27 Easy Mexican Side Dishes You’ll Make Again and Again

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Mexican Potato Salad

Cilantro Lime Sweet Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 4

This fresh and zesty Mexican style cilantro-lime sweet potato salad requires only a handful of ingredients, is super simple to make, and takes just 30-minutes. Naturally vegan and gluten-free.

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 1/2 tablespoons olive oil
• 2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 cup chopped cilantro
• 3 tablespoons lime juice
• 3 tablespoons diced red onion
• 2 cloves garlic, minced
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 425 degrees.
2. Arrange sweet potatoes on a large baking sheet. Toss with olive oil, cumin, paprika, salt, and pepper. Bake for 20 minutes, flipping halfway through.
3. Remove from oven and transfer to a medium bowl. Add cilantro, lime juice, red onions, garlic, and salt and toss to coat. Serve warm or refrigerate for 30 minutes and serve cold.

2. Cilantro Lime Quinoa

Cilantro Lime Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’]

Give quinoa a flavor boost with this easy Cilantro Lime Quinoa recipe. It only requires 5 ingredients and can be prepared on the stove or in an Instant Pot. Enjoy it as a side with your favorite Mexican dishes or in a bowl with beans and vegetables.

Ingredients

• 1 cup quinoa ((any color) rinsed and drained)
• 1¼ cups vegetable broth (for Instant Pot method or 2 cups for stove top method)
• ½ cup cilantro (chopped)
• 2 Tablespoons lime juice (from approximately 1 lime)
• 1 Tablespoon lime zest (from approximately 1 lime)
• salt (to taste)

Instructions Instant Pot method:

1. Add the quinoa and 1¼ cup vegetable broth to the Instant Pot. Close the lid and select the pressure cook (manual) button. Set the timer for 5 minutes on high.
2. When the 5 minutes is up, allow the pressure to release naturally.
3. Once the pressure has been released, remove the lid and stir in the cilantro, lime juice, and lime zest. Taste and add salt, as desired.

Stove top method:

1. Add the quinoa and 2 cups vegetable broth to a sauce pan and bring to a boil.
2. Cover the pot and lower the heat to low. Simmer for 15 minutes with the lid on.
3. After 15 minutes, remove the pot from the heat. Keep covered and allow to rest for 5 minutes.
4. Remove the lid and stir in the cilantro lime juice, and lime zest. Taste and add salt, as desired.

3. Loaded Street Corn Salad

Loaded Street Corn Salad with Manchego is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: 4

This Loaded Street Corn Salad with Manchego is quick and easy to make, and exploding with bright and fresh flavors! It’s incredibly delicious as a side, starter, or main. Serve it with some tortilla chips at your next summer party or game day gathering!

Ingredients

• 1 TBLS (15ml) vegetable oil (or Olive Oil)
• 4 ears of Corn
• 2 TBLS (28g) salted butter, at room temperature
• ½ TSP Garlic Salt
• 1 TSP Smoked Paprika
• 1 TSP Crushed Red Pepper Chili Flakes
• 1 Jalapeño pepper – finely chopped
• ½ Red Onion – finely chopped
• 2 TBLS (8g) finely chopped fresh Parsley
• 1/3 cup (13g) finely chopped fresh Coriander (Cilantro)
• ½ cup finely grated Manchego Cheese – divided
• 1 TBLS (15ml) Lime juice

Instructions

1. Heat a cast-iron grill pan over medium to high heat and brush with the oil. When hot, place the ears of corn on the pan and cook, turning regularly, for 7 to 10 minutes, or until lightly charred. (Alternatively, you can also cook the corn under the broiler or on the barbecue if you prefer.)
2. Remove from the heat and let cool for 5 minutes, then carefully slice off the corn kernels, using a sharp knife.
3. Transfer he corn to a large serving bowl and stir in the butter, garlic salt, black pepper, paprika and red pepper flakes. Add in the jalapeño, red onion, parsley, half of the coriander (cilantro), 1/4 cup (25g) of the cheese and the lime juice.
4. Toss together, then sprinkle the remaining Manchego and coriander (cilantro) on top.

4. Instant Pot Mexican Rice

Pressure Cooker Mexican Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Yield: [‘6’]

Pressure cooker Mexican rice is a great side dish made in your Instant Pot, Crockpot Express or Ninja Foodi. Tender Spanish rice everyone will love.

