Ok, I have been on the hunt for the perfect tortilla for about 6 months and have received so many suggestions from people. My only problem is that I have not found a tortilla that I have liked.........until.............. last night.....
I have tried a lot of flour tortillas and wheat tortillas and I found all of them to be horrible.
Last night at WalMart, I was on the hunt again for the perfect tortilla. So, I went to the section that has about a million tortillas and I started looking and reading. I found a pack of CORN tortillas for $0.98. I was sold by the price. Then I started reading the nutritional information and then the ingredients. I thought....not too bad. I have paid up to $4.00 for a pack of tortillas that I didn't like, so why not waste another $0.98.
So, my breakfast this morning was scrambled eggs, ground turkey and green onions wrapped in this corn tortilla. My mouth exploded with excitement on my first bite. I am soooooooooo excited to find a tortilla that I LOVE. It was so delicious. It reminded me of some of the dishes at my local Mexican restaurant.
Here is the nutritional information below. What do you think? Do you see any problems with the calories in fat if I have 1 or 2 of these small corn tortillas with 2 eggs and 4 oz of ground turkey with veggies? Please let me know. Thank you for any input.
Anyone else eat corn tortillas?
Do you think wheat tortillas are healthier than corn tortillas?
La Banderita Corn Tortillas Nutrition Facts
Serving Size 2.0 tortillas (50 g)
Servings Per Container 9
Amount Per Serving
Calories 83
Calories from Fat 10
% Daily Value* Total Fat 1 g 1%
Saturated Fat 0.2 g 1%
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 50 mg 2%
Potassium — — Total Carbohydrate 15 g 5% Dietary Fiber 2 g 6%
Sugars 1 g
Protein 4 g
Vitamin A 0%
Vitamin C 0%
Calcium 6%
Iron 4%
Copper —
Folic Acid —
Iodine —
Magnesium —
Niacin —
Phosphorus —
Riboflavin —
Thiamin —
Vitamin B12 —
Vitamin B6 —
Vitamin D —
Vitamin E —
Zinc —
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. http://www.olemexicanfoods.com/category/productos/
I buy those all the time! They are my fave brand corn tortilla... I'm tortilla picky, lol.
Even when we go out to dinner for mexican, I always get my veggie fajitas with corn tortillas. So tasty.
I'm so glad that someone else eats them. I LOVE THEM!!!! I can't believe how great they taste. And only $0.98 for 18 tortillas. That is $0.05 cent per tortilla. It would take me 2 - 3 weeks to eat all of them.
I see more egg burritos and fish tacos in my future.
I went online and typed in "Are corn tortillas healthy" and this is what came up. I was glad to see that it directed me to 3FC.
Quote:
Corn Tortillas versus Flour Tortillas: Which is Healthier?
August 28, 2010
What’s the difference between flour and corn tortillas?
According to the Tortilla Industry Association, “tortillas are the most popular of all ethnic breads in the U.S. today including bagels, pita bread and English muffins,” so obviously this is a question that needs to be addressed. The following examines the pros and cons of both corn and flour tortillas to figure out for once and for all which is healthier.
Calories
Corn tortillas contain 70 calories and flour tortillas have 150. Obviously, corn has the edge here. However, you have to consider that corn tortillas are often smaller than flour, so you may eat more. But, on a tortilla to tortilla calorie comparison, corn wins.
Fat
Corn tortillas have 1 gram of fat and flour tortillas are higher at 3.5 grams. While not all diets make low fat a priority and many suggest that incorporating certain fats into your diet can be beneficial, the most concerning factor in this matchup is that 1.5 grams of the fat in flour tortillas are actually saturated fat, commonly known as the “bad fat” that all healthy eaters need to avoid. Corn wins.
Protein & Fiber
Protein and fiber are sometimes overlooked, but very important factors to consider when examining a nutrition label. Protein tells you how long the food will stick with you and help prevent hunger. Fiber assists with digestion and makes sure that your food passes through you rather than being converted and stored as fat. Corn tortillas have 2 grams of protein and zero grams of fiber. Flour tortillas have 4 grams of protein and 1 gram of fiber. Winner here: flour.
Ingredient List
Corn tortillas have a very simple ingredient list, including corn flour and water. Corn tortillas are both wheat and gluten free, which is great for people with allergies. Flour has a much longer ingredient list including additives for flavor including salt. One flour tortilla can have up to 20% of your daily sodium intake. Another point for corn.
Cooking Uses
Both corn and flour tortillas have a place in the kitchen. Flour tortillas are great for handheld foods including burritos or wraps. Corn tortillas are great for tacos, enchiladas and tostadas. Winner here? We’ll call it a tie.
