31 What to Serve with Enchiladas: 31 Best Sides

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. Fiesta Wedge Salad

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

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

The traditional wedge salad is given a Mexican twist with a delicious homemade dressing and fiesta toppings.

Ingredients

• 1 head iceberg lettuce
• 1/4 cup shredded cheese {I used Colby-Jack}
• 1 small tomato {diced}
• 20-30 leaves cilantro
• 1 small can sliced olives
• 1/2 cup tortilla strips {see notes}
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp taco seasoning
• 1 tsp milk {to thin out dressing}

Instructions

1. Remove any outer leaves from the lettuce that look brown or discolored.  Take a small knife and cut the core of the lettuce from the bottom of the lettuce.  Cut the head of lettuce into quarters.
2. In a bowl combine dressing ingredients and whisk until combined.
3. To assemble salads, drizzle top of each wedge with salad dressing.  Top with shredded cheese, chopped tomato, cilantro leaves, olives and tortilla strips.  Serve immediately.

2. Seasoned Black Beans

Seasoned Black Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘6’]

Seasoned Black Beans are made with a few basic ingredients and are the perfect side for any night of the week.

Ingredients

• 2 15 oz cans black beans (drained and rinsed )
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 cup red onion (diced)
• 3 cloves garlic (minced or one table spoon garlic powder )
• 1 tablespoon cilantro (chopped)
• 1/4 teaspoon cayenne powder
• salt and pepper to personal taste

Instructions

1. Begin by heating the olive oil in the bottom of a medium sauce pan.
2. Then add red onion and cook until tender and slightly translucent.
3. Next, add garlic to pot and cook until fragrant; about two to three minutes.
4. Add the cilantro, cayenne pepper and combine with onions and garlic.
5. Add the black beans to the mixture then pour in chicken broth and season with salt and pepper. Stir to combine.
6. Bring the mixture to a boil. Reduce heat and cover, simmer for 10 minutes.

3. Corn on the Cob

Air Fryer Corn On The Cob is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT10M · Total: PT13M · Yield: [‘2’]

Tasty and easy recipe to prepare Corn On The Cob!

Ingredients

• 2 Corn on the cob
• 2 tbsp Olive oil
• 1 Teaspoon chopped parsley
• Salt & black pepper to taste

Instructions

1. Preheat the air fryer to 400°F (200°C). This step helps ensure even cooking.
2. Prepare the corn cobs by removing the husks and trimming them to fit the air fryer.
3. Place olive oil, chopped parsley, oregano, salt and pepper in a bowl and mix well together.
4. Brush the basket of the air fryer with olive oil and place the corn cobs evenly spaced apart.
5. Brush the corn cobs with olive oil and seasonings on both sides
6. Cook the corn at 400°F (200°C) for 5 minutes.
7. Flip the cobs and return to the air fryer to cook for another 5 minutes.
8. When they are ready, add a little bit of parsley and some grated cheese to make them more flavorful.

4. Cantaloupe Aguas Fresca

Cantaloupe Aguas Fresca is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cantaloupe, diced
• 2 cups cold water
• 2 tablespoons fresh lime juice
• 2 tablespoons sugar or honey (adjust to taste)
• Ice, for serving
• Fresh mint leaves (optional, for garnish)

Instructions

1. Puree the cantaloupe with water and lime juice in a blender until smooth.
2. Strain through a fine-mesh sieve into a pitcher (optional for a smoother drink).
3. Stir in sugar or honey until dissolved; taste and adjust sweetness.
4. Serve over ice with a sprig of mint if desired.

5. Pineapple Salsa

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 servings’]

This fresh Pineapple Salsa recipe is juicy-sweet with tender bites of pineapple. Minced jalapeno adds a touch of heat and lime juice makes the bowl pop with bright and tangy flavor. Enjoy as an appetizer with tortilla chips, or add it to tacos, salads, grilled meats and fish, and so much more!

Ingredients

• 4 cups diced fresh pineapple ((about 1 medium/large pineapple))
• 1½ cups diced red bell pepper ((about 1 large pepper))
• ½ cup diced red onion ((about ½ of a small onion))
• ½ cup chopped fresh cilantro
• 2 tablespoons minced jalapeno ((about 1 small jalapeno))
• ¼ cup freshly squeezed lime juice ((about 1-2 large limes)
• ¼ teaspoon Morton kosher salt

Instructions

1. In a large bowl, fold together pineapple, red pepper, red onion, cilantro, and jalapeno.
2. Drizzle lime juice over the top and sprinkle with salt. Fold again to incorporate. Let rest for 20 minutes before serving.

