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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Packed full of bacon, eggs, Cheddar, and hash browns, these breakfast burritos are wrapped in aluminum foil for easy freezing and reheating.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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I can't explain why, but these very good burritos sound even better in Spanish. If you prepare the fillings ahead of time and store them in the refrigerator, you can whip up one of these wraps in no time.
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If you prefer, you can make these enchiladas vegetarian with a few easy swaps and changes.
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Canned chile peppers -- pickled, roasted or plain; whole, sliced or chopped -- can deliver as much flavor as heat. This fresh, light recipe relies on chiles to add tang and taste to warm corn tortillas filled with tender fish.
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Tomato-herb tortillas layered with a cumin-garlic cream cheese spread, deli roast beef, lettuce, cubed avocado and tomatoes, and grated Colby-Jack cheese makes a totally satisfying wrap.
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Saucy, spicy chicken burritos are easy to assemble and quick to bake.
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The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.