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Content tagged with “Mexican”

Jícama-Apple Slaw
Grated jicama, carrots and Granny Smith apples tossed with a tangy cider vinaigrette is a tasty side dish for summer...
Chicken, Black Bean, Corn & Tomato Salad
Sherry vinegar deepens the lively flavors of this Southwestern salad, and beans and fresh tomatoes keep it moist. Make...
Flour Tortillas
To reduce the fat in these tortillas, we added a little flour to canola oil and froze the mixture so it would act like...
Squash, Black Bean & Goat Cheese Tamales
Tamales are a sign of celebration at holiday gatherings in Mexican households on both sides of the border, especially...
Zesty Bean Dip & Chips
Stirring salsa into versatile canned refried beans makes a quick and healthy bean dip. It also works well as a sandwich...
Roasted Vegetable Enchiladas
Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--...
Cornmeal-Crusted Chicken with Pepian Sauce
Tomatillos and pepitas form the basis for pepian sauce--one version of Mexican mole.
Jícama-Apple Slaw
Crunchy jicama and apple plus oranges and avocado combine in this crisp and refreshing dairy-free slaw.
New Mexican Posole
Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It's so tasty and—with a...
Grilled Chicken with Chipotle-Orange Glaze
Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on...
Chicken Fajita Wraps
Sliced chicken, tenderized in lime juice, combines with a spicy sour-cream sauce in this tasty wrap. Serve with...
Roasted Corn Salsa
Roasting corn brings out its inherent sweetness—it's almost like eating candy. Serve alongside grilled steak or...
Sweet Potato, Corn & Black Bean Hash
Quick and easy hashes are fabulous one-pot meals for those nights when getting dinner on the table fast is a priority.
Black Beans & Rice
For a quick weeknight supper, use canned black beans and omit Steps 1 and 2.
Corn & Scallion Griddlecakes
For savory breakfast lovers, these griddlecakes fit the bill. Serve them alongside jalapeño chicken sausages.
Vegetarian Enchiladas
The secret to this creamy enchilada sauce is pureed toasted corn, enriched with roasted garlic.
Cilantro & Pumpkin Seed Pesto
Serve this nutty, spicy pesto with Vegetarian Enchiladas, Blueberry-Beef Burgers, black beans, grilled chicken or fish.
Black Bean Dip
This lively dip can be made in minutes. Serve with baked tortilla chips.
Mini Chile Relleno Casseroles
Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this...
Broiled Mango
Broiling fruit brings out its inherent sweetness. A squeeze of tart lime juice balances it out. Try this technique with...
Spicy Chicken Tacos
While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft,...
Southwestern Rice & Pinto Bean Salad
The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston...
Salmon with Roasted Chile-Mango Sauce
Pungent red chiles and sweet mango flavor this robust sauce, which accents simply broiled salmon wonderfully. Broiling...
Stir-Fried Spicy Chicken Tenders
A bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free...
Roasted Corn, Black Bean & Mango Salad
This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork....
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