6. Guacamole

Table-Side Guacamole at Home is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This guacamole is easy to make with avocados, plum tomatoes, jalapeños, red onion, lime juice and a little salt. Of course it’s plant-based! Perfect for munching with tortilla chips.

Ingredients

• 2 jumbo avocados
• 2 roma tomatoes (de-seeded and chopped)
• 1/2 cup red onion (diced)
• 2 Tablespoons diced jalapeños
• 2 Tablespoons lime juice
• 2 Tablespoons cilantro (minced)
• 1/2 teaspoon sea salt

Instructions

1. Get all other ingredients ready before you open your avocados. Dice and chop vegetables and set aside.
2. Add all ingredients to a mixing bowl.  Being careful not to mash the avocado too much, toss all ingredients together. 
3. Immediately put into an airtight container and refrigerate. Guacamole exposed to the air will turn brown. 

7. Confetti Corn

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1/2 cup red onion (chopped)
• 1/2 cup red bell pepper (diced)
• 1/2 cup green bell pepper (diced)
• 2 tablespoons butter
• 4 cups of corn (fresh or frozen)
• salt and pepper to taste
• 3 cloves of garlic (finely minced (optiona)l)
• 3 scallions (sliced)

Instructions

1. Heat olive oil in a skillet over medium heat until warm
2. Add peppers, onions and garlic (if using) to skillet and cook until bell peppers are tender and onions are translucent
3. Melt butter and then add corn to skillet
4. Season with salt and pepper (to personal taste) combine contents of skillet together
5. Turn heat to low and simmer for 10 minutes stirring occasionall

8. Mexican Street Corn Salad

Mexican Street Corn Salad Without Mayo is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Mexican street corn salad without mayo is such a delicious side dish that has been lightened up a little. Whether you are craving it for dinner or bringing it to a barbecue, it’s sure to be a hit!

Ingredients

• 3 cups corn (about three ears of corn or two cans of corn)
• 2 tablespoons olive oil
• 1 small red or orange bell pepper (diced)
• 1/2 jalapeño pepper (seeds removed, diced)
• 3/4 teaspoon cumin
• 1/2 teaspoon paprika
• 1/3 cup Greek yogurt or light sour cream
• 3 tablespoons lime juice (fresh or bottled)
• 1/2 cup queso fresco (crumbled into small bits)
• 1 small avocado (diced)
• 1/3 cup fresh cilantro (chopped with stems removed)
• salt and pepper to taste (note that the cheese can be quite salty)

Instructions

1. Begin by either cutting the corn off of the cob, draining your canned corn, or opening your frozen bag of corn.
2. Add the olive oil to a skillet and heat the corn on a high setting until it chars a little. Be sure to watch closely to ensure the corn does not burn.
3. Set aside the corn to cool.
4. Add the chopped bell pepper, jalapeño, and cilantro in with the corn. Stir well.
5. In a small bowl combine the lime juice, Greek yogurt, paprika, and cumin. Mix well.
6. Pour the dressing over the corn and vegetables. Mix well.
7. Add diced avocado and crumbled cheese on top.
8. Add salt and pepper, to taste. The cheese can be quite salty so be sure to taste before adding additional salt.

9. Cauliflower Rice with Cilantro and Corn

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

Ingredients

• 4 cups cauliflower rice
• 1 cup corn kernels
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1/2 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin (optional)
• Salt and black pepper to taste
• 1 tablespoon lime juice

Instructions

1. 1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
2. 2. Add cauliflower rice and corn; cook 5–7 minutes until tender.
3. 3. Stir in cumin (if using), salt, and pepper; cook 1–2 minutes more.
4. 4. Remove from heat and fold in chopped cilantro and lime juice.
5. 5. Serve warm, with extra lime wedges if desired.

10. Vegan Borracho Beans

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

Ingredients

• 2 cups cooked pinto beans (or 2 15-ounce cans, drained and rinsed)
• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 cup beer (or vegetable broth for non-alcoholic)
• 1 cup diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• Salt to taste
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

Instructions

1. 1. Sauté onion, garlic, and jalapeño in olive oil until softened.
2. 2. Stir in cumin, chili powder, and paprika; cook 1 minute.
3. 3. Add beans, tomatoes, and beer; simmer 15–20 minutes until flavors meld.
4. 4. Stir in lime juice and adjust salt.
5. 5. Garnish with cilantro before serving.

11. Black Bean Dip

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 3

I love the ultra-smooth texture and buttery flavor of this Black Bean Dip. It’s excellent eaten with chips or dipping fresh tortillas into.

