Browsing Ingredients

tortillas

Breakfasts

Cheesy Egg Wraps

Fill tortillas with scrambled eggs, shredded cheese, and sautéed bell peppers, bacon, and jalapeño. Fold into a burrito and toast in a hot skillet until crispy and golden. These are perfect for breakfast or for a weeknight dinner, and they freeze well.

Yield: 4 servings Total time: 20 minutes
Vegetarian

Butternut Squash Enchiladas

Puréed butternut squash, black beans, and plenty of cheese make these enchiladas a creamy and decadent vegetarian main dish.

Yield: 8 servings Total time: 2 hours 15 minutes
Pork

Shredded Pork Tacos

Purée onions, garlic, bell pepper, cumin, and chile powder. Pour over pork shoulder and cook in a slow cooker for 7 hours. Shred, and serve in tortillas with cabbage, queso fresco, onions, and cilantro.

Yield: 6 servings Total time: 8 hours
Soups

Pumpkin Tortilla Soup

This is one of my favorite meals. It’s perfect for my October birthday, when the weather turns crisp and you want some warm comfort food. It’s a vegan version of the Tex Mex classic tortilla soup, with onions, tomatoes, tortillas, cilantro, chiles, canned pumpkin (that you would never know was there), and creamy chunks of ripe avocado.

Yield: 6 servings
Vegetarian

Guy’s Spicy Potato & Mushroom Tacos

Tortillas filled with diced potatoes, mushrooms, cheese, refried beans, and cilantro salsa make a satisfying vegetarian main dish.

Total time: 30 minutes
Poultry

Alton Brown’s Enchilada Lasagna

Layer corn tortillas, sautéed chicken and onions, and queso fresco, and chipotle tomato sauce, and bake for an incredibly warm and satisfying casserole.

Yield: 6 servings Total time: 1 hour 20 minutes
Soups

Mary’s Tex Mex Posole Stew

This warm, satisfying slow cooker stew of shredded pork tenderloin, hominy, green chiles, cilantro, and cumin makes wonderful leftovers and freezes well.

Yield: 6 to 8 servings Total time: 8 hours
Poultry

Sharon & Tim’s Turkey Enchiladas

Leftover turkey from Thanksgiving or Christmas is even better the second time in these post-holiday enchiladas.

Yield: 6 servings Total time: 1 hour 15 minutes
Poultry

Reeder Family Enchiladas

My Grandmother turned 80 on New Year’s Eve, 1999. In the midst of Y2K paranoia, we all descended on Childersburg, Alabama to celebrate. Some of the family asked those of us from Texas to do a TexMex dinner. We served these enchiladas, along with Dad’s Rotel Rice and Jeff’s Salsa.

Yield: 4 servings Total time: 1 hour 15 minutes
Soups

Mom’s Tortilla Soup

For many years this was part of our holiday tradition — we had this soup of chicken, chiles, tortillas, and cheese the night before Christmas Eve.

Yield: 6 servings Total time: 1 hour 30 minutes