20 What to Serve with Tamales: 20 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. Mexican Cornbread

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

Recipe details: Prep: PT10M · Cook: PT35M · Yield: [’10’]

Jiffy Mexican cornbread with green chiles and canned whole kernel corn, without creamed corn is the best side dish with chili.

Ingredients

• 2 boxes Jiffy corn muffin mix
• 2 eggs
• 2/3 c milk (whole or 2% is best)
• 7 oz green chiles
• 15 oz corn (drained)
• 2 tbsp butter (melted)
• 1 pinch salt and pepper

Instructions

1. Preheat oven to 350 degrees F. Open and drain can of corn kernels. Set aside.
2. In a large bowl whisk together the cornbread mix, eggs, and melted butter. Then add the milk and fold together until well incorporated.
3. Fold in the can of diced chiles and corn kernels, sprinkle in a touch of salt and pepper.
4. Spray inside of 11×7 pan with non stick cooking spray lightly. Pour batter inside. Bake for 35-40 minutes or until the edges are lightly browned and toothpick inserted into the center comes out clean. Do not overbake or it will dry out.
5. Remove pan and set on cooling rack, slices better when cooled.

2. Instant Pot 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: PT13M · Total: PT38M · Yield: [’12’]

Instant Pot Cilantro Lime Rice is made with just 5 ingredients. An easy and flavorful Mexican-inspired side dish that goes well with most main course meals.

Ingredients

• 2 cups long grain rice
• 2 ½ cups water + additional to rinse rice
• 1 teaspoon sea salt
• 3 limes
• ¼ cup cilantro (minced)
• 4 Tablespoons butter

Instructions

1. Place the rice in the Instant Pot liner and rinse to remove some of the starch (add water, swirl it around and drain; repeating until the water clears).
2. Combine the water, salt, and rice in the Instant Pot liner. Give it a stir, place the lid on top and turn the lid to close. Set the valve to the “Sealing” position.
3. Select Manual/High pressure and set the timer for 13 minutes. It may take up to 10 minutes for the pot to pressurize before the timer starts counting down.
4. While the rice is cooking, juice 2 of the limes and zest the 3rd one. You’ll need about 2 Tablespoons of lime juice and 1 Tablespoon of lime zest. Mince the cilantro.
5. When the timer beeps, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
6. Add the remaining ingredients and gently stir to combine.

3. Mexican Cauliflower Rice

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This fluffy cauliflower rice is a lightened up version of the classic that doesn’t sacrifice a bit in flavor or texture.

Ingredients

• 3 tablespoons vegetable oil (divided, such as avocado oil or other neutral, high heat oil)
• 6 cups cauliflower rice (about 1 large head of cauliflower separated into florets and shredded (see recipe note))
• 1 small white onion (finely chopped)
• 4 cloves garlic (minced)
• 2 jalapeños (minced (stems, ribs, and seeds removed – gloves recommended!))
• 1 teaspoon kosher salt (plus more to taste)
• 2 large roma tomatoes (finely chopped)
• 1/4 cup chicken broth (or vegetable broth or water)
• 1 teaspoon ground cumin
• 1/4 teaspoon chipotle chili powder (or more for extra heat)
• 2 tablespoons tomato paste
• 1/2 cup finely chopped fresh cilantro (leaves and tender stems, plus more for garnish)
• 2 tablespoons fresh lime juice (about 1/2 a lime, plus more lime wedges for serving, optional)

Instructions

1. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat until shimmering; swirl to coat the pan. Add cauliflower rice and spread into an even layer; cook, undisturbed, for 2-3 minutes or until lightly browned on one side (take care not to burn it). Stir and again spread into an even layer to cook, undisturbed, for 2-3 minutes more or until lightly browned on the other side. Stir and transfer toasted cauliflower rice to a clean bowl.
2. Add remaining tablespoon of oil to skillet (no need to wipe it out) and swirl to coat. Add onion, garlic, jalapeños and salt; cook and stir until mixture is fragrant and onion is translucent, about 2 minutes. Add tomatoes, chicken broth, cumin and chipotle chili powder; cook and stir until tomatoes are softened, about 3 minutes more. Stir in tomato paste. Return cauliflower rice to skillet and stir to combine; cook and stir 2-3 minutes more, or until cauliflower is fluffy, tender and heated through. Remove from heat and stir in cilantro and fresh lime juice. Season to taste with salt.
3. Serve with lime wedges, garnished with more cilantro if desired.

