VEGETARIAN BREAKFAST GRAINS SALAD BURRITO

serves

SERVES: 4 GUESTS

prep_time

PREP TIME: 10 MINS

cook_time

COOK TIME: 15 MINS

INGREDIENTS:

4 Mission® Gluten Free Tortillas

½ cup Spinach artichoke dip

1 cup Shrimp, cooked, tail and shell removed, chopped

1 cup Mozzarella cheese, shredded

½ cup Salsa

To taste Salt and pepper

INSTRUCTIONS:

1) To prepare: In a large sauté pan over medium heat, warm oil. Add quinoa, buckwheat, and kale, tossing gently. Continue to cook until the kale is slightly wilted and the grains are warm. Add egg whites, blueberries and feta, and continue cooking for 2-3 minutes. Remove from heat for assembly.

2) To assemble: Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. In each tortilla scoop approximately 1 ¼ cups mixture in the across the middle of the tortilla. Roll like a burrito, leaving one end open. Repeat for remaining tortillas. Serve.

VEGETARIAN BEAN & ROASTED BUTTERNUT SQUASH TACOS

serves

SERVES: 4 GUESTS

prep_time

PREP TIME: 10 MINS

cook_time

COOK TIME: 15 MINS

INGREDIENTS:

4 Mission® Gluten Free Tortillas

1 tbsp. Olive oil

2 cups Butternut squash, cubed, roasted

1 cup Black beans, drained & rinsed

½ cup Verde salsa

¼ cup Queso fresco, crumbled To taste Salt and pepper

INSTRUCTIONS:

1) In a large sauté pan over medium heat, warm oil. Add butternut squash and beans. Sauté until warmed through. Reserve warm for assembly.

2) Warm the tortillas by heating in a skillet over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. In each tortilla place ¾ cup bean and squash mixture and top with 2 tbsp. salsa verde, and 1 tbsp. queso fresco. Repeat for remaining tortillas. Serve.

SPINACH ARTICHOKE & SHRIMP QUESADILLAS

serves

SERVES: 4 GUESTS

prep_time

PREP TIME: 10 MINS

cook_time

COOK TIME: 15 MINS

INGREDIENTS:

4 Mission® Gluten Free Tortillas

½ cup Spinach artichoke dip

1 cup Shrimp, cooked, tail and shell removed, chopped

1 cup Mozzarella cheese, shredded

½ cup Salsa

To taste Salt and pepper

INSTRUCTIONS:

1) Pre-heat a sauté pan over medium heat.

2) To assemble EACH QUESADILLA: To assemble each quesadilla: spread 2 tbsp. spinach artichoke dip on one half of the tortilla, top with ¼ cup chopped shrimp, and ¼ cup shredded mozzarella cheese. Fold the other side of the tortilla over, making a quesadilla. Brown the quesadilla on both sides in the pre-heated sauté pan. Cut into thirds and serve with chunky salsa.

MEXICAN TOSTADA

serves

SERVES: 4 GUESTS

prep_time

PREP TIME: 10 MINS

cook_time

COOK TIME: 15 MINS

INGREDIENTS:

4 Mission® Gluten Free Tortilla

1 cup White beans, drained and rinsed

1 tbsp. Olive oil

1 cup Mexican seasoned turkey, ground

2 cups Romaine lettuce, shredded

½ cup Queso fresco, crumbled

¼ cup Yellow corn kernels

¼ cup Red onion, diced

2 tbsp. Cilantro, minced

4 Lime, wedge

To taste Salt and pepper

INSTRUCTIONS:

1) Pre-heat a conventional oven to 350°F.

2) Place 4 tortillas on a cookie sheet and bake for 10-12 minutes, or until crisp, flipping over half way through cooking.

3) Meanwhile, smash white beans with a potato smasher, and combine with olive oil, adjust oil to desired creaminess of the beans. Warm the smashed beans in a pre-heated sauté pan, over medium heat. Reserve warm.

4) Once the tortillas are crisp, on each tortilla spread 3 tbsp. of white beans over the crispy tortilla, sprinkle with ¼ cup ground turkey, ½ cup romaine lettuce, 2 tbsp. queso fresco, 1 tbsp. yellow corn, 1 tbsp. red onion, and sprinkle with cilantro.

5) TO SERVE: Serve each tostada with a lime wedge to be squeezed over.

tortillas

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