Ingredients

• 2 cup white rice (uncooked, long grain)
• 1 cup tomato sauce (or red enchilada sauce)
• 2 1/4 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 small onion (diced, optional)

Instructions

1. Add all ingredients other than your onions and rice and stir. Add onions and stir. Then sprinkle uncooked rice on the top and gently submerge into the liquid. Do not stir or you may receive the burn message.
2. Close the pressure cooker lid and set the valve to sealing, then select the pressure cook setting to high for 7 minutes.
3. Allow to naturally release steam for 10 minutes when done, then release pressure valve and lift lid.
4. Use a fork to fluff rice, stir and serve. Turn pot off. Best if served immediately.

5. Mexican Cauliflower Rice

Mexican Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 people’]

Flavorful Mexican Cauliflower Rice is rich in flavor just like your favorite Mexican, but without all the carbs. Make this easy riced cauliflower to serve as a low carb side for any meal.

Ingredients

• ½ cup chicken broth
• ½ cup carrots (peeled and finely diced)
• ½ cup frozen peas (optional)
• 1 tbsp olive oil
• ⅓ cup onion (finely chopped)
• 1 tbsp garlic (minced)
• 3 tbsp tomato paste
• 1 tbsp tomato bouillon
• 1 head cauliflower (riced*)
• salt (to taste)
• cilantro (for garnish, optional)

Instructions Rice the Cauliflower

1. Remove heads from stems and cut into quarter sized pieces. Keeping them about the same size will help them each break down into similar sizes.
2. Place the pieces in a food processor and pulse for 20 seconds and check to see whether all the pieces are about rice size. Pulse longer if needed.

Sauté

1. In a small saucepan, place the carrots and the broth and cook for 7 to 8 minutes until the carrots are slightly softened. Add the peas and turn off the heat.
2. If there is any liquid left after cooking the carrots and peas, drain before adding to the cauliflower.
3. Heat the olive oil in a large saucepan and add the onions.  Cook for 3 to 4 minutes, then add the garlic and sauté for another minute.
4. Stir in the tomato paste and tomato bouillon, then add the cauliflower, carrots and peas and stir until combined.
5. Cover the pan with a lid and cook over medium for 10 to 15 minutes.  Stir occasionally.  The cauliflower will release its moisture and then it will need to cook till it’s “fluffy” and drier.
6. Season with salt to taste and sprinkle with cilantro before serving.

6. Instant Pot Chicken Enchilada Rice

Instant Pot Enchilada Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [‘6’]

This flavorful Mexican rice casserole cooks just 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 white onion (diced)
• 3 cloves garlic (finely minced)
• 2 tablespoons tomato paste
• 1 jalapeño (deseeded and diced)
• 1 teaspoon onion powder
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 pound (453g) chicken breast (boneless, skinless, cut into bite size pieces)
• 10 ounces (283g) Rotel
• 1 cup (236g) chicken or vegetable broth
• 1 ½ cup (277g) long grain white rice
• 15 ounces (425g) can golden sweet corn, drained
• 15 ounces (425g) can black beans, rinsed and drained
• 1 cup (254g) red enchilada sauce
• 8 ounces (226g) Colby jack cheese (freshly shredded)

Instructions

1. Set the Instant Pot to sauté on medium heat and add the oil and onion. Cook until the onion becomes translucent, about 2 minutes.
2. Stir in the garlic, tomato paste, jalapeño, onion powder, cumin, garlic powder, chili powder, salt and pepper. Cook for another 30 seconds, then turn the Instant Pot off.
3. Stir in the chicken breast, Rotel, and chicken broth, stirring to fully combine.
4. Pour in the rice, but do not stir it in. Add the corn and beans and pour on the enchilada sauce over the rice. Gently spread ingredients out but keep them layered. Do not stir!
5. Secure the lid on the pot and turn the valve to sealing, then set the Instant Pot to pressure cook / manual pressure for 6 minutes. (It will take about 10 minutes for the pressure to build up before the timer starts.)
6. Once the time is up, allow for a 10 minute natural release, then carefully quick-release any remaining steam before removing the lid and stirring.
7. Stir in half of the cheese, then sprinkle the remaining cheese on top, cover the pot with the lid again, and let it melt for 4-5 minutes.
8. Serve with freshly chopped cilantro or sliced green onions for garnish and sliced avocado and lime wedges if desired.

7. Mexican Corn Dip

Mexican Corn Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

Mexican Corn Dip is the ultimate party dip! Corn and cotija cheese are tossed with a chili mayonnaise that make this dip so good. Serve it warm, cold, or room temperature.

