Sentences with phrase «fresh warm tortillas»

It's served with fresh warm tortillas, beans, rice and guacamole.

Not exact matches

My perfect breakfast is Carnitas with two over easy eggs, pinto beans, warm flour tortillas and fresh hot salsa.

Serve it with warm Homemade Corn Tortillas, topped with fresh Mango Salsa.

Fresh, super warm tortilla shells filled with saucy, spicy chicken + broccoli and kale.

We topped our BBQ chicken with fresh cabbage, cilantro and carrot shreds nestled it into a warm corn tortilla.

Serve with crackers, tortilla chips, fresh veggies, or warmed or toasted pita bread.

1 corn or rice tortilla 1 tbsp of pizza sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh cilantro

I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves, fresh cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge on the side for squeezing.

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

Warm tortilla chips or fresh veggies offer a crunchy texture that perfectly compliments this recipe.

Blue corn tortilla chips are combined with fresh lettuce, warmed refried beans, seared fajita vegetables, and a mountain of guacamole and salsa, plus a sprinkling of fresh cilantro.

Our other go - to weeknight meal at my house is to saute some chicken thighs — mostly just with olive oil, salt, and pepper — warm some corn tortillas directly on another burner, smash some fresh avocado onto the tortillas, squeeze a little fresh lime juice over the avocado, and top with the chicken, for the easiest, basic - est chicken avocado tacos.

Warm or toast your tortillas and fill each with some lentil chorizo, chickpea scramble, tomato slices, remaining half of the diced red onion, avocado, salsa and fresh cilantro.

Fresh veggies are soaked in a zesty marinade, grilled and stuffed into warm tortillas with a creamy cashew jalapeño sauce in these scrumptious vegan vegetable fajitas.

Served with house - made salsa, sour cream, shredded cheese, lettuce, fresh jalapenos, and warm tortillas.

Fresh veggies are soaked in a zesty marinade, grilled and stuffed into warm tortillas with a creamy cashew jalapeño sauce in these scrumptious vegan vegetable fajitas.I'm kind of proud of myself for this one.

8 6 - inch gluten free corn tortillas (fresh corn tortillas or store - bought), warmed in a hot - dry skillet until flexible

Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.

chopped fresh cilantro warm corn or flour tortillas, for serving salsa verde, for serving (optional) sour cream, for serving (optional) guacamole or avocado, for serving (optional)

To serve, place 1 - 2 warm tortillas on a plate and top with black beans, salsa, fried eggs, avocado, fresh tomatoes, and cilantro.

For the burritos: 6 to 8 warm tortillas 2 cups your choice of greens Fresh cilantro leaves (optional) 1/2 ripe avocado, cubed

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

The key is to keep fresh off - the - grill tortillas well covered, to keep them warm and pliable until it's time to eat.

4 skinless free - range chicken breastsJuice of 2 lemons1 fat garlic clove, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked hot paprika 1/2 tsp chilli flakes (optional) 3 tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine - ripened tomatoes, chopped 1/2 red onion, finely chopped1 tbsp extra-virgin olive oilJuice of 1/2 limeSmall handful fresh coriander leaves, choppedSmall handful fresh mint leaves, chopped.

Lemon chilli chicken fajitas 4 skinless free - range chicken breastsJuice of 2 lemons1 fat garlic clove, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked hot paprika 1/2 tsp chilli flakes (optional) 3 tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine - ripened tomatoes, chopped 1/2 red onion, finely chopped1 tbsp extra-virgin olive oilJuice of 1/2 limeSmall handful fresh coriander leaves, choppedSmall handful fresh mint leaves, chopped

To serve, build tacos by adding heated brisket to a warm fresh corn tortilla and top with onion mixture and cilantro leaves, as desired.

Since we can't eat straight tofu cubes (well I suppose we CAN and I DID, but I thought I'd give you a full recipe), I threw that tofu in warm corn tortillas slathered with my curried red lentil hummus, and then added a bright and fresh coconut citrus slaw for some extra crunch.

The chicken is served with warm corn tortillas, fresh salsa, and a side of pinto beans.

This spicy ceviche from the southern Mexican state of Chiapas can be served on fresh greens for lunch or for a light dinner, accompanied by warm tortillas.

Del Taco's new Bacon Ranch Chicken Avocado Epic Burrito, freshly prepared in every restaurant's working kitchen is stuffed with six slices of fresh avocado, 4.5 ounces of fresh grilled marinated chicken, crispy hickory smoked bacon, creamy ranch sauce, seasoned black beans and fresca lime rice all wrapped in an oversized warm flour tortilla.

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for serving

Fresh homemade naturally gluten free corn tortillas are made with masa harina corn flour, salt and warm water.

Warm a couple of tortillas on the grill, serve salsa of your choice, fresh avocado and sour cream on the side!

Warm a whole - wheat tortilla in the microwave and eat it with tomato salsa, or have a small package of unsweetened instant oatmeal with fresh blueberries.

Two things — fresh tortillas will hold up better and warming them slightly before filling should help too.

Fresh, super warm tortilla shells filled with saucy, spicy chicken + broccoli and kale.

To serve, place 1 - 2 warm tortillas on a plate and top with black beans, salsa, fried eggs, avocado, fresh tomatoes, and cilantro.

Day 2 began nice and early with fresh coffee — nay, drip coffee — warm tortillas, scrambled eggs with cheese, chicken sausages, and hash browns.

Customer Mexican favorites include: chicken tostadas (crispy corn tortillas piles high with shredded chicken, re-fried beans, salad greens and drizzled with sour cream and coriander vinaigrette); steak fajitas (sizzling strips of imported Australian steak marinated and fried with onions and bell pepper served with warm flour tortillas, re-fried beans, red rice and fresh cut salsa); and desserts of apple cinnamon chimichangas and margarita cheese cake.

Fresh tortillas are made before your eyes, and delivered to your table warm and delicious.

Dishes include the Jumbo Perogie with caramelised onions and truffles, Rustic Country Style Pork Paté on a wooden cutting board and a warm nacho dip layered in a cast iron skillet served with fresh corn tortilla chips.

Spread filling on one of the warmed soft tortillas; sprinkle with a couple of finger - minced fresh basil leaves (more if you love it so much).