Happy Weekend guys! I hope everyone is safe. So, what you all have been doing these days? Bored of regular dishes, right? If you are looking for fancy recipes, try one of these awesome mexican recipes to make at home.

A quick sneak pick into Mexican Cuisine.

From yellow corn and bright green limes to subtly sweet avocados, Mexican cuisine is home to some of the most diverse and delicious ingredients out there. Whether you’re a taco lover or an enchilada enthusiast, there are so many fantastic ways to enjoy traditional Mexican cuisine.

Sometimes it’s sweet, sometimes it’s spicy, sometimes it’s a mix of both! But always, it’s tasty and sure to hit the spot. The most popular Mexican ingredients are beans, rice, avocado and limes. They’re utilized in nearly every dish, from hearty enchilada casseroles to creamy drinks like horchata.
                  

You can literally choose any ingredient for the mexican recipes that goes well. My favorites are corn, beans, tomatoes, and ofcourse cheese. I cook these ingredients first, and it really is a matter of taste. You could skip if you don’t want to.

Quesedillas: (30 minutes)       

       
These quesadillas are packed with veggies and some beans for protein. I make them with whole-grain tortillas for some nutritional bonus points and add enough cheese to make sure they’re both enticing and delicious.

*Traditionally in Mexico quesadillas are made with corn tortillas, not wheat flour tortillas, and a melty white cheese.
     

INGREDIENTS

3 whole-grain flour tortilla (about 8″ diameter)
1 1/2 cup freshly grated cheese.
3/4 cup cooked black beans or pinto beans, rinsed and drained.
3 tablespoon chopped bell pepper.
3 tablespoon tomatoes.
3 tablespoon chopped onions.
1/4 cup corn kennels.
1/2 cup mayonise.
1/4 tea spoon crushed black pepper.
salt according to taste
3 teaspoon avocado oil, melted butter or extra-virgin olive oil, for brushing

INSTRUCTIONS

1. Heat a medium pan. Saute all the veggies (of your choice) in 1 tbsp olive oil for 10 mins. Add mayonise, salt and crushed black pepper.

2. Now take a grill pan and place it over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the fillings prepared.

3. Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.

4. Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.

5. Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute, then use a cutter to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.

However you make them, these little pockets of dough are absolutely delicious!

Nachos (10 minutes)

Nachos have it all: protein, carbs, veggies, and—the most important thing—cheese! A great recipe for starter. Here, I used a couple of veggies, beans, corn, mayo and readymade nachossssss! (regular store-bought triangular corn tortilla chips)
I took nacho baking seriously and it turned out to be horrible, haha. Probably, the worst dish I have ever made. But you can also use homemade nachos either.

Let’s prepare the Nachos.

Combine all of the spices (chili powder through cayenne) together in a small bowl.

1. Make the bean topping: Heat the oil on medium high heat. And add veggies according to your choice. I used tomatoes, bell peppers, carrots, beans, corns, onion. As the veggies cooks, add mayo. Tranfer it in bowl and mix well the spices.

2. Assemble or bake the nachos: Carefully, in a plate load the noachos and add the toppings above it. Grab it this way OR You can also sprinkle the remaining cheese over and bake in oven for 5 minutes, or until the cheese has fully melted.

3. Top and serve: Top the nachos with the mayo, chopped cilantro, jalapeño slices, or any of your preferred toppings.

Additional Notes-

If you’re craving variety in your nachos or don’t have all the toppings I mentioned, try swapping out some of the ingredients!

If you’re a fan of cheese but still looking to uphold a nutritious and well-rounded diet, ofcourse you can skip this step. But in addition to cheese, you can put practically anything in a plate of nachos to pair with.

Have any favorite Mexican dishes or food recipes you like to make? Do let me know in the comment section below.

Thanks for reading! Wishing you a happy, healthy day ahead.