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This is a hearty combo of protein-packed beans and pasta. And the little pasta shells don't have to be cooked separately — just be sure to use tiny shells...
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This recipe brings a new twist to the traditional recipe with a few extras including homemade fried onions! Homemade is so much better than the store bought!!
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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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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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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.