Back-to-School with La Tortilla Factory

Back-to-School with La Tortilla Factory

Sep 12, 2019 by Christine

If you’re an H&G-er, you’ve heard us proclaim our love for La Tortilla Factory tortillas many a time. They’re simply the best tortillas you can buy and we stock them by the truckload every month for dinners, lunches, and yeah, even breakfasts (because breakfast tacos and burritos). Keeping them as a pantry staple just guarantees you’re ready for anything life throws your way.

We’re always so thrilled to partner up and bring you new tortilla content. Here’s what we’ve got in store for you this time around: three flavor-packed and tortilla-centric recipes that are comforting, cheap, healthy, delicious, and above all, crowd-pleasing. All the things you want in your all-planned-out back-to-school dinners. All three recipes use up one big pot o’ beans and each features a different La Tortilla Factory tortilla. There’s an organic flour tortilla, a gluten-free option with ancient grains (very H&G) and a protein-packed tortilla (it’s a brand new product and so so perfect for kiddo lunch boxes).

So without further ado, let’s get to it.

To make a big pot of beans, add 1 pound of black beans to a pot, along with a quartered onion, bay leaf, and a few crushed garlic cloves. Cover with water by an inch and simmer for 1-2 hours, partially covered, checking at the hour mark to see if they’re nice and creamy. Top off with more water during the cooking process if needed. And that’s it! Store in the fridge and use throughout the week. You’ll use 4 cups for the soup and then roughly 1 cup each (or divide whatever you have left) for both the salad and the tacos.

Black Bean Soup

  • 2 tbsp extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp ground coriander
  • 1 bay leaf
  • 4 cups cooked black beans, or 2 cans drained and rinsed
  • 4 cups low-sodium chicken stock
  • sea salt
  • black pepper, freshly ground
  • 1 lime, cut into wedges
  • fresh cilantro, for garnish
  • sour cream, for garnish
  1. Heat a medium soup pot over medium heat.
  2. Add the oil, onions, celery, carrots and a few pinches of salt. Give this a couple of good stirs and cook for 5 minutes, or until veggies soften.
  3. Add the garlic, cumin, chili powder, ground coriander, bay leaf and cook another minute.
  4. Pour in stock, beans, and season with salt and pepper. Bring to a boil and reduce heat so that the soup simmers. Cook for 20 minutes.
  5. Puree the soup with an immersion blender (or transfer to a blender) to your liking. We prefer it to have a bit of texture.
  6. Serve with a squeeze of lime juice and garnish with sour cream, cilantro, and chopped onion.

Quick Cheese Quesadillas

  1. Heat a non-stick skillet over medium heat (one big enough to comfortably fit the tortilla) and swirl in butter.
  2. Once hot, set in the tortilla and sprinkle cheese on top.
  3. Press the other tortilla on top and once the bottom tortilla is golden-brown, flip the quesadilla over to get the other side golden-brown too.
  4. Slice into wedges and serve alongside the soup. Repeat for more quesadillas!

Beef Tacos with Bell Peppers & Beans

  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, diced
  • 1 red or yellow bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 2 tsp chili powder
  • 1 lb ground beef
  • 1 cup cooked black beans, or 1 can
  • 15 oz can tomato sauce
  • 1 tsp sea salt
  • black pepper, freshly ground, to taste

for serving:

  • 2 packages La Tortilla Factory Organic Flour Tortillas
  • ½ bunch romaine lettuce, chopped
  • 1 avocado, thinly sliced
  • 1-2 jalapeños, thinly sliced rounds
  • ½ red onion, thinly sliced
  • 1 oz cotija cheese, crumbled
  • extra fresh cilantro
  1. Heat the oil in a sauté pan over medium-heat.
  2. Add the onion and peppers; cook until soft, about 5 minutes. Add the garlic, cumin, oregano, coriander, chili powder, cook for an additional minute.
  3. Add the ground beef and cook until no longer pink, stirring frequently and breaking it up into small bits with a wooden spoon.
  4. Add in beans and tomato sauce, season with salt and pepper, and give it all a few good stirs. Cover with a lid and simmer for 15 minutes, then simmer another 10 minutes uncovered to concentrate the flavor.
  5. Serve with your favorite toppings in tortillas.

Tex Mex Salad with Charred Corn & Basil Jalapeño Dressing and Tortilla Crisps


  • 4 ears fresh corn, kernels sliced off
  • 2 heads romaine lettuce, chopped
  • 1 pint cherry tomatoes
  • 1 cup cooked black beans, or 1 can
  • ½ red onion, thinly sliced
  • 1 avocado, thinly sliced
  • 3 La Tortilla Factory Protein Tortillas, thinly sliced
  • neutral oil, for corn and also frying up tortilla strips


  • 1 small bunch basil
  • 1 jalapeño, seeds removed, chopped
  • 1 clove garlic, chopped
  • 1 lime, juiced and zested
  • ⅓ cup mayonnaise
  • 2 tablespoons neutral oil, avocado oil is great, but olive oil works too
  • sea salt
  • black pepper
  1. To char the corn, turn on the broiler. Toss the corn kernels in a tablespoon of oil on a large baking sheet. Season with a little salt and pepper, then transfer to the oven and broil for 10-15 minutes. You’ll start hearing the corn pop occasionally and once it all looks a bit charred on top remove from the oven.
  2. Meanwhile, use a blender (or jar and immersion blender) to make the dressing. Blend all the dressing ingredients with a few good pinches of salt and a few cracks of pepper until smooth.
  3. In a large salad bowl, combine the corn with the remaining salad ingredients—lettuce, tomatoes, beans, onion, and avocado. Drizzle with dressing and serve with crispy tortilla strips.
  4. To crisp up tortilla strips, pour enough oil into a small skillet to coat the bottom by ⅛ inch and set over medium-high heat. Once the hot oil shimmers, test one matchstick. The oil should bubble all around it. Working in batches, add strips in an even layer; they should be nearly submerged. Fry for about 2 minutes, flipping with tongs halfway through, until golden-brown and crispy. Serve with salad.