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Eight Ways to Use (gluten-free) Corn Tortillas

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After moving to Texas we have sort of fallen in love with the local Tex-Mex cuisine, including corn tortillas. I have been serving these up quite frequently and they have been a huge hit.

They have also been a nice addition to a variety of meals, especially since up until now I haven’t had a working oven. The great thing about these is that they are cheap, gluten-free, easy to make from scratch, and really versatile.

Please note: do not eat them straight out of the package and say you hate corn tortillas. Warming them for 10-15 seconds per side in a dry, hot skillet will change your mind and if that doesn’t you must try homemade corn tortillas. They will knock your socks off.

So here are eight ways you can use corn tortillas as a base for many meals (and desserts):

  • Tacos. Use warmed corn tortillas instead of flour and be careful not to over-stuff so you can fit all of the yummy toppings in there.
  • Tostadas. Fry tortillas in a skillet or in the oven, top with warm beans and your favorite toppings such as cheese, salsa, hot sauce, cilantro, lettuce, etc.
  • Breakfast Tacos. Wrap your bacon, egg, and cheese in a warmed corn tortilla and add hot sauce. You won’t believe what this does for your breakfast rut.
  • Migas. This delightful dish is another great Tex-Mex breakfast and you’ll know why as soon as you make it.
  • Mexican Lasagna. This casserole layers any combination of beans, meat, cheese, salsa, cilantro, spinach, peppers, or anything else you care to throw in with yummy corn tortillas. A great alternative to traditional lasagna.
  • Enchiladas. Roll warmed corn tortillas around your favorite chopped meat or bean concoction. Line up in a baking dish, cover with enchilada sauce of any kind, top with cheese and bake until bubbly.
  • Quiche. Use as the crust to a quiche ala this recipe and you can avoid the pie crust rolling out phase.
  • Crepes. Just gently warm in the oven or a pan with lots of butter on each side. Roll up some yummy cream cheese and fruit inside or just sprinkle with cinnamon and honey and enjoy.

If you can, look for an organic non-GMO corn tortilla or masa as almost all commercial corn products are now genetically modified.

Tell me… have you discovered the deliciousness of corn tortillas?

  Leave a Reply

  • Can you supply the brand names of organic non gmo corn tortillas? That way I can check to see which stores if any in my area carry these brands and maybe try to get some of the stores to carry them. Thank you.

    Marcia Hudson February 11, 2017 AT 10:13 am
  • I love to make my own tortillas. I am a Texan transplanted to Oklahoma. Most of those available in the store are the same brands we had in Texas, but I much prefer the homemade tortillas I make.

    Linda Sue July 6, 2015 AT 3:18 pm
  • We love corn tortillas. We used to live in Texas and could get them fresh. The corn tortillas we get here are better than the flour tortillas we can get, I do make both from scratch.

    We miss the Texas breakfast tacos. We can’t find them anywhere here so I make them, or I adapt a local cafe’s breakfast meal to breakfast tacos by asking for tortillas instead of regular bread.

    There are so many ways to use corn tortillas.

    Lynda December 21, 2011 AT 7:08 am
  • Being a Texas native, corn tortillas have always been apart of our diet. Even more so since starting our gluten-free journey 2 years ago. Tortillas are consumed more here than bread. We make a lot of what you posted above, and we use them for ‘sandwiches’/roll-ups. Tortilla filled with a slice of cheese and a few slices of ham or turkey, dipped in yogurt, mustard, or what else the kids want. They can be filled with cream cheese, peanut butter, etc. I find them better for little hands than an actual sandwich.

    Katie@Gluten-Free Food Storage December 20, 2011 AT 12:15 pm
  • We too love them. Since you are aleady making them from scratch you ought to try to make pupusas which are the famous dish of El Salvador. Basically a round stuffed corn tortilla…stuff them with a mixture of shredded fried pork, refried beans, & cheese, or minus the pork, or just mozz cheese with a veggie called lorroco found in frozen section of some hispanic grocers, or shredded fried zucchini & cheese…you get the idea. Biggest thing is filling needs to be fairly dry to stay inside…make a tortilla shape add filling close it up and reshape round then rub oil on both sides and “fry” on a comal or iron skillet. Top with the central american slaw recipe in nourishing traditions & salsa or just grab them and snack on the go.

    Ginger December 20, 2011 AT 10:48 am

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