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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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Cook your quinoa with jalapeno pepper, black beans, corn, and diced tomatoes to make this one-pan quinoa main dish with Mexican flavors.
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Get Butternut Squash Soup with Pickled Cranberry and Vanilla Oil Recipe from Food Network
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Here's a kid-pleasing pasta, veggie, and beans dish that's a great alternative to plain pasta and butter.
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Get Updated Tuna Casserole II Recipe from Food Network
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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.