Ingredients

• 2 cups frozen sweet white corn
• 1 jalapeno pepper (diced)
• 1 clove of garlic (minced)
• 1/4 cup cotija cheese (crumbled)
• 1 lime (juice and zest)
• 3 tablespoons mayonnaise
• 2 tablespoons unsalted butter
• 1/2 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 cup cilantro
• Tortilla Chips or Corn Chips

Instructions

1. Melt butter with 1/2 tbsp of olive oil in a large skillet on medium-high heat. Add the jalapeno, stir to coat, then sauté for 1-2 minutes until it begins to char. Add the corn and the garlic and sauté for 2-3 minutes.
2. Meanwhile, combine mayonnaise, chili powder, cilantro, lime zest, and juice from half the lime in a large bowl.
3. Add the corn to the bowl with the mayonnaise mixture, toss to combine. Then mix in the cotija cheese crumbles. Squeeze the remaining lime juice over the corn and top with more cilantro and cotija cheese.
4. Serve with Tortilla Chips or Corn Chips.

8. Spicy Charro Pinto Beans

Mexican Charro Pinto Beans in Instant Pot or Crock Pot (vegan, vegetarian) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’]

A vegan, vegetarian version of Mexican restaurant-style charro beans. Spicy and full of flavor, these pinto beans are delicious in tacos, nachos, tostadas or as a side to any TexMex meal. Make them in the Instant Pot or slow cooker.

Ingredients

• 2 cups dried pinto beans (picked through and washed)
• 2 sweet onions (chopped, divided)
• 10 cloves garlic (minced, divided)
• 1 tablespoon dried Mexican oregano
• 1 bay leaf
• 3 stalks celery (diced)
• 2 jalapeños (diced (de-seeded to reduce spice, if desired))
• 1 bunch cilantro (trimmed and chopped)
• 3 roma tomatoes (diced)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper (freshly ground)

Instructions Crock Pot Instructions

1. Add washed beans to crockpot and add enough water to cover the beans with at least 2-3 inches of water on top.
2. Add 1 of the chopped onions, half of the garlic, the Mexican oregano and bay leaf to beans. Cover and turn the crockpot on high or low, depending on how long you want it to cook. On high, these will cook in about 4-5 hours. On low, they will cook in about 7-8 hours (please see food safety note in blog post above about cooking on low).
3. Do NOT add salt at the beginning. It can prevent the beans from getting tender.
4. Once the beans are tender, heat a skillet over medium-high heat. Add the rest of the onion, garlic, the celery and jalapeño to the skillet. Sauté for 5-10 minutes until the veggies start to brown and char a little. Add a tablespoon of water, as needed, if they start to stick to the pan. Turn down the heat, if they are burning.
5. Once the onion is translucent, add the tomatoes and stir well to deglaze the pan. Turn off heat.
6. Add sautéed vegetables to the crock pot, along with chopped cilantro, black pepper and salt and stir gently.
7. Allow the flavors to combine for about 5-10 minutes. Taste and adjust seasoning, as needed. Serve piping hot.

Instant Pot Instructions

1. Add washed beans to Instant Pot (at least 6 quart size or bigger) and fill with water to the 6 cup mark inside the Instant Pot insert (there should be about 2-3 inches of water on top of the beans).
2. Add 1 of the chopped onions, half of the garlic, the Mexican oregano and bay leaf. Do NOT add salt at the beginning. It can prevent the beans from getting tender. Lock Instant Pot lid on top and turn the valve to “sealing”. Press the “Beans” button and increase time to 45 minutes.
3. Once the Instant Pot is done, leave it alone to allow it to slowly release the pressure for 15 minutes.
4. Meanwhile, heat a skillet over medium-high heat. Add the rest of the onion, garlic, the celery and jalapeño to a skillet. Sauté for 5-10 minutes until the veggies start to brown and char a little. Add a tablespoon of water, as needed, if they start to stick to the pan. Turn down the heat, if they are burning.
5. Once the onions are translucent, add the tomatoes and stir well to deglaze the pan. Turn off heat.
6. Then, with a long spoon, turn the valve on the Instant Pot to “venting” to allow the remaining steam escape. Be careful of the very hot steam! Once steam has escaped and the lid has unlocked, remove lid.
7. Add sautéed vegetables to the Instant Pot, along with cilantro, black pepper and salt and stir gently.
8. Allow the flavors to combine for about 5-10 minutes. Taste and adjust seasoning, as needed. Serve piping hot.

