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: Tracey Seaman
Author: Cara Brunetti Hillyard
Author: Gianni Scappin
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
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: Jim Gallivan
Author: Beth Elon
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Author: Tina Miller
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: William Viets
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Jamie Geller
Author: Katherine Burk
Author: Marla Share
Canned beans get an upgrade thanks to garlic and spices.
Author: Bon Appétit Test Kitchen
Author: Tracey Seaman
Author: Ellie Krieger
Active time: 45 min Start to finish: 45 min
Author: Dan Barber
Author: Mary Klonowski
Author: Lidia Bastianich
Author: Sara Foster
Author: Melinda Anderson
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
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen