18 Spicy Mexican Side Dish Recipes Delicious

Dive into a fiesta of flavors with our roundup of 18 Spicy Mexican Side Dish Recipes that promise to turn any meal into a vibrant celebration. Perfect for home cooks looking to spice up their dinner routine, these dishes are a testament to the rich, bold tastes of Mexican cuisine. Get ready to explore recipes that are as easy to make as they are delicious—your taste buds will thank you!

Cheesy Jalapeño Cornbread

Mastering the art of baking Cheesy Jalapeño Cornbread starts with understanding the balance between the spicy kick of jalapeños and the comforting richness of cheese. This guide will walk you through each step to ensure your cornbread is perfectly moist, flavorful, and has just the right amount of heat.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup shredded cheddar cheese
• 1/4 cup diced jalapeños

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cornbread tender.
5. Fold in 1 cup shredded cheddar cheese and 1/4 cup diced jalapeños evenly throughout the batter.
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing to allow it to set properly.

Serve this Cheesy Jalapeño Cornbread warm to enjoy its moist crumb and the melty cheese pockets. The jalapeños add a spicy contrast that makes each bite exciting, perfect alongside a bowl of chili or as a standalone snack.

Authentic Mexican Rice

For those looking to bring a taste of Mexico into their kitchen, authentic Mexican rice is a vibrant and flavorful dish that’s surprisingly simple to master. Follow these steps to create a side that’s as colorful as it is delicious.

Ingredients

• 2 cups long-grain white rice
• 3 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp ground cumin
• 1 cup frozen peas and carrots mix

Instructions

1. Heat 3 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 2 cups long-grain white rice to the skillet, stirring constantly until the rice turns a light golden color, about 5 minutes.
3. Stir in 1 small finely chopped onion and 2 minced garlic cloves, cooking until the onion is translucent, about 3 minutes.
4. Mix in 1/2 cup tomato sauce, 1 tsp salt, and 1/2 tsp ground cumin, ensuring the rice is evenly coated.
5. Pour in 4 cups chicken broth and bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
6. After 20 minutes, sprinkle 1 cup frozen peas and carrots mix over the rice, cover again, and cook for an additional 5 minutes.
7. Remove the skillet from heat and let it sit covered for 5 minutes to allow the rice to steam and absorb any remaining liquid.
8. Fluff the rice with a fork before serving to separate the grains and distribute the vegetables evenly.

Perfectly cooked authentic Mexican rice should be fluffy with each grain distinct, offering a savory depth from the cumin and a slight sweetness from the peas and carrots. Serve it alongside your favorite Mexican dishes or as a vibrant base for a burrito bowl.

Street Corn (Elote)

Street Corn (Elote) is a beloved Mexican street food that’s as fun to eat as it is delicious. Simple yet packed with flavor, this dish combines the sweetness of corn with creamy, tangy, and spicy toppings for a truly irresistible treat.

Ingredients

• 4 ears corn, husks removed
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1 tsp chili powder
• 1 lime, cut into wedges
• 1 tbsp cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Place the corn directly on the grill. Cook for 10 minutes, turning every 2-3 minutes, until the corn is lightly charred on all sides.
3. While the corn is grilling, mix the mayonnaise and sour cream in a small bowl. This combination will give your elote a creamy base that clings well to the corn.
4. Once the corn is grilled, remove it from the heat. Using a brush or a spoon, evenly coat each ear with the mayonnaise and sour cream mixture.
5. Sprinkle the coated corn with crumbled cotija cheese, ensuring it sticks to the creamy layer.
6. Lightly dust the corn with chili powder for a spicy kick that contrasts beautifully with the creamy and tangy flavors.
7. Garnish each ear with chopped cilantro and serve with lime wedges on the side. Squeezing lime juice over the elote just before eating adds a fresh, zesty flavor.

Vibrant and full of contrasting textures, this Street Corn (Elote) is a feast for the senses. The creamy coating, crunchy corn, and spicy, tangy toppings make it a perfect side dish for any summer barbecue. For an extra twist, try serving it off the cob in a bowl with all the toppings mixed in for easy sharing.

