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Content tagged with “Mexican” (Page 10)

Southwestern Scrambled Eggs
Sick of plain scrambled eggs? Cilantro, scallions and salsa to the rescue! Serve with warm corn tortillas and black...
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.
Spice-Crusted Chicken with Citrus Salsa
While this recipe calls for oranges, grapefruit would work equally well. This salsa would also be terrific tucked into...
Grilled Corn Salad with Black Beans & Rice
Southwestern flavors star in this potluck-perfect salad.
Avocado Salsa
Make this salsa right before serving so the avocados don't have time to turn brown. Serve on Bean & Barley...
Bean & Barley Chili
This hearty vegetarian chili is a full-flavored antidote for winter's chill. Serve with nonfat plain yogurt and...
Cowboy Steak
Rubbed with garlic, salt and pepper, this simple steak is served with a cold baked bean-flavored salad. Perfect for hot...
Jícama Slaw
Crunchy jícama and carrots combine with a zesty dressing for a terrific summer side dish. It can be made ahead—perfect...
Tortilla Torta
This layered enchilada-style bake can be made spicier with hot enchilada sauce and salsa.
Portobellos with a Cilantro-Mustard Seed Crust
Meaty portobello mushrooms served with a spicy chile sauce make a sophisticated vegetarian main course.
Sweet Potato & Black Bean Chili for Two
A rich, dark and flavorful combination of our favorite Southwestern flavors. It also doesn't hurt that sweet...
Citrus-Scented Black Bean Soup with Chipotle Cream
Fresh orange and lime juices provide a citrus tang that balances the earthy, rich black beans and the light spice of...
Rustic Mexican Stew
A fiesta-in-a-bowl, this stew gets vibrant colors and flavor from scallions, carrots, jalapenos, tomatoes, cilantro and...
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...
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