Pinto beans lend body while also adding a dose of satiating protein and fiber to this spicy soup. Adapt the toppings to your taste — we love it with tangy pickled onions (see recipe below), but they are completely optional. Avocado, cilantro, jalapeños and radishes all make great toppers as well.
The classic shrimp cocktail gets a twist with a spicy, fresh Mexican pico de gallo and baked homemade sweet potato chips.
Cutting chicken breasts into thin cutlets helps them cook quickly on the grill. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.
The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter.
Layering half of the cheddar inside this casserole ensures every bite is cheesy. Ancho chile powder gives this dish a touch of smoky heat without being overly spicy, but if you don’t have it on hand, feel free to use regular chile powder instead. Serve with lime wedges for a hit of acidity.
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).
Sweet and spicy chicken tops saucy pinto beans in this easy recipe. For a change, you can make this dish into a wrap – simply shred the chicken and serve it with the beans in warm whole-wheat tortillas.
Lime, honey and roasted red peppers are combined to make a savory-sweet glaze for our modern take on meatloaf.
This herbed farro is reminiscent of Middle Eastern tabbouleh – try stirring in some diced tomato and cucumber if you have them on hand.