I don’t know about you, but vegetarian chili usually leaves me wanting more—but not with this recipe. Sweet potato takes the place of a meat because it’s hearty and filling. For that perfect balance of sweet and spicy, throw in smoked paprika, cayenne, and chili powder. Topped with the easiest cornbread croutons you’ll ever make, and you’ve got a delicious vegan chili ready in under a half-hour.
Sweet and Smokey Sweet Potato Black Bean Chili With Cornbread Croutons
Rotisserie chicken is my secret to pulling together a comforting, cheesy, ooey-gooey meal in a pinch. This recipe for enchiladas is a basic go-to recipe of mine. Feel free to add to, subtract from, or experiment with this recipe as a launch point for your own creation. I love making these enchiladas spicy (well, I like almost everything spicy if I can) because the guacamole balances the heat with a cooling creamy goodness. The sky’s the limit!
“Instant” Pulled Chicken Enchiladas & Fresh Guacamole
The dish may sound complicated for your average weeknight dinner, but it’s not. By doctoring up a few ready-to-go ingredients, like frozen corn and microwave potatoes, we’re skipping some of the hard work but not sacrificing flavor. So let’s get to work and get a delicious, healthful meal on the table in under 30 minutes!
Spicy Flounder With Chipotle-Lime Butter
To me, a perfect fish taco is crispy, spicy, and fresh. Although this dish is a lot of prep work, it’s one of the rare occasions when I prefer to do it myself when the craving strikes, having been disappointed by way too many limp, greasy, and bland fish tacos at restaurants. If you know exactly what I mean, then try my take on fish tacos. On the side, I recommend a sweet and smoky grilled corn salsa with caramelized shallots.
Crispy Fish Tacos with Chipotle Sauce and Charred Corn
If you love Mexican food and you love sushi, why not put them together? Granted, this creation is a loose application of the word sushi, but you get the idea—they’re bite-size roll-ups of bean, cheese, and avocado goodness! Similar to that addictive umami flavor of sushi, these roll-ups pack a ton of flavor, especially if you use a flavored tortilla: spicy salsa balanced by creamy avocado; the heartiness of the beans balanced by the freshness of lime juice and cilantro; and the crunchy topping balanced by the lusciously smooth filling.
These roll-ups make a fun appetizer for entertaining. Or, make them into a meal by adding a side of chips and salsa and a simple quesadilla. Ole!
Vegetarian Mexican “Sushi”
I don’t know about you, but a communal bowl of dip is at the top of my party phobia list. Double-dippers, the bits of other food that break off mid-dip or fall in because of cross-table reachers, and who knows how long that’s been sitting there…gross. I love a good spicy Mexican layer dip, but when it comes to entertaining or sharing, this recipe solves my problem of communal dipping (and the mess!). This recipe combines all your favorite layer dip elements–black beans, corn, onion, and jalapeno–into one smoky-sweet package that’s fried crispy to perfection and topped with a bright, creamy avocado-tomato salsa. Serve inside single scoop tortilla chips, and you’ll never want to share your Mexican dip ever again.
Spicy Fried Sweet Corn-Black Bean Dip Sliders with Avocado-Tomato Salsa
If you’ve been following me for a while, you see that I almost always fry chicken or bake it with a ton of butter. The truth is that usually I despise grilled chicken – why not just chew on cardboard amirite? – but the way I grill chicken in this recipe creates a sweet and spicy caramelized crust that is to die for. Although a nice bean quesadilla and a mango salsa help to mellow out the intense spice in the chicken, I wouldn’t recommend this dish if you can’t stand the heat.
Caramelized Spicy Chicken With Mango Salsa and Refried Bean Quesadillas