mexican side dish

Easy at-home refried black beans that are flavorful and perfectly versatile. Made with canned beans in about 15 minutes, the perfect side dish for any Mexican or TexMex recipe!

Refried Black Beans

avocado oil oil

white onion

garlic

salt

black beans (drained. Canned is fine.)

bean liquid

Heat oil or shortening in medium frying pan over medium heat until shimmering, about 2 minutes. Add onion, garlic, and salt and cook, stirring constantly, until vegetables are soft and just beginning to brown, about 3-4 minutes.

Add half of the beans (1 1/2 cups) and mash completely with a potato masher or the back of a wooden spoon. Add remaining 1 1/2 cups beans and mash, leaving about half of the beans intact, or whatever strikes your personal texture fancy.

Continue cooking, stirring constantly, until the bean starches begin to coat the bottom of the pan and turn golden brown, about 3 minutes.&nbsp;

Add bean-cooking liquid or water, bring to a simmer, and cook, stirring and scraping the bottom of the pan to incorporate the water and heat the beans through, about 2 minutes. .The beans may initially look soupy, but they’ll thicken as they cool, so be sure to add all of the water or bean-cooking liquid.

This Spicy Mexican Street Corn Salad is a great Mexican side dish to serve with tacos or fajitas!

Spicy Mexican Street Corn Salad

(12 corn

olive oil

mayonnaise

oz feta cheese, crumbled

jalapeno, diced

onion

cilantro

tsp chili powder

garlic, finely minced

lime

salt (or

red pepper flakes

In a large skillet, cook the corn in the olive oil over medium heat for 8-10 minutes, stirring frequently. The corn should be bright and warm but don&#8217;t overcook the kernels or they&#8217;ll become mushy.

In a large bowl, combine the mayo and feta until mixed.

Stir in the diced jalapeno, red onion, cilantro, chili powder, and garlic.

Slice the lime in half and use a fork to juice each half. Add the juice into the bowl.

Add in the corn into the cheese mixture and stir until well coated.

Sprinkle with sea salt, and red pepper flakes, then mix, and serve!

Fluffy white rice, bright lime juice, and cilantro make Instant Pot Cilantro Lime Rice better than Chipotle! It’s the perfect Mexican side dish.

Instant Pot Cilantro Lime Rice

long grain white rice

water

vegetable oil, divided

lime juice

Add the rice, water, 1 tablespoon oil, and...

Add the rice, water, 1 tablespoon oil, and salt to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. 

When the cook time ends, turn the pressure...

When the cook time ends, turn the pressure cooker off and use a natural pressure release for 7 minutes, followed by a quick pressure release. Carefully remove the lid. 

Fluff the rice with a fork.

In a medium bowl, combine chopped cilantro, lime...

In a medium bowl, combine chopped cilantro, lime juice, and 1 tablespoon oil. Add the rice and toss until thoroughly mixed

https://mediavine-res.cloudinary.com/video/upload/q9uv62emfsdw7itpwkcf.mp4

Pressure Cooker Chipotle's Cilantro Lime Rice

This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!

Quick Mexican Brown Rice

brown rice (if frozen, heated)

½ medium onion (finely diced)

plum tomatoes (small dice)

jalapeno (seeds and membrane removed, minced)

tomato paste

cumin

¼ teaspoon smoked paprika

cayenne pepper

black pepper (to taste)

lime wedges (for serving)

chopped cilantro (optional)

Heat the cooked rice. Set aside.

Heat the oil in a large skillet&nbsp;over medium-high heat.&nbsp;&nbsp;When hot, add the onions, tomatoes and jalapeno and sauté until just tender,&nbsp;about 2-3 minutes.&nbsp;&nbsp;Add garlic and sauté&nbsp;for another minute.

Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables.  Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

Recipe video above. A Can&#039;t-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

Mexican Corn Salad

butter

garlic (, minced)

salt and pepper

mayonnaise ((can cut down to 2 tbsp))

sour cream ((or yoghurt))

parmesan cheese (, finely grated (Note 1))

tbsp Jalapeno (, deseeded and finely chopped (optional))

coriander / cilantro leaves (, roughly chopped)

green onion (, finely sliced (~2 stems))

red onion (, finely chopped)

/ 2 oz Cotija

Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)

Cut off kernels: Cut the corn off the cob (see photo in post  or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.

Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don&#039;t stir constantly, harder to brown).

Season corn: Add salt and pepper halfway through cooking corn.

Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will &quot;melt&quot; dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.

Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

A perfect mix of smooth refried beans and whole pinto beans seasoned with Mexican spices, garlic, and onions. Top it all with your favorite cheese and bake for 15 minutes.&nbsp;This dish makes a perfect and easy Mexican side dish!