Taste
Don’t forget to consider taste, even when on a diet! Corn tortillas have a more earthy, natural taste while flour is more rich and decadent. Winner? It comes down to a personal preference decision.
After examining the health factors in a side by side comparison, both flour and corn tortillas have their pluses and minuses. But, based on calories, fat content and the ingredient list, all which are key components in weight loss, corn tortillas win as the healthier option. So, next time you are at a restaurant and your server asks, “Would you like corn or flour tortillas?,” make the healthy decision and choose corn.
I use them for lots of things... quesadillas, fish tacos, fajitas, I bake them in my tortilla shell pans for taco salads, I bake them on my oven racks to make taco shells, so many things... Even baking them crispy for salad/soup toppings, and as a portion control method!
I thought I was the only person in the world on a tortilla quest. A couple of days ago, I bought a package of 30 Mission Corn Tortillas for something like $1.19 - not sure, but I know they had another brand for 1.99, and I thought why not try the cheap ones. I haven't tried them yet, but they have 110 calories for two, and 13.5 calories from fat. I will definitely look for the Banderitas. I prefer the corn to the flour, regardless of the superior nutrition.
I thought I was the only person in the world on a tortilla quest. A couple of days ago, I bought a package of 30 Mission Corn Tortillas for something like $1.19 - not sure, but I know they had another brand for 1.99, and I thought why not try the cheap ones. I haven't tried them yet, but they have 110 calories for two, and 13.5 calories from fat. I will definitely look for the Banderitas. I prefer the corn to the flour, regardless of the superior nutrition.
I'm right there with you on this tortilla quest. LOL
Let me know how the corn tortillas that you just bought taste. It will be great to have a back up plan in the event the Banderitas are sold out at Wal Mart.
That's the only brand I can even find around here without driving for ages. (I live in the middle of nowhere.) I made a fabulous enchilada casserole with them the other day. Very nice.
LA, how do you cook them? Do you spray with PAM or anything?
Yes, I do spray a little Olive Oil Pam in a warm pan. I put the tortilla in for a couple minutes and turn on each side. Then I wrap my eggs, ground turkey, etc. in the tortilla. Then I smile because it taste sooooooo good.
That's the only brand I can even find around here without driving for ages. (I live in the middle of nowhere.) I made a fabulous enchilada casserole with them the other day. Very nice.
Enchilada casserole? Would you like to share the recipe. That sounds delicious.
Sure, LA. It's not a super fast dinner, but it's not hard. Very yummy, and you can personalize it easily. I just made it up, but this is pretty much what it was:
8 corn tortillas
1 rotisserie chicken, pulled off the bone and chopped (I just use the white meat)
1 can Amy's refried black beans (or regular black beans, thoroughly mashed)
1 small can of niblet corn (unsweetened)
1 onion, diced
2 cloves garlic, minced
1 extra large jar of salsa (any color or brand you like, or homemade...I like a cumin-heavy tomato salsa for this)
1 jalapeno, sliced
1 cup chopped fresh tomatoes
2 medium sweet potatoes
10 ounces of grated cheese (I use a strong pepper jack, but you could use a different cheese or a low fat cheese or less, if you prefer.)
salt
pepper
ground cumin
PAM cooking spray
Fresh cilantro and lime to serve.
-----
Preheat oven to 350 degrees.
Peel sweet potatoes and slice very thin, as though you're going to make thick-cut chips out of them. Spread them out on a large cookie sheet, spray with PAM until just glistening, and pop in oven for 10-15 minutes. Test with fork. When they're as soft as you like them, add salt to taste and sprinkle liberally with cumin.
While the potatoes are cooking, sautee the onion and the jalapeno together in a nonstick skillet on medium heat until onion is done to your satisfaction. Add a tiny bit of olive oil to one corner of the pan, and sautee your garlic in it 45-60 seconds. Remove from heat, stir chopped chicken in, and set aside.
In a casserole dish, begin layering in this order, using half of your ingredients each time: tortillas, salsa, black beans, chicken mixture, corn, chopped tomatoes, salt and pepper (more cumin if you're a huge fan like I am), sweet potatoes, cheese. Repeat.
Cover tightly with aluminum foil and bake for 35 minutes.
Garnish with fresh cilantro and a spritz of lime juice to serve.
-----
I like it because you can mix up a lot of the ingredients as you please to suit your own tastes.
For vegetarians: add in a couple more potatoes in place of the chicken.
For vegans: I would suggest replacing the cheese with an additional can of vegan refried black beans. (You have to have something sticky to hold it all together or you'll wind up with something more like a hot salad than a casserole.)