9. Mexican Pickled Red Onions

Mexican Pickled Onions Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2M · Total: PT37M · Yield: [’24’, ’24 ounces jar’]

Learn how to make this quick Mexican pickled red onions recipe in just 35 minutes to serve with your favorite dishes. It’s tangy and crisp with a touch of sweeteness, making the perfect condiment for tacos, burritos, nachos, burgers, pulled pork, and more.

Ingredients

• 1 red onion (thinly sliced (about 1/8-inch thick))
• 1 cup vinegar (use apple cider vinegar, red wine vinegar, rice vinegar, or distilled white vinegar.)
• 1 tsp salt
• 1 tsp ground black pepper (for a spicy version use ½ tsp of red pepper flakes instead)
• 2 tbsp sugar (you can use honey, brown sugar, or maple syrup instead. If you are on a keto diet, use a sugar-free sweetener. )

Instructions

1. In a microwave-safe container, heat the vinegar, sugar, salt, and pepper for about 2-3 minutes in the microwave or until hot. Or, heat the mixture in a pan over high heat on the stovetop until just beginning to boil.
2. Place thinly sliced red onions in a 16-24 ounce glass jar or glass container.
3. Pour pickling liquid on top of onions, close lid tightly, shake the jar, and let marinate at room temperature for at least 30 minutes.

10. Loaded Cauliflower Nachos

Loaded Cauliflower Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘8’, ‘8 people’]

These Loaded Cauliflower Nachos are roasted in the oven and topped with melty cheese, taco meat, salsa and sour cream. Just like the usual nachos but with crispy roasted cauliflower that will leave you wanting more.

Ingredients

• 1/2 lb ground beef
• 1 tbsp chili powder
• 1 cup water
• 1 large cauliflower
• 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1/8 tsp cumin
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 cup shredded cheddar
• 3 tbsp sour cream
• 3 tbsp chunky salsa
• 3 green onions

Instructions Taco Meat

1. Brown the ground beef in a medium frying pan then add chili powder and water and allow to simmer until water is evaporated. Remove from stove top and allow to cool.

Cauliflower

1. Preheat oven to 425°F
2. Cut, trim and wash the head of cauliflower. Cutting the cauliflower with sharp flat edges to allow more contact with the sheet pan for more browning.
3. Add the cauliflower to a large bowl and toss with olive oil, chili powder, garlic powder, cumin and salt and pepper.
4. Place the cauliflower on a sheet pan and bake at 425°F for 20 minutes, toss and bake another 5 minutes. Parchment paper or cooking spray is optional.
5. Once cooked remove from oven but leave the oven on. Push the cauliflower to the centre of the baking pan and top with ground meat and cheddar cheese. Place back in the oven for 5 minutes until the cheese melts.

Nacho Toppings

1. Remove from oven and allow to cool for a couple minutes. Top with salsa, sour cream, sliced green onions and more shredded cheddar if desired.
2. (Refer to the detailed video instructions below if further clarification is needed)

11. Crock Pot Refried Beans

Crock Pot Refried Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT360M · Total: PT365M · Yield: [’12’, ’12 servings’]

Refried beans made in the crock pot. Can be portioned and frozen for quick dinners.

Ingredients

• 1 pound dried pinto beans
• 1 whole onion (skin removed and halved)
• 4 cloves garlic
• 1 whole jalapeno pepper (stem and seeds removed)
• 2 teaspoons salt

Instructions

1. Put beans in a crock pot.
2. Cover with water. Water level should be about 3 inches above top of beans.
3. Add onion, garlic, and peppers.
4. Cook on high for 6 hours until beans are cooked through.
5. Using a slotted spoon, transfer mixture to a food processor. Pulse until smooth. You will need to do several batches of this step.
6. Add salt to taste.

12. Pico De Gallo

Pico de Gallo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [’10’]

This fresh sauce is the perfect condiment for any Mexican meal.

Ingredients

• 2 ½ pounds (1.1kg) ripe tomatoes (deseeded and finely chopped)
• 1 onion ( peeled and finely chopped)
• 1 small jalapeño (or serrano pepper, deseeded and finely chopped)
• 4 tablespoons lime juice (or more or less, to taste)
• 4 tablespoons chopped oregano
• salt ( to taste)

Instructions

1. Remove the seeds from both the tomatoes and the jalapeño.
2. Finely chop the tomato, onion, and pepper.
3. Add to a bowl along with the lime juice, oregano, and salt. Stir well to combine.
4. Let stand for at least 10 minutes, then serve.

