Recipes
CHINO LATINO BROWN RICE TORTILLAS TO MAKE "NACH-LO'S"
Chino Latino Brown Rice Tortillas to make "Nach-Lo's"
Every few months I do the conscience eating thing so that means all my favorites are out the door for THREE WEEKS! No alcohol, animal, dairy, caffeine & gluten. As much as I love my cocktails, the no ..
Read More
Post a Review
Add to Recipe Box
PrintCATEGORIES
Birthday
Brown Bag
Brunch
Camping
Cooking for One
Crowd Cooking
Deep Fryer
Dinner
Dinner Party
Finger Food
Game Day
Gift Idea
Gluten-Free
Independence Day
Japanese
Kid Friendly
Lacto Vegetarian
Lactose-Free
Low Calorie
Low Cholesterol
Low Fat
Low Protein
Low Saturated Fat
Low Sodium
Lunch
Macrobiotic
Main Dish
Memorial Day
Mexican
Oven
Picnic
Potluck
Salad
Shower/Wedding
Side Dish
Snack
Soup
Sour
Spicy
Sugar-Free
Tangy
Tortilla
Vegan
Vegetarian
Weight Watchers
INGREDIENTS
- Cooking Time: 10 minutes
- Servings: 6
- Preparation Time: 10 minutes
- BROWN RICE TORTILLAS
- 12 brown rice tortillas
- 1/4 cup of soybean oil soy sauce mix
- lime zest
- salt & ground cumin to taste
DIRECTIONS
Place in a stack, brush the bottoms of the tortillas with the oil/soy sauce mix
cut into 8ths & lay pieces across a baking sheet.
Sprinkle with zest, salt & cumin.
Bake for 10 mins on 400.
RECIPE BACKSTORY
Every few months I do the conscience eating thing so that means all my favorites are out the door for THREE WEEKS! No alcohol, animal, dairy, caffeine & gluten. As much as I love my cocktails, the no gluten for 3 weeks become the toughest for me to cut out... until I came up with these!
RECIPE REVIEWS
No Reviews at this time.
MEDIA
WHAT'S BAKESPACE?
LATEST RECIPES
