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Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
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Roasted cauliflower on pizza? Why not?! This sheet pan pizza is a great meat-free dinner any night of the week.
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Get Baby Spinach Salad with Mandarin Orange and Red Onions Recipe from Food Network
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These fun breakfast banana wraps are so easy a kid can help make them. Whole wheat tortillas are spread with peanut butter and filled with a banana half, coconut, and crunchy granola cereal.
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These fried, sweet burrito-like bundles are stuffed with a tried-and-true mixture of banana slices, butter, brown sugar and spiced rum.
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Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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Baked chips are usually kind of horrible. This is a way to make them crispy while also keeping them relatively healthy.
Ingredients: corn tortillas, olive oil
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This cheese- and tortilla-filled frittata is topped with a homemade tomato salsa flavored with smoky poblano peppers.
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Flour tortilla pieces are dipped in canola oil and sugar seasoned with chili powder and cinnamon before being broiled until crisp to make delicious chips with the taste of crispy pralines. They're a great snack for Cinco de Mayo.
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A healthy portobello mushroom and poblano chile fajitas recipe.
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Your family couldn't ask for a tastier quick dinner fix than this ground beef enchilada casserole with bell peppers, carrots, black beans, and reduced-fat cheese.
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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.