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This salsa with black beans, corn, tomatoes, bell peppers, red onion, jalapeno pepper, and mango makes a perfect summer appetizer.
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A very tasty soy sauce dressing is poured over chilled, cooked rice and lots of veggies - spinach, bean sprouts, mushrooms, peppers, green onions, celery. And lest we forget, a generous sprinkling of cashews. Serves twelve.
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If you prefer, you can make these enchiladas vegetarian with a few easy swaps and changes.
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Vegan paella, made with rice, artichoke hearts, and peas, is a hearty version of the traditional Spanish-favorite.
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A zesty Mexican-inspired casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.
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Corn relish is not difficult to make, and is always a colorful end of summer treat.
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Shrimp in a balsamic vinegar marinade, cooked with onions and peppers on a pan grill.
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Tostadas are layered with spicy chipotle beef, sour cream, and shredded cheese for a flavorful and Mexican-inspired meal.
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This is a Mexican-style chicken soup with tomatillos and chicken breast meat cooked in a stock seasoned with fresh jalapenos, garlic and cayenne pepper. Serve with a dollop of sour cream and sprig of cilantro.
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No special equipment needed for these Spanish-inspired panini. Rachael Ray suggests using your grill instead!