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cooking.nytimes.com
This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here
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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.
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Marinated overnight with coriander and caraway and cooked slow with floral quince.
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Get Biryani Burger with Mango Salsa and Yogurt Sauce in Grilled Naan Pockets Recipe from Food Network
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These quick and tasty burritos feature a zesty combination of chicken, bean soup and salsa inside a warmed flour tortilla and are ready to serve in about 20 minutes.
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Try these small chile verde burritos made in the air fryer with leftover pulled pork for a quick and easy lunch or dinner.
Ingredients: pork, salsa verde, cheese
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Hard cooked eggs and cottage cheese are mixed with your favorite salsa in this easy make-ahead breakfast for one.
Ingredients: eggs, cottage cheese, salsa
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Cauliflower is hollowed out and filled with avocado dip to make a realistic brain that you will enjoy serving to guests! Perfect for Halloween parties.
Ingredients: avocados, salsa, cauliflower, fruit
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Just three ingredients make a simple, spicy baked bean and cheese dip. Serve hot with corn chips.
Ingredients: refried beans, salsa, cheese
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This easy beef stew recipe is a classic slow-cooked dish with chuck roast, carrots, celery, and potatoes simmered in a rich red-wine sauce.
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A salsa deviled eggs recipe
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A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.