From Better Homes and Gardens

Burritos are rolled Mexican or Tex-Mex sandwiches, traditionally filled with refried beans. Today's variation is a large flour tortillas wrapped around such fillings such as beans, tomatoes, avocados, and cheese. Serve this meatless, high-fiber main dish with salsa.

Bean Burritos

From Ladies' Home Journal

In Mexico, frijoles are served either soupy in broth or mashed and fried. This mouthwatering recipe, with pinto beans and salt pork, features both versions.

Frijoles

From Better Homes and Gardens

For a barbecue or picnic, this low-fat side dish is delicious with grilled meats.

Pinto Beans

From Family Circle

You need only five ingredients and one skillet to fix this main-dish recipe. Top the ground turkey and chili bean filling with cornbread batter made from a mix and bake right in the skillet.

Chili-Cornbread Skillet

From Taste of the South

Spicy Bean Cakes

From MorningStar Farms

Chipotle Bean Burritos

From Kellogg's

Spicy Bean Dip

From EatingWell

An easy, tasty way to jazz up canned refried and pinto beans for the perfect side to accompany any Tex-Mex meal. Opt for fat-free refried beans and no-salt-added pinto beans to keep this dish as healthy as possible.

Easy Fiesta Beans

From EatingWell

Brisket, a naturally tough cut, becomes meltingly tender braised in beer and chiles. Try this with corn tortillas or as a filling for enchiladas or tamales. Or serve simply with rice and a green salad.

Chile & Beer Braised Brisket

From EatingWell

By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.

Slow-Cooked Beans

From EatingWell

Chile Verde, usually a slow-cooked stew of pork, jalapenos and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.

Beef & Bean Chile Verde

From EatingWell

We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve with guacamole and chopped jalapeno peppers and/or hot sauce - and a cold cerveza.

Shredded Turkey & Pinto Bean Burritos

From EatingWell

The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston lettuce or curly frisee.

Southwestern Rice & Pinto Bean Salad

From EatingWell

Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.

Roasted Vegetable Enchiladas

From EatingWell

A Mexican-style torta is just like a burrito, except the "wrapper" is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

Tijuana Torta