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.
Recipe by: Holly B.
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!
Recipe by: Carol Alter
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.
Recipe by: Margaret Rolfe
Chicken marinated in lime juice, cumin and fresh coriander, then threaded onto skewers with chunky vegetables. Serve with rice, salsa and warm tortillas.
Recipe by: CJ
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.
Recipe by: Malcolm Colcleugh
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.
Recipe by: Norma MacMillan
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.
Recipe by: Maggie Pannell
This is a cheesy, comforting tortilla and chicken bake that takes only minutes to throw together.
Recipe by: SGRCOOKI
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!
Recipe by: rosaliebee
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.
Recipe by: RoosterandHen