Sentences with phrase «use in each tortilla»

What do you think about putting it on plain bread, Turkish pide bread, toast, crackers, I use it in tortilla break bread, vegan tortilla soup but also on a vegan lunchbox tortilla wrap.

8 - 10 whole wheat tortillas (I filled 9 tortillas with my mixture, but it could be slightly more or less depending on how much filling you use in each tortilla).

Not exact matches

The challenge allowed me to use any ingredients I already had in my kitchen, which wasn't much: eggs, blue tortilla chips and tequila.

J.C. Ford also manufactures material - handling systems for the storage and supply of raw material used in the production of corn and flour tortillas, tortilla chips and taco / tostada shells.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

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 tendeIn a small saucepan, sauté onion and garlic in olive oil until clear and tendein olive oil until clear and tender.

Flour tortillas are baked in the oven to form a bowl - shaped taco shell using common household items — no special taco bowl molds needed!

These are absolutely wonderful — I'm a high school student with a load of intolerances, and an adapted version of these (gluten free tortillas, no garlic, more veggies, more herbs) has become a staple in my house and I'll continue to use the recipe for years!

In nutshell, these vegetarian enchiladas are loaded with delicious flavors, veggies, are vegan (when topped with vegan cheese and cream), and also gluten free because I have used gluten free white corn tortillas.

garlic powder 1 Tbsp red pepper flakes 2 Tbsp chili powder (I use a variety of ones I have on hand) 1 T dried parsley flakes, cilantro flakes, and dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)

This is a great use for those last few crumbs in the tortilla chip bag.

We use it in a burrito bowl with an avocado cream sauce, mexican seasoned black beans and corn, lettuce, tomato, cotija cheese, and tortilla chips.

Spread a thick layer of tortilla chips in a large pyrex baking dish (you might not need to use the entire bag).

Serve with your favorite tortilla chips, use it in wraps, or top your favorite Mexican salad with it instead of using dressing!

I use them in several recipes, such as Zucchini Bread Pancakes, Sweet Bell Pepper Salad, Ground Turkey & Veggie Tortilla Casserole, Quick Vegetable Minestrone, Savory Zucchini Pancakes, Pizza Chicken (a foil packet meal I bring camping), Baked Eggplant Zucchini Spaghetti, Simple Arugula Garden Salad, Confetti Chicken Nuggets, Savory Millet Croquettes, Lemon Chicken with Summer Vegetables & Capers, Mini-Meatball Soup, Eggplant Caponata, Chicken and Rosemary Roasted Veggies, Zucchini Bread, Grilled Veggie Basket, Veggie Frittata, Spring Pasta Sauce, and Vegetable and Fish Bundles.

Serve with fresh cut veggies, oil - free tortilla chips, grilled zucchini slices, use it in a soup or stew, or even serve it as a dip for roasted sweet potato fries — yum!

Use this mix by itself, in a tortilla, as a soup, or as a dip for chips / crackers.

Dip each tortilla (both sides) in the enchilada sauce, fill center with beef (can use ground beef or shredded beef as I mention above or even shredded chicken or pork) and roll it up.

I used flour tortillas instead of corn as I'm not a fan of corn tortillas in general.

I made 20 flautas, using 10 tortillas cut in half.

A useful note to keep in mind when making these tortillas: Use those fingers to blend the dough, making sure that it is neither wet nor dry.

Use whole wheat tortillas instead of four tortillas to keep it in line with clean eating principles I Click Here for Recipe I -LSB-...]

I freeze all the time, i do use parchment squares or wax squares between each tortilla to make sure they don't stick when just stored in the fridge but if frozen they freeze beautifully without the paper between them.

Since these type of tortillas can be tough to find, especially in fat - free versions, we'll use plain fat - free tortillas for our tasty reduced - fat clone.

We don't use oil in our bread recipe either... but question, do you have problems with your tortillas sticking without adding oil?

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.

Just use the instructions provided in the cauliflower tortillas that I linked to in the recipe here.

Our focus was to keep things simple by using everyday items most of have on hand in the pantry and freezer, including Bush's beans, salsa, frozen corn and tortillas.

When the oil shimmers, use tongs to hold the tortillas, one at a time, folded in half.

Food For Life serves its customer's health by using organic sprouted lentils in many of its products such as breads, tortillas, buns, pasta, and waffles.

You can use Udi's gf tortillas, or plain old corn will work as well, just briefly pan fry in a little oil to make them more pliable.

For the tortillas I use grain - free Siete brand tortillas that I pick up at my local Natural Grocers, but I've included a few other options for you in the notes.

I use a 99 cent package of corn tortillas from Trader Joe's which has 12 corn tortillas and makes about the amount that we (4 of us) will eat in a sitting.

Food For Life uses organic sprouted chia seeds in many of its products such as cereals, breads, waffles, tortillas, and English muffins.

Had to make a minor changes due to unavailability of ingredients (made them on the spur of the moment)- used pulverized tortilla chips instead of the corn meal, and «vegan cream» in place of the maple syrup.

This one uses store - bought tortilla chips rather than frying corn tortillas in oil.

Use store - bought or homemade hummus in this fast, fresh vegetable - filled lunch and add even more taste by using your favorite vegetable flavored wrap or tortilla.

I'll be using the pork in burritos, with low - carb tortillas for me (lower points), regular for the skinny husband and sons.

In your photo it seems like you used large, white corn tortillas.

Prepare the tortillas from scratch, or if using pre-made tortillas, warm them in a small pan over medium heat, about 30 seconds per side.

And in the spirit of sharing, here is a favorite quickie bean soup recipe of my own: a can of unflavored re-fried black beans (or pintos), preferably unsalted, with enough of approx equal parts Swanson's Mexican Tortilla - flavored broth & milk (I use soy) to make creamy (I usually use half an empty bean can of each).

Or, you might decide that you do want enchiladas after all and will use the filling in corn tortillas.

Right before serving, stir in chopped corn tortillas (if using) and shredded cheddar cheese (if desired.)

So I saved the sweet potato chips for him and used the rest of the tortilla chips in a tasty recipe (after eating several chips, of course) to be shared soon.

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.

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

«There is also an opportunity to integrate some traditional ways of serving our product in Mexico that may not necessarily work in the U.S., such as introducing wraps or using tortillas as a way to introduce our food.»

However, as we will see in the recipes, some cooks do use leavening agents to lighten up their tortillas.

Using tongs, fry each tortilla in the oil for about 5 seconds a side, turning once.

At that location, «My mother opened up a delicatessen to show people how to use tortillas in their everyday life,» Ramona Banuelos says.