Black Bean and Corn Salad

Brighten up your meal with this vibrant Black Bean and Corn Salad, a perfect blend of textures and flavors that’s as nutritious as it is delicious. Begin by gathering your ingredients and follow these simple steps to create a dish that’s sure to impress.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. In a large bowl, combine the black beans, corn kernels, diced red bell pepper, and finely chopped red onion.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well blended.
3. Pour the dressing over the bean and corn mixture, tossing gently to coat all ingredients evenly.
4. Add the chopped cilantro to the salad and mix lightly to distribute throughout.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Before serving, give the salad a quick stir to refresh the ingredients and redistribute the dressing.

Unbelievably fresh and crunchy, this salad offers a delightful contrast of sweet corn and creamy black beans, with a zesty lime dressing that ties everything together. Serve it as a standalone dish or as a colorful side to grilled meats for an extra pop of flavor.

Chili Lime Roasted Sweet Potatoes

Begin by preheating your oven to 425°F to ensure your sweet potatoes roast evenly and develop a deliciously crispy exterior.

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp lime zest
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat the oven to 425°F.
2. In a large bowl, toss the sweet potato cubes with olive oil until evenly coated.
3. Add chili powder, lime zest, lime juice, and salt to the bowl. Toss again to ensure the sweet potatoes are evenly seasoned.
4. Spread the sweet potatoes in a single layer on a baking sheet. This ensures they roast instead of steam.
5. Roast in the preheated oven for 25 minutes, then flip each piece to promote even browning.
6. Continue roasting for another 20-25 minutes, or until the sweet potatoes are tender and the edges are crispy.
7. Remove from the oven and let cool for 5 minutes before serving to allow the flavors to meld.

Perfectly roasted, these sweet potatoes boast a crispy exterior with a tender, fluffy inside. The chili lime seasoning adds a vibrant kick, making them a standout side dish or a flavorful addition to grain bowls.

Mexican Quinoa Salad

Kickstart your culinary journey with this vibrant Mexican Quinoa Salad, a perfect blend of textures and flavors that’s as nutritious as it is delicious. Follow these steps to create a dish that’s sure to impress, even if you’re just starting out in the kitchen.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
4. Remove the quinoa from heat and let it sit, covered, for 5 minutes to steam. Then, fluff with a fork.
5. In a large bowl, whisk together 1 tbsp olive oil, 2 tbsp lime juice, 1 tsp ground cumin, and 1/2 tsp salt to create the dressing.
6. Add the cooked quinoa, 1 cup black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, and 1/4 cup chopped cilantro to the bowl with the dressing.
7. Toss all the ingredients together until evenly coated with the dressing.
8. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Zesty and fresh, this Mexican Quinoa Salad offers a delightful crunch from the vegetables and a creamy texture from the quinoa and beans. Serve it as a standalone meal or as a colorful side dish at your next barbecue for a healthy, flavorful option.

Refried Beans

Getting refried beans just right is all about patience and technique. This guide will walk you through each step to achieve creamy, flavorful beans that are perfect as a side or a base for your favorite Mexican dishes.

Ingredients

• 2 cups dried pinto beans
• 1/4 cup vegetable oil
• 1/2 cup finely chopped white onion
• 2 cloves garlic, minced
• 1 tsp salt
• 4 cups water

Instructions

1. Rinse the dried pinto beans under cold water and remove any debris.
2. In a large pot, combine the beans and 4 cups of water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 2 hours, or until beans are very tender. Stir occasionally and add more water if necessary to keep beans submerged.
4. Heat 1/4 cup vegetable oil in a large skillet over medium heat. Add 1/2 cup chopped onion and cook until translucent, about 5 minutes.
5. Add 2 minced garlic cloves and cook for another minute, until fragrant.
6. Drain the cooked beans, reserving 1/2 cup of the cooking liquid.
7. Add the beans to the skillet with the onions and garlic. Mash the beans with a potato masher or the back of a spoon until they reach your desired consistency.
8. Stir in the reserved cooking liquid and 1 tsp salt. Cook for an additional 5 minutes, stirring constantly, until the mixture is creamy and well combined.

The finished refried beans should be creamy with a slight chunkiness for texture, offering a rich, savory flavor that complements tacos, burritos, or simply served with warm tortillas.

Pico de Gallo

Vibrant and fresh, Pico de Gallo is a simple yet flavorful salsa that brings a burst of color and taste to any dish. Perfect for beginners, this recipe guides you through each step to create a classic version of this Mexican staple.

