Quick & Easy Mexican Recipes

Find healthy, delicious quick and easy Mexican recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Black Bean-Quinoa Bowl

Rating: 4 stars 11
This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
By Katie Webster

Chipotle Chicken Quinoa Burrito Bowl

Rating: 5 stars 33
This chipotle-flavored burrito bowl comes together almost as quickly as at the restaurant, plus, you don't have to wait in line. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.
By EatingWell Test Kitchen

Quick King Ranch Chicken Casserole

Rating: 4.5 stars 9
Usually made by layering creamy chicken and tortillas (lasagna-style), this classic Tex-Mex chicken casserole gets speedier for an easy weeknight dinner when we mix everything together in a skillet, then pop the whole pan under the broiler to make the cheese topping gooey.
By Julia Levy

Beefless Vegan Tacos

Rating: 4.5 stars 4
Take taco night in a new direction with these healthy vegan tacos. We've swapped crumbled tofu for the ground beef, without sacrificing any of the savory seasonings you expect in a taco. You can also use the filling in burritos, bowls, taco salads and to top nachos.
By Breana Killeen

Roasted Vegetable & Black Bean Tacos

Rating: 5 stars 4
These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.
By Sylvia Fountaine

Stuffed Potatoes with Salsa & Beans

Rating: 4.5 stars 3
Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets.
By Devon O'Brien

Vegan Freezer Breakfast Burritos

Rating: 5 stars 1
Having a stash of flavorful bean burritos in your freezer means you'll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling--made with tofu and prepared to mimic scrambled eggs--is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal.
By Carolyn Casner

Steak Burritos

Rating: 4 stars 7
Here's a burrito inspired by San Francisco's super burritos that come packed with meat, beans, rice, cheese, guacamole and salsa. We've kept this home-style version a bit simpler to make and a whole lot healthier with brown rice, whole-wheat tortillas and a more reasonable serving size. We recommend wrapping it in foil--the traditional way to serve it--so you can pick the burrito up and eat it without it falling apart, peeling back the foil as you go. Serve with a cold beer and vinegar-dressed slaw.
By EatingWell Test Kitchen

Nonalcoholic Strawberry Margaritas

A frozen virgin strawberry margarita is a refreshing way to cool down on warm days. This margarita mocktail, which calls for only five ingredients, uses a bit of agave nectar to blunt the tartness of lime juice and fresh strawberries.
By Ivy Odom

Baked Fish Tacos with Avocado

Rating: 5 stars 4
Instead of deep-frying, the fish fillets in this quick-and-easy 5-ingredient recipe are coated with a flavorful seasoning blend and baked. Several varieties of flaky white fish can be used for these tacos. When you go to the market to purchase fish, the best strategy is to be flexible and choose the variety that looks freshest that day.
By Carolyn Casner

Pasta Salad with Black Beans & Avocado Dressing

Rating: 4.5 stars 9
Everyone will love this pasta salad recipe that's packed with tomatoes, corn and black beans. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.
By Breana Killeen

Vegan Burrito Bowls with Cauliflower Rice

Rating: 5 stars 3
These meal-prep vegan burrito bowls are healthier and more flavorful than takeout. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time.
By Carolyn A. Hodges, R.D.
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Inspiration and Ideas

BBQ Chicken Tacos with Red Cabbage Slaw
Rating: Unrated 4
This zippy, creamy slaw is so good you might find yourself making it for other sandwiches. Still, it pairs beautifully with the tangy pulled chicken for an incredibly quick dinner you can make even on your busiest nights. To save even more time, use a preshredded coleslaw blend.
Layered Strawberry-Mango Margaritas
Rating: Unrated 1
Swirl layers of red strawberry margarita with yellow mango margarita in this skinny frozen cocktail for a festive party drink that will wow your guests. It tastes just as good as a restaurant frozen margarita, without all the sugar!
Southwest Breakfast Quesadilla

Pico de gallo and cheesy eggs make this quick breakfast flavorful and satisfying.