Posts tagged ‘Tortilla’

April 6, 2011

Taco Style Salad in a Tortilla Bowl

Another birthday come and gone!

So I am now 38. Great! Glad it’s over, really; I don’t care much about my birthday… I used to, but not anymore. Been disappointed way too many times, so I learned to treat it as “just another day”. Nothing special about it, at least not as far as the outside world is concerned.

Few things worth mentioning, though…

On my way to work I got to do my first hearing of “Awesome as F**k”, Green Day’s latest CD. Awesome, it was! It really set my day off to a great start. You see, my kids and I have this HUGE love affair with Green Day. I could make an extremely long entry on that subject, but I’ll spare you… for now! Funny thing is, that CD came out on my daughter’s birthday and I finally got to listen to it for the first time on mine. Cool!

Also on my way to work, I witnessed the odometer on my truck turning to 200 000 km, somewhere between kilometre 37 and 38 of highway 15. I thought it was odd that this should happen on the morning of my 38th birthday…  Weird!

My coworkers took me out for lunch. I got to choose where I wanted to go. Of course, I chose SUSHI! Sushi sans the dollar sign factor. Now that’s what I call a good thing!

My ex and my daughter gave me a dozen white roses, tied with a pretty purple bow. Awwww, so beautiful! I really hope I get to use them in one of my upcoming photo shoots… I’ll have to plan around that.  SWEET!

The Habs played the best darn game of their entire season! Wow, what a show. Edge of your seat kind of game. Carey made tons of unbelievable saves, and probably what will be THE save of the year. Lovely!

And this, is what I had for supper on my birthday. Really birthday worthy, if I may say!

(serves 4)

  • 4 large multi grain tortillas
  • 1 small onion, finely chopped
  • 1½ cup cooked kidney beans
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • ¼ cup water
  • 1 cup frozen corn, cooked
  • 175g Monterey Jack cheese, shredded
  • 2 cups chunky salsa
  • 1 jalapeno pepper, finely chopped
  • 1 avocado, diced
  • 1 tomato, diced
  • 2 cups iceberg lettuce, finely shredded
  • ½ cup sliced black olives
  • ½ cup pickled cactus slices
  • Low fat sour cream
  • Chunky salsa


  • Preheat oven to 400F. Press tortillas in small oven safe bowls (I use stainless steel mixing bowls) to shape them into bowls. Place in the oven and bake until they just start to turn brown. Don’t overcook as the bowls will have to return to the oven later. Remove from oven and let them cool for a few minutes before “unmolding”. Reserve.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add onion and cook for about 5 minutes, until tender and lightly coloured. Add kidney beans, cumin and chilli powder. Cook until fragrant then add water. Continue cooking until all water evaporates. Remove from heat, divide between reserved tortilla bowls.
  • Add a few tablespoons of salsa on top of the beans, then divide the corn and cheese between the bowls. Reserve a few tablespoons of cheese to garnish.
  • Place the bowls on a cookie sheet and return them to the oven for about 5 minutes, or until cheese is melted. Remove from oven and continue building your salad, dividing lettuce, tomatoes, avocado, jalapeno peppers, black olives, pickled cactus and reserved cheese between all four bowls. Top with a dollop of sour cream if desired.
  • Serve with additional sour cream and salsa.

February 27, 2011

Tortilla Wrapped Blue Cheese Omelet

That was not what was initially planned for tonight, but I was real pooped after yesterday and spending the day organizing the kitchen, so I didn’t really feel like cooking. Mind you, the initial plan wasn’t much more complicated, but just enough to make me change my mind and opt for this one instead. In fact, I was supposed to make that meal yesterday, but given all the food that I had eaten during the day and the time at which I got back home, I ended up not even making supper at all.

This one is so very easy to make, perfect for those busy weeknights, or for those nights when you are alone and cooking only for yourself. It could also be a superb choice for lunch. It’s basically an egg white omelet, wrapped in a multi grain tortilla. I chose to dress mine with a little bit of arugula, toasted pecans and a few crumbles of blue cheese (my favorite combo!) but really, you could do anything you want. The kids don’t care much for arugula and blue cheese, so they chose to go with asparagus and mozzarella. You can just let your imagination go wild. So many different vegetables would go well in there: mushrooms, peppers, green onions, zucchinis, corn, peas, spinach… a few shrimps would be good also, why not?

Really, omelets are so versatile, I just love them! In fact, I had two today. One for lunch, and one for supper. And the one I had for lunch was stuffed with leftover eggplant from the other night’s sandwich and sauce from my tofu broccoli spaghetti. Weird, I know… but it was surprisingly good! How’s that for versatility!

December 9, 2010

Egg White Wrap

Another super quick meal! A simple egg white omelet topped with a few crumbles of Blue Cheese, a handful roasted Walnuts and a bunch of Arugula, wrapped in a Multigrain tortilla, served with a green salad and asparagus. A super good meal ready in under 10 minutes!