A lot of people are looking for meatless meals that make the whole family happy, like these crispy black bean and avocado rice tacos with pineapple salsa. Black beans and rice are a classic combo, and when you add crispy corn tortillas, creamy avocado, fresh cilantro and parsley, melty cheese and a spicy-sweet pineapple salsa, who can argue with that? Leave out the cheese if you want vegan tacos, because they will still have plenty of flavor.
This recipe was inspired by Allie’s Avocado Green Rice, and it was a huge hit! My teen son devoured the tacos, but my favorite part was the pineapple salsa. It’s such an addictive flavor combination, I couldn’t stop eating it! I guess I did stop at some point, though, because the next day I used the leftover salsa to make nachos.
I developed this recipe for SoFab Food, so check it out on their site: Black Bean and Avocado Rice Tacos with Pineapple Salsa via SoFab Food
I don’t know about you but I’m always on the hunt for quick and easy weeknight dinners. Things can get so crazy on weekdays in our house that I try to plan simple meals, otherwise I know I’ll feel burned out at the end of the day and I’ll be about 200% more likely to just order pizza. My family loves all things Mexican food – tacos, burritos, enchiladas, etc., but I never really had a good taquito recipe I could throw into my dinner rotation. These Chicken and Black Bean Taquitos require only 5 ingredients (yay!) and they’re great for dipping in your favorite salsa or sauce.
I’m always looking for recipes that are simple, tasty and healthy, and this 30-Minute Chicken Chili is all of those things. It’s spicy and satisfying, and it cooks up quickly with just a few staple ingredients. My family loves my Smoky Chipotle Turkey Chili recipe, but this chicken chili is lighter and less expensive to make. It’s more of a broth-based soup than a meaty chili.
Everybody loves tacos, but sometimes tostadas are even better: crispy, crunchy and spicy, with lots of room for fresh toppings. The only thing I don’t like about tostadas is that they’re messy and difficult to eat. I wanted to make my favorite bean and chorizo tostadas for a football watch party last Sunday, but tostadas are not exactly finger food. I decided to cut the tortillas in half before frying them, to make them easier to pick up. Everybody argued about whether these were mini tostadas or giant nachos, but they devoured them anyway!
There aren’t many foods I dislike, but I don’t really like quinoa. There, I said it. I know quinoa is trendy and good for you, but I just have never liked the taste of it. Until now. Recently, I was at a food blogger event, and one of the lunch selections was this amazing Southwest salad with black beans, quinoa, queso fresco, and fresh vegetables. With this recipe, I’ve found a way to eat quinoa that I really love.
This salad is substantial, super tasty, and vegetarian. I serve it with a cilantro lime vinaigrette, and even kids will eat it. I love how healthy it is, and how easy it is to make.
During the past week we’ve celebrated a high school graduation, bought season passes to the water park, and fired up the grill at least three times. I guess you could say summer is underway! I love the tastes of summer, especially tangy citrus flavors like lime and lemon. I developed this recipe for Chipotle Lime Honey Vinaigrette to go with my Chipotle Lime Chicken Kabobs, but it goes great with any kind of salad, grilled fish or shrimp.
There are so many flavor directions you can go with a basic vinaigrette, but this combination of chipotle, lime and honey is one of my favorites. This dressing is tart, sweet and spicy without being overpowering. It’s fresher and less expensive than bottled dressing.
I love sour cream on all types of Mexican food – its creamy coolness tames the heat from chiles and adds richness and tang to tacos, burritos, nachos, tamales, and lots of other dishes. Sour cream also makes an excellent base for a flavorful sauce, like this Chipotle Lime Crema.
I developed this recipe as a dipping sauce for my Chipotle Lime Chicken Kabobs, but it also tastes great with Allie’s Black Bean Tacos, Cilantro Lime Shredded Chicken or just about any of our Mexican or Southwest recipes. It’s actually a faux crema – true Mexican crema is made with heavy cream and buttermilk, not sour cream. This sauce only takes about five minutes to make, and you can serve it with fish, shrimp, chicken, pork, beef, beans or vegetables.
It’s almost June, so I guess summer is here! I love summer foods, especially grilling. I eat a lot more hamburgers, hot dogs and potato salad than is good for me during the summer, but grilled chicken is one summer food you don’t have to feel guilty about. I love these Chipotle Lime Chicken Kabobs because they’re delicious, high in protein and low in calories, and because all foods are more fun when you serve them on a stick! Making meat, vegetables or fruit into kabobs just makes the food seem a little more fancy.
This recipe for Chipotle Lime Chicken Kabobs takes only about half an hour to make, but you do need to allow time to let the chicken marinate for anywhere from 30 minutes to overnight. The kabobs are moderately spicy, so they’re popular with both kids and adults.
If you’ve spent much time on our blog, you know we love rice and Mexican food. 5-Ingredient Spanish Rice is our most popular recipe, and Mexican or Southwest recipes always seem to be our favorites. This week I’m making another rice recipe that I absolutely love – Avocado Green Rice. If you’ve never had Green Rice (or Arroz Verde) before, you’re missing out, and the avocado just takes it to the next level.
This recipe gets its fresh flavor and touch of spice from cilantro, parsley, jalapeno, lime and garlic. I’ll be honest – this rice is actually great before you even add the avocado, but adding the avocado just gives it an extra kick. It adds a creamy texture that is so satisfying, and the avocado flavor complements the basic green rice perfectly.
Add this rice to tacos, use it in burritos or salads, or (if you’re me) eat it on its own. It’s so good, I could eat a big bowlful all by itself.
Cinco de Mayo is almost here, and everybody’s feeling a little bit Mexican! Mexican is one of our favorite cuisines, and by far the most popular recipe category with our readers. We have some great recipe suggestions for your Cinco de Mayo fiesta:
Crispy Black Bean Tacos with Avocado-Lime Dipping Sauce – One of our most popular recipes, for good reason! The tacos are rich and crunchy, and the creamy sauce is to die for. These tacos are positively addictive.
Best Ever Mexican Black Beans – This black bean recipe really is the best ever, and it’s one of our super-easy 5-minute recipes. I didn’t even like black beans before this recipe!
Crock-Pot Cilantro Lime Shredded Chicken – This versatile, flavorful shredded chicken is a snap to make and can be used in tacos, salads, rice bowls, burritos and enchiladas.
5-Ingredient Spanish Rice – By far our most popular recipe! It’s surprisingly simple to make a Spanish rice that tastes just like the side dish you get in Mexican restaurants. It’s a great for burritos and rice bowls, too.
Easy Homemade Salsa Verde – Made with fresh tomatillos, peppers, onions and garlic. You can create your own roasted salsa verde in less than 30 minutes.
Salsa Verde Chicken Enchiladas – Cheesy, saucy, satisfying, and so simple to prepare!
Baked Green Chile Chicken Taquitos – These disappear fast whenever we make them. They’re baked instead of fried with under 300 calories.
Easy Red Posole – Posole combines a rich, warm and spicy soup with fresh, crunchy toppings, so it’s like having best of both worlds. This easy version cooks hands-free in a pressure cooker or crock-pot.
Easy Green Posole – Fresh tomatillos and chiles bring their flavor magic to this green version of classic Mexican posole.
Smoky Chipotle Turkey Chili – This turkey chili has been a favorite for years at our house, and I wouldn’t be surprised if it becomes one of your favorites, too.
Want more easy recipes for busy families? Browse our recipe index page.