Ingredients

• 1/2 pound dry Black Beans
• 2 1/2 cups Chicken Stock, divided
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Fresh Cracked Black Pepper
• Juice of 2 Limes
• 4 tablespoons Unsalted Butter
• 1 large Yellow Onion
• 1-2 tablespoons Cilantro, + more for serving if desired
• Pico de Gallo, optional for serving

Instructions

1. Place the beans, 1 1/2 cups of stock, salt, pepper, and lime juice into the bowl of the pressure cooker.
2. Cook on manual high pressure for 25 minutes.
3. While the beans cook, heat the butter in a small skillet on the stove over medium-low heat. Add the onion to the melted butter and let them poach on low heat until translucent.
4. When the beans are done cooking, place them, with the liquid, into a food processor along with the buttery onions, and cilantro.
5. Drizzle in the remaining chicken stock as the processor runs. The mixture should be thin and dip-able, add more liquid if needed.
6. Place the mixture back in the instant pot and place on keep warm, or simmer to warm the mixture back up.
7. Serve in individual bowls topped with pico de gallo and more cilantro if desired, with chips or fresh tortillas for dipping.

12. Pickled jalapenos

Easy Quick Pickled Jalapenos! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT45M · Yield: [’12’, ’12 servings’]

Easy, quick pickled jalapenos that come together in just 45 minutes! Great taco topper and snack, and a good way to use up all the excess jalapenos!

Ingredients

• 5 jalapenos (chopped into rounds)
• 1 cup distilled white vinegar
• 1 cup water
• ¼ cup sugar
• 1 tablespoon salt
• 3 garlic cloves

Instructions

1. Slice the jalapenos after removing the stems. You can wear gloves while you do this or wash your hands thoroughly afterwards!
2. In a small saucepan or pot, combine 1 cup each of distilled white vinegar and water along with 1/4 cup of sugar and 1 tablespoon of salt. Bring to a boil over medium heat, stirring frequently. Wait until the sugar and salt dissolves, and then set aside.
3. Place the garlic cloves and jalapeno slices in the jar and then pour the pickling liquid over them. Allow to cool, and then close the jar tightly. Place in a fridge for at least 30 minutes, and ideally around 3 hours. Enjoy your jalapeno pickles!

13. Mexican Cauliflower Rice

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

This Mexican Cauliflower “Rice” is flavorful and tastes just like Mexican rice. No one will know it is made with cauliflower instead. Serve it with tacos, fajitas, or your favorite Mexican dishes.

Ingredients

• 1/2 cup chicken broth
• 1/2 cup carrots ((peeled and finely diced))
• 1/2 cup frozen peas ((optional))
• 1 tablespoon olive oil
• 1/3 cup onion ((finely chopped))
• 1 tablespoon minced garlic
• 3 tablespoons tomato paste
• 1 tablespoon tomato bouillon
• 1 head cauliflower ((riced**))
• Salt to taste
• 2 tablespoons Cilantro leaves ((chopped for garnish))

Instructions

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. If there is any liquid left after cooking the carrots and peas, be sure to drain the peas and carrots before adding to the cauliflower.
2. While the carrots are cooking, heat the olive oil in a large saucepan and add the onions. Cook for 3 to 4 minutes, then add the garlic and saute for another minute.
3. Stir in the tomato paste and tomato bouillon, then add the cauliflower, carrots and peas and stir until combined.
4. 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.
5. Season with salt to taste and sprinkle with cilantro before serving.

14. 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: PT7M · Yield: [‘8’]

Try Instant Pot enchilada rice tonight as the best side dish with a ton of flavor. New Mexican rice idea that’s great with tacos or burritos.

Ingredients

• 1 tbsp olive oil
• 1/4 tsp pepper
• 1/4 tsp chili powder
• 1/2 tsp cumin
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp parsley (dried)
• 2 c broth (chicken or vegetable)
• 2 c enchilada sauce
• 2 c rice (uncooked, white)
• 1 can corn (kernels, drained, 15 oz)
• 1 can black beans (drained, 15 oz.)

Instructions

1. Pour olive oil, spices and broth into your pot and stir so they’re well combined.
2. Pour in enchilada sauce with can of corn and black beans, stir.
3. Sprinkle in uncooked rice and gently submerge into the liquid but do not stir.
4. Close lid and steam valve and set to high pressure for 7 minutes followed by a natural release of steam. Allow all steam to release naturally which will take approx 15 minutes.
5. Lift lid and fluff with a fork. You can add some shredded cheese now, place lid on and allow to melt on top before serving.
6. Add sour cream, sliced avocado and anything else to top when serving if you’d like.

