The holidays are just around the corner, which involves gathering with family, friends and eating tons of good food. These tortilla burrito cups are the perfect appetizer for any gathering as they are easy to make, tasty and the perfect size.

I served these tortilla burrito cups at a friends’ party last week. To tell you these were a success is an understatement. Everyone kept asking for the recipe and trying to understand how I was able to make the tortilla cups. The little cups were super simple to make. The can also be filled with anything you may like. This time around I did a burrito theme cup but next time I will see what I can come up with. The sky is the limit!

The tortilla brand I used for the #recipe, which is one of my favorite tortilla brands to use, is TortillaLand. What I like the most about these flour tortillas is that they are made from five simple recognizable ingredients – wheat flour, water, canola oil, salt and sugar, unlike many brands out there. They are also great in taste and texture. They are truly delicious!

You can purchase these tortillas at Costco Club. To make sure your local Costco Club carries them make you can visit this tortillafan locator link to find out the nearest one to you.

When you have located you nearest Costco Club make sure you go to the refrigerated section to find the tortillas. That is where they will be.

These tortilla burrito cups were really easy to make. They really look great as well so any time I have a gathering I will be taking these with me to share. They look so fancy.

While making the cups you only need about 15 minutes. All you have to do is cut the tortillas into quarters and bake them away. After that, if you don’t want to use them right away you can store them in an airtight container for up to two days.

There is also a giveaway that I am running in which I am giving away a $50 Costco gift card. All you have to do for a chance to win is:

•  Comment below and let me know what you would create using TortillaLand tortillas. The more creative the better!

Rules:

• You must be 18 yrs old to enter
• Only US residents
• I will announce the winner 12/26

I hope you get to make these tortilla burrito cups. I only made 24 but you can make more if you like. These are delicious, easy to make and great as an appetizer for the holiday season. #tortillalandholiday

Enjoy!

Tortilla burrito cups

Miryam's original recipe

Yield: 16 cups

Total Time: 25 minutes

Ingredients:

 

• 4 TortillaLand Flour tortillas, cut into quarters
• 1 cup brown rice, cooked
• 14 oz canned black beans, drained
• 1 tomato, chopped
• ½ red onion, chopped
• 1 oz fresh cilantro, chopped
• 1 avocado, chopped
• 3 oz crumbled feta cheese
• 2 limes, juice
• Salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Press tortilla pieces inside muffin tins. Bake for 12-14 minutes or until evenly browned. Let tortilla cups cool in the pan.

Once tortillas are completely cool divide the brown rice between the cups followed by the chopped tomatoes, onions, avocado, beans and cilantro. Sprinkle the feta cheese, and lime juice followed by salt and pepper over each cup. Serve immediately.

NOTE: You can make the tortilla cups 1-2 days ahead of time and store in an airtight container.

This is a sponsored conversation written by me on behalf of TortillaLand. The opinions and text are all mine.

The post Tortilla burrito cups appeared first on Eat Good 4 Life.

Salads is one of our main dinner choices we eat 3-4 times per week at my house. I try to have a variety of salad recipes so that my kids and my husband don’t get tired of them. This vegetarian taco salad is one of their favorite salads. I don’t know if it is because of the tortillas or the thick creamy dressing. Either way I am glad they eat it with ease.

For this salad, I used gluten free taco seasoning from McCormick to make the dressing. I mixed it in with Greek yogurt to keep healthy, lighter and nutritious. The McCormick’s taco seasoning is made with natural ingredients as well as gluten free. It has no hidden MSG, fillers, preservatives or any fake ingredients, just plain old spices, which is what we like!

The dressing turn out great. A little bit thick but that is how we prefer it. If you like it more runny you can add a little bit more vinegar and oil or just water if you like to leave it lighter in calories. This dressing keeps well on a close container in the fridge so you can use it for any other type salads of your choice later on.

