2 bags of tortillas (20 tortillas)
cooked or canned chicken or beef or pork
2 chopped onions
chili powder
cumin
garlic powder
oregano
salt and pepper
cut sticks of cheese or shredded
1 can of black beans or refried beans
4 chopped tomatoes or salsa
Saute onions till translucent, then add seasonings to taste, beans, meat, and tomatoes.
Put mixture in tortilla, cut a slice of cheese and roll up. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. You can place the tortillas in the pan touching each other if desired, but I like crunchy tortillas.
I made extra filled tortillas and put them in a ziplock bag and froze them.
Bake 425 for 20-25 minutes or until golden brown and crispy.
Add shredded lettuce, chopped tomatoes, salsa, sour cream, avocado
Serve Avocado-Cilantro Sauce:
Saute onions till translucent, then add seasonings to taste, beans, meat, and tomatoes.
Put mixture in tortilla, cut a slice of cheese and roll up. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. You can place the tortillas in the pan touching each other if desired, but I like crunchy tortillas.
I made extra filled tortillas and put them in a ziplock bag and froze them.
Bake 425 for 20-25 minutes or until golden brown and crispy.
Add shredded lettuce, chopped tomatoes, salsa, sour cream, avocado
Serve Avocado-Cilantro Sauce:
- ½ cup sour cream/plain yogurt/mayo
- 1 ripe avocado, pitted and skinned
- ¼ cup cilantro, chopped
- Juice of 1 lime
- 1 jalapeno, chopped and seeded
- Salt, to taste
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