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Today we’re giving you another quesadilla idea to add to your tortilla recipes, this one involving black beans. Without further ado, here is what you’ll need to make some great Black Bean Quesadillas:

• A diced and ripe avocado
• A fifteen ounce can of drained and rinsed black beans
• Two teaspoons of divided canola oil
• Half a cup of shredded Monterey Jack or Pepper Jack cheese
• Four whole wheat tortillas (eight inches)
• Half a cup of divided, fresh salsa

Begin by combining the cheese, beans, and ¼ cup of salsa in a medium bowl. Follow by spreading this filling on one half of each tortilla and then fold them in half, being careful not to press too hard when flattening.

Using a non-stick skillet over medium heat, heat up a teaspoon of oil. Add a pair of quesadillas and cook them, making sure to turn them over once until they’re golden on each side, the process should take about two to four minutes. Move them over to a cutting board and cover them with foil to ensure they stay warm. Repeat the process for the remaining tortillas.

Once the quesadillas are ready, serve them with whatever salsa is left and some avocado.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or tortilla customized branding, please call 305-928-1593. Our business hours are 9am to 5pm Monday through Friday Eastern time and we are closed on weekends.

Who says there is only one right way to enjoy an enchilada? Sometimes changing up the recipe can bring a new taste to a longtime favorite, and we think this enchilada recipe is a great way to enjoy your tortillas. The ingredients are as follows:

• Half of a small, diced white onion
• A 28 ounce can of enchilada sauce
• A 14-ounce pack of four cheese Mexican blend shredded cheese
• A can of condensed tomato (about ten ounces)
• Fifteen corn tortillas (about six inches)
• A can of condensed mushroom soup (about ten ounces)
• Corn oil
• Two pounds of lean ground beef
• Two or three teaspoons of kosher salt for taste
• A tablespoon of garlic powder

Using a medium saucepan, combine the mushroom and tomato soups with the enchilada sauce and allow them to boil. Put it aside while allowing it to simmer. Grab a large skillet and then brown the ground beef over medium-high heat until it’s thoroughly cooked. Drain the fat and then season the beef with some garlic powder and the salt. Stir in half of the sauce and make sure to mix everything well.

Turn on the oven and preheat it to 375 degrees.

Using a saute pan, pour in the corn oil and allow a thin layer to form at the bottom, coating the pan. Heat up the oil and fry each tortilla individually just before it’s entirely crispy (twenty seconds or so) and then repeat the process for the other side, frying for an additional ten seconds. Allow the tortillas to soak on a towel or napkin to get rid of excess oil.

Using a heaping tablespoon, sprinkle the cheese into the center of the tortilla and then add another heaping tablespoon of the ground beef mix. Roll the tortilla up and then place it down on its seam side in a 13×9 inch baking pan. Add in the rest of the rolled up tortillas and then sprinkle what’s left of the ground beef mixture over the top of each tortilla followed by the remaining sauce, cheese, and the diced onion.

Bake everything for about ten to fifteen minutes or until the cheese begins to melt and bubble. Allow the enchiladas to cool for about ten minutes to reduce the odds of them falling apart in the pan when removed.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps.  For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593.  Our business hours are 9am to 5pm Monday through Friday Eastern time and we are closed on weekends.

Sometimes a classic meat-filled tortilla just won’t cut it. If you’re looking for something to ease an aching sweet-tooth, fruit is one way to do it. But can you combine delicious fruit into a simple tortilla? Try it and see!

Here is what you will need:

• 4 flour tortillas
• 2 apples, peaches, or pears. Medium sized is best.
• One quarter teaspoon ground cinnamon
• Two tablespoons brown sugar
• One eight teaspoon ground nutmeg
• Two tablespoons milk
• Sugar for flavor

Begin by preheating the oven to 350 degrees F, or 177 degrees C. Decide on which fruit you would like to use in your tortilla, and prepare the fruit by peeling (if needed), and chopping into medium-sized pieces.

