i'm battling laryngitis at the moment and can think of nothing better to wake up my tastebuds than a warm
cup of tortilla soup.
And you can still crumble
a cup of tortilla chips on top, as long as they're baked!
Scatter 5
cups of the tortilla chips on a baking sheet.
I would estimate there was, all together, approximately 2 cups of grain, bean / legume, and vegetable ingredients and about 1 1/2 to 2
cups of tortillas and bread.
Measure 1.25
cups of the tortilla crumbs and stir them into the bean mixture.
Not exact matches
Upon the lonely - looking table was only a
cup of coffee, a dry
tortilla (the everlasting unleavened cakes, cooked on a hot stone), and a smoking platter
of apparent stewed tomatoes.
So my one
cup of chili, one ounce
of shredded cheddar cheese and one ounce
of tortilla chips (plus Tabasco!)
Place 1/2
cup filling on half
of a
tortilla and fold.
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.
Spread about 1/2
cup of mixture on each
tortilla.
Large
tortillas Balsamic Glaze (you can buy this at the supermarket
of make it yourself using a few
cups of balsamic vinegar, brought to a boil.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min
of 2 hours 1/4
cup of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6
tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2
tortillas (your choice: wheat, brown rice, flour) 1/2
cup hummus 3 tablespoons whole grain mustard 1
cup spinach or your favorite greens 1/3
of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2
cup shredded carrots 1/4
cup feta cheese 2 tablespoons cilantro, rough chopped
1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2 lemon (for lemon juice) 5) 1 small
cup of chopped parsley 6) 8 — 10 pieces
of tortilla bread 7) 1 small
cup of vegetable oil
I also set aside a couple
cups of the soup before adding the broth, to use as a dip with
tortilla chips!
5 - 6 big handfuls
of baked
tortilla chips 1 can black beans, drained 1
cup sweet potato vegan nacho cheese (recipe below) 1 ripe avocado
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
Add the flour
tortillas then ladle in about 1/2
cup - 2/3
cup of the salsa verde liquid.
Sprinkle an additional 1/3
cup cheese on top
of filling for each
tortilla.
14 - ounce can black beans, drained & rinsed 15 black olives, chopped 1/2
cup sliced green onions 2 medium heads
of romaine lettuce, sliced 1
cup cilantro, chopped 1 - 2
cups tortilla chips 1 avocado, sliced
To assemble tacos, place 1/4 - 1/2
cup of quinoa mixture onto the base
of each
tortilla.
Put about 1/4
cup of the filling across the middle
of each
tortilla.
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)
Spoon 1/3
cup black bean and corn filling on top
of the cheese, distributing evenly on each
tortilla.
Using about 1/4
cup per burrito, place some
of the egg filling in a
tortilla and roll it up, then place it on the baking sheet.
I had two corn
tortillas, 4 ounces
of chicken breast, 1/2 an avocado, 1/4
cup black beans.
Spread about 1/3
cup of the mixture evenly over the entire surface
of a
tortilla, being careful to not overfill.
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.
Place about 1/4
cup of the fish into a
tortilla.
• 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.
Fill each
tortilla with about 1/3
cup of the chicken mixture, roll it into a cigar shape, then place in a casserole dish coated with non-stick spray.
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch
of salt 1 1/2 tablespoons olive oil 4 gluten free
tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1
cup spinach, washed and roughly chopped 1/4
cup fat free Greek Yogurt 1 lime 1/2
cup diced tomatoes 1/4
cup chopped cilantro
Pumpkin Quesadillas: Mix 1/4
cup pumpkin with a tablespoon
of your favorite smoky salsa, spread on a
tortilla.
Spoon about 1/4
cup cabbage down center
of each
tortilla.
Spread 1/2
cup of Monterey Jack over half
of the
tortilla.
Spoon abut 1/4 -1 / 3
cup of the Spinach - Bean Dip into an elongated mound in the center
of a
tortilla (I used spinach wraps), fold one side over, fold in the ends and roll up, placing seam side down in the baking dish.
Warm
tortillas and spread 1/4
cup of the bean mixture over the middle
of each.
Put about 1/3
cup of the enchilada filling into each
tortilla, then roll it up.
Build the burritos by placing 1/3
cup of beans, 1/4
cup of shredded meat, 1/4
cup of shredded cheese, and some fresh cilantro in each
tortilla.
Spoon about 1/2 -1 / 3
cup of the filling into the center
of a
tortilla.
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
Place approximately 1/2
cup of the mixture in the center
of each
tortilla and top with cheese.
2 pounds boneless fish filets 1/4
cup olive oil Juice
of 1 lime 1 bottle Byron Bay Chilli Co. sauce
of your choice 2 green onions, white and green parts, chopped 1/4
cup chopped cilantro 2
cups shredded cabbage 1/4
cup mayonnaise 1
cup plain yogurt or sour cream Chili seasoning blend, to taste Salt, to taste 12 flour
tortillas (2 to 3 per person)
Place a second
tortilla over the first, pour about 3/4
cup chile sauce over it, and top with about 1/2
cup of cheese over it.
Spread about 1/4
cup of the chicken mixture in the center
of the
tortilla, roll it up and place it at the end
of the dish with the end side down.
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
To stuff the enchiladas, place about 1 / 4 -
cup of seasoned chicken into each
tortilla, roll, and then place in a casserole dish with the seam - side facing down.
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...
cans
of chunk light tuna in water 1/4
cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium
tortillas (flour tend to work best) 4 leaves
of lettuce 8 slices
of cucumber 4 slices
of a cheese
of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...