Healthy Latin American Recipes

In this riff on a healthy grain bowl recipe, we use cauliflower rice instead of another whole grain like brown rice to cut back on carbs and load up on veggie servings. A simple citrusy drizzle, inspired by Cuban mojo sauce, finishes these vegan rice bowls, perfect for lunch or dinner.

Fajitas make an excellent weeknight meal. These come together faster than ever, using quick-cooking shrimp and veggies all on one sheet pan so you can focus on family rather than cleanup.

Instead of deep-frying the fish for these tacos, we coat the fish with a flavor-packed chili rub and grill it.

These sheet-pan poblano-and-corn chicken fajitas are seasoned with mild ancho chile powder, paprika and cumin. The chicken and vegetables cook on a sheet pan under the broiler so you can forget working over a hot stove or grill to get dinner on the table fast. Plus, with only one pan, cleanup is a breeze!

Making your own tostadas is easy. Use store-bought corn tortillas, brush them with olive oil and bake to crunchy perfection! Here we topped the tostada with refried beans and fresh pico de gallo for an easy 3-ingredient meal.

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.

Rotisserie chicken tacos are the perfect way to get tacos on the table fast. The chicken is gently heated and flavored with chili powder and ground cumin. Toppings can be customized, but sticking with a quick pico de gallo and the classic toppings of shredded lettuce, cheese and sour cream keeps things quick and simple.

These simple yet satisfying quesadillas are layered with mashed sweet potatoes, red onion and serrano pepper. Pepper Jack cheese adds mild heat, while cumin and oregano provide earthy balance. Serve topped with plain strained yogurt and lime wedges, if desired.

This rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry.

Tender, smoky sweet potato is the star of these vegetarian tacos. A mashed black bean spread with onion holds everything in place. Serve with your favorite taco toppings.

These carne asada tacos are tasty, easy to make and low in calories. They're topped with a quick homemade salsa featuring avocado, tomato, onion and a bright squeeze of lime.

Here's a shrimp sheet pan supper that's roasted and caramelized to perfection! The pineapple in this recipe makes a sweet sauce that balances the heat of the Jamaican jerk seasoning.

In this homemade recipe, we show you how to make corn tortilla bowls using the underside of a muffin tin as a mold and baking them to create individual taco serving bowls.

A fresh salsa verde pulls double duty in this quesadilla recipe. First, the chicken gets cooked in the salsa to help impart flavor and keep it moist. Then, the salsa verde gets served alongside the quesadillas for dipping. Green chiles add a touch of heat to complete the dish.

Our take on this popular Mexican dish certainly does not disappoint. Packed with protein and easy to make, this recipe is the perfect dinner solution.

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.

These chicken nachos have crunchy chips topped with hot spiced shredded chicken, beans and melted cheese with cooling chunks of avocado, red onion and cilantro. If you like the heat, add jalapeño slices at the end. These quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers around.

These vegetarian sheet-pan sweet potato fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture.

Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.

Pineapple juice adds plenty of sweetness to this no-sugar-added margarita recipe.

In this vegetarian taco recipe, cauliflower is tossed with a smoky-tangy sauce made with honey, lime juice and chipotles in adobo sauce before being roasted. Serve with more hot sauce, if desired.

Update your guacamole recipe by adding protein-packed yogurt to make a healthy dip recipe. For an extra kick, add minced jalapeño or your favorite hot sauce for some zing! Serve this healthy dip recipe with crunchy vegetables, pita chips or pretzels, or use as a sandwich spread.

Don't limit yourself to lettuce for this low-carb, gluten-free taco lettuce wrap recipe--any fresh green sturdy enough to wrap around 1/2 cup of filling works.

This refreshing, simple Cuban salad recipe captures the flavors of the tropics. Serve alongside spiced chicken or pork, with rice and beans.