Sunday Morning Chilaquiles

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.