Sonora Tortillas

Category: Dips

  • Chipotle Black Bean Tortilla Soup

    Chipotle Black Bean Tortilla Soup

    A deliciously smokey and hearty 1-pot chipotle black bean tortilla soup ready in under an hour; with delicious chipotle salsa, black beans, tasty avocado and crispy baked tortillas.
    https://minimalistbaker.com/chipotle-black-bean-tortilla-soup/

    Ingredients

    Soup











    Toppings (optional)






    Directions

    Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper and salt and pepper. Stir and cook for four to five minutes, stirring frequently until onions are soft and translucent.

    Add cumin and chili powder, stir to coat ingredients. Add salsa, vegetable stock and coconut sugar. Stir to combine, increase heat to medium and bring to a low boil.

    Once boiling, add black beans and corn and stir. Reduce heat to low, cover and simmer for 30 minutes or more, stirring occasionally. The longer the soup simmers, the more flavor it will have.

    Top with desired toppings such as cilantro, cheese, avocado, lime juice or hot sauce.

    Tortilla Strips

    Heat oven to 350 degrees F. Cut Sonora Tortillas into small strips and line on a parchment-lined baking sheet.

    Bake until golden and crispy, around 7-10 minutes.

  • Easy Homemade Queso Blanco

    Easy Homemade Queso Blanco

    This simple and delicious homemade queso blanco is deliciously cheesy and packed with authentic flavors to bring any meal or snack to life!
    https://www.thecookierookie.com/easy-restaurant-style-white-queso/#wprm-recipe-container-30294

    Ingredients











    Garnish



    Directions

    In a small saucepan, heat evaporated milk over medium/high heat. Stir in cornstarch and whisk to combine.

    Bring contents to a simmer but do not boil (when it begins to bubble, it’s ready), reduce heat to low immediately.

    Immediately stir in cheese in batches, starting with the white American cheese. As you stir in the cheese, increase heat to medium/low. Be sure to CONSTANTLY whisk ingredients until cheese melts completely. Once melted, add more. Do not stop stirring, you must continue to whisk the entire time while adding cheese.

    Once the cheese in done, add in shredded mozzarella, being sure to constantly whisk while cheese melts. If you prefer your dip to be thicker, add more mozzarella cheese.

    Once all cheese is melted, stir in jalapeños, chili powder, nutmeg, red pepper flakes, salt and pepper.

    If you would like queso to be browned, pour into a small nonstick skillet and place in oven. Broil for 3/4 minutes or until cheese begins to bubble and brown.

    Garnish with cilantro, tomatoes, jalapeños if desired.

    Cut Sonora Tortillas into triangle chips and bake on a nonstick sheet at 350 degrees until golden and crispy. Serve with queso.

  • Spicy Jackfruit Fajitas

    Spicy Jackfruit Fajitas

    Spicy jackfruit fajitas are deliciously meatless way to heat things up at the dinner table; with authentic Mexican flavours, they’re a perfect recipe for our vegan-friendly tortillas.
    https://www.thelastfoodblog.com/spicy-jackfruit-fajitas/

    Ingredients

















    Directions

    Heat oil in skillet. Add onion salt. Cook until onions slightly softened, around 10 minutes. Stir often to avoid burning.

    Add garlic and stir into onions, add spices and herbs. Stir well into onion and cook for a minute until spices release aromas, about a minute or two. Be mindful not to burn.

    Add drained jackfruit and chipotle paste and stir well. Be sure the jackfruit is covered in paste and spices. se a spoon to break up the chunks of jackfruit. Season with sea salt and black pepper to taste.

    Add peppers to the pan along with lime juice and maple syrup. Stir well and cook until peppers are slightly softened. If you prefer peppers softer, add them when you add the garlic.

    Stir in coriander and serve with warm tortillas, fresh cilantro, lime wedges and avocado slices or guacamole and salsa.

  • Chipotle Tofu Chilaquiles

    Chipotle Tofu Chilaquiles

    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.

  • 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.