Simple Mexican breakfast burritos with chorizo, zesty tomatoes, black beans and eggs are great for freezing and reheating to take on the go
"I came up with this one night when I didn't know what to cook. I had leftover steak in the fridge, so I decided to get creative. These came out wonderful! The measurements are approximations, so feel free to change them according to your tastes. Serve with salsa, guacamole, and sour cream."
"If you are not a pork fan, substitute chicken breasts! Blazing hot peppers highlight this dish! Pork tenderloin is slow cooked with hot picante sauce and canned chipotle chili peppers. Start it early in the morning for fiery pork burritos for dinner. I like to serve this with flour tortillas, black beans, shredded cheese, corn, and sour cream. This recipe can also be adjusted for spice by using different peppers or omitting the peppers completely."
"This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side."
"This recipe is easy, yet delicious when used in tacos or other Mexican cuisine. Try it for enchiladas and nachos too."
"This is a nice change from plain chicken tacos. The cilantro really adds a burst of flavor to this recipe."
"This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque."
"If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach."
"What a great twist on mac and cheese. I used fresh chopped tomatoes and added some chili powder and a dash of rosemary."
"I really don't think a five-star rating and a 'thank you' is payment enough for this delicious recipe! I used frozen zucchini and it worked out perfectly — it was creamy, crunchy and tasty."