4. Lemon Arugula Salad with Pine Nuts

Lemon Arugula Salad Recipe with Parmesan Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Lemon Arugula Salad with Pine Nuts is a quick and easy salad that is peppery, sweet and satisfying. Arugula is tossed with cherry tomatoes, toasted pine nuts and parmesan cheese and finished off with a lemony, olive oil dressing.

Ingredients

• 4 cups arugula (washed)
• 1 cup cherry tomatoes (halved)
• 1/2 cup pine nuts (toasted)
• 1/4 cup shaved Parmesan cheese
• 1/4 cup of Parmesan cheese (cut into thin slices)
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons lemon juice
• 1 1/2 teaspoons honey {or natural sweetener}
• 3 garlic cloves (minced)
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions To toast the pine nuts:

1. Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.

For the dressing:

1. In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.

For the salad:

1. Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese and a bit more black pepper. Serve immediately.

5. Mango Habanero Salsa

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

Recipe details: Prep: PT5M · Total: PT35M · Yield: [‘2’, ‘2 cups’]

Add a burst of sweet heat to your meals with this Mango Habanero Salsa. Fresh mangoes and spicy habaneros blend perfectly for a vibrant, flavorful topping that pairs well with tacos, grilled meats, or even as a zesty dip for chips.

Ingredients

• 2 mangoes (diced)
• 2 teaspoons chopped cilantro
• ½ red onion (diced)
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 habanero pepper (seeded and minced)
• Kosher salt to taste

Instructions

1. In a large mixing bowl, combine all the ingredients and tossto mix well.
2. Cover and refrigerate for at least 30 minutes or as long asovernight.

6. Cantaloupe and Mango Salad

Cantaloupe and Mango 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’]

My cantaloupe and mango salad with a tangy lime dressing is a colorfully delicious fruit salad with a south of the border vibe.

Ingredients

• 1/2 ripe cantaloupe (diced)
• 1 ripe mango (diced)
• 2/3 cup blueberries
• 1 small Persian cucumber (peeled and diced)
• 1/4 small red onion (thinly sliced)
• 12 cherry tomatoes (halved)
• handful fresh cilantro (roughly chopped)
• salt and fresh cracked black pepper (to taste)
• 1/4 cup crumbled feta cheese (or Cojita (use more, if desired))
• 1/4 cup olive oil
• 3 Tbsp fresh lime juice (more/less, to taste. *See Notes)
• 1 pinch sugar (to taste. I used almost 1/4 teaspoon.)
• 1 pinch salt (more/less to taste)

Instructions

1. Toss the melon, mango, berries, cucumber, onion, tomatoes, and cilantro together in a bowl.
2. Whisk together the olive oil and lime juice. Add a pinch of sugar and whisk or stir well to dissolve it. If needed, add a bit more sugar.
3. Toss the salad with just enough dressing to lightly saturate, you may not need it all. Season with salt and pepper, and top with a few more cilantro leaves, and the crumbled feta.
4. If you’d like to make the salad ahead of time, leave out the tomatoes and cheese until ready to serve. Give it another toss and add the tomatoes and cheese just before serving.

7. Mexican Cactus Salad

Ensalada de Nopales Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

Ensalada de Nopales is a refreshing Mexican cactus salad made with tender nopales, tomatoes, onion, cilantro, jalapeño, and fresh lime juice.

