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Welcome to the vibrant world of recipes from Mexican cuisine. Here, bold flavors, interesting colors and a rich cultural heritage create a culinary tapestry. Rooted in ancient traditions and influenced by indigenous ingredients and culinary techniques, Mexican cuisine is rich, creative and a joy of shared meals. From the chili peppers’ fiery heat to the masa corn’s comforting warmth, each dish is a testament to the ingenuity and resourcefulness of Mexico’s culinary artisans.

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Here you can, also, find new recipes for various needs:

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Sweet Potato and Black Bean Enchiladas

Prep Time: 15 minutes
Total Time: 1 hour

Nutrition Facts (per serving, based on 2 enchiladas):

Calories: 350
Fat: 10g
Carbohydrates: 50g
Protein: 15g

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste
• 1 can (15 ounces) of black beans, drained and rinsed
• 1 cup of diced tomatoes
• 1/2 cup of diced red onion
• 1/4 cup of chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 8 small flour tortillas
• 1 cup of enchilada sauce
• 1/2 cup of shredded Mexican blend cheese
• Sour cream and chopped cilantro for serving

Directions:

1. Preheat oven to 375°F (190°C).
2. Toss diced sweet potatoes with olive oil, ground cumin, chili powder, salt and pepper on a baking sheet.
3. Roast sweet potatoes in the oven for 20-25 minutes, until tender and slightly caramelized.
4. Mix roasted sweet potatoes, black beans, diced tomatoes, red onion, chopped cilantro and minced jalapeño.
5. Warm flour tortillas in the microwave or on a skillet.
6. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
7. Roll up tightly with a spoonful of sweet potato and black bean mixture onto each tortilla.
8. Place rolled tortillas seam-side down in the baking dish.
9. Pour the remaining enchilada sauce over the top of the rolled tortillas.
10. Sprinkle shredded cheese over the sauce.
11. Cover with foil and bake in the oven for 20-25 minutes, until cheese is melted and bubbly.
12. Serve hot with sour cream and chopped cilantro on top, as a delicious and satisfying Mexican-inspired sweet potato and black bean enchiladas.

Tacos al Pastor

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving):

• Calories: 310
• Fat: 12g
• Carbohydrates: 35g
• Protein: 18g

Ingredients:

• 1 pound of marinated pork, thinly sliced
• 1 cup of pineapple chunks
• Guava sorbet
• Corn tortillas
• Fresh cilantro, chopped
• Red onion, finely diced
• Lime wedges

Directions:

1. Heat a skillet over medium-high heat and cook the marinated pork slices until browned and cooked.
2. Warm the corn tortillas in the skillet or oven.
3. Assemble the tacos by placing slices of cooked pork on each tortilla.
4. Top with pineapple chunks, chopped cilantro and diced red onion.
5. Add a scoop of guava sorbet on top of each taco.
6. Serve with lime wedges on the side.

Guacamole with Coconut and Mango

Prep Time: 10 minutes
Total Time: 10 minutes

Nutrition Facts (per serving):

• Calories: 230
• Fat: 19g
• Carbohydrates: 16g
• Protein: 3g

Ingredients:

• 3 ripe avocados, mashed
• 1/2 cup of coconut flakes
• 1 ripe mango, diced
• 1 lime, juiced
• Salt and pepper to taste
• Crispy coconut chips for serving

Directions:

1. Combine mashed avocados, coconut flakes, diced mango and lime juice.
2. Mix well and season with salt and pepper to taste.
3. Serve the guacamole with crispy coconut chips on the side.
4. Enjoy with your favorite tortilla chips or as a topping for various dishes.

Mexican Ceviche with Papaya and Coconut

Prep Time: 1 hour
Total Time: 1 hour

Nutrition Facts (per serving):

• Calories: 250
• Fat: 12g
• Carbohydrates: 14g
• Protein: 23g

Ingredients:

• 1 pound of fresh white fish, diced
• 1 cup of lime juice
• 1 cup of papaya, diced
• 1/2 cup of coconut milk
• 1/4 cup of fresh cilantro, chopped
• Salt and pepper to taste
• Tortilla chips for serving

Directions:

1. Combine diced fish and lime juice.
2. Marinate it in the refrigerator for at least 30 minutes.
3. Add diced papaya, coconut milk, chopped cilantro, salt and pepper to the marinated fish.
4. Mix well and refrigerate for 30 minutes.
5. Serve the ceviche chilled with tortilla chips on the side.

