My Sweet Marie

Posts Tagged ‘tortillas

May is Celiac awareness month and to celebrate what better way than food?since today is Cinco de Mayo why not combine all these things and partake in a progressive dinner with some fellow bloggers. So grab your chef knife, a few ingredients, pour yourself a margarita and join us all for dinner! Start with  for an appetizer, then back to my blog for your salad with me. Next you’ll go to for dinner and finish with a delicious dinner with! here’s a recipe for a Mexican Salad that is pretty to look at and even better to the palate! Enjoy!


  • 1 head of romaine washed and sliced thin
  • 1 pint of cherry tomatoes rinsed
  • 1 avocado pitted, sliced thinly
  • ½ red or green pepper sliced thinly
  • 1 pkg of cole slaw mix
  • 1 can black beans rinsed and drained
  • 2-3 green onions sliced
  • ½ cup fresh or frozen corn(thawed and warmed)
  • 1 cup shredded Monterey jack cheese or goat cheese if dairy allergy or Dayia cheese
  • ½ cup salsa
  • ½ sour cream
  • 4-6 corn tortillas



  • ½ c. olive oil
  • 1/3 c. lime juice
  • ¼ c. cilantro chopped
  • 1 tbsp honey
  • 1 tsp cumin
  • ½ tsp chilli powder or flakes if you like spice
  • Salt and pepper to taste


  • Make your dressing by whizzing all the ingredients together and let rest while you gather your salad.
  • layer all the ingredients for the salad in a large salad bowl. The cole slaw mix makes this authentic as in mexico cabbage is very common in their salads.
  • Brush your tortillas with olive oil and sprinkle with a taco seasoning or not, slice into thin strips, and bake till crispy but not brown! Top the salad with these, they’ll add a very welcome crunch to the salad.
  • serve with the salad dressed or dressing on the side depending on your group size.
  • Serve the salad with sour cream and salsa on the side for those that like that.
  • Would be great with shredded deli chicken for a complete meal or browned ground beef cooked with taco seasoning!
  • A salt-rimmed margarita would be the ideal beverage to accompany this salad but a simple pinot grigio would work as well!






Do you ever look in your fridge and cupboards and think to yourself, now what will I make for dinner? I challenged myself yesterday to not go to the store for any ingredients, make something different using only what I had in the house. I keep my pantry fairly stocked and had a few leftovers in the fridge, how hard could it be? After yesterdays results, I have only increased my chances at winning on a Chopped episode! If anybody reading this has any pull, I’d love to do that!! give me a basket of goodies and challenge me to come up with a dish or two and taste the results! Love it. Anyhow here’s what I made.

Ingredients needed:

  • 1 can refried beans (mine were black beans)
  • 1/2 jar salsa (mild or spicy, your call!)
  • leftover chicken shredded (I had 1.5 breasts) or leftover ground meat cooked would work too.
  • sliced veggies (red pepper, mushrooms, corn, onions, jalapenos,olives etc)
  • cheese shredded (cheddar, marble, I used Dayia for my dairy allergy)
  • tomatoes sliced very thin
  • sour cream
  • tortillas corn or flour or nacho chips


  1. Preheat oven to 350. Grease your 9×9 casserole. I used 2 small casseroles, made 1 dairy-free, the other full of dairy!
  2. Layer the refried beans across the bottom of the casserole.
  3. Over that spread a thin layer of salsa.
  4. Over that sprinkle your veggies, any amount you like, heavy or light-handed depending on your taste!
  5. Sprinkle your chicken over top.
  6. Sprinkle your cheese of choice over that.
  7. Place your tomatoes in a lovely pinwheel pattern over all of that!
  8. Bake for 45-60 minutes depending on your oven. It will get bubbly but don’t go crispy!
  9. Can be served with sour cream and fresh tortillas or baked crispy ones, your call.
  10. Also great as a dip for super bowl or any party!
  11. *** leave out meat to make it vegetarian!***

In the summer time my hubby loves a wrap for lunch. some days he will take salads too but wraps are one of his favourite foods! Apparently I make good ones as he’s had them at the wrap joints but mine are better! He’s no dummy! Here’s how you do it:


  • 10-12″ tortillas (spinach, white, gluten-free, WW etc)
  • spread such as mayo, spreadable cream cheeses or sour cream or Caesar dressing
  • mustard
  • lettuce (spring mix, iceberg, romaine chopped, even cole slaw mix will do)
  • tomato diced
  • cucumber sliced
  • shredded carrots
  • red onion sliced thin
  • meats (turkey, ham, salami, roast beef, chicken etc)
  • Cheese shredded any type even goat’s cheese!


  1. Warm your tortilla just enough so that it’s very pliable, maybe 15-30 sec. in microwave oven.
  2. Spread your entire tortilla with the spread of your choice. I like mayo but you have whatever you like. Get right to the edges now!
  3. Top this with your lettuce, enough to fill the center of the tortilla. Top that with any veggies you like such as tomatoes, cukes, carrots, beets, onions etc.
  4. Some people at this point may like a salad dressing over that veggie-ness but be careful not to use too much or you’ll end up with a soggy mess! I don’t put anything over the lettuce but salt and pepper!
  5. Top that with some shredded cheese, a little or a lot, you choose!
  6. Top that with your meat choices, maybe 3-5 thin slices.
  7. Squeeze some mustard, Dijon, honey or just plain mustard, over the meat.
  8. Now you are going to wrap it like a burrito. Fold the top up over the mix, now the sides in, and roll it tight.
  9. Now wrap it in saran wrap real tight unless eating it right away. They are good in the wrap for about 12 hours refrigerated.