Ingredients

• 4 medium ripe tomatoes, diced
• 1/2 cup white onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 jalapeño peppers, seeded and minced
• 2 tbsp fresh lime juice
• 1/2 tsp salt

Instructions

1. In a large mixing bowl, combine the diced tomatoes, finely chopped white onion, and chopped fresh cilantro.
2. Add the minced jalapeño peppers to the bowl, adjusting the amount based on your preferred level of spiciness.
3. Pour the fresh lime juice over the mixture and sprinkle with salt.
4. Gently toss all the ingredients together until well combined, being careful not to crush the tomatoes.
5. Let the mixture sit at room temperature for 15 minutes to allow the flavors to meld together.
6. Before serving, give the Pico de Gallo a final stir and adjust the seasoning if necessary.

Now, this Pico de Gallo boasts a crisp texture and a bright, tangy flavor that complements grilled meats, tacos, or simply as a dip with tortilla chips. For a creative twist, try serving it over scrambled eggs or as a topping for baked potatoes.

Guacamole

Start by gathering your ingredients and tools for this classic guacamole recipe, perfect for beginners eager to master this versatile dish.

Ingredients

• 3 ripe avocados
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 small tomato, diced
• 1 jalapeño pepper, seeded and minced

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
2. Add the lime juice to the avocado and gently toss to coat to prevent browning.
3. Using a fork or potato masher, mash the avocado to your desired consistency.
4. Add the red onion, cilantro, salt, cumin, and cayenne pepper to the bowl.
5. Fold the ingredients together until well combined.
6. Gently stir in the diced tomato and minced jalapeño for a fresh crunch and mild heat.
7. Taste and adjust the seasoning if necessary, but avoid overmixing to keep the texture chunky.

Just like that, you’ve created a guacamole with a creamy texture, bright flavors, and a hint of spice. Serve it with crispy tortilla chips, as a topping for tacos, or alongside grilled meats for a refreshing contrast.

Mexican Street Fries

Let’s dive into making Mexican Street Fries, a dish that combines the crispy comfort of fries with the bold flavors of Mexican street food. Perfect for any occasion, these fries are a crowd-pleaser that’s surprisingly simple to make at home.

Ingredients

• 2 lbs russet potatoes
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped red onion

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for crispy fries.
2. Wash and cut the russet potatoes into 1/2-inch thick sticks, leaving the skin on for extra texture.
3. In a large bowl, toss the potato sticks with vegetable oil, salt, black pepper, paprika, garlic powder, and onion powder until evenly coated.
4. Spread the potatoes in a single layer on a baking sheet, ensuring they’re not touching for even cooking.
5. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
6. While the fries bake, mix mayonnaise and lime juice in a small bowl to create a tangy sauce.
7. Once the fries are done, transfer them to a serving plate and drizzle with the lime mayonnaise.
8. Garnish with chopped cilantro, crumbled cotija cheese, and chopped red onion for a burst of flavor and color.

Zesty and vibrant, these Mexican Street Fries offer a delightful crunch with every bite, topped with creamy, tangy, and fresh flavors. Serve them as a hearty snack or a side dish at your next gathering for a touch of street food charm.

Cilantro Lime Rice

Always looking for a way to brighten up your meal? Cilantro Lime Rice is a vibrant, flavorful side dish that pairs perfectly with a variety of mains, from grilled chicken to fish tacos. Let’s walk through how to make this zesty rice dish that’s sure to become a staple in your kitchen.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp lime zest

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and toast for 2 minutes, stirring constantly, to enhance its nutty flavor.
3. Pour in the water and add the salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and become fluffy.
5. Fluff the rice with a fork, then gently fold in the chopped cilantro, lime juice, and lime zest until evenly distributed. Tip: Adding the lime zest amplifies the citrus flavor without making the rice too acidic.
6. Serve immediately for the best texture and flavor. Tip: For an extra burst of freshness, garnish with additional cilantro leaves and lime wedges.

Great for meal prep or as a side, this Cilantro Lime Rice boasts a light, fluffy texture with a bright, citrusy kick. Try it stuffed inside burritos or as a base for a vibrant rice bowl topped with your favorite proteins and veggies.

Zucchini and Corn Mexican Saute

Mastering the art of quick, flavorful side dishes can elevate any meal, and this Zucchini and Corn Mexican Saute is no exception. Perfect for those busy weeknights, it combines fresh vegetables with bold spices for a dish that’s as nutritious as it is delicious.

