These Mission Brand tortillas were chopped, tossed in canola oil and salt then baked for about 15-20 minutes at 425F.
Once nicely crisp we topped with MorningStar Farms crumblers, pan fried in McCormick hot taco seasoning. Some heated pinto beans from SW, salsa, diced avocado in lime juice, a few blobs of chipotle mayo and a drizzle of Litehouse Foods cilantro ranch finishes things off.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!