ALL I have been wanting recently is Mexican food.
Maybe it’s because the weather has been beautiful and I’ve been wanting margaritas. And you can’t have a margarita with some great Mexican food.
I had seen this recipe through Vegetarian Times and thought it was interesting because I never work with corn tortillas. And trying to stay away from gluten as much as possible, I thought corn tortillas would be a nice sub for my regular wheat tortillas.
I followed this recipe to a T and absolutely loved it. I did quickly learn though, that corn tortillas need to be warmed before you use them. And the filling needs to be cold. Otherwise, your tortillas instantly cracked and you world will collapse. I don;t think I’ve ever sworn at food as much as I swore at the first batch of cracking tortillas. Note to self: swearing at food does not fix the problem.
Anyways, follow the recipe here and serve them up with some avocado salsa (mash two avocados with a jar of salsa!) and cashew sour cream (without the chili) and you’ve got yourself a tasty meal!
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