Corn tortillas were prepared with substitutions of 12, 24, and 36% of two varieties of potato, 10, 20, and 30% of rice, and 5, 10, and 15% of pinto beans. Trained judges developed descriptors for appearance, aroma, manual and oral texture, flavor, and aftereffects, to quantify differences from the all-corn reference. Up to 24% of either variety of potato, 30% of rice, and 15% beans could be substituted before undesirable sensory differences were detected. Potato improved texture, producing a softer, more flexible tortilla. Beans produced a less yellow, harder tortilla, and rice caused few sensory changes. Sensory texture compared well with Instron hardness and elongation measurements. Protein and lysine were unchanged by potato, increased by bean, and slightly decreased by rice substitution.