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"My husband loves this and I make it about once a week for him. Friends and family have asked me to make this for them and for get togethers. This salad is basically put together with anything you like in a salad. So you can add or not use what is listed. Have fun and enjoy making your taco salad supreme."

Ingredients: plain Doritos, green chilies...

"Take 2 cans of ordinary, bland refried beans and give them some extra flavor! My kids love it fixed this way!"

Ingredients: ground cumin, refried beans...

"These unusual, luscious lentils are a traditional Lenten meal of Oaxaca, Mexico. Pineapple, plantain, cloves and allspice give this dish a tropical feel - plus there's plenty of garlic for zip. Garnish with fried plantain slices."

Ingredients: cloves, dried lentils, garlic...

"this recipe is from rick bayless mexican kitchen cookbook. it's a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day."

Ingredients: pepper, corn tortillas...

"Jalapeños and lime complement each other perfectly in this spicy Mexican classic. This recipe is from vegcooking.com
I'm not really big on the meat replacement products so sometimes I leave it out or substitute portabello mushrooms or something similiar to that.
*For a spicier soup, use 2 peppers and 1/4 cup hot sauce ."

Ingredients: cilantro, corn tortillas...

"This is the genuine article, an Oaxacan specialty. Not to be called pizza. Better than the sum of its parts, the texture is key. I served with a Louisiana hot sauce, you may want to serve with salsa if you are not into things too hot. Other beans would also work well with this. As published in the NY Times. By Mark Bittman, the Minimalist."

Ingredients: corn tortillas, cumin...

"This is the second portion of making the Quick Cowboy Beans. The first portion, Frijoles de la Olla Tradicional Frijoles De La Olla Tradicional (Home Cooked Beans) explains the Mexican way of cooking Pinto Beans. This is a quick version of the beans that are typically served in taquerias. They can be as smokey, spicy as you want, super satisfying version of the plain Jane brothy beans."

Ingredients: cilantro, diced tomatoes with juice...

"This recipe is the first portion of making Frijoles Charros Rapidos (Quick Cowboy Beans)Frijoles Charros Rapidos (Quick Cowboy Beans). This is my version of cooking Pinto Beans.

To Soak or Not:

Mexican cooks don’t soak beans because they know that throwing out the soaking liquid isn’t good. It doesn’t do much to make them more digestible and it makes the beans..."

Ingredients: dried beans, pork fat...

"Despite its creamy taste, this simply prepared soup is surprisingly low in fat. A cantina cook might well make up a batch from the previous day’s leftover beans. It is the perfect antidote to a blustery day, and the fresh, sharp garnish contrasts nicely with the natural richness of the beans."

Ingredients: fresh ground black pepper, salt & freshly ground black pepper...

"I currently live in Arizona and I have a brother in law who is from Mexico and taught me a very good and easy way to make authentic refried beans. These are my favorite! I can't stand canned refried beans. I hope you enjoy!"

Ingredients: cumin, dried pinto beans...

"Clayudas are a Oaxacan dish similar to pizza. Tortillas are slathered with a spicy black bean purée, baked, then sprinkled with various toppings."

Ingredients: ground cumin, chipotle chiles in adobo...

"Save time in the preparation of this popular Mexican dip by cooking the beans one day ahead. Let them cool to room temperature, then cover and chill them overnight."

Ingredients: pepper, ground cumin...

"Adapted from Saveur. This very traditional mesoamerican sauce shows the influence of Oaxaca's location on the southern coast of Mexico. Serve this sauce over baked or fried chicken. Ingredient notes: There's really no substitute for epazote, so if you can't find it, just omit it. If Mexican anise is not available, asian star anise can be..."

Ingredients: epazote, dried arbol chiles...

"The nutritious broth that remains after cooking black beans makes a flavorful, rich broth for cooking rice. The Mexicans have been doing this for a long time.
Adapted from Deborah Madison's Vegetarian Cooking for Everyone."

Ingredients: cilantro, long grain brown rice...