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Everyday Mexican Vegan Recipes
Beans are extremely nutritious and certainly delicious Here s a super easy recipe that you can make in a crock pot or not . It requires minimal work and delivers outstanding flavor Talk about a healthy affordable meal If you have left overs you can make
Red Beans & Rice
If you are anything like me you always seem to have a few cans of black beans in the pantry. This recipe is a delicious way to make good use of those beans. This hearty soup is great as the main dish or an excellent side dish to a Mexican inspired vegan meal.
Seabirds Spicy Black Bean Soup
Agua de Melon Recipe by Momma Cuisine on Great Everyday. MAKING 1. In the blender combine cantaloupe and water together and blend until smooth. 2. Add the lime juice and simple syrup stir well. 3. Place crushed ice in the glass and pour the drink. SERVING 4.
Agua de Melon | Great Everyday Meals
MAKING 1. In a large pot heat 2 tablespoon olive oil. Saute the red onions till translucent. 2. Add tomato kidney beans corn water and salt. Stir close and bring it to boil. 3. In the meanwhile in a pan heat 1 tablespoon olive oil. 4. Add red bell pepper
Chipotles Mexican Grill Cilantro Lime Basmati Rice is so fragrant and so tasty. You can use it as side dish or just eat it as it is coz it is so yummy. Heck I going to make this now Chipotle s is known for making up everything fresh. Every time you go in there
Chipotle'S Mexican Grill Cilantro Lime Basmati Rice
Caf de olla is a traditional way to prepare coffee. It was originally made using a clay pot giving it a unique flavor but you can still make it at home Muy Buenos Yvette Marquez Sharpnack shows how to make this authentic coffee with todays cookware. GETTING
How to Make Café de Olla
Wondering how to cook you black beans Here is a video and you solution Made using a lot of tomatoes this dish is tangy and spicy. Flavored with spices and herbs this dish is high in fiber and low in fat Watch and learn Spicy Black Beans and Tomatoes is a high
Tangy and Spicy Beans in Tomato
In this video Betty demonstrates how to make Colorful Mango Salsa. This is a relish that can be used as a side dish with almost any entree. It is tremendously flavorful MAKING 1. In a medium sized serving bowl combine chopped mango red bell pepper red onion
Betty's Colorful Mango Salsa
Guacamole is one the most popular healthy snacks you can eat when on a weight loss diet or when you are pregnant. Dashma shares her recipe of guacamole which she has included in her 3 Stage total transformation diet plan. She also shares health benefits of the
Weight Loss Diet Guacamole
GETTING READY 1. Preheat the oven at 400 degrees F. Grease a baking dish with coconut oil and set aside. MAKING 2. In a saut pan add in the olive oil and heat. Followed by onion and saut for few minutes. 3. Add in the red bell pepper and jalapeno. Saut for 5
Cornbread - Cooking with The Vegan Zombie
MAKING 1.Mix the ingredients of both the salads in 2 different bowl and toss. SERVING 2. Serve or have during any meal of the day. 3. Follow with a soothing health drink.
Mexican Salad and Dill Salad
MAKING 1. In a bowl mix mango corn red onion jalapeno bell pepper and cilantro. 2. Add salt to taste and cumin powder and mix well. SERVING 3. Serve with tortilla chips or finger fries.
Corn and Mango Salsa
If you have some unplanned guests and dont have enough ingredients at home to prepare something special then this video is just perfect for you. Blend this quick and easy salsa in a few minutes and serve with your favorite thin corn tortilla chips. The video
Spicy Tomato Salsa
As one of the staples of Hispanic foods Amelia will show you how to make your very own tasty homemade tortillas. Paired with Ceja Vineyards 2007 Napa Valley Cabernet Sauvignon were sure youre friends and family will love this favorite food. Salud MAKING 1.
Corn Tortillas with Amelia Ceja
Rich and delicious bean chilli Take 2 stick of celery 1 carrot and the garlic and 1 onion and if you have a food processor chop these to a very fine dice It may be prudent to do them separately as they have different textures and don t necessarily blend well
The best Veggie bean chilli in the world.
MAKING 1. Drain beans and empty into a large bowl. 2. Add onion and toss well. 3. In a small bowl combine oil vinegar lemon juice sugar chili powder salt garlic salt and pepper. 4. Whisk with a fork to blend. 5. Pour dressing over beans. FINALIZING 6. Cover
Bean Avocado Salad
MAKING 1 Line a large salad bowl with lettuce leaves keep aside. 2 In a food processor bowl with a slicing disc process the potatoes until sliced. 3 Then individually slice the onion celery green pepper and olives in the processor bowl. 4 Remove all the sliced
MAKING 1 Take 2 quart casserole and mix olive oil pepper onion and garlic. 2 Seal tightly with plastic wrap. 3 Cook vegetable in Microwave at Power Hi for 4 to 5 minutes and stir in between. 4 Blend in remaining ingredients except crescent roll dough. 5 Mix
Spicy Black Beans
MAKING 1 In a salad bowl mix all the vegetables. 2 Scatter chopped cilantro or parsley over it. 3 Add hot sauce lime juice and olive oil. Toss well. 4 Add salt and pepper and season. Toss again. SERVING 5 Serve immediately or serve chilled.
Mexican Chuck Vegetable Salad
MAKING 1 In a pressure cooker cover and bring soaked beans with the liquid onions carrots tomatoes cloves garlic paprika vegetable oil and marjoram to a boil and then cook for 20 25 minutes under pressure. 2 Remove the lid after reducing the pressure and then
Mexican Bean Pot
MAKING 1 Using a knife cut avocados in half. Work around the pit and separate the 2 halves. 2 Remove the seed and carefully scoop out the flesh with a spoon. 3 Using a knife cut avocados into wedges. 4 In the center of a large platter pile the avocado pieces
Mexican Fiesta Salad
GETTING READY 1. In the bottom of each tomato cut a small X. 2. In a pot of boiling water drop in the tomatoes for 30 seconds. 3. Immediately transfer to a bowl of ice water. 4. Slip off the skins. 5. Cut the peeled tomatoes lengthwise into halves. 6. Discard
Ranchero Salsa Rosa
MAKING 1. Peel the avocados. Halve them and remove the stone. 2. Finely chop them or place in bowl and mash with back of a spoon. 3. Halve the tomatoes and scoop out juicy pulp and seeds of tomatoes. Finely chop flesh. 4. Crush garlic in salt until a liquid is
GETTING READY 1 Finely chop peppers. MAKING 2 Mix with onion oil corn parsley green onion vinegar and sugar and toss it well. SERVING 3 Serve the salsa at room temperature or chill and serve with corn chips or as a topping for tacos or wraps.
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