Recipes for Corn Tortilla

Ingredients

• 2 expired corn tortillas
• 1/4 cup tomato sauce
• 1/2 cup shredded mozzarella cheese
• Your choice of pizza toppings (e.g., vegetables, cooked chicken, pepperoni)
• Dried oregano, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Place the expired corn tortillas on a baking sheet.
3. Spread tomato sauce evenly over each tortilla.
4. Sprinkle shredded mozzarella cheese over the sauce.
5. Add your desired pizza toppings, distributing them evenly.
6. Sprinkle dried oregano on top for extra flavor.
7. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.

Ingredients

• 4 expired corn tortillas
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder

Instructions

1. Preheat the oven to 400°F (200°C).
2. Stack the expired corn tortillas and cut them into thin strips.
3. In a bowl, combine the olive oil, salt, paprika, and garlic powder.
4. Add the tortilla strips to the bowl and toss until evenly coated with the oil mixture.
5. Spread the tortilla strips in a single layer on a baking sheet.
6. Bake for 10-12 minutes, or until the tortilla strips are crispy and golden brown.
7. Allow them to cool before serving as a snack or topping for soups and salads.

Ingredients

• 4 slightly expired corn tortillas
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and diced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cooked black beans
• 1 cup cooked corn
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• Optional toppings: avocado, sour cream, shredded cheese

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the corn tortillas into thin strips and spread them on a baking sheet.
3. Bake the tortilla strips in the preheated oven for about 10 minutes, or until crispy.
4. In a large pot, heat the olive oil over medium heat.
5. Add the diced onion, minced garlic, and diced jalapeno pepper. Sauté until the onion is translucent.
6. Add the diced tomatoes, vegetable broth, cumin, chili powder, salt, and black pepper to the pot. Bring to a boil.
7. Reduce the heat to low and let the soup simmer for about 15 minutes.
8. Add the cooked black beans, corn, lime juice, and chopped cilantro to the pot. Stir to combine.
9. Simmer the soup for another 5 minutes to heat through.
10. Serve the soup hot, topped with crispy tortilla strips and any desired toppings.