Ingredients

• 1 pound Prepared Diced Cactus (or Fresh Cactus Paddles with thorns removed and diced.)
• ½ teaspoon Onion Powder
• 1 teaspoon Salt
• Cilantro stems (Small handful for flavor while boiling the cactus.)
• 2 Roma Tomatoes (Chopped)
• ½ White or Red Onion (Chopped)
• ¼ cup Cilantro (Chopped)
• Jalapenos (1-2 depending on how spicy you want it, or omit for no spice.)
• 1 Lime
• Salt To Taste

Instructions Preparing the Nopales (Cactus)

1. For the pre-cut cactus (nopalitos), start by rinsing the cactus under cold water. You’ll see that there is some slime in the cactus. This happens once a cactus paddle has been cut and the liquid from the inside releases. If using Fresh Cactus paddles, carefully remove the thorns but still keeping most of the dark green skin in tact. Then dice the cactus paddles and rinse with cold water.After rinsing, place the cactus in a large pot of water along with Salt, Onion Powder, and some cilantro stems for flavor.
2. Boil for about 15 minutes or until the nopales are somewhat soft, but still have some crunch to them. Drain and rinse the cooked cactus again under cold water, then place in bowl to make the cactus salad.

Ensalada de Nopales (Cactus Salad)

1. Dice and chop tomatoes, half of a white or red onion, some cilantro, and jalapeno if you want it spicy.
2. In a medium bowl, mix everything with the boiled and rinsed nopales (cactus). I also like to add squeezed lime for some acidity and add salt to taste. Taste the salad and see if more salt or lime is needed. Store the cactus salad in the refrigerator until ready to serve or keep for up to 3 days refrigerated.

8. Salsa Verde

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’12’, ’12 (approx 2 1/2 cups total)’]

Made with roasted tomatillos, jalapeños, and garlic, this Easy Homemade Salsa Verde is just the thing to add a burst of flavor to everything from baked chicken to burritos. You can even serve it as a dip with some corn chips.

Ingredients

• 1 1/2 pounds tomatillos ((about 12 medium), papery husks discarded, rinsed and dried)
• 1 medium jalapeno (, stems removed (see note))
• 1/2 medium white onion (, peeled, roots removed, quartered)
• 2 cloves garlic (, kept whole, unpeeled)
• 1/3 cup fresh cilantro leaves (, roughly chopped)
• 1 1/2 tablespoons fresh lime juice (, or up to 3 tablespoons, to taste)
• 1/2 teaspoon salt (, or more to taste)

Instructions

1. Preheat the broiler to high with a rack about 4-inches below the heat source.
2. Line a large rimmed baking sheet with foil, then spread the tomatillos, jalapeños, onion quarters, and garlic in a single layer. Place under the broiler for about 5 minutes to lightly brown the skins of the vegetables. (Watch carefully, since smaller peppers can burn quickly.) Using tongs, flip everything over and roast for another 4 to 5 minutes, until the vegetables are charred and blistered in spots.
3. Remove from the oven and once cool enough to handle, take the peel off the garlic.
4. Transfer everything (included any accumulated juices) to a blender or food processor along with the cilantro, lime juice, and salt. Pulse all ingredients several times until you reach a course puree (don’t over process – you want it to be slightly chunky and have some texture. The salsa might seem thin, but it will thicken up after a few hours as it cools in the fridge. If it happens to seem really thick and you want to thin it out, you can blend in 1 to 2 tablespoons of water to your desired consistency.)
5. Taste and season with extra salt and/or lime juice, if needed.
6. Transfer to an airtight container and chill in the refrigerator.Use as desired: As a dip for corn chips, with cooked white rice, in burritos, a topping for baked chicken, etc.

9. Mexican Grilled Street Corn

MEXICAN GRILLED CORN RECIPE is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT35M · Yield: [‘6’]

Grilled elotes, or Mexican Grilled Corn, are sweet corn that are grilled and smothered in butter, mayonnaise, Cotija cheese, and chili powder for an awesome summer side dish!