15. Cilantro Lime Rice

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

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘5’, ‘5 Servings’]

Instant Pot Cilantro Lime Rice comes out tender and loaded with a bold fresh taste. Cook this easy side dish recipe up in minutes to enjoy on taco night.

Ingredients

• 2 Cups Water
• 2 Cups White Rice (jasmine rice will work)
• ¼ Cup Cilantro (fresh and chopped)
• ½-1 Small Juice of Lime
• ¼ Teaspoon Salt
• 2 Teaspoon Olive Oil (divided)

Instructions

1. Into the inner pot of the Instant Pot ( I used my 6-quart) add in the water, rice, salt, and 1 teaspoon of olive oil. Stir the ingredients together and make sure the rice is covered by the water.
2. Place the lid on the IP, and turn the steam release knob to sealing. Press the rice cook button. If there is no rice button on the Instant Pot press pressure cook button. Make sure it’s on low pressure, and adjust the cooking time to 12 minutes.
3. Once the cooking time is up do a quick release of the steam by turning the release knob to releasing. This releases the steam from the Instant Pot.
4. With a spoon or a fork fluff the rice.
5. Add in the juice of half of a lime, if you want more lime flavor add in a whole lime. Add in the chopped cilantro and the remaining 1 teaspoon of olive oil. Stir all the ingredients together until fully mixed.
6. Serve and enjoy

16. Black Bean and Onion Pilaf

Hearty Vegetable Rice Pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This simple but hearty vegetable rice pilaf makes a savory, satisfying side or meal. It is full of flavorful and immunity-boosting alliums (red onion, garlic, and chives) and nourishing vegetables. Plus, it’s a great make-ahead dish for meal prep!

Ingredients

• 1 tablespoon of oil of choice
• 1 medium red onion (chopped (reserve 2 tbsp, finely chopped, for topping))
• 2 garlic cloves (minced)
• 4-5 crimini (or button) mushrooms (sliced)
• ¼ cup of bell pepper (chopped (optional))
• 1 carrot (thinly sliced)
• 1 cup of brown rice (jasmine, long grain, short grain, basmati – all ok)
• 2 cups of vegetable broth
• ½ cup of green onions or chives (chopped)
• 1 cup of greens, chopped (swiss chard, kale, collard greens, or spinach)
• 1 15-ounce can of black beans, drained and rinsed
• ½ teaspoon of salt
• ½ teaspoon of chili powder
• ¼ cup of nutritional yeast (optional, but tasty)
• 1 teaspoon of fresh lemon juice

Instructions

1. In a deep skillet, add the oil and saute the onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes. Add rice and stir 30 seconds until glossy. Add vegetable broth, bring to a gentle boil, reduce heat to low, and simmer for 20 to 30 minutes until liquid is absorbed and rice is cooked.
2. Add the chives and greens to the pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice. Stir well and cover for 2-3 minutes to let beans and greens heat through. Plate and top with finely chopped red onion.

17. Baked Plantains

Amazing and Easy Sweet Plantains (Platanos Maduros) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 4

Crispy and Sweet, these Baked Sweet Plantains are so incredibly tasty and a healthier version of the typically fried version. The plantains caramelize in the oven with just the right amount of crunch around the edges and tenderness in the middle … you won’t even know they are baked!

Ingredients

• 3 ripe plantains (yellow skin with black spots, see picture)
• 2 tablespoons olive oil
• salt to taste

Instructions

1. Preheat oven to 450 degrees F. Line a cookie sheet with foil. Spray foil with cooking spray to insure easy removal.
2. Cut the ends off of the plantains and peel. Cut each plantain in half. Cut each half into 3-4 slices length-wise.
3. Arrange in a single layer on the cookie sheet and brush the tops with olive oil. Bake for 7-10 minutes, when edges start to brown, flip them over and coat the other side of plantains with remainder of olive oil. Bake until plantains are golden brown and very tender. I bake these for a total of 15 minutes.
4. Season with salt to taste.

18. Corn Basil and Tomato Salad

Corn, Basil and Tomato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT4M · Total: PT24M · Yield: 6

A refreshing summer salad with fresh sweet corn, tomatoes, red onions and basil tossed in a light lime dressing

Ingredients

• 4 cups of corn kernels or about 6 ears of fresh sweet corn, silk and husks removed
• ½ cup thinly sliced red onions
• 2 garden or heirloom tomatoes*, chopped
• ½ cup fresh basil, chopped if leaves are large
• 3 tablespoons olive oil
• 2 ½-3 tablespoons fresh lime juice
• 1 tablespoon fresh thyme leaves
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste

Instructions

1. Blanch or steam corn for 3-4 minutes. Cool and cut corn from cobs into a mixing bowl.
2. Soak the red onion in ice water for a couple of minutes to remove the sharp taste. Drain and add to corn.
3. Add tomatoes, basil, and thyme.
4. Toss with olive oil, then add 2½ tablespoons lime juice, salt, and pepper to taste. Taste and adjust seasonings and add more lime juice if needed.
5. Serve at room temperature.

19. Sinaloa Refried Beans

Frijoles Puercos Sinaloa Style (+video) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT45M · Yield: [’16’, ’16 servings’]

This recipe for Frijoles Puercos is like refried beans on steroids. Bacon, chorizo and melty cheese combine to bring you the bean dip of your dreams.

Ingredients

• 1 pound Pinto Beans (dry beans, cooked according to package instructions, about 5 cups prepared, do not drain, reserve liquid)
• 1/2 pound Monterey Jack Cheese (or any other melty cheese, cut into small cubes)
• 10 ounces Chorizo
• 1/2 pound Bacon (about 5 or 6 slices thick cut)
• 1 teaspoon Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Cumin
• 1/4 cup Pickled Jalapenos (chopped)

Instructions

1. The beans can be cooked in your favorite method. Don’t drain. Retain the liquid to use for mashing the beans.
2. In a large skillet on medium heat, cook chorizo until done, about 5 or 6 minutes. Remove to a small bowl and set aside.
3. Cook bacon pieces in same skillet until crispy, about 7 or 8 minutes.
4. Add salt, garlic powder, onion powder and cumin to bacon and stir well.
5. Add about one cup beans to bacon mixture. As it heats, mash and stir with the potato masher. Continue to add about one cup of beans at a time, mashing and stirring. Add bean liquid as necessary to make the desired refried beans consistency. Add additional liquid, if necessary. You can add water or prepared stock, if you run out of liquid or the liquid is too thick.
6. Once the beans have reached your desired consistency, stir in cooked chorizo and chopped pickled jalapenos. Stir well. Turn off stove top.
7. Start adding the cubed cheese. About half the cheese, you can push down into the refried beans but leave the remaining cubes of cheese sort of even on top. The idea here is that you don’t want a lot of stringy melted cheese so you’re not stirring it in as you might do with shredded cheese. You want melty chunks of cheese throughout.
8. Let sit for about 15 minutes before serving.

20. Eryngii Mushrooms

Quick Eryngii Mushrooms (3-ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Yield: [‘4’, ‘4 persons’]

A 25-minute, easy to make and delicious eryngii mushroom recipe. These have a nice meaty texture which make them great meat substitutes for vegan meals.

Ingredients

• vegetable oil, to taste (Use oil with a high smoke point so that you can sear the mushrooms without the oil smoking. )
• 4 king oyster/ eryngii mushrooms
• 1 tablespoon butter (unsalted)
• 1 tablespoon light soy sauce (or to taste as different brands have different salt levels)
• Salt (Optional, I don’t use any as my soy is salty enough)
• Optional garnish: green onions

Instructions

1. Heat the oil in the pan on medium-high heat. (I use 7.0 on a Bosch induction cooker where the maximum is 9.0). When the oil is hot (but not smoking), place the mushrooms on the pan in a single layer. (Not all the mushrooms will fit on the pan so you will need to brown the mushrooms in batches. I used a 7.5 inch pan and had to sear my mushrooms in 2 lots. ) Leave for a few minutes to brown (don’t move them around).
2. Once brown, flip the mushrooms over to sear the other side. Leave for a few minutes. Plate the mushrooms when both sides have been browned.
3. Repeat till all the remaining mushrooms have  been browned on both sides. Be prepared for the oil to splatter a bit. (The mushrooms will absorb the oil, so you’ll need to top up as you continue searing.)
4. Using the same pan, add 1 tablespoon of butter and 1 tablespoon of soy sauce. Use your spatula to mix the butter and soy together, allowing the butter to melt and sizzle. Once the butter is sizzling, return all the mushrooms to the pan and mix to coat.
5. Taste and, if necessary, add some salt. I don’t but every brand of soy sauce is and everyone’s taste buds are different so season to your preference!
6. Serve and enjoy!

21. Instant Pot Refried Beans

No Lard Instant Pot Refried Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H · Total: PT1H30M

Creamy Homemade Refried Beans with No Lard

Ingredients

• 2 lbs dry pinto beans, rinsed
• 3 tbs Coconut Oil
• 1/2 teaspoon black pepper
• 2 tsp dry oregano
• 1 1/2 tsp dry cumin
• 1 1/2 tsp salt
• 4 tsps minced garlic
• 1 med onion, about 1 1/2 cups
• 4 cups chicken or beef broth, prefer chicken
• 4 cups water

Instructions

1. In large bowl add beans and enough water to cover! Soak for 15 mins.
2. Add onion, pepper, jalapeno, oregano, garlic, cumin, coconut oil, water and broth to your Instant Pot.
3. Strain beans and rinse.
4. Add beans to your Instant Pot and mix well.
5. Place lid on Instant Pot and set the valve to “sealing”.
6. Press Bean/Chili button. This should show 30 mins. of cooking time, you need to increase it to 45 mins.
7. When it’s done the pressure will come down naturally, usually takes about 30-40 minutes.
8. Once the pressure is released, open lid and add salt to taste. I then use an Immersion Blender  to blend. If beans look soupy don’t worry they will thicken as they cool.

22. Pinto Beans

Pressure Cooker Pinto Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: 1

I make these Pressure Cooker Pinto Beans at least once a week. They go great with tacos, fajitas, or burrito bowls.

Ingredients

• 1 pound Dry Pinto Beans
• 2 teaspoons Baking Soda
• 1-2 Limes + their juice
• 1 1/2 cup Pico de Gallo
• 2 cups Chicken Stock
• 1 1/2 teaspoons Kosher Salt
• 1/2 teaspoon Fresh Cracked Black Pepper

Instructions

1. In a large bowl with a lid, place the pinto beans, baking soda, and limes. Cover with water by 2 inches or so and place the lid on the bowl.
2. Place bowl in the fridge and soak overnight. This is an optional step, it helps the beans be softer and reduces the gassy aftermath of eating them. It takes time but is worth it. If you don’t soak overnight, follow the steps from #3, and add 1 cup of chicken stock to the instant pot.
3. Drain the beans from their soaking liquid and place them in the instant pot, pot.
4. Add the pico de Gallo, chicken stock, salt, and pepper to the pot.
5. Place the lid on top and close the pressure nozzle.
6. Cook on Manual High Pressure for 15 minutes. Manually release the pressure with a dishcloth covering the nozzle. Stir the beans and test for doneness. I like mine to have a touch of firmness still, if you like a super soft bean, pressure cook for 5-7 more minutes.
7. Serve the beans over white or Mexican rice, or serve as a side drained or undrained as you prefer.

23. Mexican Shrimp Cocktail

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT90M · Yield: [‘4’, ‘4 people’]

An elegant, chilled appetizer with plump, flavorful shrimp, fresh tomato, cucumber and avocado in a lightly spicy tomato based sauce.

Ingredients

• 1 pound medium shrimp (shell on)
• 1 lemon (cut in to wedges (recipe note #1))
• 1 teaspoon black peppercorns
• 1 tablespoon kosher salt
• 2 tablespoons finely chopped fresh cilantro leaves (stems reserved)
• 2 medium tomatoes (cored and diced)
• 1 small cucumber (peeled and diced)
• 1/2 small red onion (finely chopped)
• 1 cup vegetable juice (such as V8)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice (ideally fresh)
• 1/3 cup ketchup
• 1 1/2 tablespoons fresh lime juice (plus lime wedges for serving)
• 1/4 cup water
• 2 1/2 teaspoons hot sauce (such as Cholula)
• 1 small avocado (halved, pitted and diced)
• salt and freshly ground black pepper (to taste)
• tortilla chips (for serving)

Instructions

1. With kitchen shears, cut through shells along the backs of the shrimp lengthwise, just deep enough to expose veins. Remove veins with the tip of a pairing knife. (See recipe note #2 for other deveining options)
2. In a medium bowl, prepare an ice bath for shrimp.
3. To a medium pot add 2 quarts water, lemon wedges (squeeze juice out into pot as well as adding wedges), peppercorns, kosher salt and reserved cilantro stems; bring to boil over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath. Let shrimp stand in ice bath 3 minutes; remove and peel shrimp including tails.
4. Meanwhile in a medium bowl combine tomatoes, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water and hot sauce. Add cooked, peeled shrimp and stir to combine; cover and refrigerate for at least 30 minutes and up to 24 hours.
5. When ready to serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Stir in avocado and cilantro; season to taste with salt and pepper. Serve in 4 individual cocktail glasses or goblets with tortilla chips and lime wedges if desired.

