Admin {{ oUser.name }} Logout Looking to lose weight? Try our FREE Calorie Counter » | Log In
Fitness Nutrition Forums

5 Surprising Ways to Use Tortillas

Ever considered suing tortillas as noodles or as a dessert?! These 5 surprising ways to use tortillas will get you excited about trying some new recipes!

You can choose a variety of tortilla types from basic corn or flour to flavors like spinach, tomato basil, or whole wheat. All the varieties can be considered to whichever goes best with your recipes. As with all grain products, it is important to always try to select whole grain options with a focus on higher fiber choices.

1. Tortilla Pizza Crust

Consider tortillas as the ultimate thin-crust pizza! Just lightly spray a baking sheet with oil, place the tortilla on the sheet, top with your favorite toppings and bake until the cheese has melted. This can be a great family dinner activity because everyone can make their own pizzas or mini pizzas and add their favorite toppings! You can even form small pieces of tortilla into cupcake dishes and bake into little pizza pies.

Try minimal styles like with pesto spread, fresh mozzarella, and basil or olive oil, olives, feta and whole garlic with a sprinkling of shredded parmesan.

2. Tortilla Breakfasts to Start Your Day!

Tortilla French Toast:

Use whole wheat tortillas and dip them in your favorite French toast batter. Lightly fry them on the stove top on medium heat, then coat with cinnamon and brown sugar.

Crepe-Style Fruit Rolls:

If you want to go healthier than cream and strawberries, try a modified version with whipped Greek yogurt and fresh or frozen berries. You can make a warmed hazelnut spread and yogurt tortilla topped with strawberries. Just take a whole wheat tortilla and lightly heat in coconut oil on both sides until the tortilla can be rolled or folded into a breakfast wrap.

More ideas:

  • Banana, granola, and peanut butter
  • Savory feta and egg wrap
  • Maple syrup, egg and veggie wrap
  • Chopped nuts mixed with butter, cinnamon and brown sugar with fresh yogurt or cream

3. Lasagna Rounds

Got a surplus of tortillas? Try substituting the noodles in your favorite lasagna recipes with tortillas! You can cut the tortillas into desired strip size or use a round baking cake pan that is the size of your tortilla. Or try a Mexican Lasagna in your round baking pan;

Mexican Lasagna: Serves: 4+

  • 1/4 pound of ground beef or soaked textured vegetable protein
  • 1 onion, diced
  • 1/2 can of 6oz tomato paste
  • 1/2 can of diced tomatoes or 3 fresh medium-sized tomatoes
  • 1/2 can of black or pinto beans, rinsed and drained
  • 2 cups of shredded cheese- use spicy varieties or feta for flavor variations
  • 1/2 package of flour tortillas
  • 1 package of taco seasoning
  • ¼ cup corn kernels- canned, fresh or frozen
  • black olives
  • sour cream or natural-flavor soy yogurt
  • cilantro
  • fresh salsa
  • avocado slices or guacamole
  • Recipe Variations: eggs baked on top for a breakfast version, corn tortillas or add vegetables like spinach, carrots, peppers, chilies and potatoes

Instructions

  • Preheat oven to 350 and lightly grease a round 9-inch pan and set aside
  • Cook the textured vegetable protein or ground beef with the onion and drain any excess grease or oil
  • Add tomato paste and diced tomatoes, continue to heat for a couple minutes then stir in the taco seasoning or spices
  • Grease your pan then layer the ingredients
  • Bake at 350 degrees for 30 minutes, until the cheese has melted and lightly browned
  • Let stand 5 or so minutes before serving
  • Garnish with cilantro, salsa, sour cream and then serve

4. Vegetable Quiche

Why not use a tortilla as a delicious crust for your favorite quiche recipes? Here is a version of a vegetarian- friendly favorite that can be baked in a bowl or even mini ones in baked in cupcake tins!

  • 1 10 inch tortilla shell
  • 1 or two eggs
  • ½ cup milk or soy milk
  • Cilantro
  • 1 tablespoon hot sauce
  • ¼ cup red onions
  • ¼ cup chopped bell peppers
  • ¼ cup spinach
  • ¼ cup olive
  • ¼ cup black beans
  • 1 tablespoon taco seasoning
  • 2 tablespoon diced tomatoes- fresh or canned
  • 1 tablespoon jalapeno pepper
  • ¼ cup cheese- feta, pepper jack, or cheddar

Instructions

  1. Pre-heat oven to 350˚
  2. Choose an oven save baking bowl, rounded cake pan or cupcake sheet. Warm tortilla so that it is pliable enough to create a shell inside the bowl
  3. Separately in a small bowl whisk together milk, egg, hot sauce, cilantro, and desired seasonings
  4. Place vegetables, beans, and cheese in the bottom of the tortilla bowl Pour egg mixture over ingredients. Bake for 45-50 minutes until egg mixture is firm and lightly browned

5. Make your own Tortilla Bowls

A really fun use of tortillas is to bake them into tortilla bowls! You can do this in a few different ways — the easiest is to just get an oven-friendly medium-sized bowl, place the tortilla in the middle after coating the bowl with cooking spray and form into a bowl shape. Bake for 10 minutes or until browned in a preheated oven (425°F).

If you do not have a good sized bowl you can bake, consider turning a cupcake tray upside down, spraying and then folding the tortilla into between the cupcake forms until it forms a bowl shape and bake.

Other modifications to this idea:

Cheesy shells: In the last couple minutes of baking, pull out the shells and put cheddar cheese in the bottom

Seasonings: For a more flavorful potions consider lightly spraying the bowl with oil and sprinkling lime, salt or taco seasoning

Dessert Bowls: You can also use tortilla bowls as ice cream or dessert bowls- just lightly spray with oil and sprinkle with cinnamon, brown sugar, nutmeg or cocoa powder

Emily DeLacey MS, RD is a Registered Dietitian and currently working in Jamaica as a HIV/ AIDS Prevention Specialist. She attended Central Washington University for her Bachelor's Degree in Science and Dietetics and continued on after her internship to Kent State University for her Master's Degree in Science and Nutrition, with a focus on public health and advocacy. She served as a U.S. Peace Corps Volunteer in Malawi 2012-2014 working as a Community Health Advisor in a rural village, immersing in the joys of life without electricity or running water. She has been to 20+ countries and 47 of the 50 states in the US. Traveling, adventuring and experiencing new cultures has made her a passionate advocate for the equality of nutrition and wellness for all people.

{{ oArticle.title }}

{{ oArticle.subtitle }}