Quesadilla with Mushrooms and Caramelized Onion

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 380
• Fat: 24g
• Carbohydrates: 30g
• Protein: 13g

Ingredients:

• 4 large flour tortillas
• 2 cups of mixed mushrooms, sliced
• 1 large red onion, thinly sliced and caramelized
• 2 cups of shredded cheese (cheddar, Monterey Jack or a blend)

Avocado sauce for dipping:

• 1 ripe avocado, mashed
• 1/4 cup of sour cream
• 1 tablespoon of lime juice
• Salt and pepper to taste

Directions:

1. Sauté the sliced mushrooms until tender.
2. Place a tortilla in the skillet and add a layer of shredded cheese.
3. Spoon some caramelized onions and sautéed mushrooms over the cheese.
4. Top with another layer of cheese and place another tortilla on top.
5. Cook until the cheese is melted and the tortilla is golden brown, then flip and cook the other side.
6. Repeat for the remaining tortillas and filling.

For the avocado sauce:

1. Mix mashed avocado, sour cream, lime juice, salt and pepper in a bowl.
2. Slice the quesadillas into wedges and serve with avocado sauce for dipping.

Corn Salad

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving):

Calories: 200
Fat: 12g
Carbohydrates: 20g
Protein: 5g

Ingredients:

• 4 ears of corn, husks removed
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream
• 1/2 cup of crumbled cotija cheese
• 1/4 cup of chopped fresh cilantro
• 1 clove of garlic, minced
• 1 tablespoon of chili powder
• 1 tablespoon of lime juice
• Salt and pepper to taste

Directions:

1. Grill or boil corn until tender and slightly charred.
2. Cut kernels off the cob and place them in a large bowl.
3. In a separate bowl, mix mayonnaise, sour cream, minced garlic, chili powder, lime juice, salt and pepper.
4. Pour the dressing over the corn kernels and toss until evenly coated.
5. Sprinkle crumbled cotija cheese and chopped cilantro over the salad.
6. Serve as a refreshing and flavorful Mexican-inspired street corn salad.

Stuffed Bell Peppers

Prep Time: 20 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

Calories: 300
Fat: 5g
Carbohydrates: 50g
Protein: 12g

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup of cooked rice
• 1 cup of black beans, drained and rinsed
• 1 cup of corn kernels
• 1/2 cup of diced tomatoes
• 1/2 cup of diced onion
• 1/4 cup of chopped fresh cilantro
• 1 tablespoon of chili powder
• 1 teaspoon of ground cumin
• 1/2 cup of shredded Mexican blend cheese
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Mix cooked rice, black beans, corn kernels, diced tomatoes, diced onion, chopped cilantro, chili powder, ground cumin, shredded cheese, salt and pepper.
3. Stuff each bell pepper half, with the rice and bean mixture.
4. Place stuffed bell peppers in a baking dish.
5. Cover with foil and bake in the oven for 25-30 minutes, until peppers are tender.
6. Serve hot as a hearty and satisfying Mexican-inspired dish.

Shrimp Ceviche

Prep Time: 15 minutes
Cook Time: 5 minutes
Chilling Time: 30 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

Calories: 200
Fat: 8g
Carbohydrates: 15g
Protein: 18g

Ingredients:

• 1 pound of shrimp, peeled and deveined
• 1 cup of diced cucumber
• 1 cup of diced tomatoes
• 1/2 cup of diced red onion
• 1/4 cup of chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1 avocado, diced
• 1/4 cup of lime juice
• 2 tablespoons of orange juice
• Salt and pepper to taste
• Tortilla chips for serving

Directions:

1. Bring a pot of water to a boil.
2. Add shrimp and cook for 2-3 minutes, until pink and cooked.
3. Remove shrimp from the pot and let them cool.
4. Chop cooked shrimp into bite-sized pieces and place them in a large bowl.
5. Add diced cucumber, diced tomatoes and red onion, chopped cilantro, minced jalapeño and diced avocado to the bowl.
6. Pour lime juice and orange juice over the mixture.
7. Season with salt and pepper to taste.
8. Toss until well combined.
9. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
10. Serve cold with tortilla chips.