24. Mexican Rice

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT60M · Yield: [‘6’, ‘6 people’]

A deeply flavorful, essential Mexican side dish that is so easy to make at home in your rice cooker!

Ingredients

• 1 1/2 cups long grain rice (rinsed well and drained)
• 2 1/2 cups chicken broth (or vegetable broth or water, (recipe note #1))
• 8 ounces tomato sauce
• 3 tablespoons butter
• 1/2 small white onion (finely chopped)
• 2 cloves garlic (minced)
• 1 jalapeño (minced (stems, ribs, and seeds removed – gloves recommended!), optional (recipe note #2))
• 1 teaspoon ground cumin
• 1/4 teaspoon chipotle chili powder (or more for extra heat)
• 1 teaspoon kosher salt (plus more to taste)
• fresh cilantro (for garnish)
• lime wedges (for serving, optional)

Instructions

1. Combine Ingredients: Add all ingredients except for cilantro and lime wedges to rice cooker; stir well to combine.
2. Cook: Cook according to manufacturer’s instructions.
3. Rest and Fluff: Once the cooking cycle is complete, let the rice stand undisturbed for 5-10 minutes. Open the lid, fluff the rice gently with a fork, and transfer to a serving bowl.
4. Serve: Garnish with cilantro and serve with lime wedges if desired.

25. Mexican Quinoa

One-Pan Mexican Quinoa 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’, ‘4 servings’]

This fail-proof one-pan Mexican quinoa is the perfect weeknight dinner recipe, ready in just 30 minutes. A flavorful recipe for Mexican food lovers!

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1 cup quinoa
• 1 cup water ((or vegetable broth))
• 1 can black beans (drained and rinsed (15-ounce))
• 1 can chopped tomatoes ((15-ounce))
• 1 cup corn ((frozen, canned, or roasted))
• 1 jalapeno (sliced)
• A pinch of salt (to taste)
• 1 lime (cut into wedges)
• 1 avocado
• Some chopped fresh cilantro leaves

Instructions

1. Heat the olive oil in a large pan or skillet to medium-high heat.
2. Add the minced garlic and cumin. Stir for about 1 minute.
3. Add the drained and rinsed black beans, chopped tomatoes, corn, chopped jalapenos, and quinoa, and stir well. After about a minute, add the cup of water and season with salt.
4. Bring to a boil, cover, reduce the heat and simmer for around 20 minutes (until the quinoa is cooked).
5. In the meantime, dice the avocado.
6. After 20 minutes, remove the pan from the heat, and let it rest, still covered for 5 minutes.
7. Add the fresh chopped cilantro and the diced avocado and stir well.
8. Serve with lime wedges.

26. Mango Avocado Salad

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

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

This fresh mango avocado salad is packed with sweet, creamy, and citrusy flavors—ready in 15 minutes for the ultimate summer dish.

Ingredients

• 2 medium avocados (diced into ½-inch cubes)
• 1 medium mango (peeled and diced into ½-inch cubes)
• ½ large red onion (thinly sliced and soaked in cold water 10 minutes)
• 1 cup cherry tomatoes (halved)
• ½ cup fresh basil (thinly sliced)
• 2 tablespoons extra-virgin olive oil (extra virgin)
• 1½ tablespoons fresh lemon juice
• ½ teaspoon lemon zest
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper

Instructions

1. Thinly slice red onion and soak in cold water for 10 minutes to reduce sharpness. Drain well.
2. In a small jar or bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
3. Halve the cherry tomatoes. Thinly slice (chiffonade) the basil.
4. Chiffonade the basil by stacking the leaves, rolling them, and slicing into thin ribbons.
5. Dice avocados just before assembling to prevent browning.
6. In a large bowl, gently combine avocado, mango, drained red onion, tomatoes, and basil.
7. Drizzle vinaigrette over salad and toss lightly to coat.
8. Serve immediately or chill up to 30 minutes before serving.

27. Grilled Corn with Cajun Lime Crema

Grilled Corn with Cajun Lime Creama is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Fresh corn on the cob grilled; then topped with a mixture of sour cream, cajun seasoning, lime juice, goat cheese and cilantro.

