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Black beans, corn, salsa, cilantro, and lime juice are combined to make a spicy and refreshing salad. It is perfect for dipping tortilla chips.
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This chunky guacamole has red pepper, corn, red onion, and black beans for a colorful dip for tortilla chips.
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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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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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If you love steak tacos, raise your hand—and devour these tacos.
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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
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Get Updated Tuna Casserole II Recipe from Food Network