Sonora Tortillas

Category: Snacks

Mexican snacks recipes

  • Crockpot Chicken Fajitas

    Crockpot Chicken Fajitas

    Easy make-and-go recipe for crock pot chicken fajitas filled with all your favourite authentic fillings.
    https://life-in-the-lofthouse.com/crock-pot-chicken-fajitas/

    Ingredients













    Serve with




    Directions

    Pour half of the canned tomatoes in bottom of crock pot. Spread in an even layer. Top with half of the peppers and half of the onion slices. Sprinkle garlic in. Top with chicken breasts.

    Sprinkle the chili powder, cumin, paprika, salt and pepper over chicken breasts. Top chicken with remaining canned tomatoes, peppers and onion.

    Cover and cook on low heat 6 to 8 hours, or on high heat 3 to 4 hours, until chicken is cooked through and veggies are tender. Remove chicken and shred. Remove most of the broth/liquid that the chicken creates as it cooks from crock pot and discard.

    Whisk together the lime juice and honey. Add to crock pot along with other ingredients. Gently toss to combine. Serve warm in tortillas with desired toppings.

  • Mexican Beef and Rice Skillet

    Mexican Beef and Rice Skillet

    Any easy weeknight Mexican beef and rice skillet for those on the go, featuring a simple homemade tortilla bowl.
    https://www.savorynothings.com/mexican-beef-and-rice-skillet/

    Ingredients
















    Directions

    Preheat oven to 300 degrees. In an oven safe bowl, place tortillas on the bottom to form a bowl shape. When oven is ready, bake until golden brown and solid.

    Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.

    Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.

    Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.

    Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.

  • Maple Tempeh Tacos with Pumpkin Crema

    Maple Tempeh Tacos with Pumpkin Crema

    Smoky-sweet maple tempeh tacos with homemade pumpkin crema are a perfect vegan taco for the season.
    https://thenutfreevegan.net/fall-tacos-with-maple-tempeh-and-pumpkin-crema/

    Ingredients
















    Directions

    Preheat oven to 350 degrees F.

    Combine maple syrup, garlic powder and liquid smoke in a mixing bowl. Stir until thoroughly mixed.

    Crumble tempeh into bowl and stir until fully coated. Spread out into a single layer on a baking sheet.

    Mix butter and brown sugar in a large mixing bowl. Add carrots and onions, toss to coat. Spread out into a single layer on a separate baking sheet.

    Place both baking sheets in oven and bake for 20 minutes, stirring/turning both dishes every 5 minutes. Cook until golden/slightly crispy.

    While other ingredients bake, place kale in a large bowl. Top with oil and salt and stir until softened, coated.

    Stir together sour cream, pumpkin and cinnamon.

    Build tacos using vegan-friendly Sonora Tortillas and top with pumpkin crema.

  • Black Bean Tostadas with Kiwi Fruit Salsa

    Black Bean Tostadas with Kiwi Fruit Salsa

    Easy black bean tostadas topped with Greek yogurt, seasoned black beans and kiwi fruit salsa.
    https://www.vegetariantimes.com/recipes/black-bean-tostadas-with-kiwifruit-salsa/

    Ingredients












    Directions

    Combine chopped onion, lime juice, and salt in a bowl. Let stand 15 minutes. Stir in kiwifruit, cilantro, and jalapeño.

    Set oven to 350 degrees F. Once hot, bake Sonora Tortillas on oven rack, allow to puff slightly and bake until golden.

    Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, ½ cup reserved bean liquid and 2½ tsp. ground chiles. Mash beans while in the pan, leaving some whole for texture. Cook 5 more minutes, stirring often.

    Place 1 tostada shell on each plate. Top each with Greek yogurt, black beans, fruit salsa and dust with chili flakes.

  • Loaded Mexican Sweet Potatoes

    Loaded Mexican Sweet Potatoes

    Loaded Mexican sweet potatoes with black bean salsa, corn, cheese and creamy cilantro sauce.
    https://www.acouplecooks.com/mexican-stuffed-sweet-potatoes/

    Ingredients







    Black Bean Salsa







    Creamy Cilantro Sauce





    Directions

    Combine ingredients for creamy cilantro sauce in a food processor or blender and blend until smooth. Set aside.

    Combine ingredients for black bean salsa, mix well, set aside.

    Preheat oven to 450 degrees F. Wash and slice sweet potatoes in half length-wise. Lay on parchment lined baking sheet and rub lightly with olive oil. Sprinkle with kosher salt. Bake until tender and lightly browned on edges.

    Layer baked sweet potatoes with black bean salsa, corn, cheese, cilantro sauce, hot sauce and other desired toppings and serve.

  • Chicken Avocado Caesar Wraps

    Chicken Avocado Caesar Wraps

    Vegetarian chickpea and avocado Caesar wraps with crispy seasoned chickpeas and creamy Caesar dressing on vegan-friendly Sonora Tortillas.
    https://www.happyveggiekitchen.com/caesar-wraps/

    Ingredients






    Chickpeas




    Yogurt Caesar Dressing






    Directions

    First, prepare the dressing by blending all ingredients until smooth in a blender. Set aside.

    Heat olive oil in a frying pan and add chickpeas. Allow to sit for about 1 minute and turn, allowing them to crisp.

    Add smoked paprika, garlic powder and the honey to the pan with chickpeas, mix through until well coated, until chickpeas are browned. Remove from pan and allow chickpeas to cool.

    Toss lettuce leaves in caesar dressing and place 2-3 leaves on a tortilla.

    Add the avocado, shaved cheese, and a squeeze of lemon.

    Add some chickpeas on top and add an extra drizzle of dressing.

    Wrap the tortilla as tightly and slice.