What Can I Make With Tortillas?
A pack of tortillas is one of the most flexible things you can keep in the kitchen. Flour tortillas fold around almost anything, from scrambled eggs to leftover roast vegetables, and they crisp up in a dry pan in about two minutes. Corn tortillas have a deeper, toasty flavor and hold up well to frying, baking and simmering, which is why they show up in soups, casseroles and chips as often as in tacos.
If you're staring at a half-used bag and wondering what to do with it, the recipes below are a good place to start. Most need only a skillet, a few minutes and whatever cheese, eggs, beans or cooked meat you already have. Leftover tortillas that are slightly stale aren't a problem either: they're actually better for baked chips, soup strips and layered bakes, because they absorb less oil and keep their shape.
Recipes Using Tortillas
Breakfast TacosWarm flour tortillas loaded with tender scrambled eggs, crispy bacon, melted cheddar, and a spoonful of salsa. A hearty morning meal in 20 minutes.
QuesadillaGolden and crispy on the outside with gooey melted cheese inside. Made with flour tortillas and sharp cheddar, ready in 15 minutes.
Tortilla SoupA comforting Mexican-inspired soup featuring a rich tomato-cumin broth, topped with homemade crispy tortilla strips, avocado, and melted cheese.
Substitutes for Tortillas
Corn and flour tortillas for each other
For tacos, wraps and quesadillas, corn tortillas and flour tortillas can usually be swapped. Flour tortillas are softer and easier to fold, so they suit burritos and wraps. Corn tortillas are smaller and can crack when cold, so warm them first and use two stacked together for heavier fillings. For frying or baking into chips, corn tortillas give a crunchier result.
Lettuce or cabbage leaves
Large butter lettuce, romaine or blanched cabbage leaves work as a lighter, low-carb wrap for cold or warm fillings. They won't hold up to baking or a long simmer, so serve them right away.
Pita, naan or flatbread
Thicker flatbreads stand in well for flour tortillas in wraps and pizza-style quesadillas. They're sturdier, so warm them in a dry pan rather than trying to roll them tightly.
Low-carb and grain-free wraps
Store-bought low-carb tortillas, egg wraps and almond-flour tortillas can replace flour tortillas in most of these recipes. They brown faster, so keep the heat at medium and watch them closely.
Tortilla chips
When a recipe uses tortillas cut into strips, such as tortilla soup or chilaquiles, a handful of plain tortilla chips is a quick shortcut. Add them at the end so they don't turn mushy.
How to Store Tortillas So They Don't Dry Out
Tortillas dry out because their thin surface loses moisture fast once the bag is open. The fix is simple: keep air away from them. Squeeze the air out of the original bag and seal it, or move the tortillas to a zip-top bag. A stack stays softer than separated tortillas, so keep them together.
Unopened store-bought flour tortillas can sit in a cool pantry until the date on the package. Once opened, refrigerating them in a sealed bag helps them last longer, and corn tortillas generally keep in the fridge longer than flour tortillas. Homemade tortillas have no preservatives, so refrigerate them and use them within a few days.
To bring back tortillas that have stiffened in the fridge, warm them one at a time in a dry skillet for 15 to 30 seconds per side, or wrap a small stack in a barely damp paper towel and microwave for 20 to 30 seconds. Keep warmed tortillas wrapped in a clean kitchen towel until you serve them so they stay pliable.
Always check before using: any spots of mold, a sour smell or a slimy texture mean the whole pack should be thrown out, not just the affected tortilla.
Frequently Asked Questions
How long do tortillas last?
Follow the date on the package first. As a rough guide, opened store-bought flour tortillas keep about a week in the pantry and a few weeks in the fridge when sealed. Corn tortillas usually last longer in the fridge than flour ones. Homemade tortillas should be refrigerated and eaten within a few days. Throw them out if you see mold or notice a sour smell.
Can you freeze tortillas?
Yes. Both corn and flour tortillas freeze well for several months. Put a sheet of parchment between every few tortillas so they don't stick together, then seal them in a freezer bag with the air pressed out. Thaw them in the fridge overnight or at room temperature for about 30 minutes, then warm them in a skillet before using.
How do you keep tortillas from cracking?
Warm them before folding. Cold corn tortillas crack easily. Heat each one in a dry pan for a few seconds per side, or steam a stack wrapped in a damp towel in the microwave, and keep them covered until you fill them.
What can I make with leftover tortillas?
Leftover tortillas are great for quesadillas, breakfast tacos and tortilla soup. Slightly stale ones are ideal for baked tortilla chips, crispy soup strips, chilaquiles or a layered tortilla bake, since they soak up less oil and hold their shape.
Are corn tortillas gluten-free?
Corn tortillas made only from corn masa, water and lime are naturally gluten-free, but some brands add wheat flour or are made on shared equipment. If you need to avoid gluten, check the ingredient list and look for a certified gluten-free label.
Should you use corn or flour tortillas?
Use flour tortillas for burritos, wraps and quesadillas, where you need a large, soft tortilla that folds without tearing. Use corn tortillas for tacos, enchiladas, tortilla soup and homemade chips, where their flavor and crisp texture stand out.