Soon after I discovered that homemade gluten free tortilla recipe, I was asked to review this nifty little cookbook: Tortillas to the Rescue by Jessica Harlan.
I am so glad I said yes, because the book has so many recipes for breakfast, lunch, dinner, and other occasions using tortillas as a base. Some of the recipes are fairly common fare in TEx-Mex and Mexican cuisine, like the Egg & Sausage Roll Up for breakfast. Others, like the Shortcut Blintzes, are surprising.
One of my favorite recipes in the book is this one:
Shrimp and Black Bean Casserole:
1 lb medium shrimp, peeled, deveined, and tails removed
1 medium green bell pepper, diced
2 (15 oz) cans black beans, drained and rinsed
1 (16 oz) package frozen corn, thawed
6 small (6-inch) corn tortillas, cut or torn into 1-inch squares
1 (16 oz ) jar prepared salsa
2 cups shredded Colby cheese or Mexican cheese blend (8 oz)
Preheat the oven to 350° F. Spray a 9 X 13-inch glass baking dish with cooking spray or brush lightly with vegetable oil. In a large bowl, mix together the shrimp, bell pepper, beans, corn, tortillas, salsa and 1 cup of the cheese. Spread the mixture into the prepared dish, smoothing with a spatula to even it out. Sprinkle with the remaining 1 cup cheese. Bake until the shrimp are opaque and the cheese is melted, about 30 minutes.
As you can see, the recipe uses everyday ingredients and is very easy to put together. All the recipes in this book are so easy to do. From breakfast, to lunch, dinner, soups, desserts, and appetizers, I’m sure you’ll find this book to be quite handy to have around.
Suggested retail price is $12.95. You can purchase Tortillas to the Rescue on Amazon.com
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