Cheesy Mexi-Rice Casserole - A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!
Recipe type: Main Dish, Side Dish, Rice, Vegetables, Mexican
http://sidedish.allrecipes.com/az/ChsyMxiRicCssrl.asp

Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce - Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.
Recipe type: Mexican, Tomatillo, Main Dish, North American, Pasta, Side Dish
http://pasta.allrecipes.com/AZ/nchChilFttcciniwithCilntrT.asp

Black Beans with Mountains of Things - This dish comes from the novelist Jorge Lopez Paez who often serves this tasty casserole for lunch. Here the beans are served as a main course, accompanied by many different condiments that each diner can add to taste.
Recipe type: Beans, Mexican, Pork, Ribs, Legume, Meat, North American, Side Dish
http://www.cooking.com/recipes/static/recipe1375.htm

Beans in their Broth - Frijoles de la Olla, which is made with either pinto (borlotti) or black beans, depending on the region, is the most common way of preparing beans in Mexico. They accompany everything from eggs for breakfast to enchiladas for lunch; they can be eaten
Recipe type: Beans, Mexican, Legume, North American, Side Dish
http://www.cooking.com/recipes/static/recipe1320.htm

Ancho Chiles Stuffed with Beans - Almost any medium to large chile can be stuffed, whether it's fresh or dried. This dish is made with ancho chiles, which are mild and plesantly sweet. Fillings are equally varied-meat, fish , seafood , vegetables, cheese, or, as in this case, beans,
Recipe type: Mexican, Main Dish, North American, Side Dish
http://www.cooking.com/recipes/static/recipe1347.htm

Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce - Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.
Recipe type: Mexican, Tomatillo, Main Dish, North American, Pasta, Side Dish
http://pasta.allrecipes.com/AZ/nchChilFttcciniwithCilntrT.asp

Ancho Chiles Stuffed with Beans - Almost any medium to large chile can be stuffed, whether it's fresh or dried. This dish is made with ancho chiles, which are mild and plesantly sweet. Fillings are equally varied-meat, fish , seafood , vegetables, cheese, or, as in this case, beans,
Recipe type: Mexican, Main Dish, North American, Side Dish
http://www.cooking.com/recipes/static/recipe1347.htm

Beans in their Broth - Frijoles de la Olla, which is made with either pinto (borlotti) or black beans, depending on the region, is the most common way of preparing beans in Mexico. They accompany everything from eggs for breakfast to enchiladas for lunch; they can be eaten
Recipe type: Beans, Mexican, Legume, North American, Side Dish
http://www.cooking.com/recipes/static/recipe1320.htm

Beans with Tequila - Traditionally frijoles borrachos (drunken beans) are made with beer and pieces of pork and bacon. In this recipe from Juan Manuel Vivanco from Monterrey, Nuevo Leon, tequila is used instead of beer, and the pork has been omitted. The tequila is added
Recipe type: Beans, Mexican, Legume, North American, Side Dish, Tequila
http://www.cooking.com/recipes/static/recipe1374.htm

Black Beans with Mountains of Things - This dish comes from the novelist Jorge Lopez Paez who often serves this tasty casserole for lunch. Here the beans are served as a main course, accompanied by many different condiments that each diner can add to taste.
Recipe type: Beans, Mexican, Pork, Ribs, Legume, Meat, North American, Side Dish
http://www.cooking.com/recipes/static/recipe1375.htm

Carrot Torte - This recipe is from Patricia Quintana's book, Puebla, Cocina de Los Angeles. With her usual innovative flair, Patricia makes madeleines with this mixture and serves them as a garnish to the main course. This recipe makes about 55 madeleines.
Recipe type: Carrot, Mexican, North American, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1368.htm

Cheesy Mexi-Rice Casserole - A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!
Recipe type: Main Dish, Side Dish, Rice, Vegetables, Mexican
http://sidedish.allrecipes.com/az/ChsyMxiRicCssrl.asp

Green Chile Tamales - Fonda San Miguel in Austin, Texas is among the truly outstanding Mexican restaurants in the United States. Miguel Ravago, the creative chef and co-founder there, devised this butter-based tamal recipe.
Recipe type: Mexican, Main Dish, North American, Side Dish
http://www.cooking.com/recipes/static/recipe1322.htm

Mexican Bean Pie - A quick easy tortilla pie filled with a spicy bean and veggie filling. You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. Top the pie with sour cream and your favorite salsa. Add extra fiber to your diet by using...
Recipe type: Main Dish, Side Dish, Beans, Mexican, Pie
http://vegetarian.allrecipes.com/AZ/MexicanBeanPie.asp

Mexican Corn - This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.
Recipe type: Mexican, Vegetables, Side Dish, Vegetarian
http://sidedish.allrecipes.com/AZ/MxicnCrn.asp