Sonora Tortillas

Category: Vegetarian

  • Grilled Elote Flatbread

    Grilled Elote Flatbread

    A fresh take on comfort food with Mexican Elote or ‘Street Corn’ flatbread.
    https://www.tasteofhome.com/recipes/grilled-elote-flatbread/

    Ingredients










    Directions

    Brush corn with 1 tablespoon oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; transfer to a large bowl.

    Place Sonora Burrito Tortilla on a greased sheet of foil. Brush top with 1 tablespoon oil.

    Carefully invert crust onto grill rack, removing foil. Brush top with remaining 1 tablespoon oil. Grill, covered, over medium heat until golden brown, 2-3 minutes on each side. Remove from grill; cool slightly.

    Add mayonnaise, 3 tablespoons cheese, 3 tablespoons cilantro, lime juice, chili powder and pepper to corn; stir to combine. Spread over warm crust. Sprinkle with remaining cheese and cilantro.

  • Vegan Fajitas

    Vegan Fajitas

    Smoky-maple marinated veggies pair perfectly with our vegan-friendly tortillas for a perfect meatless Monday meal.
    https://www.lazycatkitchen.com/easy-vegan-fajitas/

    Ingredients















    Directions

    Make the marinade by combining the first 9 ingredients together. Mix really well.

    Put all of the pepper and onion slices on a large, deep, baking tray (like this). Add the mushrooms, tearing bigger ones into smaller pieces with your hands.

    Coat everything in the marinade and set aside for as long as you can, but you can bake straight away too, if you wish.

    Preheat the oven to 200° C / 390° F.

    Bake the mushrooms and peppers for about 15 minutes, giving everything a good stir and then increase the temperature 225° C / 435° F to bake for another 20-25 minutes, until all juices bake out and the ingredients get a nice char.

    Assemble your vegan fajitas by putting a generous amount of filling at the bottom of each tortilla. Finish off with chopped avocado, vegan sour cream, fresh coriander and a squeeze of lime and a dash of hot sauce.

  • Southwest Tofu Burrito

    Southwest Tofu Burrito

    A meatless burrito everyone will love with seasoned tofu crumble and all your favourite burrito fixings.
    https://www.thegardengrazer.com/southwest-tofu-burrito/

    Ingredients










    Directions

    Rinse and cook your rice according to package instructions.* (Or prepare this in advance.)

    Meanwhile, press excess moisture from tofu (either with a tofu press or between paper towels). Then crumble tofu in a medium bowl. Add taco seasoning and lime juice. Stir well to combine.

    In a large non-stick skillet over medium-high heat, add tofu mixture. Sauté 6-7 minutes, stirring occasionally, until tofu is lightly browned. Then add black beans (rinsed and drained). Stir and heat for 1-2 minutes.

    Meanwhile, slice avocado and prepare desired toppings.

    Assemble burritos: Spoon cooked rice, tofu/black bean mixture, salsa, avocado, and any other toppings of choice down the center of a tortilla. (I warm my tortillas in the microwave for 10-15 seconds before filling for better pliability.) Tuck ends in, and tightly roll up.

    Crispy burrito option: Place finished burritos on a skillet or grill pan over medium heat. Let heat for about 3-4 minutes on each side or until lightly browned and crispy.

  • Ensalada de Nochebuena (Mexican Christmas Salad)

    Ensalada de Nochebuena (Mexican Christmas Salad)

    Deliciously citrusy, sweet and fresh Ensalada de Nochebuena is a festive dish that is a feast for the eyes and tastebuds.
    https://www.veggiessavetheday.com/mexican-christmas-eve-salad/#recipe

    Ingredients

    Dressing




    Salad






    Directions

    Combine salad dressing ingredients in a jar and shake well.

    Divide lettuce and other salad ingredients between two bowls or salad plates.

    Drizzle the dressing over salads and serve immediately.

  • Mexican Roja Sauce

    Mexican Roja Sauce

    Authentic Mexican Roja Sauce (Salsa Roja) with delicious depth of flavour features tomatillos, fiery scotch bonnet peppers and roasted ingredients.
    https://www.alphafoodie.com/mexican-salsa-roja-recipe/#recipe

    Ingredients












    Directions

    Rehydrate the dried chili peppers by cutting off stems and removing seeds from peppers. Add to a bowl of hot vegetable stock (for better flavour) or lightly salted boiling water. Then toss them into the liquid and allow them to steep for 20-30 minutes.

    Prep all veggies by removing stems, seeds and peels. Roast together on a parchment-lined oven tray for 15 to 20 minutes at 355 degrees F.

    Remove once soft and allow to cool.

    Add all roasted vegetables, rehydrated chilies, cilantro and lime juice to a blender with a splash of the broth and blend. Adjust the amount of soaking liquid to your liking.

    Blend to preferred texture, taste to adjust.

  • Instant Pot Veggie Tortilla Pie

    Instant Pot Veggie Tortilla Pie

    Simple instant pot tortilla pie with stacks of black beans, cheese, corn and shredded zucchini come together with a crispy tortilla crust.
    https://www.simplyhappyfoodie.com/instant-pot-veggie-tortilla-pie/

    Ingredients


    Spice mix



    Tortilla filling






    Garnish



    Directions

    Place 2 flour tortillas in the bottom of the pan (stacked together)

    Combine spices to create a spice mix.

    Layer tortilla filling ingredients starting with cheese, then zucchini. Sprinkle some of spice mix on top.

    Add layer of black beans, corn and salsa. Place a flour tortilla on top.

    Repeat layers until you get to the top, continuing to add spice mix to each layer. Press down to condense size and ingredients.

    Cover the pan with foil and crimp it on tightly so moisture doesn’t get in.

    Add the water to the pressure cooker inner liner. Set the pan on the trivet and place in the pressure cooker.

    Close the lid and set the steam release knob to the Sealing position.

    Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 30 minutes. High Pressure. The pot will take a few minutes to come to pressure.

    When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

    When the pin in the lid drops back down, open the lid.

    Carefully remove the pan from the pressure cooker, using the handles of the trivet. Set in on a heat safe surface (still on the trivet).

    Carefully open the foil and sprinkle the remaining cheese on top. Then close the foil and let it sit for 5-10 minutes so the cheese can melt a little, and the tortilla pie can set up.

    When ready to serve, set a can on a plate. Then place the push pan on top of the can and gently push down to remove the tortilla pie from the pan. The plate will catch any juices. See photon in post.

    Slice and serve with desired garnishes.