Search Results (11,809 found)
www.allrecipes.com
This mixture of black beans, avocado, corn, and bell pepper gets a boost of flavor from picante sauce and lemon juice for a delightful Mexican-inspired salad.
www.allrecipes.com
These crispy baked flautas filled with black beans, spinach, salsa, and Monterey Jack cheese are perfect for a Mexican-inspired vegetarian meal.
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Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.
cooking.nytimes.com
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
www.chowhound.com
Try stuffed peppers made with fresh poblanos for a rich and slightly spicy flavor. Chowhound's easy recipe uses black beans, Cotija cheese, scallions, and basmati...
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
www.delish.com
Tex-Mex at its finest: This skillet chicken is topped with melty cheddar and a delicious black bean-red onion mixture.
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A terrific Asian-inspired marinade for grilled chicken.
Ingredients: bone, ginger, black bean, sesame oil
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I think it was about 4 years ago my friend bought several butternut squash at a farmers market. Her husband asked her to get 10 zuchinnis for a dish, instead...
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They say that if your plate is full of colors, you're doing the right thing. Well, this colorful dish can be a garnish, side salad, or act as a dip/salsa with...
www.delish.com
The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.