Tortillas & Wraps

Tacos

Pick and choose your favorite ingredients:

• Lettuce or strips of red/green cabbage, chopped tomato, peppers, onion, cilantro
• Avocado or guacamole
• Cotija or feta cheese
• Sour cream, vegan sour cream or Cashew Sour CreamCashew Sour Cream (see link above)
• Salsa or salsa verde
• Lentil-walnut taco meatLentil-Walnut Taco Meat (see link above)
• Leftover rice
• Lime wedges

The lentil-walnut taco meat is time consuming, so a quicker option is to heat a can of black beans (or refried beans), vegan ground beef crumbles (optional), add chili and cumin seasoning and slightly mash with a fork.

Stuff everything into soft or hard tacos. Drizzle with lime and enjoy eating messy! If using hard tacos, I typically will heat them in the oven at 200° for a short time to crisp them up.

Mushroom Spinach Tofu Wrap

Select a veggie (spinach, tomato) tortilla to go along with the veggie theme of this recipe. Using a large tortilla, you can either eat as a single large wrap, or slice to make several mini-wraps.

This is good with a side of Cashew Sour CreamCashew Sour Cream (see link above).

• 2 tsp olive oil
• 1 block firm tofu
• 1/2 tsp garlic
• 1/2 tsp turmeric
• 1 tsp curry powder
• 1/2 tsp salt
• 2 cup mushrooms, diced
• 2 cups spinach, chopped
• 2 green onions, chopped
• Leftover veggies or rice (optional)
• A handful of cherry tomatoes, quartered
• 2 tortillas
• Hummus – store bought or homemade hummushomemade hummus (see link above).

1. Heat the olive oil in a large pan. Scramble the tofu with your hands and place in pan.
2. Add the garlic, turmeric, curry and salt. Mix well so that the tofu picks up the yellow color.
3. Add the mushrooms, spinach and onions, and cook for about 10 minutes.
4. Add the leftovers (if any), and cook until heated.
5. Adjust spices to taste.
6. Heat the tortillas in a pan until warm and slightly browned. Spread on 1-2 TBSP of the hummus.
7. Top with the tofu mixture. Add quartered cherry tomatoes on top and fold it into a wrap.

Veggie Quesadilla

This double layer quesadilla is loaded with beans, corn, bell peppers, kale and butternut squash. For simplicity, I buy raw butternut squash already cubed, or you can always use left-over vegetables.

• 2 tsp olive oil
• 1 cup of your favorite bell pepper, diced
• 1 14-oz can of black beans, drained
• 1/2 cup corn
• 3/4 cup cooked butternut squash
• Kale or spinach, chopped
• 1/2 cup onion, diced
• 2 cloves garlic (2 tsp minced garlic)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste


• 1/4 cup cilantro, chopped
• 3 whole grain or vegetable tortillas
• 2 cups shredded cheese, non-dairy or other

1. Heat the oil in a medium pan. Add the first set of ingredients, and cook for 3-4 minutes or until the onions and peppers are softened.
2. Turn off the heat and stir in the cilantro. Set aside.
3. Using a clean skillet, apply cooking spray very sparingly.
4. Over medium heat, place the tortilla in the skillet. Top with 1/4 of the cheese. Layer with half of the cooked veggie mixture and another layer of cheese. Place the second tortilla on top. Flipping only once, cook until golden, about 3 minutes per side.
5. While the second tortilla is cooking, repeat the layers using the remaining ingredients. Flip one more time to cook the final tortilla.

Tortilla Lasagna

Lasagna is usually a time-consuming dish to make, but you can make this in about 15-20 minutes not including the baking time. This is good served with guacamole, Cashew Sour Cream Cashew Sour Cream (see link above), fruit or sliced avocado.

The recipe calls for a combo of beans and vegetables for the filler. For this image, I used fresh green beans and a can of black beans. But you can also skip the canned beans and use two different veggies.

Just because there are tortillas in this recipe does not mean that you have to make this a Mexican dish. So where the ingredients call for "your choice of spice", you could use chipotle pepper in adobo sauce, dried chili peppers, smoked paprika or go a completely different route and use Thai red curry paste or an Asian spice blend. Once it's all baked, you barely notice the tortillas!

• 2 tsp olive oil
• 1 red onion, diced
• 2 garlic cloves (or 2 tsp minced garlic)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• Chopped spinach or kale
• 1 tsp cumin
• Salt and pepper, to taste
• 3 cups of a beans and veggie combo, such as:
• 1 14-oz can black (or other) beans, drained
• 1 14-oz can sweet corn OR 1-1/2 cups fresh vegetable of your choice, pre-cooked and thoroughly drained
• 1 14-oz can tomato or enchilada sauce (about 1-1/2 cups)
• 4 whole grain or vegetable tortillas (large)
• 1 chipotle pepper in adobo sauce, blended OR your choice of spice (see ideas above)
• 1-1/2 cups cheese, non-dairy or other; I like to use Cheez SauceCheez Sauce (see link above) for half of the cheese.

1. Preheat oven to 400℉
2. Heat the oil in a skillet and add the onion, garlic, peppers, spinach/kale, cumin, salt and pepper. Stir until the veggies are nice and browned, about 3-5 minutes.
3. Add the 3 cups of beans/vegetables. Stir to combine, and set aside.
4. Mix your "choice of spice" into the tomato sauce.
5. Cut the tortillas into strips.
6. Spread a little tomato sauce on the bottom of an 8" or 9" square baking dish. Add half of the tortilla strips, allowing them to overlap. Add half of the veggie mix, spreading evenly. Top with half of the remaining tomato sauce and half of the cheese (this is where I use the Cheez Sauce).
7. Repeat, adding another layer of tortilla strips, veggies, tomato sauce, and top with the remaining cheese.
8. Loosely cover the dish with foil and bake for 15 minutes. Remove the foil and bake for 5-8 minutes longer until the casserole is bubbling and the cheese is browned.
9. Allow to cool for 5 minutes before cutting into squares.

Tortilla Pizza

• 4 whole-grain or veggie tortillas
• Hummus or sauce of your choice to spread on the tortillas
• Toppings of your choice (here are some examples):
  • Plant-based beef crumbles, cooked
  • 1 cup red bell pepper, sliced
  • 1 cup chopped spinach
  • 1/2 cup red onion, diced
  • Mushrooms, chopped
  • Broccoli (no need to pre-cook if using only a thin layer sliced off the top, and no stalks)
  • Olives
  • Spices, salt and pepper, to taste
  • Shredded cheese (optional, non-dairy or other)

1. Preheat oven to 400℉. Line baking sheet with parchment paper.
2. Bake tortillas until just crisp and golden, about 8 minutes. Watch closely, since tortillas can burn quickly. Remove from oven. Let cool slightly on baking sheet.
3. Spread a layer of hummus or sauce over each tortilla. Add toppings.
4. Bake for about 7 - 9 minutes, allowing toppings to heat through.
5. Remove from oven. Serve immediately to avoid the tortillas from getting soft.