If you're following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new...
Author: David Tamarkin
Active time: 45 min Start to finish: 45 min
Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's...
Author: Gonzalo Guzmán
Author: Anita L. S. Eberhardt
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Author: Seamus Mullen
Author: Ryan Hardy
Author: Lillian Chou
I set out to create my own version of baked beans. This variation is deeply savory, with anchovies, bacon, and a brown butter-tomato sauce anchoring the flavor.
Author: Cortney Burns
Author: Maya Kaimal
Author: Lora Zarubin
Author: Ellie Krieger
Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.
Author: Ruth Cousineau
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...
Author: Shelley Wiseman
If you opt for canned instead of dried beans in this recipe, they won't be quite as creamy, but you'll save yourself some time.
Author: Sarah Kirnon
Author: Carolynn Carreño
Author: Amy Finley
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
An easy Pinto Beans recipe. These can be made one day before serving.
Author: Marisol Benadayan-Bennaroch
Author: Ed Kenny
Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.
Author: Amiel Stanek
Author: James Villas
Author: Matt Lee
Author: Liz Armstrong
Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!
Author: Coco Morante
In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa "sandal sole" that provides the base for beans, cheese, and salsa.
Author: Luz Calvo and Catriona Rueda Esquibel