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Amazing Spinach and Black Bean Enchiladas

Hold on to your sombrero! You are going to go crazy over these spinach and black bean enchiladas! Spinach, onion, jalapeño chile, black beans and lots of melty cheese, rolled up in soft corn tortillas, and covered in colorful rich sauce, this is winning Mexican food. ¡Olé!

Spinach and Black Bean Enchiladas closeup with fork

Have you ever noticed that many Mexican dishes feature red, green, and white colors, mimicing the stripes in Mexico’s flag? For instance, these mouthwatering enchiladas waving red sauce on one side and green sauce on the other, with creamy white drizzles down the middle. ¡Viva Mexico!

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Homemade Mexican Tomato Salsa

Just five straightforward ingredients, tomatoes, garlic, onion, green serrano chile, and cilantro, make this fresh, fruity, and not-too-spicy homemade Mexican tomato salsa.

Homemade Mexican Tomato Salsa | Letty's Kitchen

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Spicy Red Lentil and Mushroom Pasta {vegan}

A rich simmer of tomatoes, onions, earthy mushrooms, red wine and aromatic herbs. With just-tender red lentils and a generous pinch of red pepper flakes—a mouthwatering spicy red lentil pasta sauce. Toss into wide toothsome pappardelle noodles for this robust and satisfying meatless meal!

Spicy Red Lentil and Mushroom Pasta | Letty's Kitchen

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Thai Peanut Noodles with Golden Tofu {Gluten free and vegan}

A delightful tangle of tender brown rice noodles, crisped tofu bites, crunchy red bell pepper, and green onions, all bathed in spicy red curry peanut butter sauce–step right up to Thai peanut noodles with golden tofu!

Thai Peanut Noodles with Golden Tofu on Chinese blue platter | Letty's Kitchen

With oodles of texture and bright color, this is a recipe to make when you don’t know what to make. The bursting-with-flavor sauce–ginger, garlic, soy sauce, lime juice, spicy Thai red chili paste, and salty peanut butter–is the best part. Sooooo good…

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How to Make Roasted Green Tomatillo Salsa (Salsa Verde)

Four ingredients, dark-roasted for flavor-boosting char, then whirled in the blender with a handful of verdant green cilantro, this smoky roasted green tomatillo salsa is traditional, authentic, and simple to make. To get salsa verde this good, it has to be homemade!

Homemade Roasted Green Tomatillo Salsa in a blue-rimmed Mexican salsa bowl. Wooden spoon. Chips in background.

Roasting softens the tomatillos and heightens their lemony fruity sweetness. Grilled or broiled, you decide on how much magical smokiness to give your salsa, by roasting the ingredients lightly, or roasting until they just about blacken! You can see in the photos I went for dark char this round!

roasted tomatillos, onion and chile, with dark charred color. on red plate.

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How many chiles you include, and whether or not you discard their seeds and veins, regulates the salsa’s spiciness. This recipe has you keep the seeds and veins intact, though feel free to cut those spicy parts out–your salsa will still have citrusy chile flavor, with less heat.

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