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Similar to tacos, there are plenty of people that appreciate the taste of nachos. Today’s blog will show you how to make some with salsa, black beans, and guacamole. Here’s what you’ll need.

• At least eight corn tortillas
• Sour cream
• Oil (for frying)
• Drained, pickled, and sliced jalapeño chilies
• Can of black beans (cooked)
• Shredded cheddar cheese (about 150 grams)
• Tomatoes (250 grams)
• Pair of avocados
• Two shallots
• Fresh lime juice (10ml)
• Pair of divided garlic cloves
• Fresh coriander (20 grams)
• Half of a jalapeño chili

After stacking the tortillas, use a sharp, long-bladed knife to cut them into a wedge size. Pour about four centimeters of the oil in a medium-sized pan and crank the heat up to 170 degrees. Place the tortillas in the pan in batches and fry until they become crisp or a medium brown color. Allow them to drain on a paper towel.

Pour the black beans into a colander and make sure to rinse them well. When ready, place the beans in a medium saucepan. Use finely minced cloves to add them to the pan along with about 60ml of water and a sprinkle of salt. Use medium heat on the mixture until it simmers and then turn it down, continuing to cook until all of the water has been absorbed.

Use the lime juice, tomatoes, coriander, shallots, jalapeño, and garlic to make the salsa, seasoning with salt. Remove the avocado flesh from the skin and then use a fork to crush the flesh, mixing a quarter or so of the salsa and a bit of salt for taste.

Set your oven to preheat for 200 degrees and use a large serving dish to spread the fried chips, adding the black beans (all of them may not be necessary). Use the shredded cheese to spread and then follow with the pickled jalapeño. Bake at the same 200 degrees for ten minutes or so or until the cheese has melted. Take the nachos out of the oven and then add a spoonful of salsa, sour cream, and guacamole on top of them. You’re now ready to serve.

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 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Among the many beloved condiments people enjoy using with their tortillas, guacamole is arguably the one with the most universal appeal. Just about any taco or quesadilla taste is enhanced with this longtime favorite, and the recipe below will show you how to make a double dose for your next tortilla concoction.

• Two whole avocados
• Five ounces of tortilla chips
• Two tablespoons of diced tomatoes
• A teaspoon of black pepper and salt
• Two tablespoons of diced, green jalapeño
• A tablespoon of green Tabasco
• Two tablespoons of chopped cilantro
• Two teaspoons of lime juice

Using a medium-sized metal bowl, place the avocado meat and then use a slatted spoon to smash it into pieces of about an inch or so. Add the pepper, tomatoes, salt, onions, green Tabasco, jalapeños, lime juice, and cilantro. Mix all of the ingredients together, making sure to smash the avocado to create a puree with a chunky texture. Once ready, serve in a large molcajete and then serve with the tortilla chips.

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 such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

You can almost think of a tortilla as an edible canvas of sorts. Because there are so many different ways to use them in preparing food, there is a tremendous amount of room for creativity. In today’s case, it’s about how to use them to prepare a tasty tortilla pizza. Let’s get started.

• Half a cup of shredded mozzarella cheese
• Pair of eight-inch flour tortillas
• A ¼ cup of pizza sauce
• Any toppings you wish to use

Begin by preheating your oven to 400 degrees. Use a lightly greased or parchment paper-lined baking sheet to place the two tortillas. Use a pair of tablespoons of pizza in the center of both tortillas and then gently work the sauce around the tortilla surface, making sure to leave a border of about a ¼ inch near the edges.

Use a quarter cup of the shredded mozzarella cheese to evenly sprinkle around both tortillas, again making sure to leave the ¼ inch border. Top the tortillas with whatever toppings you chose and then bake at the same 400 degrees for about eleven minutes until the cheese starts to melt, bubble, and becomes lightly golden. You may need to bake for more or fewer minutes depending on your oven.

Take the pizza(s) out of the oven, move it over to cutting board, add some fresh basil if you wish, and then cut into slices.

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 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Just about everyone can appreciate the taste of a good taquito, so it’s always a good idea to add a recipe to your arsenal of food options. Let’s get started with this variation courtesy of Lauren Toyota’s “Hot for Food: Vegan Comfort Classics”.

