Author: Tracey Seaman
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using...
Author: Shelley Wiseman
Author: Tina Miller
Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Cara Brunetti Hillyard
Author: Tracey Medeiros
Author: Gianni Scappin
Author: Beth Elon
Canned beans get an upgrade thanks to garlic and spices.
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Toni Cascio
There are lots of meatless burgers in the world, but this Latin American-inspired recipe is especially satisfying without being stodgy. It's pantry-friendly...
Author: Gina Marie Miraglia Eriquez
Author: Jim Gallivan
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by...
Author: Bon Appétit Test Kitchen
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime...
Author: Kathryne Taylor
Author: Dan Barber
Author: William Viets
Author: Douglas Rodriguez
Active time: 45 min Start to finish: 45 min
Author: Katherine Burk
Author: Jamie Geller
Author: Lidia Bastianich
Author: Mary Klonowski
Author: Marla Share
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and...
Author: Anna Stockwell
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.