Tortilla, quesadilla and taco recipes

Warm the tortillas before filling them: about 20–30 seconds per side in a hot, dry pan makes a tortilla pliable, so it won't tear while you fill or fold it. In a quesadilla, the cheese should reach close enough to the edges to hold the filling together.

Taco and quesadilla fillings work with almost any protein: the minced meat can be swapped for lentils, chickpeas or halloumi. Pickled cucumber, coriander, lime and a chilli spice mix bring an authentic flavour without any special ingredients.

In these recipes the quantities are measured out in advance, so there's no leftover pack of tortillas or half a lime to worry about – Ruokaboksi delivers exactly as much as the meal needs.