The Best 15-Minute Refried Beans

oz canned refried beans (get traditional, not fat-free)

15.5 oz canned whole pinto beans (drained and rinsed)

onions, finely diced

garlic clove, minced

tsp oil

tsp each: cumin, chili powder, garlic powder, onion powder, salt

**optional, couple dashes of tabasco or hot sauce

shredded cheese (cheddar, pepper jack, colby jack, queso fresco, monterey jack)

**optional garnish- cilantro and diced tomatoes

In a small frying pan, over medium low heat, saute the onions and garlic in the oil until they are translucent, about 4 minutes.

While the onions and garlic cook, in a mixing bowl stir together the refried beans and whole pinto beans, all the seasonings, and optional hot sauce.&nbsp;Once the onions and garlic are ready stir them into the bean mixture.

Pour the beans into the baking dish. Top with the shredded cheese. Cover the pan with foil and bake for 10 minutes.At the end of 10 minutes remove the foil and bake for an additional 5 minutes.Garnish with cilantro and diced tomatoes if you are feeling fancy.&nbsp;Enjoy this awesome Mexican side dish!

Preheat the oven to 350. Grab a small baking dish, 8x8 or 9x9

Spinach, corn, and mushrooms combine with cream cheese and green chilies to make a spicy and savory dip or side dish.

Espinaca like Abuelo's

(frozen spinach)

fresh mushrooms (sliced

bacon (1/4-inch pieces)

chipotle

onion (finely chopped (approximately 1/2 cup))

red bell pepper (chopped)

garlic (minced)

seasoning salt

processed cheese

cream cheese

frozen (thawed or fresh whole kernel corn,)

2 oz grated Monterey Jack or Cheddar Cheese

Snip a small corner of the bag of frozen spinach. Place onto a plate and microwave (still in the bag) 3 minutes to thaw. Spinach should still be bright green. Pour into a strainer and mash with a spoon to get as much liquid out as you can. Set aside.

Sauté bacon pieces in a medium skillet until crispy. Remove the bacon and pour off all but a tablespoon of grease.

Sauté mushrooms in the same skillet. When brown, add chipotle, onion, bell pepper, and garlic, cooking until vegetables are softened. Season with salt.

Over low heat, add cream cheese and processed cheese to the veggies. Stir to melt and combine.

Stir in corn, spinach, and bacon.

If using this recipe as a dip, add 1/4 to 1/2 cup or more of milk and stir to make it more &quot;dippable.&quot; Pour into a 1-1/2 quart baking dish. (See the notes below.)

Sprinkle grated cheese on top and heat in a microwave for 2-4 minutes on HIGH or a conventional oven at 350˚F for about 10 minutes or until heated through and cheese melts.

https://content.jwplatform.com/videos/8p2fzLBn.mp4

This recipe for Spicy Espinaca combines spinach, corn, and mushrooms with cream cheese, chipotle peppers, and green chiles. Top it all off with plenty of gooey cheese to make this savory dip or side dish.

Spicy Espinaca

Make this vibrant green rice recipe with poblanos and cilantro as a flavorful dish to enjoy alongside your favorite Mexican-inspired foods!

Arroz Verde (Mexican Green Rice)

poblano pepper (2 large peppers, seeded)

cilantro (finely chopped)

rice

vegetable broth

Chop all the fresh produce. Make sure to remove the seeds from the poblano peppers before dicing. You can chop the entire bunch of cilantro, including the stems. (Be sure to chop it finely.)

Set a medium saucepot over medium heat. Add the butter, diced poblano peppers, onion, cilantro, and garlic. Sauté for 5 to 8 minutes, until the onions and peppers are soft.

Stir in the ground cumin, salt, and rice. Stir well so that all the grains of rice are coated with butter and seasoning.

Pour in the vegetable broth. Stir, then cover the pot with a tightly fitting lid and simmer for 15-17 minutes. Do not stir again, and do not repeatedly lift the lid.

The rice is done when it looks dry and fluffy on top and there are vent holes covering the surface of the rice.

Remove the pot from heat, keep it covered, and let it steam another 5 minutes. Then fluff and serve warm.

Mexican cornbread is a moist, slightly sweet cornbread flavored with a tiny pepper kick to keep it interesting. A delicious cornbread with a hint of Mexico.

Mexican Cornbread

Cup coconut oil

white sugar

eggs

cream-style corn

green chilis (OR 1 red sweet pepper minced)

Cup Pepper Jack cheese (I'm generous with my cheese)

Cup organic all-purpose flour

Cup yellow organic stone ground cornmeal

Cup flax (optional)

baking powder

preheat oven to 350 degrees

oil a 9 x 13 pan

In a large bowl beat together, melted coconut...

In a large bowl beat together, melted coconut oil and sugar, add in eggs, one at a time and mix well after each one.