Mexican-Style Stuffed Zucchini Boats

Prep Time: 20 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

Calories: 250
Fat: 5g
Carbohydrates: 40g
Protein: 10g

Ingredients:

• 4 medium zucchini
• 1 cup of cooked quinoa
• 1 cup of black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup of diced red onion
• 1/2 cup of shredded Mexican blend cheese
• 2 tablespoons of chopped fresh cilantro
• 1 tablespoon of chili powder
• 1 teaspoon of ground cumin
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Cut each zucchini in half lengthwise and scoop out the flesh to create boats.
3. Mix cooked quinoa, black beans, diced tomatoes and red onion, shredded cheese, chopped cilantro, chili powder, ground cumin, salt and pepper.
4. Fill each zucchini boat with the quinoa and bean mixture.
5. Place stuffed zucchini boats in a baking dish.
6. Cover with foil and bake in the oven for 20-25 minutes, until zucchini is tender.
7. Serve hot.

Mexican-style Mango Salsa

Prep Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts (per serving):

Calories: 100
Fat: 0g
Carbohydrates: 25g
Protein: 1g

Ingredients:

• 2 ripe mangos, diced
• 1/2 cup of diced red bell pepper
• 1/4 cup of diced red onion
• 1/4 cup of chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tablespoons of lime juice
• Salt and pepper to taste
• Tortilla chips for serving

Directions:

1. Combine diced mango, diced red bell pepper, diced red onion, chopped cilantro, minced jalapeño, lime juice, salt and pepper.
2. Stir until well mixed.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold with tortilla chips.

Churro Waffles

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts (per serving, based on 1 waffle):

Calories: 250
Fat: 8g
Carbohydrates: 40g
Protein: 5g

Ingredients:

• 2 cups of all-purpose flour
• 1/4 cup of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 2 eggs
• 1 1/2 cups of milk
• 1/4 cup of unsalted butter, melted
• 1 teaspoon of vanilla extract
• Cooking spray
• Cinnamon sugar for coating

Directions:

1. Preheat the waffle iron according to the manufacturer’s instructions.
2. Whisk flour, sugar, baking powder, ground cinnamon and salt.
3. In another bowl, beat eggs, then add milk, melted butter and vanilla extract. Mix well.
4. Pour wet ingredients into the dry ingredients and stir until just combined.
5. Spray the waffle iron with cooking spray.
6. Pour batter onto the preheated waffle iron and cook according to manufacturer’s instructions until golden brown and crispy.
7. Remove the waffles from the iron and immediately coat them with cinnamon sugar.
8. Serve hot.

Grilled Steak Fajitas

Prep Time: 10 minutes
Marinating Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour and 25 minutes

Nutrition Facts (per serving, based on 2 fajitas):

Calories: 400
Fat: 15g
Carbohydrates: 35g
Protein: 30g

Ingredients:

• 1 pound of flank steak
• 1/4 cup of lime juice
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 8 small flour tortillas
• Guacamole, salsa, sour cream, shredded cheese and chopped cilantro for serving

Directions:

1. To create a marinade, combine lime juice, olive oil, minced garlic, chili powder, ground cumin, paprika, salt and pepper.
2. Place flank steak in a shallow dish and pour marinade over the steak. Turn to coat evenly.
3. Cover and refrigerate for at least 1 hour or overnight.
4. Preheat the grill or grill pan over medium-high heat.
5. Remove steak from the marinade and discard excess marinade.
6. Grill steak for 4-5 minutes per side, until cooked to the desired doneness.
7. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
8. Meanwhile, grill sliced bell peppers and onion until tender and slightly charred.
9. Warm flour tortillas on the grill for about 30 seconds on each side.
10. Assemble fajitas by placing sliced steak, grilled bell peppers and onions on warm tortillas.
11. Serve hot with guacamole, salsa, sour cream, shredded cheese and chopped cilantro.

