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

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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

Adobo Chicken & Kale Enchiladas

12
Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños.
By Breana Lai Killeen, M.P.H., RD

BBQ Chicken Tacos with Red Cabbage Slaw

5
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.
By Sarah Epperson

Roasted Vegetable & Black Bean Tacos

6
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

Chipotle Chicken Quinoa Burrito Bowl

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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 Breana Lai Killeen, M.P.H., RD

Stuffed Potatoes with Salsa & Beans

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

Baked Fish Tacos with Avocado

5
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

Grilled Blackened Shrimp Tacos

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Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick.
By Carolyn Casner

Vegan Freezer Breakfast Burritos

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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

Beefless Vegan Tacos

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 Lai Killeen, M.P.H., RD

Vegan Burrito Bowls with Cauliflower Rice

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, RD

Pasta Salad with Black Beans & Avocado Dressing

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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 Lai Killeen, M.P.H., RD
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Inspiration and Ideas

Steak Burritos
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Here's a steak burrito recipe 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.
Southwest Breakfast Quesadilla
Pico de gallo and cheesy eggs make this quick breakfast flavorful and satisfying.
Taco-Stuffed Sweet Potatoes
1
Bean & Veggie Taco Bowl
2

Simple brown rice and black beans serve as the backdrop for sautéed veggies and taco toppings!

All Quick & Easy Mexican Recipes

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

Tofu & Vegetable Scramble

3
Feel free to customize this speedy tofu and vegetable scramble with your favorite combination of vegetables and spice. Try to use veggies that will all cook at the same rate, like peppers, green beans and sugar snap peas.
By Katie Webster

Chili-Rubbed Tilapia with Asparagus & Lemon

31
Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking.
By EatingWell Test Kitchen

Black Bean Tacos

2
Mixing mashed canned beans with whole beans and seasonings makes an incredibly simple taco filling from your pantry. Top these speedy 5-ingredient tacos with lettuce, tomato and salsa or any of your favorite taco toppings.
By Carolyn Casner

Freezer Bean & Cheese Burritos

7
This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.
By Carolyn Casner

Black Bean-Queso Wraps

1
These easy wraps are filled with black beans, corn, red pepper and creamy queso. They cook up quickly in a panini press.
By Diabetic Living Magazine

Layered Strawberry-Mango Margaritas

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!
By Carolyn Casner

8-Layer Taco Salad

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This gorgeous and colorful 8-layer taco salad recipe is made healthier by using ground turkey in place of beef, adding Greek yogurt and bumping up the amount of vegetables. Serve this salad in a clear glass bowl and you'll have an eye-catching party-worthy dinner or potluck side in just 30 minutes.
By EatingWell Test Kitchen

Low-Carb Margarita

This margarita recipe slashes 150 calories compared to typical margarita recipes made with syrupy-sweet margarita mix. Adding lime zest to the salt rim gives great flavor and cuts the salt in half.
By EatingWell Test Kitchen

Frozen Peach Margaritas

1
Enjoy sweet peach flavor anytime of year with this skinny frozen margarita. It tastes just like a restaurant version, but with less sugar, for an easy cocktail you will actually want to make at home.
By Carolyn Casner

Taco Stuffed Avocados

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Here we ditch the taco shell and use a hollowed-out avocado to hold a spicy turkey and black bean taco filling. The flesh of the avocado gets mashed with lime juice and cilantro for a quick and easy guacamole topping.
By Hilary Meyer

Virgin Layered Strawberry-Mango Margaritas

1
This frozen mocktail is so delicious and beautiful! Layers of blended strawberries and mango with a touch of zesty citrus flavor combine for a fun nonalcoholic drink without all the extra calories and sugar of a traditional restaurant margarita.
By EatingWell Test Kitchen

Vegetarian Black Bean & Quinoa Burrito Bowls

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Skip the tortillas and layer your taco fillings onto protein-rich quinoa in this healthy vegetarian bowl dinner recipe. Top with a dollop of yogurt or sour cream and a splash of your favorite hot sauce.
By EatingWell Test Kitchen

Greek Salad Nachos

2
This vegetarian nacho recipe is a fun combination of two favorites--nachos and Greek salad. It uses whole-grain pita chips instead of the tortilla chips used in traditional nacho recipes, and it's loaded with the classic fresh vegetables in Greek salad as well as creamy hummus and salty feta cheese. And it doesn't even need the oven! Easily doubled, this makes a great appetizer or light dinner.
By Carolyn Casner

Chipotle-Cheddar Broiled Avocado Halves

5
In this avocado side-dish recipe, zesty avocado halves are topped with melted Cheddar cheese and broiled until golden brown. You can serve these healthy avocado halves as a side dish with grilled chicken or steak.
By EatingWell Test Kitchen

Pomegranate Margaritas

1
Who says margaritas are just for summer? This pomegranate twist on a cocktail favorite is good all year long--elegant enough for the holidays and fun enough for an outdoor barbecue.
By Devon O'Brien

Camping Chicken Quesadillas

These make-ahead quesadillas are a genius campfire dinner solution. Assemble and wrap in foil at home, then once you get to camp, just throw over hot coals for a quick campsite meal.
By Hilary Meyer

Jackfruit Barbacoa Burrito Bowls

Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that's so good you'll never know you're eating a plant-based protein instead of pork or beef.
By Adam Hickman

Sweet Potatoes with Warm Black Bean Salad

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For a satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.
By Susan Herr

Mexican-Inspired Coleslaw

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Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.
By Stacy Fraser

Nina's Mexican Rice

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The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden.
By Bruce Aidells

Lean & Spicy Taco Meat

5
A combination of lean ground beef and ultra-lean ground turkey breast makes a less-greasy filling. Bypass taco-seasoning packets in favor of making your own full-flavored filling.
By EatingWell Test Kitchen

Southwestern Breakfast Tostadas

Mashed black beans, crumbled queso freso, fresh cilantro and chopped tomato give this easy breakast tostada a Soutwestern flair.
By Diabetic Living Magazine

Black Bean-Avocado Torta

9
A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.
By EatingWell Test Kitchen
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