Ingredients

• 2 tablespoons of Chili powder (depending on how spicy you want them salt and pepper)
• 1 ⁄2 cup crumbled or shredded Cotija cheese
• 2 tablespoons of butter
• 1/3 cup of Mayonnaise
• 6 ears of corn with the silk removed

Instructions

1. Prepare the corn by removing the silk and pulling the husks downwards so you can use them to hold the corn.
2. Preheat the grill. In a pot of water, add a little salt and soak the ears in boiling water for 15 minutes.
3. Remove the ears of corn from the pot and butter the cobs.
4. Sprinkle some salt on the cobs before grilling.
5. Place the cobs to cook on the grill, over indirect heat, for 5 minutes and rotate when dark spots appear.
6. Usually about 2 to 3 minutes or until the ears are uniformly cooked (usually 10 to 15 minutes.)
7. Once they are grilled, spread some mayonnaise onto them. Sprinkle the cheese on the cob, and then the chili powder, and at the end some pepper to taste.
8. Serve immediately. Enjoy!

10. Black Beans and Rice

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

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

Black beans, rice, cilantro and lime juice create a delicious combination.

Ingredients

• 1 cup black beans (cooked, if using canned beans, rinse and drain)
• 2 cups brown rice (cooked)
• 2 tablespoons green onions (chopped)
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons lime juice (fresh squeezed)
• 2 tablespoons cilantro (chopped)

Instructions

1. Add all ingredients into a bowl. Mix gently so all ingredients are combined.
2. Cover and refrigerate until serving
3. Best served at room temperature.

11. Cheesy Queso Rice

Cheesy Queso 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: [‘8’]

Cheesy queso rice is a delicious side dish for your next taco night. Kicked up with some nacho cheese, chicken broth, and diced tomatoes with green chiles, this is a must make for any Tex Mex inspired meal.

Ingredients

• 1 15 oz can nacho cheese sauce
• 2 cups chicken broth (plus more, if needed)
• 1 can diced tomatoes with green chiles
• 1 1/2 cups basmati rice

Instructions

1. To a large skillet add the cheese sauce, broth, and tomatoes. Whisk together to evenly combine.
2. Bring the sauce to a boil, then immediately reduce the heat to low. Add the rice to the skillet, and stir until evenly incorporated.
3. Cover the skillet, and allow the mixture to gently simmer for 10-12 minutes- stirring occasionally- just until the rice is cooked. If the rice cooks too quickly & absorbs to much liquid, add more broth to moisten the mixture.
4. Stir & serve warm!

12. Instant Pot Spanish Rice

Instant Pot Spanish Rice (4-Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Total: PT21M · Yield: 8

If you need a quick and easy side dish that is ready in just about 20 minutes, try this Instant Pot Spanish Rice with green chiles and tomato paste. It’s flavorful without being too spicy. This recipe is vegetarian and gluten-free and made with just four simple ingredients.

Ingredients

• 2 cups white rice, rinsed well in a fine-mesh colander
• 1 3/4 cups reduced sodium vegetable broth
• 1/2 cup tomato paste
• 1 4-ounce can green chiles, with the liquid
• Chopped fresh cilantro (optional, for topping)

Instructions

1. In the base of a 6-quart Instant Pot, pour in the rinsed rice and vegetable broth.
2. Add the tomato paste and green chiles and stir gently to combine.
3. Lock on the lid and set the time to 6 minutes.
4. When the cooking time is complete, let the pressure come down naturally for about 10 minutes.
5. Then, use the quick release to get rid of any remaining pressure. Carefully remove the lid and use a fork to fluff the rice.
6. Sprinkle the rice with the chopped cilantro and serve hot.

13. Pico De Gallo

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

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

Pico de Gallo is an easy and authentic Mexican salsa that tastes best when it’s made with the freshest ingredients available. Serve it with tortilla chips or as a side for all your favorite Mexican dishes!

Ingredients

• ½ large white onion (finely diced)
• 2 serrano peppers (seeded and diced, see notes)
• 1-2 limes (juiced)
• 10 Roma (plum) tomatoes (sliced in half with seeds scooped out)
• ⅓ cup fresh cilantro (finely chopped)
• ½ teaspoon salt (plus more to taste)

Instructions

1. Add the diced onions, serrano peppers, fresh lime juice, and salt to a medium mixing bowl. Stir to combine, then set aside to let the flavors start meld a bit as you prepare the remaining ingredients.
2. Slice each tomato in half lengthwise and use a spoon to scoop out the seeds and watery pulp. Dice the tomatoes into small, even pieces—about twice the size of the onions.
3. Add the chopped tomatoes and cilantro to the bowl with the onions and peppers. Stir everything together until well combined.
4. For the best flavor, let the pico de gallo sit in the refrigerator for at least 15 minutes (or up to several hours) before serving. Taste and adjust the salt as needed.