13. Easy Mexican Roasted Potatoes

Easy Mexican Roasted Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘6’]

Garlic and spice coated cubes of potato, perfectly roasted til crispy and golden. Easy Mexican Roasted Potatoes are a delicious side dish for burritos, chilli and BBQs.My take on Mexican style potatoes, these crispy coated beauties are so quick and easy to prepare. Plus, they’re ready to serve after only thirty minutes in the oven.

Ingredients

• 1 garlic clove – crushed
• 1 tsp paprika
• 1 tsp fine salt
• ½ tsp black pepper
• 1 tsp ground cumin
• ½ tsp chilli powder
• ½ tsp dried oregano
• 1 kg potatoes
• 2 tablespoons rapeseed/canola oil ( plus extra for oiling the roasting tin)
• sea salt flakes
• chopped fresh coriander/cilantro

Instructions

1. Preheat your oven to 220 °C, 200 °C Fan, 425 °F, Gas Mark 7.
2. Mix together the spices, salt and pepper.
3. Peel and cut your potatoes into 1.5cm slices and then cut the slices to give 1.5cm x 1.5cm sticks. Now cut the sticks to produce 1.5cm dice.
4. Rinse potato cubes in cold water and drain before patting dry with a clean tea towel.
5. Evenly coat your diced potatoes with the oil.
6. Toss with crushed garlic so it becomes evenly distributed over the oiled potato cubes.
7. Sprinkle previously mixed spices, salt and pepper over your potatoes. Stir and turnover the potatoes so they are evenly coated with the seasoning mixture.
8. Grease roasting tin with a little oil before evenly spacing your potato cubes on it. Allow plenty of room for air circulation between the cubes. If you don’t have a roasting tin which is large enough, use two tins to achieve maximum crispness.
9. Place your roasting tin/s of potatoes into pre-heated oven.
10. Cook for 30 minutes, turning the potatoes after 15 minutes.

14. Mexican Corn Casserole

Easy Mexican Corn Casserole with Cotija Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘7’, ‘7 servings’]

Mexican corn casserole has all your favorite flavors of Mexican street corn. Scoop it up with chips and serve it warm, fresh out of the oven.

Ingredients

• 6 Cups corn (fresh or frozen)
• 1 Cup mayo
• 2 teaspoons chipotle pepper (ground)
• Salt and pepper (to taste)
• 1 bunch green onions (chopped – reserve some for garnish)
• ½ Cup cotija cheese
• Lime wedges (for garnish)
• Hot sauce if desired (your choice, for garnish)

Instructions

1. Preheat oven to 350 degrees
2. In a large bowl mix together corn, mayo, chipotle pepper, salt & pepper, and green onions until well combined
3. Spoon into 13×9 dish prepared with nonstick spray
4. Sprinkle cheese on top
5. Bake covered for 20 minutes, then uncovered for another 20 minutes
6. Sprinkle on the reserved green onion, squeeze on lime juice, and add hot sauce if desired
7. Serve immediately and enjoy!

15. Mexican Pasta Salad

Mexican Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

This easy Mexican Pasta Salad is loaded with so many colors and flavors, plus a zesty Southwestern Dressing that is creamy but light with Greek yogurt. You can even make it gluten free!

Ingredients

• 8 oz. uncooked rotini pasta (or another short pasta, gluten free if needed)
• 15 oz. can of black beans (, drained and rinsed)
• 1 cup corn (from a can, thawed if frozen, or cut from the cob)
• 1/2 cup halved grape tomatoes
• 1/4 cup minced red onion
• half of a red bell pepper (, chopped)
• minced cilantro for garnish (, if desired)
• 1 cup plain Greek yogurt
• 3 Tablespoons salsa
• 3 Tablespoons olive oil
• 3 Tablespoons apple cider vinegar
• 2 Tablespoons minced fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/8 teaspoon black pepper

Instructions

1. Prepare 8 oz. uncooked rotini pasta according to the package directions, cooking slightly al dente. Drain and rinse under cold water to chill the pasta. You can also put it in the refrigerator while preparing the other ingredients.
2. Prepare the dressing by adding 1 cup plain Greek yogurt, 3 Tablespoons salsa, 3 Tablespoons olive oil, 3 Tablespoons apple cider vinegar, 2 Tablespoons minced fresh cilantro, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon chili powder, 1/4 teaspoon cumin, and 1/8 teaspoon black pepper to a bowl. Stir together until smooth.
3. Add the cooked and cooled pasta, 15 oz. can of black beans (drained and rinsed, 1 cup corn, 1/2 cup halved grape tomatoes, 1/4 cup minced red onion, and half of a red bell pepper, chopped, to a large bowl. Pour the dressing over the top and stir together to combine. Sprinkle with minced cilantro for garnish, if desired.
4. Serve immediately or store covered in the refrigerator for up to 2-3 days.

