Crispy and dusted in cinnamon sugar, baked churro cones will elevate any dessert. https://thefitfork.com/easy-baked-churro-tortilla-cones-for-ice-cream-frozen-yogurt/
Ingredients
Directions
Preheat oven to 375 degrees F.
Roll one tortilla into a cone, folding the bottom. Use toothpicks to hold the cone shape. Place on rimmed baking sheet.
Spray cones with oil on all sides. sprinkle cinnamon sugar mixture over cones, slowly turning to coat the entire cone.
Bake in oven for 6 to 8 minutes or until tortillas become crispy and golden.
Remove and allow to cool completely. Fill with ice cream, frozen yogurt, fruit, whipped cream – or any of your favourite fillings.
Chipotle mango quesadillas are deliciously sweet and smoky and irresistibly perfect for your next BBQ spread!
https://cookingontheweekends.com/smoky-chipotle-mango-quesadilla-recipe/
Ingredients
Directions
In a small bowl, mix chipotles with Cotija cheese and set aside.
Coat bottom of a large sauce pan with the oil.
Place pan over medium heat, add 1 tortilla in the center of the pan and sprinkle with even layer of mozzarella cheese. Sprinkle an another even layer of Cotija-chipotle mixture on top.
Once melted, add half of the cilantro leaves on top and place 4 slices of mango on half of the prepared tortilla (still in the pan).
Squeeze lime juice over everything and use spatula to fold the tortilla together, keeping mango on the bottom. Gently press on top to be sure everything is held together.
Remove the quesadilla from the pan, place it on a clean, dry cutting board and cut into desired slices.
Repeat for however many tortillas you’d like to make!
Vegan chilaquiles are a delicious main course or snack with tofu scramble and a delectably simple 5-ingredient homemade chipotle sauce!
https://minimalistbaker.com/chipotle-tofu-chilaquiles/
Ingredients
For the chilaquiles
For the tofu
Toppings (optional)
Directions
Press and drain tofu in a clean kitchen towel with a heavy pot on top while preheating oven to 350 degrees F.
Bake your Sonora Tortillas into chips; lightly brush or spray both sides of tortillas with olive or avocado oil, dust with sea salt. Stack and cut into triangles and arrange in a single layer on a large baking sheet. Bake until 10-12 minutes, flipping half way through, until crisp and lightly golden brown. Set aside.
Heat a large skillet over medium heat and prep onion and garlic.
Once hot, add 1 Tbsp olive oil and onion. Cook, stirring frequently, until soft and slightly browned; approximately 3 minutes. Add garlic and cook for 1-2 more minutes.
Add tomato sauce, diced chipotle and adobo sauce and veggie stock. Heat until bubble. Reduce heat to low and let simmer for 5 minutes.
Transfer sauce to a blender. Blend to desired consistency and texture. Set aside.
Use a fork to crumble tofu and place skillet back over medium heat (no need to rinse or wipe clean, the remaining sauce will add more flavour).
Add some oil to pan and add tofu. Let lightly brown for 3-4 minutes, stirring once or twice. Then add seasonings and stir. Cook for another 2 minutes, remove from pan and set aside.
Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with tofu scramble, fresh onion, cilantro and any other toppings you wish to include. Serve immediately.
Delicious and easy tortilla crepes made with fresh strawberries, cream cheese and drizzled in maple syrup. https://www.myfoodandfamily.com/recipe/144718/tortilla-crepes
Ingredients
Directions
Place 2 tsp sugar aside. Toss strawberries in remaining sugar.
Spread tortillas with cream cheese. Spread 1/4 cup strawberries onto each tortilla and fold tortilla in half.
Whisk egg, milk and sugar in pie plate until blended.
Heat oil in large skillet on medium-high heat. Dip filled tortillas, 1 at a time, in egg mixture; cook for 1 minute on each side or until lightly browned on both sides.
Start your day by fuelling your body with plant-based deliciousness! These vegan breakfast tacos are packed with bold flavors and fresh ingredients.
https://veganyackattack.com/2020/03/02/vegan-breakfast-tacos/
Ingredients
Potato Hash
Slaw
Guacamole
Tofu Scramble
Serving
Directions
For the hash, preheat oven to 450F (230C, or gas mark 8) and get out a baking sheet (line with parchment if you think it may stick).
Place finely diced potatoes, bell pepper, and onion on the baking sheet, then drizzle with oil, sprinkle with salt, paprika, and pepper, and toss to evenly coat. Place baking sheet in oven and roast for 20 minutes, stirring halfway through. In the meantime, prep the slaw, guacamole, and tofu scramble.
For the slaw, in a small mixing bowl, stir together cabbage, vegan mayo, salt, and pepper until combined, then store in the refrigerator.
For the guacamole, scoop the avocado into a small mixing bowl, add onion, lime juice, salt, and pepper. Mash together with a fork until halfway smooth, season to taste, and store in the refrigerator.
For the tofu scramble, heat the oil in a saute pan or cast iron skillet over medium heat. Give the tofu a light squeeze to get rid of some water, then crumble it into the skillet using your hands. Let tofu sear for 3 to 5 minutes, then stir around occasionally, until most moisture has evaporated.
Sprinkle nutritional yeast, onion powder, kala namak, turmeric, and pepper over the scramble and cook for another 4 minutes, or until some of the edges become golden. Taste and add seasoning to preference.
For assembly, either toast the tortillas over a flame or in a pan, and wrap them in a towel to keep them warm. Once ready to serve, fill the tortilla by starting with tofu scramble, then hash, slaw, guacamole, vegan shreds, jalapeño slices, and cilantro.
Repeat with other tortillas until everything is used up (it may not be exact depending on your style). Serve immediately with lime wedges and enjoy!