Ingredients

• 4 ears corn on the cob
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon cajun seasoning
• 1/4 teaspoon kosher salt
• 2 tablespoons crumbled goat cheese ((divided))

Instructions

1. Peel the husk off of the cob and discard; then run the corn under cold water and gently rub the silk off with your hands. Dry the corn on paper towels or a clean dish cloth.
2. Preheat grill to medium heat; then place the corn directly over the heat on the racks of the grill. Cook until charred on all sides, turning occasionally, for about 8-10 minutes. Remove from heat; set aside.
3. Combine the sour cream, lime juice, cilantro, cajun seasoning, and kosher salt in a small bowl. Whisk together until smooth; then stir in half of the goat cheese. Mix well.
4. Place the corn on a serving platter; then top with the cajun lime crema. Garnish the top with the remaining goat cheese and some chopped cilantro.

28. Brussel Sprouts

Crispy Air Fryer Brussels Sprouts (Keto, Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Deliciously crispy Brussels sprouts made easily in the air fryer!

Ingredients

• 2 cups Brussel sprouts
• 2 Tablespoons coconut oil
• 1/4 cup parmesan cheese (grated)
• 1/4 cup almonds (sliced and crushed)
• 2 Tablespoons everything bagel seasoning
• Sea salt (to taste)

Instructions

1. Add Brussel sprouts to a medium saucepan with 2 cups of water, cover and cook over medium heat for 8-10 minutes.
2. Drain Brussels sprouts and allow to cool, then slice each one in half.
3. Toss Brussel sprouts in a large mixing bowl with oil, parmesan cheese, crushed almonds, everything bagel seasoning, and salt.
4. If needed, use a wooden spoon to stir and make sure the Brussel sprouts are fully coated in seasoning.
5. Transfer the Brussels sprouts to the air fryer, and cook for 12 to 15 minutes at 375 or until golden for both sides.

29. Mexican Wild Rice

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

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘6’]

This easy side dish has the earthiness of wild rice with the addition of warm spices. It is a delicious complement to any meal!

Ingredients

• 4 ounces wild rice ((a little over a half cup))
• 5 cups water or chicken broth
• 2 tablespoons oil
• 2 cloves garlic
• 8 ounces tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 cup cilantro

Instructions

1. Place wild rice and water or chicken broth in a large saucepan and cover with a lid.
2. Bring water to a boil over high heat. Reduce heat to low and simmer for 50-60 minutes. Rice should be tender, but chewy. If it is still crunchy, continue cooking. Pour into a strainer. Refrigerate if not using immediately. Through this step can be made a day ahead.
3. Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute.
4. Add rice, tomato sauce, salt, cumin, and chili powder, and cook until the sauce has mostly been absorbed.
5. Add cilantro and cook an additional minute, then serve.

30. Black Beans and Corn Salad

Black Beans and Corn Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This easy recipe for black beans and corn salad is the perfect summer side dish! It’s a zesty cold salad that you can make ahead. The vegan recipe is full of colorful veggies with a lime dressing.

Ingredients

• 15 ounce can Black Beans, drained and rinsed
• 15.25 ounce can Whole Kernel Sweet Corn, drained
• 2 Vine Ripe Tomatoes, chopped (about 1 cup)
• 1 large Sweet Onion, finely chopped
• 1/2 cup Cilantro, minced
• 2 Tbsp Minced Garlic
• 2 Tbsp Olive Oil
• 2 Tbsp White Vinegar
• 1 Tbsp Lime Juice
• 1 Tbsp Granulated Sugar
• 1/2 tsp Sea Salt
• 1/2 tsp Coarse Ground Black Pepper
• 1/4 tsp Ground Cumin

Instructions

1. In a large serving bowl add the beans, corn, tomatoes, onion, cilantro and garlic.
2. In a small bowl whisk together the olive oil, white vinegar, lime juice, sugar, salt, pepper and cumin. Pour over the salad veggies and stir to coat.
3. Refrigerate in an air tight container for at least 1 hour before serving. I prefer to refrigerate overnight.

31. Potato Wedges

Air Fryer Potato Wedges From Scratch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [‘2’, ‘2 people’]

The simplest recipe for making Air fryer Potato Wedges from scratch. Crispiness on the outside and softness on the inside guaranteed!

Ingredients

• 4 Potatoes
• 1 teaspoons Salt
• 1 teaspoons Black pepper
• 2 teaspoons Olive oil
• 1 teaspoons oregano

Instructions

1. Rinse and cut 4 medium potatoes into straight strips.
2. In a large bowl, soak the potato wedge in cold water, minimum 30 minutes.
3. Drain and dry the wedges well.
4. Preheat air fryer.
5. Toss onto the wedges 1-2 tablespoons of olive oil, then season with salt or other desired seasonings.
6. Cook at 380F degrees (190C degrees) for 20 minutes, shaking the basket every 5 minutes until golden brown and crisp.
7. Serve hot with your favorite toppings and sauce.

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.