For a different version, if you like you can add any other type of vegetables to this vegetarian taco salad. I have added onions as well as some slice avocado and chopped cilantro before. You can’t really go wrong on the mix-ins. If you are not vegetarian you can even add some grilled chicken or some crumbled lean beef for some extra protein.

I have taken this vegetarian taco salad for lunch before, and as long as you mix the dressing right before eating the salad you should be fine. It will not get soggy, watery and nasty looking.

I have also used fresh spinach instead of fresh kale. Fresh arugula or any mix greens of your choice will work. I try to use different type of greens so I will stick with kale for a week and then switch my greens for the weeks ahead.

I hope you like this simple, healthy vegetarian taco salad. Even my two little ones enjoy it since they like the crunch that comes from the tortillas. They think it is fun and unusual to have corn tortillas in a salad but nonetheless they love it!

Enjoy!

Disclaimer: This post is sponsored by McCormick. All opinions are my own and I speak from personal experience. The end :-)

vegetarian taco salad

Miryam's original recipe

Yield: 4-5 salads

Total Time: 15 minutes

Ingredients:

• 6 oz fresh baby kale or spinach
• 6 oz corn tortillas, gluten free
• 14 oz canned black beans
• 8 oz sweet corn
• 5 oz cherry tomatoes, sliced
• 4 oz sharp cheddar cheese, grated

Dressing

• 1 cup Greek Yogurt
• 1 tbsp McCormick Taco Seasoning Mix
• 1 lemon, juice
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp water
• 1/2 tsp Himalayan salt

Directions:

In a small mixing bowl add the dressing ingredients. Mix ingredients through and set aside. If your dressing is too thick for your liking you can add a bit more water.

Divide the tortillas between 4 large plates. Arrange the kale over the tortillas followed by the corn, black beans, tomatoes and grated cheese.

Divide the dressing over the salads and serve immediately. Store left over dressing in a close container in your refrigerator for up to 1 week.

The post vegetarian taco salad appeared first on Eat Good 4 Life.

This recipe is pretty easy to whip together and most of all, very nutritious. I am not a big fan of tofu I must say although in this combination it is not bad at all, especially given the fact that the bbq sauce paired with the cheese gives these rollups a very nice and unique flavor.

For the ingredient list, you can divide it if you wish, as I normally cook for 5 people plus I like to have some left overs. You may add or omit some veggies and add some other spices and hot sauce if you like. Just be careful when you put them under the broiler as mine burnt a bit on the edges :-), still yummy though! You can also use other type of cheese if you wish.

Enjoy!

 This is the mixture. You may use other veggies or cheese of your liking for the filling. You may also add some hot sauce. I did that to some individual ones as my son can’t tolerate it.

This is how they look like after putting some of the filling on each tortilla. Just roll them up and place on a oven proof dish.

Final Product, mine just got a bit toasted under the broiler so be careful with yours ! :-)

Whole Grain BBQ Tofu and Vegetable Rollups

Miryam's original recipe

Yield: 4-6 servings

Ingredients:

12-14 whole wheat grain flour tortillas
12 oz. organic broccoli slaw
10 oz. shredded green cabbage
5 oz. shredded carrots
2 lbs firm organic tofu
3 tablespoons olive oil
4 oz. reduced fat mozzarella cheese
6 slices provolone cheese
1 to 1 1/2 cup bbq sauce

 

Directions:

In a heavy sauce pan heat the oil and add all the veggies. Cook until they wilt, about 5-7 minutes. In a large bowl mash the tofu with bbq sauce. Add cooked veggies and mozzarella cheese.
Place about 2-3 tablespoons of the mixture on each tortilla. Roll up and place on an oven proof dish.

Heat oven to 375 degrees and place roll ups in the oven for about 5-10 minutes, just until warm through. Remove from oven and place provolone slices on top of the roll ups. Place them under a low broiler for 3-6 minutes or until cheese is melted. Enjoy!

The post Whole Grain BBQ Tofu and Vegetable Rollups appeared first on Eat Good 4 Life.