• A small onion cut into chunks of an inch
• Guacamole, sriracha and sour cream (vegan or dairy) for serving
• Six trimmed scallions cut into chunks of an inch
• Corn tortillas (24) of about six inches
• Half of a stemmed and seeded small bell pepper cut into one-inch pieces
• One and a half cups of vegetable or canola oil
• Four halved garlic cloves
• Teaspoon of kosher salt
• A stemmed jalapeño pepper cut into one-inch pieces
• Teaspoon of ground cumin
• Three and a half cups of canned, cooked, drained and rinsed black beans
• Pair of teaspoons of ground ancho chile powder
• A cup of defrosted frozen corn
• One and a half cups of grated cheddar cheese (vegan or dairy)

Use a food processor to combine the jalapeño, onion, garlic, scallions, and bell pepper and then pulse until the ingredients are finely chopped, not pasty. Move the ingredients over to a mixing bowl and stir in the salt, beans, cumin, corn, ancho chile powder, and cheese. Taste the mixture and add some more salt if you feel it’s necessary.

Pour a pair of tablespoons of the oil into a large skillet using medium-low heat. Add as many tortillas to the skillet as you can fit without them overlapping, heating them up until they become soft. Each side should take about thirty seconds. Remove any excess oil before moving the tortillas over to a plate, stacking each done as you’re done. Repeat the process until all tortillas are complete and make sure to add oil as necessary.

Once the tortillas have cooled, pour the rest of the oil into the skillet using medium heat with a maximum depth of a half inch. Set a pair of rimmed baking sheets nearby and line one of them with paper towels.

The next step is to fill and roll the taquitos. Place a pair of tablespoons of filling across a tortilla and then roll it up tightly, making sure the seam side faces downward on the unlined baking sheet. Repeat the steps for the rest of the tortillas.

Once the oil is shimmering and you have about fix tortillas ready to go, place the tortilla seam side down on the skillet, making sure not to overcrowd. Cook the taquitos until the bottom becomes crispy with a dark golden brown color, the process should take about three minutes or so. Use tongs to safely turn the taquito over and cook the other side.

When ready, move the taquitos over to the paper towel-lined baking sheet you set aside earlier. Drizzle them with the sour cream and sriracha.

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 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Fish tacos are great for any time of day and we think you’re going to love the ones we’re talking about today. Without further ado, let’s begin.

• ¼ cup of fresh cilantro leaves
• A tablespoon plus 1 ½ teaspoons of canola oil
• Thinly sliced jalapeño pepper
• Pair of tablespoons of rice vinegar (unseasoned)
• Eight small flour tortillas
• Pair of teaspoons of toasted sesame oil
• A ¼ teaspoon of freshly ground pepper
• Half a teaspoon of honey
• A pound of skinned, firm white fish fillets such as tilapia for examples
• Pair of cups of thinly sliced Napa cabbage
• A ¼ teaspoon and 1/8 teaspoon of salt
• Half a cup of shredded and peeled carrot
• A teaspoon of Sriracha
• A ¼ cup of shredded and peeled daikon radish
• Pair of tablespoons of lime juice
• A ¼ cup of thinly sliced red onion
• One ripe avocado

Begin by whisking a tablespoon of the honey, canola oil, sesame oil, and vinegar in a medium bowl. Follow by adding the onion, cabbage, radish, and carrot and then toss everything so that it becomes evenly coated.

After peeling and pitting the avocado, use a bowl to mash the flesh along with a tablespoon of the Sriracha and fresh lime juice plus the 1/8 teaspoon of salt. Follow by stirring everything the mixture becomes smooth.

Brush both sides of the fish using the last 1 ½ teaspoons of canola oil. Season with the ¼ teaspoon of salt and pepper. Use a grill or grill pan to cook the fish over medium-high heat for about two minutes or so on each side. You should notice grill marks on the side.

Move the fish over to a plate and drizzle with the remaining lime juice. Break the fish into chunks using a fork. Use the grill to warm the tortillas for about thirty seconds on each side. When ready to assemble, spread the avocado mix onto each tortilla, top it with the fish, slaw, jalapeño slices, and cilantro leaves, in that order.

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 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.