A surprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and jalapenos.
Vegetarian black bean burrito bake with smoky chipotle sour cream, sweet corn, salsa, and melted Monterey Jack. Rolled in whole wheat tortillas and baked until bubbly.
Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.
Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.
Crunchy coleslaw, chicken, and crushed pineapple tossed in low-fat dressing and rolled in whole wheat tortillas. A no-cook lunch wrap ready in 30 minutes with tropical crunch.
Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.
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