Tortillas

Colorful, sizzling vegetables, a sprinkling of vegan cheese, and you've got yourself the perfect summer meal. ...read more

This fork-and-knife quesadilla is great topped with salsa and guacamole. ...read more

"The silky texture and rich flavor of Amy's Organic Refried Beans with Green Chiles make a great base for many dishes, including a burrito filling or bean dip," says Nava Atlas, author of Vegan Soups and Hearty Stews for All Seasons. Here, Amy's beans star in a vegan update of a ...read more

The originality and flavor profile of this recipe made this veg version of enchiladas a standout among others. Make it for guests (vegetarian and not) because everyone will enjoy it. And since the enchiladas can be made the night before and they travels well, so the dish is great ...read more

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week. ...read more

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking). ...read more

The rich, saucy filling for these tacos gets its velvety texture from prepared corn and poblano chowder. We’ve kept the add-ins pared down for recipe-prep ease, but you can always pile on favorite extras, such as sour cream, green onions, prepared salsa, and hot sauce. ...read more

These balanced tacos offer mild heat and big flavor. Get all your serving ingredients on the table before putting together the tempeh filling—it cooks quickly. ...read more

Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for a light meal. ...read more

Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with ...read more

Oil-packed sun-dried tomatoes infuse tofu with bright flavor that complements the mushrooms and onions. ...read more

Pack a breakfast burrito with pre-sliced, tender veggies. Serve with additional sweet chili sauce, if desired. ...read more

When the poached eggs break inside the burritos, they create a smooth sauce that coats the other ingredients. These breakfast wraps are best eaten right after they are made. ...read more

Shredded butternut squash and an egg crêpe make these burritos especially easy to eat on the go. ...read more

Ripe plantains have a starchy consistency like potatoes, but with more fiber. ...read more

Provolone cheese holds pairs of corn tortillas together for quesadilla-style pizza bases. If you can’t find tomatillos, use thinly sliced Roma or cocktail tomatoes. ...read more

This tasty scramble is a veganized version of huevos rancheros. It’s an easy brunch or dinner dish, served with slices of avocado and orange. ...read more

These quesadillas get baked in the oven rather than heated in a skillet to avoid breaking fragile corn tortillas. ...read more

Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use. ...read more

Serve these hearty mushroom-filled quesadillas with a prepared black bean–and-corn salsa on the side. ...read more

Salsa and roasted red peppers are blended together with cooked beans to make a smooth, rich quesadilla filling. ...read more

The sweetness of persimmons plays off the saltiness of blue cheese in this fast appetizer or light lunch. ...read more

When fresh fruit and cream cheese get rolled together in a tortilla, the result tastes a lot like cheesecake. Use whatever fruit you prefer, but don’t skip the bananas, which help hold the wraps together. ...read more