14. Instant Pot Refried Beans

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

Recipe details: Prep: PT45M · Cook: PT40M · Total: PT100M · Yield: [‘8’]

These Instant Pot Refried Beans are full of the best flavors you will love such as fresh garlic, onion, cumin, tender pinto beans, and more!

Ingredients

• 3 cups dry pinto beans (rinsed (1.5 pounds))
• 1/2 large white onion (chopped)
• 2 tablespoon garlic (minced (8 cloves))
• 1 teaspoon chili powder
• 2 teaspoon ground cumin
• 1 tablespoon salt
• 3 cups chicken broth
• 5 cups water
• Cilantro
• Lime wedges
• Diced onions
• Avocado
• Queso Fresco
• Diced Tomato
• Sliced Jalapenos

Instructions

1. Add all the ingredients to the instant pot and stir.
2. Place the lid on the instant pot and make sure it is sealed.
3. Set the timer on high for 30 minutes, or the bean cycle. It will take about 10 minutes to build up pressure before it starts cooking.
4. When the timer is done, let it slow release for 20 minutes. Finish with a quick release and check the beans for doneness. If the beans haven’t been soaked, they may need an additional 10 minutes. If this is the case, just place the lid back on the pan, set the seal, set on high for 10 minutes.
5. When the beans are fully cooked. You can use a masher and mash till the consistency you like. You can place the beans in the blender and pulse for a few seconds till blended.
6. Serve beans with your choice of garnishes.

15. Mexican Street Corn Salad

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

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Loaded with flavor, freshness and a bit of a spicy kick, this Mexican Street Corn Salad is the perfect side dish.

Ingredients

• 4 cobs corn
• 1 tbsp olive oil
• 1 cup diced red bell pepper
• 1/2 cup sliced green onion
• 1/4 cup diced jalapeno
• 3 tbsp mayonnaise
• 2 tbsp lime juice
• 2 tsp chili powder
• 2 tbsp chopped cilantro
• 1 cup cotija cheese (divided)

Instructions

1. Grill the corn. Rub the corn on the cob with olive oil then season with salt and pepper. Grill over medium heat until the cobs have some color but aren’t burned. When cool, cut the niblets off the cobs and put into a large bowl.
2. Mix the diced red bell pepper, green onion, jalapeno, mayonnaise, lime juice, chili powder, and chopped cilantro with the corn niblets. Mix well.
3. Fold in half the cotija cheese. Season with salt and pepper.
4. Top with the remaining cheese and chill thoroughly before serving.

16. Pineapple Salsa

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

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

Fresh Pineapple Salsa is an incredibly easy recipe that wows both in flavor, and its colorful presentation. With a few simple ingredients, you have a healthy recipe that’s 100% delicious!

Ingredients

• 1 large pineapple (diced)
• 5 Roma tomatoes (seeded and diced)
• ½ cup cilantro (finely chopped)
• ½ cup red onion (finely chopped)
• 1 clove garlic (minced)
• 2 jalapeño peppers (seeded and finely chopped -optional)
• 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper

Instructions

1. In a large mixing bowl, combine chopped pineapple, tomatoes, cilantro, red onion, garlic, and jalapeños. Drizzle with lime juice and toss to coat evenly.
2. Season with salt and pepper to taste. Allow flavors to blend at room temperature for 30 minutes or chill until ready to serve. Goes well with tortilla chips or over grilled chicken or fish.

17. Mango Cabbage Coleslaw

Mango Coleslaw (Ready in 15 Minutes, Perfect for Fish Tacos) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Mango Coleslaw is light, easy to make and perfect as a summer side dish, on tacos or with avocado or grilled chicken added in. This salad is fresh, flavorful with a sweet with a hint of spice. Add it to tacos, burrito bowls or alongside your grilled meat.

