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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!