Sonora Tortillas

Category: Appetizers

  • Vegan Quinoa Taco Meat

    Vegan Quinoa Taco Meat

    Vegan quinoa taco meat made with authentic Mexican seasonings and accompanied by your favourite taco fixings, it’s the perfect substitute for a meatless taco night!
    https://minimalistbaker.com/quinoa-taco-meat/

    Ingredients

    Quinoa



    Seasonings







    Directions

    Heat a saucepan over medium heat. Add rinsed quinoa and toast for 4-5 minutes, stir frequently.

    Add vegetable broth and water, bring to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid and cook for 15-25 minutes or until liquid is completely absorbed. Fluff with a fork, crack lid and let rest for 10 minutes, removed from heat.

    Preheat oven to 375 degrees F.

    Add cooked quinoa to a large mixing bowl and add remaining ingredients including salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper and oil. Toss to combine. Spread on a lightly creased baking sheet (or parchment-lined).

    Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it is golden brown.

    Leftovers can be stored for 4-5 days in the fridge.

  • Simple Black Bean Dip

    Simple Black Bean Dip

    Simple, delicious and healthy black bean dip is the perfect snack or compliment to tacos, quesadillas and burritos – ready in just fifteen minutes!
    https://www.eatingbirdfood.com/easy-black-bean-dip/

    Ingredients














    Directions

    Add oil to a skillet and heat over medium heat.

    As skillet heats, add onion and garlic; toss frequently to ensure garlic does not burn. After 5 minutes, add in cumin, chili powder, sea salt and cayenne pepper. Toss to combine and continue cooking another 5 minutes.

    Add a tablespoon of water if the pan starts to dry out. After 10 minutes, remove from heat.

    Place garlic and onion mixture, black beans, reserved black bean liquid, tomato paste, lime juice, apple cider vinegar and fresh cilantro into a blender or food processor. Blend until smooth. Add additional spices to desired taste.

    Transfer dip to serving bowl. Garnish with extra cilantro and sour cream if desired.

    Store in the fridge until ready to serve. Leftovers good for 3-4 days in the fridge.

  • Fully Loaded Guacamole

    Fully Loaded Guacamole

    Fully loaded guacamole is the perfect side for burritos, tacos, quesadillas or all on its own. With bacon, sun-dried tomatoes and Cotija, this delicious and simple guac eats like a meal!
    https://whatsgabycooking.com/loaded-guacamole/

    Ingredients








    Toppings





    Directions

    Cut avocados in half, remove pit and skin, place into a large bowl.

    Add lemon juice, lime juice, red onion, chives, salt and pepper. Mash with a fork until mostly smooth and creamy. Taste and add salt and pepper as needed.

    Add toppings and serve with homemade baked Sonora Tortillas.

  • Mexican Black Bean and Veggie “Skinny” Pizza

    Mexican Black Bean and Veggie “Skinny” Pizza

    Delicious and easy Mexican tortilla pizza featuring our Keto tortillas, avocado cream and all your favourite veggie toppings.
    https://www.snixykitchen.com/veggie-tortilla-pizza/

    Ingredients














    Avocado Cream







    Directions

    Mexican Pizza

    Preheat oven to 400 degrees F with pizza stone or baking sheet inside.

    Working in batches, lay as many tortillas as possible on pizza stone or baking sheet without overlapping. Bake for 10 minutes or until crispy.

    Heat black beans, paprika, cumin and cayenne over medium heat and blend until smooth and pliable, easy to spread.

    Remove tortillas from oven. Divide black beans among baked tortillas, spreading evenly to edges.

    Evenly distribute olives, red onion, tomatoes and bell pepper among tortillas for toppings.

    Sprinkle approximately 1.5 tablespoons of shredded cheese over the top of each pizza.

    Bake pizzas for about 10 minutes or until cheese is melted and bubbly and toppings are cooked through.

    Before serving, dollop or swirl avocado cream over the pizzas to taste. Sprinkle green onions on top.

    Avocado Cream

    Blend all ingredients in a food processor until smooth.

  • Keto Skillet Chicken Fajitas

    Keto Skillet Chicken Fajitas

    Delicious Keto-friendly skillet chicken fajitas made simple in under thirty minutes.
    https://stockpilingmoms.com/keto-skillet-chicken-fajitas/

    Ingredients

    Fajita filling






    Spices for Fajita Mix






    Directions

    Heat your skillet over medium-high heat with 1 Tbsp olive oil.

    Add peppers and onion, sauce until tender (approximately 5-7 minutes).

    Remove peppers and onions and place on a plate.

    Add remaining olive oil and chicken to the skillet.

    Sauce until chicken is cooked and no longer pink; approximately 8 minutes.

    Add spices and chicken broth, bring to a boil then turn to simmer.

    Add peppers and onions back to the skillet and heat for around 3-5 minutes.

    Serve immediately.

  • Smashburger Tacos

    Smashburger Tacos

    Your average burgers and tacos might never be the same after this delectable mix; Smashburger Tacos are everything you love about your classic burger – in a taco.
    https://www.chilesandsmoke.com/smashburger-tacos/

    Ingredients

    Smashburger Tacos






    Burger Sauce





    Directions

    Prepare burger sauce.

    Prepare all ingredients at your workstation.

    Portion beef into roughly 2-ounce individual balls (approximately the size of a golf ball).

    Heat the griddle to high heat for searing. Only heat the burner you will use for searing; the other burners can be used as a cool landing space when you flip your tacos.

    Sprinkle salt and pepper onto one side of the beef and place face-down on the griddle. Do this for all portions, spacing them far enough apart so you may smash them down.

    Quickly place a flour tortilla on top of the beef and smash it down using a spatula or burger press. Press down to ensure the beef is thin. Allow meat to cook for two to three minutes or until beef has darkened and becomes crisp.

    Scrape and flip tacos to cool side of griddle. Do not sear tortillas on the hot surface. Add cheese and cover with a lid to speed up melting.

    Top with your remaining ingredients and serve hot.