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Get Healthy Grilled Chicken-and-Rice Foil Packs Recipe from Food Network
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This recipe takes a quinoa pilaf side dish and turns it into a main dish by adding black beans and ground turkey.
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This sweet potato salad features the southwestern flavors of jalapeno, garlic, and lime making it great side to any Mexican meal.
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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I can't explain why, but these very good burritos sound even better in Spanish. If you prepare the fillings ahead of time and store them in the refrigerator, you can whip up one of these wraps in no time.
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Grilled kernels of fresh corn add their smoky taste to a quick salad that contains black beans, cilantro, and an easy dressing.
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This vegan bowl features pinto beans, quinoa, sauteed peppers, avocado, and soy cheese for a filling, well-balanced lunch or dinner.
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If you love steak tacos, raise your hand—and devour these tacos.
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We always love digging into a pan of enchiladas but have not always had time to make them. So we took all the things we love about enchiladas to make a quick and easy meal that is sure to cure the craving.
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Grapes and garbanzo beans are baked into these savory muffins, creating a sweet Greek and Indian-inspired flavor.
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Get Bean and Cheese Tamales Recipe from Food Network