16. Cherry Tomato Salsa with Red Onion

Cherry Tomato Salsa with Red Onion is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 servings’]

Fresh and delicious, this cherry tomato salsa is sweet, tangy and so easy to make! It’s the perfect accompaniment to any Mexican feast!

Ingredients

• 1 pound cherry tomatoes ((450g))
• ¼ large red onion (or ½ of a small one) (finely diced)
• ¼ cup fresh cilantro (finely chopped (4 tablespoons))
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• pinch black pepper
• ½ teaspoon white sugar (table / granulated)
• juice of ½ lime

Instructions

1. Quarter the cherry tomatoes, dice the red onion and chop the cilantro.
2. Add all of the ingredients to a bowl and stir to combine.
3. Let sit covered in the fridge for 30 minutes before serving.

17. Mexican Black Beans

Mexican Black Bean Recipe (Frijoles Negros) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Mexican Black Beans (Frijoles Negros) are delicious and super easy to make! Made with simple pantry ingredients and packed full of fiber and nutrients, enjoy these restaurant-style black beans with all your favorite Mexican dishes including tacos, burritos, and enchiladas.

Ingredients

• 1 tablespoon oil (olive oil, canola oil, avocado oil, etc.)
• 1 medium onion (diced)
• 1 green bell pepper (diced )
• 3 cloves garlic (minced)
• 1 teaspoon salt (plus more to taste)
• ¼ teaspoon ground cumin (plus more to taste)
• 2 (15.5-ounce) cans black beans ((approx. 3-4 cups cooked beans))
• water or chicken broth (if needed)
• ¼ cup fresh cilantro (chopped)
• 1 tablespoon red wine vinegar
• Cotija cheese (crumbled, for serving)

Instructions

1. Add the oil to a medium-sized saucepan set over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened – approximately 5-8 minutes. Stir in the garlic and saute for 30 seconds, or until fragrant. Season with salt and cumin.
2. Add the black beans. If you’re using canned beans, add the beans with their liquid. If you’re using your own cooked beans, add a little water (approximately 1/2-1 cup) so that there is enough water/liquid to prevent them from burning. Bring to a simmer, reduce to low heat, and cook for 5 minutes, stirring often.
3. Stir in the chopped cilantro and red wine vinegar.
4. Garnish with crumbled cotija cheese and fresh lime juice, if desired. Enjoy!

18. Black Beans and Rice

The Best Black Beans and Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 8

Easy black beans and rice cooked in one pot.

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, finely diced
• 1/2 teaspoon ground cumin
• 1 cup white rice
• 2 cups broth (chicken or vegetable are fine)
• 1 14-ounce can black beans, drained and rinsed
• 2 TB lime juice
• 1/2 teaspoon salt
• 1 TB butter
• Handful fresh chopped cilantro

Instructions

1. First, gather the ingredients.
2. In a medium stock pot, add the oil, and turn the heat to medium. Add the diced onion, and cook while stirring frequently for about 10 minutes. Lower the heat if the onions threaten to burn or start turning golden brown around the edges.
3. Add the cumin and rice. Stir and saute for 4-5 minutes, just until the edges of the rice start to appear translucent.
4. Add the vegetable broth and rinsed and drained black beans. Stir everything together.
5. Bring the mixture to a boil, cover, reduce the heat to low and simmer for 20 minutes.
6. At the end of 20 minutes, remove the lid and stir everything to fluff it up. Add the lime juice, butter, salt and chopped cilantro, and stir again. Serve immediately.

19. Vegan Spoon Bread

Vegan Spoon Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’, ‘8 servings’]

This vegan spoon bread, also known as Mexican corn cake, is an amazing side for dinner or even brunch! Super simple to make and a great cornbread alternative.

