The Vermont Tortilla kitchen

From our tortillasto your table.

Everyday tacos. Slow Sunday breakfasts. Something good to share. Find a little inspiration for your next meal.

Explore the recipes Cooking with tortillas

A tostada topped with vegetables, crumbled cheese, and fresh greens — At the table · Serving inspiration

Something to make together

Seasonal vegetable tostadas

Crisp corn tortillas layered with smoky black beans, roasted butternut squash, peppery arugula and crumbled cheese. Fresh lime and a little red onion bring everything together.

Make this recipe

Real corn flavorTraditionally nixtamalizedStone-ground in Vermont

The recipe box

Good things start here.

Browse the collection and find something for your table.

TostadasAbout 50 minutes

Seasonal vegetable tostadas

Crisp corn tortillas layered with smoky black beans, roasted butternut squash, peppery arugula and crumbled cheese. Fresh lime and a little red onion bring everything together.

View recipe

TacosAbout 1 hour 30 minutes

Grilled steak tacos

Garlic-and-lime-marinated steak tucked into warm corn tortillas, finished with crunchy radishes, carrot ribbons, fresh cilantro and crumbled cotija cheese.

View recipe

BreakfastAbout 20 minutes

Breakfast tacos

Warm corn tortillas topped with fried eggs, fresh cilantro, green onions and a little jalapeño. A squeeze of lime brings a bright finish to this simple breakfast.

View recipe

A tray of corn tortilla nachos with beans, vegetables, and herbs

To shareAbout 1 hour

Sheet-pan nachos

Homemade corn tortilla chips loaded with black beans, roasted broccoli and peppers, sweet corn and melted cheese. Finish with red onion, jalapeño, cilantro and a squeeze of lime.

View recipe

Before you start

A little tortilla know-how.

From warming and folding to keeping your tortillas for another day, a few kitchen basics make all the difference.

Explore the cooking guide