Ingredients

• 2 tbsp olive oil
• 1 medium zucchini, diced
• 1 cup corn kernels
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced zucchini to the skillet, stirring occasionally, until slightly softened, about 3 minutes.
3. Stir in 1 cup corn kernels, cooking for another 2 minutes until the corn is heated through.
4. Sprinkle 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp salt, and 1/4 tsp black pepper over the vegetables, stirring to coat evenly.
5. Cook the mixture for an additional 2 minutes, allowing the spices to bloom and the flavors to meld.
6. Remove the skillet from heat and stir in 1/4 cup chopped cilantro for a fresh, herby finish.

Perfectly balanced, this saute offers a delightful crunch from the zucchini and corn, with a warm, spicy undertone from the cumin and chili powder. Serve it alongside grilled chicken or fish, or spoon it over a bowl of quinoa for a hearty vegetarian meal.

Mexican Coleslaw

Creating a vibrant Mexican Coleslaw is simpler than you might think, and it’s a fantastic way to add a crunchy, flavorful side to any meal. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup chopped cilantro
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 jalapeño, seeded and minced

Instructions

1. In a large mixing bowl, combine 4 cups shredded green cabbage and 1 cup shredded red cabbage.
2. Add 1/2 cup chopped cilantro and 1 minced jalapeño to the bowl, tossing gently to mix.
3. In a small bowl, whisk together 1/4 cup lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well blended.
4. Pour the dressing over the cabbage mixture, using tongs to toss until everything is evenly coated. Tip: For the best flavor, let the coleslaw sit for at least 10 minutes before serving to allow the flavors to meld.
5. Before serving, give the coleslaw one final toss to redistribute the dressing. Tip: If you prefer a spicier slaw, leave some of the jalapeño seeds in the mix.
6. Serve chilled. Tip: This coleslaw pairs wonderfully with grilled meats or as a topping for fish tacos.

Mexican Coleslaw offers a delightful crunch with a perfect balance of tangy and spicy flavors. Try serving it alongside your next barbecue or as a fresh topping for a taco night to impress your guests with its vibrant colors and taste.

Chiles Rellenos

Mastering the art of Chiles Rellenos starts with understanding its components and the careful preparation of each. This classic dish, with its rich flavors and satisfying textures, is a testament to the beauty of Mexican cuisine.

Ingredients

• 4 large poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1 cup all-purpose flour
• 3 large eggs, separated
• 1/2 tsp salt
• 1 cup vegetable oil
• 1 cup tomato sauce

Instructions

1. Preheat your broiler to high and place the poblano peppers on a baking sheet. Broil for 5 minutes per side, or until the skins are blackened and blistered.
2. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
3. Carefully peel the skins off the peppers, make a small slit down one side, and remove the seeds, keeping the stem intact.
4. Stuff each pepper with 1/4 cup of Monterey Jack cheese, then gently press the opening to seal.
5. In a shallow dish, spread out the flour. Dredge each stuffed pepper in flour, shaking off any excess.
6. In a large bowl, beat the egg whites with salt until stiff peaks form. Gently fold in the yolks to create a light batter.
7. Heat the vegetable oil in a large skillet over medium heat to 350°F. Dip each floured pepper into the egg batter, ensuring it’s fully coated.
8. Fry the peppers in the hot oil for about 2 minutes per side, or until golden brown. Drain on paper towels.
9. Serve the Chiles Rellenos warm, topped with tomato sauce.

Enjoy the contrast of the crispy exterior against the soft, melted cheese inside. For an extra touch, garnish with fresh cilantro or a dollop of sour cream to complement the dish’s vibrant flavors.

Mexican Caesar Salad

For those looking to spice up their salad game, this Mexican Caesar Salad combines classic flavors with a bold twist. Follow these steps to create a dish that’s both familiar and exciting.

Ingredients

– 1 head romaine lettuce
– 1/2 cup grated Parmesan cheese
– 1/2 cup croutons
– 1/4 cup lime juice
– 1/4 cup olive oil
– 1 tsp Dijon mustard
– 1 clove garlic, minced
– 1/2 tsp chili powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 avocado, sliced
– 1/4 cup cilantro, chopped

Instructions

1. Wash the romaine lettuce thoroughly under cold water, then pat dry with paper towels.
2. Tear the lettuce into bite-sized pieces and place them in a large salad bowl.
3. In a small bowl, whisk together lime juice, olive oil, Dijon mustard, minced garlic, chili powder, salt, and black pepper to make the dressing.
4. Pour the dressing over the lettuce and toss gently to coat all pieces evenly.
5. Add the grated Parmesan cheese and croutons to the salad, then toss again lightly.
6. Arrange the sliced avocado on top of the salad and sprinkle with chopped cilantro.
7. Serve immediately to ensure the croutons remain crisp.

