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This spicy combo is a pickled garnish in Mexico called “escabeche”. It’s traditionally served alongside tacos or other dishes.
64 in stock
The Everything bagel in a tortilla format. Great for breakfast tacos or with vegan cream cheese or hummus. We also added chia and flax seeds to the mix for an added nutritional boost.
76 in stock
Nothing fancy, just plain delicious! This variety is a traditional 5” flour tortilla made with organic wheat flour. It’s soft, chewy, and a crowd favorite.
73 in stock
Yep, you heard us right. We bake real pickled jalapeños & carrots right into our tortillas. The result is a truly savory and flavory tortilla. Try them with veggies and hummus for a unique pairing that is meant to be!
Pro Tip: They keep best in the fridge or freezer.
INGREDIENTS: WHEAT BLEND (WHEAT FLOUR, WHOLE WHEAT FLOUR), WATER, CANOLA OIL, PICKLED JALAPEÑOS (JALAPEÑO PEPPERS, WATER, VINEGAR, CARROTS, ONION, SALT, SUGAR, VEGETABLE OIL (CORN OR SAFFLOWER), CALCIUM CHLORIDE AND SPICES), CANE SUGAR, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), SEA SALT, NATURAL FLAVOR, MALIC ACID. CONTAINS: WHEAT.
NUTRITION FACTS: 4 servings per container Serving Size: 2 tortillas (50 g) Calories 130 Total Fat 4g 5% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 290mg 13% Total Carbohydrate 21g 8% Dietary Fiber <1g 3% Total Sugars 1g Incl. 1g Added Sugars 2% Protein 3g Vitamin D 0% Calcium 6% Iron 2% Potassium 0%
In a large cast-iron skillet or frying pan, warm 2 tablespoons of olive oil over medium-high heat. Add the broccoli and cook, undisturbed, until it begins to char on the bottom, 5 minutes. Transfer to a plate and season with salt and pepper.
Wipe out the pan and lower the heat to medium. Warm another tablespoon of olive oil and add a tortilla to the pan. Sprinkle with cheese, top with broccoli, and sprinkle with another layer of cheese. Add a tortilla on top and cook until the cheese melts and the tortilla is golden, 2-3 minutes. Flip and continue to cook until crisp on the other side, 2 minutes longer. Transfer to a plate or cutting board and keep warm. Repeat with the remaining tortillas and fillings, adding a drizzle of olive oil to the pan between batches if necessary.
Cut the quesadillas into wedges and serve warm.
Preheat the oven to 425°F. Line a sheet pan with parchment or foil. In a large bowl, combine the sweet potatoes with 2 tablespoons of olive oil and toss to coat. Add the cumin and a pinch of salt and pepper and toss to coat. Transfer the sweet potatoes to the prepared pan and roast until tender, 20 minutes.
To warm the tortillas, in a dry pan over medium-high heat, add the tortillas for 30 seconds per side. Wrap them in a clean towel to keep warm. Add the black beans to a microwave-safe bowl and cook for 1-2 minutes or until warmed through.
To build the tacos, spread each tortilla with a spoonful of black beans. Top with the roasted sweet potatoes and a sprinkle of chopped cilantro. Serve warm, with the lime wedges on the side for squeezing.
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