Ingredients

• 1 cup vegan butter, (softened)
• 2/3 cup corn flour ((masa harina could be subbed))
• 1/2 cup vegan milk, (unsweetened, unflavored)
• 1 cup creamed corn
• 2/3 cup vegan cane sugar
• 1/2 cup cornmeal
• 1/4 cup canned coconut cream ((thick part on top of canned coconut milk – can sub with another dairy free milk if needed))
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• vegan cheese
• agave

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 8×11 casserole dish. Set aside.
2. In a large bowl, add butter and beat for 3-5 minutes or until fluffy and lighter in color.
3. Add in corn flour and dairy free milk. Beat again just until combined.
4. Add in corn, sugar, cornmeal, coconut cream, sugar, baking powder, and salt. Beat on low just until combined. Do not overmix.
5. Pour batter into prepared dish and cover with foil. Place dish inside a 9×13 dish (or larger) and fill 1/3 of the way with water.
6. Very carefully carry and place inside oven. Bake for 50-60 minutes. Let stand for 10-15 minutes before serving.
7. Served topped with vegan cheddar cheese and/or agave.

20. Mexican Coleslaw

Mexican Coleslaw Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 1/2 cups’]

This easy Mexican Coleslaw only takes five minutes to mix together. Make it as simple as you like or add in optional ingredients to make it a Mexican party side dish.

Ingredients

• 1 lime, juiced, about 2 tablespoon plus 1 teaspoon juice
• ¼ cup olive oil avocado oil or organic canola oil
• 2 teaspoons honey or sugar
• 1 teaspoon ground cumin, optional
• ½ teaspoon salt
• 5 cups shredded cabbage, or bagged cabbage or coleslaw mix
• ½ cup finely chopped cilantro
• Optional Ingredients: 2 tablespoons minced red onion or 2 scallions, sliced; 2 tablespoons toasted pumpkin seeds (papitas)

Instructions

1. Whisk lime juice, oil, honey, cumin (if using) and salt in a large salad bowl. Add cabbage and cilantro and toss to coat. If using optional ingredients, add them and toss to combine.

21. Mexican Street Corn Pasta Salad

Caprese Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’]

Caprese pasta salad is made with only 6 ingredients and is ready to serve in a quick 15 minutes. As minimal in ingredients and preparation time as it is, it’s absolutely delicious. It looks bold and bright and tastes crisp and robust!

Ingredients

• 12 oz short pasta
• 2 cups grape or cherry tomatoes
• 1 cup mozzarella pearls or cubes
• 1/2 cup balsamic vinegar (optional)
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh basil leaves (torn)

Instructions

1. Boil the pasta in salted water for the time indicated on package. Drain and transfer to a serving bowl.
2. While pasta cooks, slice the tomatoes in half and saute for 5 minutes in 1 tbsp of olive oil, until soft. Skip this step if you prefer uncooked tomatoes.
3. Add tomatoes and mozzarella to serving dish with pasta. Toss with balsamic vinegar, olive oil, salt, pepper, and torn basil.

22. Taco Slaw

Taco Slaw (5-Minute Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’, ‘8 servings’]

Make cabbage slaw for tacos in just 5 minutes! My easy taco slaw with creamy cilantro lime dressing is the perfect Mexican topping or side.

Ingredients

• 3/4 cup Mayonnaise
• 1/4 cup Lime juice
• 1/2 tsp Cumin
• 1/2 tsp Garlic powder
• 1/4 tsp Sea salt
• 1/4 tsp Cayenne pepper
• 14 oz Shredded coleslaw mix
• 1/4 cup Green onions ((sliced))
• 1/2 cup Cilantro ((chopped))

Instructions

1. In a small bowl, whisk together the mayonnaise, lime juice, cumin, garlic powder, salt and cayenne.
2. Place the shredded coleslaw mix, green onions, and cilantro into a large bowl. Pour the dressing over evenly and toss to coat.
3. If you have time, refrigerate the cilantro lime slaw for an hour to let the flavors develop. Stir again before serving. Serve chilled.

23. Guacamole

Mortar and Pestle Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT15M · Yield: [‘4’]

This creamy tasty and sometimes quite fiery version of the authentic Mortar and Pestle Guacamole is so addictive you won’t be able to stop until the bowl is empty.

Ingredients

• 2 Each Avocados
• 2 Each Roma Tomatoes (peeled and deseeded)
• 6 Each Green Onions (finely chopped)
• 2 Each Chili Peppers (deseeded and finely diced)
• 2 Tablespoons Lime Juice
• 2 Tablespoons Fresh Cilantro (chopped)
• Salt and Pepper to taste

Instructions

1. Add the sliced green onions, jalapeno peppers, and cilantro to a large mortar and pestle.
2. Crush until a paste is formed.
3. Add the lime juice and salt and pepper and crush again.
4. Add one peeled avocado and crush. Mix well.
5. Add the remaining avocado and peeled chopped tomatoes and stir to combine.

