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Black beans, corn, lettuce, avocado, and tortilla chips are layered and topped with salsa-ranch dressing in this Mexican-inspired layer salad.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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I can't explain why, but these very good burritos sound even better in Spanish. If you prepare the fillings ahead of time and store them in the refrigerator, you can whip up one of these wraps in no time.
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If you love steak tacos, raise your hand—and devour these tacos.
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Grilled kernels of fresh corn add their smoky taste to a quick salad that contains black beans, cilantro, and an easy dressing.
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This vegan bowl features pinto beans, quinoa, sauteed peppers, avocado, and soy cheese for a filling, well-balanced lunch or dinner.
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We always love digging into a pan of enchiladas but have not always had time to make them. So we took all the things we love about enchiladas to make a quick and easy meal that is sure to cure the craving.
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Here's a kid-pleasing pasta, veggie, and beans dish that's a great alternative to plain pasta and butter.
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Cook your quinoa with jalapeno pepper, black beans, corn, and diced tomatoes to make this one-pan quinoa main dish with Mexican flavors.
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Get Butternut Squash Soup with Pickled Cranberry and Vanilla Oil Recipe from Food Network