Chicken Tortilla Soup

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

Calories: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g

Ingredients:

• 1 tablespoon of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1 can (14 ounces) of diced tomatoes
• 4 cups of chicken broth
• 2 cups of cooked shredded chicken
• 1 cup of corn kernels
• 1 cup of black beans, drained and rinsed
• 1/4 cup of chopped fresh cilantro
• Salt and pepper to taste
• Tortilla strips, avocado slices, shredded cheese and lime wedges for serving

Directions:

1. Heat olive oil over medium heat.
2. Add diced onion, minced garlic and minced jalapeño to the pot. Sauté until vegetables are softened.
3. Stir in ground cumin and chili powder and cook for 1 minute until fragrant.
4. Add diced tomatoes, chicken broth, shredded chicken, corn kernels and black beans to the pot.
5. Bring soup to a simmer and cook for 15-20 minutes to allow flavors to meld.
6. Stir in chopped fresh cilantro and season with salt and pepper to taste.
7. Serve hot with tortilla strips, avocado slices, shredded cheese and lime wedges.

Mexican-Style Stuffed Mushrooms

Prep Time: 15 minutes
Total Time: 35 minutes

Nutrition Facts (per serving, based on 2 stuffed mushrooms):

Calories: 150
Fat: 8g
Carbohydrates: 15g
Protein: 7g

Ingredients:

• 16 large mushrooms, stems removed and reserved
• 1 cup of cooked quinoa
• 1 cup of diced bell peppers (assorted colors)
• 1/2 cup of diced red onion
• 1/4 cup of chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste
• 1/2 cup of shredded Mexican blend cheese

Directions:

1. Preheat oven to 375°F (190°C).
2. Place mushroom caps on a baking sheet, gill side up.
3. Finely chop reserved mushroom stems.
4. In a skillet, heat olive oil over medium heat.
5. Add chopped mushroom stems, diced bell peppers and red onion, minced jalapeño and minced garlic to the skillet.
6. Sauté until vegetables are softened.
7. Stir in cooked quinoa, chopped fresh cilantro, ground cumin, chili powder, salt and pepper.
8. Cook for 2-3 minutes.
9. Spoon the quinoa mixture into each mushroom cap, pressing gently to pack it in.
10. Sprinkle shredded cheese over the stuffed mushrooms.
11. Bake in the oven for 15-20 minutes, until mushrooms are tender and cheese is melted and bubbly.
12. Serve hot.

Mexican-Style Shrimp Tacos

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving, based on 2 tacos):

Calories: 300
Fat: 12g
Carbohydrates: 25g
Protein: 20g

Ingredients:

• 1 pound of large shrimp, peeled and deveined
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of chili powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup of shredded cabbage
• 1/2 cup of diced tomatoes
• 1/4 cup of chopped fresh cilantro
• 1/4 cup of diced red onion
• 1 jalapeño, sliced
• Lime wedges for serving

Directions:

1. Toss shrimp with olive oil, minced garlic, chili powder, ground cumin, smoked paprika, salt and pepper until evenly coated.
2. Heat a skillet over medium-high heat.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked.
4. Warm corn tortillas in a dry skillet or microwave.
5. Assemble tacos by placing shredded cabbage on each tortilla, followed by cooked shrimp.
6. Top with diced tomatoes, chopped fresh cilantro, diced red onion and sliced jalapeño.
7. Serve hot with lime wedges on the side.

Beef and Bean Quesadillas

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts (per serving, based on 1 quesadilla):

Calories: 400
Fat: 15g
Carbohydrates: 35g
Protein: 25g

Ingredients:

• 8 small flour tortillas
• 1 pound of ground beef
• 1 packet (1 ounce) of taco seasoning
• 1 can (15 ounces) of black beans, drained and rinsed
• 1 cup of shredded Mexican blend cheese
• 1/2 cup of diced tomatoes
• 1/4 cup of diced red onion
• 1/4 cup of chopped fresh cilantro
• Sour cream and salsa for serving

Directions:

1. Cook ground beef over medium heat until browned and cooked.
2. Drain excess fat from the skillet and stir in taco seasoning and black beans.
3. Cook for 2-3 minutes.
4. Place 4 tortillas on a flat surface.
5. Divide the beef and bean mixture evenly among the tortillas.
6. Top each with shredded cheese, diced tomatoes and red onion and chopped cilantro.
7. Place the remaining 4 tortillas on top to form quesadillas.
8. Heat a large skillet or griddle over medium heat.
9. Cook quesadillas for 2-3 minutes per side, until golden brown and crispy and the cheese is melted.
10. Cut quesadillas into wedges and serve hot with sour cream and salsa.

