796 mexican recipes

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.

Vegetable guacamole loaded with broccoli, cabbage, celery, tomatoes, and tomatillos mixed into mashed avocado with grapefruit juice, lime, cilantro, basil, and thyme. A veggie-packed twist on classic guac.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

Fresh pico de gallo with tomatillos, serrano chiles, tomatoes, cilantro, and onions. A chunky Mexican salsa with a tart twist, perfect on fajitas.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

Baked halibut steaks with lemon butter, served with a fresh cilantro pesto. Simple oven method with just 3 ingredients plus the pesto on the side.

Chile con queso made on the stovetop with melty American cheese, sauteed onion, fresh tomato, and green chiles spiked with hot sauce. A smooth, scoopable queso dip ready in minutes for chips and game day.

Tortilla chip wreath: a salty-sweet holiday candy wreath of vanilla-coated tortilla chips arranged in a circle and decorated with gumdrops. A no-bake Christmas dessert kids can help with.

Mexican dairy dip with cream cheese, refried beans, and chili powder blended smooth. A three-ingredient game-day dip that takes 10 minutes and a springform pan.

Crispy baked tortilla baskets shaped in a brioche pan. Just oil and a flour tortilla, baked golden at high heat for a crunchy edible bowl for salads and fillings.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Veggie chili with chunky bell peppers, jalapenos, kidney beans, and Roma tomatoes simmered with chili powder and cumin. A hearty meatless chili topped with Monterey Jack and served with cornbread.