24. Instant Pot Mexican Corn

Instant Pot Mexican Street Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2M · Total: PT7M · Yield: [‘4’]

Instant Pot Mexican Street Corn is so easy; make in your pressure cooker/Instant Pot in 2 minutes!

Ingredients

• 4 ears corn
• 1 cup water
• ½ cup sour cream (or crema)
• 1 tbsp chili powder
• 1 tbsp minced garlic (optional)
• ½ cup mayo
• ½ lime (juice only)
• ⅓ cup cotija cheese

Instructions Corn

1. Add 1 cup water to pressure cooker. Place rack into pressure cooker.
2. Add corn and cook on high pressure for 2 minutes. Natural release.

Elote Sauce

1. Add all other ingredients to a bowl and whisk or stir with a fork. Top with cotija cheese.

25. Easy Mango Salsa

Easy Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 8

Bright, refreshing, and sweet and tangy! This easy mango salsa is the perfect summer dip with tortilla chips, or topping for grilled fish or meat!

Ingredients

• 1 cup diced fresh Mango (from 1 medium mango)
• ¾ cup finely chopped Red Onion (about ½ a medium onion)
• ¾ cup chopped Garden Tomato – deseeded and finely chopped (about 1 medium tomato)
• 2 TBLS chopped fresh Coriander (Cilantro)
• 1 Lime – squeezed for fresh juice (about 2 tablespoons), or more or less to taste
• 1 Green Chili (optional), to taste (I used a medium-hot green Indian green chili)
• Kosher Salt (optional), to taste

Instructions

1. Dice the mango, finely chop the red onion, deseed and finely chop the tomato, chop the coriander, squeeze the lime for fresh juice, and finely chop the green chili (if using).
2. Combine all the ingredients in a medium-sized mixing bowl. Toss until evenly combined. Taste and season with kosher salt if needed. Serve immediately, or cover the bowl and chill in the fridge for at least 30 minutes for best flavor.
3. Store in a sealed airtight container in the refrigerator for up to two days.

26. Grilled Elote Style Cauliflower Steaks

Grilled Elote Style Cauliflower Steaks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT40M · Yield: [‘4’]

Looking for a low carb keto elote that won’t throw you out of ketosis? Maybe you just want to find a way to liven up some cauliflower? This cauliflower elote grilled side takes inspiration from the classic Mexican street corn dish to a whole different level.

Ingredients

• 4 Cauliflower Steaks (see notes in post above)
• 2 tbsp. Olive Oil
• 1/4 cup Mayo
• 1/2 Lime (juiced and zested)
• 2-3 dashes Mexican Hot Sauce (I like Cholula)
• 1 tsp Tajin Seasoning (or sub chili powder, salt, and lime zest)
• 1/4 cup Cotija Cheese
• Cilantro for garnish

Instructions

1. Preheat your grill for direct heat around 400-425 degrees.
2. While the grill is heating up, slice your cauliflower (stem intact) into 2-3 steaks per head of cauliflower. Each steak should be around 1.5 inches thick. The ends tend to fall apart, so use the center slices only. I used two smaller heads of cauliflower (with small pieces left over) for this recipe. See notes in the post above for more tips and info.
3. In a bowl, combine the mayo, lime juice and zest, hot sauce, and 1 tsp of Tajin to a bowl and whisk until combined. Set it aside. Then, lightly oil both sides of all the cauliflower steaks. Sprinkle on a little Tajin seasoning onto the front and backs of each piece of cauliflower.
4. Place the cauliflower steaks over direct heat on the grill and close the lid. Let each side cook for 4-6 minutes. Flip the steaks over and repeat! You’re looking for some char on each side and for the cauliflower to be tender and al dente. Do not over cook!
5. Remove the cauliflower steaks off the grill and brush on the chili lime mayo lightly onto each side of the cauliflower steak. Season with more tajin if desired and sprinkle with cotija and cilantro for serving.

27. Mexican Bean Salad

Mexican Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

• 2 cups cooked black beans (dried)
• 1/2 cup corn (canned, drained)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (chopped)
• 1 red bell pepper (chopped)
• 1/4 cup fresh cilantro (chopped)
• 1/2 jalapeño (finely chopped)
• 1 lime (for freshly squeezed juice)
• ½ tsp lime zest (grated)
• 2 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground garlic
• 1/4 tsp sea salt

Instructions

1. Add all the ingredients to a large bowl. Toss them well to combine.
2. Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.