Tip: For an extra kick, add a pinch of cayenne pepper to the dressing.
Tip: To save time, use store-bought croutons, but homemade will add a richer flavor.
Tip: For the best texture, slice the avocado just before serving to prevent browning.

Uniquely refreshing, this Mexican Caesar Salad offers a creamy texture from the avocado, a tangy bite from the lime dressing, and a satisfying crunch from the croutons. Try serving it alongside grilled chicken or shrimp for a complete meal.

Avocado and Black Bean Salsa

Avocado and Black Bean Salsa is a refreshing and nutritious dish that’s perfect for summer gatherings or as a healthy snack. A simple combination of ripe avocados, black beans, and fresh vegetables makes this salsa a crowd-pleaser.

Ingredients

• 2 cups black beans, rinsed and drained
• 1 large avocado, diced
• 1/2 cup corn kernels
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions

1. In a large mixing bowl, combine the black beans, diced avocado, corn kernels, red onion, and minced jalapeño.
2. Drizzle the lime juice and olive oil over the mixture to prevent the avocado from browning and to add flavor.
3. Sprinkle the salt and ground cumin over the ingredients for seasoning.
4. Gently toss all the ingredients together until evenly mixed, being careful not to mash the avocado.
5. Let the salsa sit for 10 minutes at room temperature to allow the flavors to meld together before serving.

Keep this salsa chilled if not serving immediately to maintain freshness. Known for its creamy texture and zesty flavor, this Avocado and Black Bean Salsa pairs wonderfully with tortilla chips or as a topping for grilled chicken or fish.

Mexican Grilled Vegetables

Discover the vibrant flavors of summer with this simple yet flavorful Mexican Grilled Vegetables recipe. Perfect for beginners, this dish combines fresh vegetables with a smoky char for a delightful side or main.

Ingredients

• 2 cups bell peppers, sliced
• 1 cup zucchini, sliced
• 1 cup yellow squash, sliced
• 1 cup red onion, sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. In a large bowl, combine bell peppers, zucchini, yellow squash, and red onion.
3. Drizzle olive oil and lime juice over the vegetables, then sprinkle with chili powder, salt, and black pepper. Toss to coat evenly.
4. Place the vegetables on the grill in a single layer. Grill for 5-7 minutes on each side, or until they have visible grill marks and are tender.
5. Remove the vegetables from the grill and let them rest for 2 minutes before serving.

Charred to perfection, these vegetables offer a smoky sweetness balanced by the tang of lime. Serve them atop a bed of quinoa or stuffed into warm tortillas for a hearty meal.

Tortilla Soup

Perfect for a cozy night in, this Tortilla Soup combines rich flavors and textures in a comforting bowl. Let’s walk through the process of creating this hearty dish, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 cup cooked chicken, shredded
• 1 cup corn kernels
• 1 cup black beans, rinsed
• 1/2 cup chopped cilantro
• 1 lime, juiced
• 2 cups tortilla chips
• 1/2 cup shredded cheese
• 1/2 cup sour cream

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 cup diced tomatoes, 1 tsp ground cumin, and 1 tsp chili powder, cooking for another 2 minutes to blend flavors.
5. Pour in 4 cups chicken broth and bring to a boil, then reduce heat to simmer for 10 minutes.
6. Add 1 cup cooked chicken, 1 cup corn kernels, and 1 cup black beans, simmering for 5 minutes until heated through.
7. Remove from heat and stir in 1/2 cup chopped cilantro and juice of 1 lime.
8. Serve soup topped with 2 cups tortilla chips, 1/2 cup shredded cheese, and a dollop of sour cream.

With its vibrant flavors and satisfying crunch from the tortilla chips, this soup is a delightful meal on its own or paired with a fresh salad. For an extra kick, consider adding a slice of avocado or a sprinkle of jalapeños on top.

Conclusion

These 18 Spicy Mexican Side Dish Recipes are a treasure trove of flavor, perfect for adding a kick to any meal. Whether you’re hosting a fiesta or just spicing up dinner, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

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