Add in the creamed corn, chili( or sweet)...

Add in the creamed corn, chili( or sweet) pepper and cheese. Mix well

In a separate bowl whisk together flour, flax...

In a separate bowl whisk together flour, flax meal, cornmeal, baking powder and salt.

Combine the dry and wet ingredients and mix...

Combine the dry and wet ingredients and mix until smooth.Pour into oiled casserole and bake for 40 minutes or until a toothpick, inserted in the middle, comes out clean.

OPTIONAL STEP: Shred an additional cup of cheese...

OPTIONAL STEP: Shred an additional cup of cheese and spread it evenly over the hot cornbread. Return to oven for 5 minutes or until the cheese is lightly browned.

https://www.youtube.com/watch?v=nukMC7QgOEs

Mexican cornbread is a moist, slightly sweet cornbread flavored with a tiny pepper kick to keep it interesting. A delicious cornbread with a hint of Mexico. Add Mexican cornbread to a hamburger or Taco soup meal. It’s so delicious.

Link to full recipe: https://www.homemadefoodjunkie.com/mexican-cornbread-2/

This refreshing side dish incorporates chopped mango, jicama, cucumber, freshly squeezed lime juice, and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes.

Mango, Jicama, and Cucumber Salad

mangos

jicama

cucumber

chile powder

Salt

In a mixing bowl combine the mango, jicama, cucumbers, chile, lime juice, and salt.

Toss well, cover and refrigerate for at least 1 hour before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1619720011/cebfary68lnmd1lduzqc.mp4

Crunchy, spicy, salty, tangy, and sweet, this refreshingly delicious Mango, Jicama and Cucumber Salad is a delightful change of pace from your standard green salad. Celebrate warm weather in style with this yummy side dish that is perfect for picnics, potlucks, and cook outs!

These Mexican Black Beans and Corn (Frijoles con Elote) get a flavor boost from a mixture called a sofrito that’s made of chiles, onion and garlic dry roasted then blended together. Top with cheese and pumpkin seeds and it's a fantastic side dish.

Mexican Black Beans and Corn (Frijoles con Elote)

Serrano chili

Fresno pepper (red chili - dry roasted)

vegetable oil

corn kernels (fresh

beans

roasted (salted pepitas (pumpkin seeds))

The black turtle bean is a small, shiny variety of common beans (Phaseolus vulgaris), especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana. Black beans (and all common beans) are native to the Americas, but have been introduced around the world. They are also...

black turtle bean

corn kernel

I usually grill these on the open flame to char and dry roast the chiles, onion and garlic. If that's not an option, then dry roast in a skillet. You can grill an ear to two of corn, too if you like. When making this year round it's not always easy to get fresh corn, so frozen works great.

Blend the roasted chiles, onion and garlic in a food processor until thoroughly combined. Set aside.

In a large skillet sauté the sofrito of chiles, onion and garlic over medium heat until liquid has evaporated, stirring constantly. Add cooked beans and corn to the chili mixture, stirring to incorporate. Simmer for another 5 minutes until warmed through.

Serve with chopped cilantro, cheese and the pepitas (roasted pumpkin seeds) sprinkled on top.

Champiñones a la Mexicana (or Mexican-style mushrooms) is a savory side dish bursting with authentic flavors, showcasing the essence of Mexican cooking with every delicious bite.

Top 18 mexican side dish recipes from across the web

The most viewed mexican side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Refried Black Beans

Spicy Mexican Street Corn Salad

Instant Pot Cilantro Lime Rice

Quick Mexican Brown Rice

Mexican Corn Salad

The Best 15-Minute Refried Beans

Espinaca like Abuelo's

Arroz Verde (Mexican Green Rice)

Mexican Cornbread

Mango, Jicama, and Cucumber Salad

Mexican Black Beans and Corn (Frijo...

Champiñones a la Mexicana

Nopales Asados

Ejotes a la Mexicana

Spicy Chiles Toreados

Arroz Mexicano (Mexican Rice)

Slow Cooker Mexican Rice

Calabacitas con Queso

Top 18 mexican side dish recipes from across the web

The most viewed mexican side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Refried Black Beans

Spicy Mexican Street Corn Salad

Instant Pot Cilantro Lime Rice

Quick Mexican Brown Rice

Mexican Corn Salad

The Best 15-Minute Refried Beans

Espinaca like Abuelo's

Arroz Verde (Mexican Green Rice)

Mexican Cornbread

Mango, Jicama, and Cucumber Salad

Mexican Black Beans and Corn (Frijo...

Champiñones a la Mexicana

Nopales Asados

Ejotes a la Mexicana

Spicy Chiles Toreados

Arroz Mexicano (Mexican Rice)

Slow Cooker Mexican Rice

Calabacitas con Queso

The most viewed mexican side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine