Corn/61 recipes

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare.

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!

Tortillas stuffed with cheese, ham, and sweet bell peppers covered in a savory mixture of eggs and salsa are allowed to mingle overnight, like a Mexican French toast. Easy to prepare and just pop it into the oven in the morning with your feet up, sipping a coffee.

Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.

Creamy chicken enchiladas filled with cream cheese, Monterey Jack, almonds, and green onions, baked in mild enchilada sauce and topped with avocado-sour cream. Enchiladas suizas in 30 minutes flat.

Cheesy beefy chilanda casserole layers ground beef, pinto beans, and corn tortillas with picante sauce and melted cheese. A Tex-Mex weeknight bake topped with cool lettuce, tomato, and sour cream.

Spicy Mexican lasagna layers taco-seasoned ground beef, ricotta, corn tortillas, and Monterey Jack cheese into a crowd-pleasing Tex-Mex casserole. Italian technique, south-of-the-border flavor.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Crawfish enchiladas from Gabrielle's restaurant, rolled in corn tortillas with a creamy cheddar-chili sauce and melted Monterey Jack. Where Cajun crawfish meets Tex-Mex soul.

Light Swiss enchiladas with ground chicken, green chilies, and tomato puree in corn tortillas topped with a skim milk sauce and melted Swiss cheese.

Classic Yucatecan sopa de lima with chicken simmered in lime-scented broth colored by annatto seeds, with tomatoes, oregano, and a hint of grapefruit. Topped with crispy tortilla strips.

This is so flavorful and easy to prepare, tasted so good with such simple ingredients.