This heart-warming soup is perfect for a chilly evening. It's packed full of vegetables and mixed pulses, making it an excellent source of fibre. Enjoy it with some crusty French bread to mop up the delicious liquid.
I took a look around the site for a recipe like this, and not having found one, I decided to have a go creating one. My family really enjoy it. You can adjust the heat to your own preference. You could also omit the chicken for a nutritious vegetarian option. I think it's pretty versatile. It would be delicious served with tortilla chips, guacamole and a fresh green salad. Hope you like it!
Seasoned black beans, salsa and red pepper partnered with chicken make a robust and spicy meal. You can make this as spicy as you like depending on the salsa you use.
When I lived in Mexico this was one of my favourite dishes. Toasted sesame seeds and blanched almonds are puréed and cooked with chillies, olives and capers.
Here's a hearty and satisfying chilli – without the carne (meat) – that can be made in minutes. This version combines two varieties of beans with sweetcorn in a rich tomato sauce flavoured with herbs, fresh chilli and chilli sauce. Serve with boiled rice or plenty of warm crusty bread.
Turn a tray of roasted vegetables into a spicy meal by adding kidney beans, a tomato sauce and a cheesy topping. This should prove a popular dish for teenaged vegetarians and is great served with warmed soft tortillas.
This is a cheesy, comforting tortilla and chicken bake that takes only minutes to throw together.
This is a nutritious and delicious Mexican soup, called a 'caldo'. It is too dense to be a soup, and is almost a stew, except the liquid hasn't been thickened. The flavours are deep and rich.
A Mexican inspired take on beef stew, that includes chillies, peppers, tomatoes, cumin and garlic. It calls for the meat to be browned in lard, but olive oil could be used instead.
A Mexican-inspired quick chicken dish that is great for a midweek supper. An added bonus: it's a one-pot meal, so less washing up!
Chicken marinated in lime juice, cumin and fresh coriander, then threaded onto skewers with chunky vegetables. Serve with rice, salsa and warm tortillas.
Perfect spicy chilli con carne - served spooned into pitta bread. Seriously yummy. Best made the day before and re-heated. Adjust the spice heat to taste.