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Recipe Cuisine: Mexican

Sopa de Nopales

When boiled, nopales (cactus) take on a viscous quality that works well in soups, allowing their flavor to meld with other ingredients…

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30-Minute Chickpea Pozole

Hearty chickpeas stand in for hominy in this spicy, vegan spin on Mexican pozole. Tender yellow squash and hearty carrots add extra…

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Quinoa Taco Bowls

This tasty taco bowl is a great way to use up leftover quinoa and spice up your breakfast routine at the same…

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Toni Okamoto’s Sopa de Fideo

Sopa de Fideo, also called Sopita by my family, is a soup that my grandma used to make for me when I…

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Mini Vegan Tamale Pie

Savory Southwest flavors are abundant in these delectable (and freezer-friendly) tamale pies. Each individual-size casserole is packed full of fresh veggies and…

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Vegan Chile Relleno

Chile relleno is an iconic Mexican dish, and this plant-based twist pays homage to the traditional flavors without using eggs or cheese….

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Mexican-Style Brown Rice

Mexican rice is a great platter-filler when you’re in need of a savory side dish that’s full of hearty ingredients, and this…

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Potato Burrito Bowls with Salsa Fresca

This hearty burrito bowl features a base of rice, beans, and crispy potato wedges seasoned with Southwest spices. An easy homemade salsa…

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