Warm the tortillas in the oven or in a microwave. Take the fruit pieces and distribute them evenly between the tortillas on one side of the tortilla.

Mix the dry ingredients together and sprinkle the mixture over the fruit. Starting on the side with the fruit, carefully roll up the tortillas. Place the rolled-up tortillas onto an ungreased baking sheet. Poke holes or cut small slits into the tortillas to vent steam as they cook.

Brush milk onto the tortillas and sprinkle them with as much sugar as you like!

Bake for 8 to 12 minutes. Let the tortillas rest for at least a few minutes after cooking. Can be eaten warm or cool.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9am to 5pm

Is there anything better than a juicy burger? Soft tacos are arguably just as popular, and they’re great as a meal for a family or group of four. Whether you’d like to have them for dinner or as food to serve during a get-together, we think you’re going to love this delicious turkey taco recipe. Here is what you’ll need:

• Eight to ten corn tortillas
• About a 3/4 cup cilantro sprigs
• One large, chopped onion
• Three large, finely chopped garlic cloves
• A pound of ground turkey
• A tablespoon of dried oregano
• Three tablespoons of vegetable or olive oil
• Two teaspoons of cumin
• A large avocado, peeled and cut into large dice
• Two teaspoons of chili powder
• An eight-ounce can of tomato sauce
• ¼ teaspoon dried red pepper flakes
• Salt and freshly ground black pepper
• Two cups of thinly sliced red or green cabbage
• 1½ cups red or green salsa
• A cup of sour cream
• Lime wedges
• Two cups of shredded “Mexican cheese blend” (Monterey Jack, cheddar, queso fresco). Shred your own if you prefer.

Begin by heating the oil in a large skillet and then add the chili powder, onion, cumin, garlic, oregano, and turkey. Cook over medium-high heat, making sure to frequently stir the ingredients and ensuring that the turkey is broken up using the side of the spoon. Check the meat and once the pink is gone, you’re done with this step. It should take about ten minutes.

Add a cup of water and the tomato sauce as well as the red pepper flakes. Boil it all and then simmer over medium-low heat, making sure it’s uncovered. Once the sauce is reduced and you can grab a spoonful of the filling, season it with salt. This step should take about fifteen minutes.

If they aren’t already, ensure the tortillas are at room temperature. If you have a gas stove, turn on a burner to medium and once it’s hot enough place the tortilla over it to cook it until it’s golden brown. Repeat the process for the other side and the rest of the tortillas.

Don’t forget to place all of the garnishes in a bowl so that your family or guests can help themselves.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps.  For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593.  Our business hours are 9am to 5pm Monday through Friday Eastern time and we are closed on weekends.

For mothers always on the go and dealing with the kids, quick and easy recipes are always appreciated. Today we’re taking a look at freezer breakfast wraps using chicken curry, cashews, raisins, and pineapples that’s easy to make and won’t take up too much of your time. Here is what you will need:

• Eight flour tortillas
• Two tablespoons of olive oil
• Six teaspoons of curry powder
• One cup of raw cashews
• Two cups of cooked, long grain white rice
• Two and a half cups of diced onion
• Three quarters cup of boneless chicken breast (cooked and diced)
• A cup of pineapple
• A cup of raisins

Using a large skillet, heat the olive oil over medium heat and then brown the onion in the warm oil. Remove it from the pan and then follow by placing the cashews inside for brief toasting, about a minute or so. Add the pineapple and raisins and then heat until warmed through.

Grab a large mixing bowl and mix all of the ingredients together with the tortillas until everything is mixed well. Place the mixture in the middle of the tortilla and then wrap each one up with alumni foil or plastic wrap before freezing.

Once you’re ready to serve, place the wrap in a damp paper towel and microwave it for two to three minutes to heat it up.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps.  For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593.  Our business hours are 9am to 5pm Monday through Friday Eastern time and we are closed on weekends.