Mexican Recipes (Most Popular)
This fast and easy, high protein bean casserole (can be vegan by omitting dairy cheese or using vegan cheese) Mexican vegetarian main dish (can be eaten as a side too) is made of pantry items; 3 cans of beans, a cute little can of green chilies, a jar of salsa, a can of ro-tel tomatoes, some corn tortillas, and some cheese.
Layer it all together & bake.
This is a fresh snack or starter dish that is high in vegetables. It has a good mixture of textures with the crunch of the fresh vegetables, the delicate texture of the shrimp, and the creaminess of the avocado. Serve with an additional lemon wedge, sea salt, and tobasco for a little extra spark.
A whole, prime-grade chicken is broken into parts and oven braised in a spicy-sweet sauce reminiscent of mole. Finished with roasted red peppers and home-grown beet greens and served with rice, it is a hearty, wholesome dinner that's excellent the next day too!
From Theresal at GroupRecipes: http://www.grouprecipes.com/42825/red-hot-
salsa.html. Makes about 2 1/2 cups, serving size 2 tbsp.
This is a salsa-like, colourful veggie-packed dip that can be whipped up in minutes. Try it with fresh vegetable sticks or pita. Adapted from a Weight Watchers magazine. Yields about 1/4 cup per serving, about 3 cups total.
Easy, flavourful, and a million times healthier than the deep-fried versions known as chimichangas, these crispy baked burritos are filled to the brim with goodness! Serve with spicy salsa and a dollop of sour cream, if desired. Adapted from a few recipes from the 'net.
This is a great BBQ or picnic side, or a vegetarian entree dish! Quinoa is a great and versatile gluten free grain to use, full of protein and fibre.
Raisiny sweetness from dried tomatoes and ancho peppers is a fabulous veneer for the sneaky flame from homegrown habanero and green chilies!
A delicious twist on traditional enchiladas. The calorie and fat content can easily be lowered by using lowfat and less cheese, and using lowfat sour cream.
Just things I had on hand and threw together and it ended up being a very good and filling meal.
Turkey, carrots, onions, and spinach wrapped in corn tortillas and covered with green chile enchilada sauce and pepper jack cheese. Great served with rice.
Filling mix for fajitas, enchiladas, burritos, etc. Can also stand alone as a veggie side with a Tex-Mex kick.
Tangy and nutty - This makes a great southwestern-style side dish. This recipe can be adapted to use left-over rice of any type.