Much Mexican food consists of the same types of fillings in different casings – here’s some inspiration:
Tacos - ‘U’ shaped crisp corn wafers that are filled with yummy toppings
Nachos – Triangular corn chips served with beans or refried beans, cheese, sour cream, salsa, guacamole + sprinkled with corn + parsley
Quesadillas – Spanish lit: “little cheesy thing”; filled flour tortillas, folded in half (or 2 tortillas with filling in the middle) and dry fried over medium heat or grilled on each side (these also work incredibly well in cafe-style sandwich presses). Often served cut into wedges.
Fajitas – Flour tortillas laid flat like a plate and piled high with toppings, or wrapped around them in a parcel.
Tostadas – A crispy toasted flour or corn tortillas spread with refried beans (traditionally frijoles refritos, refried black beans), shredded lettuce, onion, cheese and salsa.
You can toast your tortilla flat (in a toaster!), or push it into a bowl-shape in a large muffin tin, ramekin or similar + grill it (called a chalupa). Best ever tostadas: avocado, cashew, lettuce, salsa + cheese with rice, sour cream and refried black beans on the side, at South of the Border on Manchester Street.
Enchiladas – Flour tortillas rolled with fillings inside, smothered in salsa or tomato sauce and cheese and baked so the tortillas go soft like pasta.
Fillings:
Refried beans
Other bean mixes –black beans, chilli beans, etc
Rice
Onions
Tomatoes
Grated carrot
Fresh corn
Capsicum
Avocado
Mushrooms
Shredded lettuce
Alfalfa or bean sprouts
Grated edam cheese
Hot chillis
Jalapenos
Salsa
Chilli sauce
Lite sour cream
Guacamole