If it doesn't look moist enough (you only had a small jar of salsa maybe), add 1/4 cup - 1/2 cup of chicken or veggie stock before you bake. This will help everything steam together. But be careful! You don't want to make soup.
My oven was hot from making biscuits for DH. I turned off the oven and put two tortillas in the hot oven while I made the topping. The tortillas were a bit chewy done this way, but the corn-ness of the tortilla came through the final dish which was:
The two tortillas
the following cooked/warmed in the wiped out pan from DH's eggs:
red bell pepper - strips
red onion - chopped
mushroom - whole
a couple pieces of baby corn - about the size of my little finger
garlic - mashed
two small tomatoes - seeded and chopped, added right before the eggs
2 small eggs added last and cooked until the whites were set
I divided the veggies between the two tortillas, topped each with an egg. I put about a tsp of Fage yogurt on top of each egg, sprinkled generously with a mix of chopped parsley and chopped cilantro. Sprinkled with hot sauce.
I used my green, oval plate. This breakfast dish looked really nice on it and tasted absolutely delicious. As I said, the corn-ness of the tortillas came through all the other stuff.
According to FitDay, this comes out to 292 calories.
We have our own assortment of chickens who lay different sized eggs. The eggs I used are really small - just perfect for my purposes of controlled calories, and a nice appearance on the tortillas.
I bought a very large bag of frozen stir-fry vegetables at Costco. They seem to be good quality to me. I picked out the red pepper, mushrooms and baby corn from this package which also includes broccoli, green beans, water chestnuts, and probably more. What was nice was that I wanted bell pepper to go in my dish and I didn't have any. It came to me that this veggie mix had it, so there is a way to have a variety of veggies on hand to use in other ways besides stir-fry.
I may not be as "tortilla picky" as some of you, but these sure tasted good to me. What I was looking for is the corn taste, and something that wasn't gummy like some of the flour tortillas.
Last edited by gailr42; 08-16-2012 at 03:23 PM.
Reason: add a word
Sure, LA. It's not a super fast dinner, but it's not hard. Very yummy, and you can personalize it easily. I just made it up, but this is pretty much what it was:
8 corn tortillas
1 rotisserie chicken, pulled off the bone and chopped (I just use the white meat)
1 can Amy's refried black beans (or regular black beans, thoroughly mashed)
1 small can of niblet corn (unsweetened)
1 onion, diced
2 cloves garlic, minced
1 extra large jar of salsa (any color or brand you like, or homemade...I like a cumin-heavy tomato salsa for this)
1 jalapeno, sliced
1 cup chopped fresh tomatoes
2 medium sweet potatoes
10 ounces of grated cheese (I use a strong pepper jack, but you could use a different cheese or a low fat cheese or less, if you prefer.)
salt
pepper
ground cumin
PAM cooking spray
Fresh cilantro and lime to serve.
-----
Preheat oven to 350 degrees.
Peel sweet potatoes and slice very thin, as though you're going to make thick-cut chips out of them. Spread them out on a large cookie sheet, spray with PAM until just glistening, and pop in oven for 10-15 minutes. Test with fork. When they're as soft as you like them, add salt to taste and sprinkle liberally with cumin.
While the potatoes are cooking, sautee the onion and the jalapeno together in a nonstick skillet on medium heat until onion is done to your satisfaction. Add a tiny bit of olive oil to one corner of the pan, and sautee your garlic in it 45-60 seconds. Remove from heat, stir chopped chicken in, and set aside.
In a casserole dish, begin layering in this order, using half of your ingredients each time: tortillas, salsa, black beans, chicken mixture, corn, chopped tomatoes, salt and pepper (more cumin if you're a huge fan like I am), sweet potatoes, cheese. Repeat.
Cover tightly with aluminum foil and bake for 35 minutes.
Garnish with fresh cilantro and a spritz of lime juice to serve.
-----
I like it because you can mix up a lot of the ingredients as you please to suit your own tastes.
For vegetarians: add in a couple more potatoes in place of the chicken.
For vegans: I would suggest replacing the cheese with an additional can of vegan refried black beans. (You have to have something sticky to hold it all together or you'll wind up with something more like a hot salad than a casserole.)
If it doesn't look moist enough (you only had a small jar of salsa maybe), add 1/4 cup - 1/2 cup of chicken or veggie stock before you bake. This will help everything steam together. But be careful! You don't want to make soup.
YUMMY!!!!!!!!! I am going to try to make this. THANK YOU for sharing. Much appreciated.
Tortilla Input Please.
.
