March 7^th 2011By Eating Well

A Mexican-style torta is just like a burrito, except the "wrapper" is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

April 9^th 2010By joyofkosher

Vegetarian Taco Salad with tons of veggies and beans is a salad that eats like a meal. Enjoy.

January 27^th 2012By joyofkosher

Rajas in Mexican cooking generally refers to strips of green chile. Here, onions, chiles, and bell peppers can be grilled or broiled to make a colorful side dish combining sweet and spicy flavors. The Crema version is richer and quite different, but equally delicious.

March 10^th 2013By Melinda Strauss

Can you believe it?!? Yes, you can have Enchiladas during Passover! All it takes is some homemade tortillas using fine matzo meal instead of flour. You can use jarred tomato sauce or make your own flavorful enchilada sauce in just 10 minutes! Stir your favorite flavors into Temp Tee whipped cream cheese for the perfect creamy bite.

June 15^th 2010By joyofkosher

A great way to add new ingredients to quesadillas using olives and goat cheese.

June 16^th 2010By joyofkosher

September 3^rd 2012By Tamar Genger MA, RD

I love to turn leftover rice into the fried kind, loaded with vegetables, but usually I make it Asian with mushrooms and sno peas, today I am trying it Mexican flavored with beans and peppers and well there is always room for mushrooms.

March 7^th 2011By CreativeJewishMom

Go South of the Border for your Purim Seudah! It falls on a Sunday, so no excuses! CreativeJewishMom collaborates with Jamie Geller to help you create the perfect Mexican Fiesta Seudah with everything from the colorful vase to the poblanos. Ole!

March 7^th 2011By Eating Well

This is a great easy dinner idea or a special brunch. Huevos rancheros or “ranch eggs” is a classic Mexican dish that is great for a quick dinner. Traditionally, it’s made with a red tomato-based sauce. Here we use tart and tangy green salsa instead. Serve with: brown rice and slices of avocado.

March 17^th 2010By joyofkosher

Spice up regular relish or dips with this recipe that calls for sweet and spicy. Get the recipe here.

May 6^th 2010By joyofkosher

Long green chiles filled with cheeses, raisins and pecans; baked and sauced.

March 7^th 2011By Eating Well

Cheese lovers rejoice, this version of the classic Mexican sauce has 60% less fat than traditional Chile con Queso.

October 4^th 2012By Eating Well

Smoky charred tomatoes combine with fresh herbs and spices to elevate kosher chicken tacos from "everyday" to "ta-da!"

April 16^th 2012By Eating Well

A snack or lunch this vegetarian quesadilla recipe is perfect anytime. Mmmm, portobello mushrooms.

April 18^th 2013By Tamar Genger MA, RD

This is a healthier version of a deep fried Mexican Flatua. It is baked at a high temperature and the results are crispy and delicious. It also can be made ahead and reheated, which makes it perfect for dinner tonight. This recipe is adapted from MarthaStewart.com and it is very flexible, really any filling of your choice will work and you can even use corn or flour tortillas, but I like the change of using corn and the added fiber it offers.