Stuffed Avocados

Prep Time: 15 minutes
Total Time: 15 minutes

Nutrition Facts (per serving, based on 1 stuffed avocado half):

Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 6g

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup of cooked quinoa
• 1 cup of black beans, drained and rinsed
• 1 cup of diced tomatoes
• 1/2 cup of diced red onion
• 1/4 cup of chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tablespoons of lime juice
• Salt and pepper to taste
• Tortilla chips for serving

Directions:

1. Scoop a little flesh from each avocado half to create a larger cavity.
2. Mix cooked quinoa, black beans, diced tomatoes, diced red onion, chopped cilantro, minced jalapeño, lime juice, salt and pepper.
3. Spoon the quinoa mixture into each avocado half.
4. Serve immediately with tortilla chips on the side, as a nutritious and satisfying Mexican-inspired appetizer or light meal.

Beef Burrito 

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

Calories: 400
Fat: 15g
Carbohydrates: 40g
Protein: 25g

Ingredients:

• 1 pound of ground beef
• 1 packet (1 ounce) of taco seasoning
• 1 cup of cooked rice
• 1 cup of black beans, drained and rinsed
• 1 cup of corn kernels
• 1/2 cup of diced tomatoes
• 1/4 cup of diced red onion
• 1/4 cup of chopped fresh cilantro
• Salt and pepper to taste
• Guacamole, salsa, sour cream, shredded cheese and chopped cilantro for serving

Directions:

1. Cook ground beef over medium heat until browned and cooked.
2. Drain excess fat from the skillet and stir in taco seasoning.
3. In serving bowls, layer cooked rice, seasoned ground beef, black beans, corn kernels, diced tomatoes, diced red onion and chopped cilantro.
4. Season with salt and pepper to taste.
5. Serve hot with guacamole, salsa, sour cream, shredded cheese and chopped cilantro on the side.

Beef Taco Salad

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 400
Fat: 20g
Carbohydrates: 25g
Protein: 30g

Ingredients:

• 1 pound of ground beef
• 1 packet (1 ounce) of taco seasoning
• 4 cups of shredded lettuce
• 1 cup of diced tomatoes
• 1/2 cup of diced red onion
• 1/2 cup of shredded Mexican blend cheese
• 1/2 cup of black olives, sliced
• 1/4 cup of chopped fresh cilantro
• 1/4 cup of sliced jalapeños
• Tortilla chips for serving
• Sour cream and salsa for serving

Directions:

1. Cook ground beef over medium heat until browned and cooked.
2. Drain excess fat from the skillet and stir in taco seasoning.
3. In a large bowl, combine shredded lettuce, diced tomatoes, diced red onion, shredded cheese, black olives, chopped fresh cilantro and sliced jalapeños.
4. Add cooked ground beef to the bowl and toss until well mixed.
5. Serve taco salad with tortilla chips on the side and top with sour cream and salsa.

Chicken Quesadilla Soup

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

Calories: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g

Ingredients:

• 1 tablespoon of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1 can (14 ounces) of diced tomatoes
• 4 cups of chicken broth
• 2 cups of cooked shredded chicken
• 1 cup of corn kernels
• 1/2 cup of black beans, drained and rinsed
• 1/4 cup of chopped fresh cilantro
• Salt and pepper to taste
• Tortilla strips, shredded cheese and avocado slices for serving

Directions:

1. Heat olive oil over medium heat.
2. Add diced onion, minced garlic and minced jalapeño to the pot.
3. Sauté until vegetables are softened.
4. Stir in ground cumin and chili powder and cook for 1 minute until fragrant.
5. Add diced tomatoes, chicken broth, shredded chicken, corn kernels, black beans and chopped fresh cilantro to the pot.
6. Bring soup to a simmer and cook for 15-20 minutes to allow flavors to meld.
7. Season with salt and pepper to taste.
8. Serve hot with tortilla strips, shredded cheese and avocado slices on top.