Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best
Tex-Mex quiche with two filling options: spicy pepper jack or loaded sausage with cheddar and green chilies. Topped with fresh avocado and tomato wedges.
Vegetarian black bean chili burgers made with quinoa, cilantro, bell pepper, and warm spices. Crispy on the outside, hearty inside. Ready in 30 minutes with all the fixings.
Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.
Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.
One of the most representative dishes of my city, Bogotá, and the many foreigners who visit us, want to return again soon to try this wonder of culinary, typical of my country. You can accompany a soup with rice and avocado and becomes a perfect recipe for a family lunch. The times of cooking that I show you in this recipe are in a pressure cooker. If you are using a traditional pot, increase in average 15 minutes.
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