Ingredients

• 4 cups of shredded cabbage {or a 12 to 14 ounce bag of pre-shredded cabbage or coleslaw mix}
• 1 mango (thinly sliced {seed removed})
• 1 jalapeño (seeds removed, sliced)
• 3 Tablespoons fresh cilantro (chopped)
• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon Greek Yogurt
• 2 limes (juiced)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Optional: spice of your choice: cumin (allspice or chili powder)

Instructions

1. In a large mixing bowl combine the cabbage, mango, cilantro and jalapeño and toss until combined.
2. In a mason jar or salad dressing container combine the olive oil, Greek yogurt, lime juice, salt and pepper and shake or stir well.
3. Gently pour the dressing over the coleslaw and toss until it is coated in the dressing.
4. Enjoy as a side salad, with avocado or chicken or on tacos.

18. Crockpot Borracho Beans

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

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [‘8’, ‘8 servings’]

These crockpot borracho beans (borracho means drunken) are so easy to make with pinto beans. They’re absolutely delicious after they have been simmering all day.

Ingredients

• 4 strips bacon (uncooked and cut into small pieces)
• 1 pound dried pinto beans (preferably soaked overnight*)
• 2 tablespoons garlic (minced)
• 1 bottle beer ((I used Modelo, about 12 ounces))
• 1 large white onion (minced)
• 1 Roma tomato (chopped )
• 1 bunch fresh cilantro (chopped with stem removed)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 16 ounces chicken stock
• 1 jalapeño seeds removed (optional )
• salt and pepper (to taste)

Instructions

1. Begin by spraying your slow cooker with non-stick spray.
2. Add the bacon, pinto beans, and garlic.
3. Add the remaining ingredients and stir well.
4. Cook on low for 6 to 8 hours.

19. Palmito Ceviche

Palmito Ceviche (Vegan Hearts of Palm Ceviche) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This healthy palmito ceviche is made using hearts of palm—the perfect seafood substitute! Tossed with fresh lime juice, this dish is refreshing and zesty! Perfect as an appetizer or main dish served with tortilla chips, tostadas or rice. Completely whole food, plant-based and oil-free.

Ingredients

• 2 14-ounce cans hearts of palm ((palmitos) halved and sliced)
• 1 cucumber
• 3/4 cup grape tomatoes (chopped)
• 1/4 large white onion (diced)
• 1 jalapeño (deseeded and diced)
• 2 large limes (juiced)
• fresh cilantro leaves (chopped)
• 1/4 teaspoon salt (to taste)
• 1 avocado (chopped)

Instructions

1. Drain the hearts of palm and rinse them under cold water to remove the brine. Slice the cucumber in half lengthwise and scrape out the seeds into a small bowl to use later.
2. Chop up the cucumber along with the rest of the vegetables except for the avocado and add to a large bowl.
3. Add the lime juice along with the cucumber seeds to a blender or small food processor and blend to combine. Pour over the ceviche mixture, add salt and toss to combine. Adjust seasonings as desired.
4. Can be served immediately but for more flavor, allow it marinate covered in the refrigerator for 30 minutes before serving.
5. Before serving, carefully mix in the chopped avocado.
6. Serve with tortilla chips, tostadas or rice on the side.

20. Vegan Guacamole

The Best Vegan Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This easy vegan guacamole recipe is a classic! Guacamole makes a great healthy dip that’s quick to prepare and perfect as a snack or appetizer!

Ingredients

• 3 avocados (ripe)
• 1 lime (juiced)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 small red onion (finely diced)
• 2 roma tomatoes (diced)
• 1/4 cup fresh cilantro leaves (finely chopped)
• 1 jalapeño (seeds removed and finely diced)
• 2 cloves garlic (minced)

Instructions

1. In a large bowl, add the avocado and mash with a fork until desired consistency is reached (smooth or chunky).
2. Add the lime juice, cumin and salt and stir to evenly distribute.
3. Add the remaining ingredients and stir together. Taste and adjust seasonings as desired.

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.