57 mexican tortilla recipes

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Tortilla torte: tortillas layered with mashed pinto beans, picante green chile sauce, Monterey Jack and olives, baked and cut in wedges. A light vegetarian Mexican stack served over greens.

Diet tortillas rancheros load warm flour tortillas with a fresh lime-spiked tomato salsa, black beans, shredded lettuce, and crunchy peanuts. A 35-minute light Mexican-style open-face wrap.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Smoky grilled chicken thighs served sliced on warm flour tortillas with fresh tomato salsa and avocado relish. A simple, wood-fired Mexican-inspired dinner for 8.

Chunky guacamole salad with ripe avocados, garlic, tomato, green chili peppers, and lemon juice. Served on lettuce leaves with tortilla chips as a fresh Mexican-style appetizer or side.

Wood-smoked chicken thighs sliced and served on grilled flour tortillas with bright tomato salsa and creamy avocado relish. A quick, smoky Mexican-inspired meal for 8.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

Mexican-style broiled flank steak marinated overnight in lime juice, garlic, and oregano. Slice thin against the grain and serve with tortillas and guacamole.

Chili tostados with crispy fried flour tortillas topped with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. A loaded Mexican open-faced taco.

Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Mexican turkey rollups stuffed with seasoned turkey, cheddar, salsa, and olives in flour tortillas, baked under a creamy taco-spiced sauce. Great for using leftover turkey.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.