left over.