Type what you have

Ingredients

• ✓ black pepper
• cod
• avocado
• tomato
• onion
• olive oil
• white vinegar

Instructions

1. 1 Bring a large saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.
2. 2 Mix together avocado, tomato, and onion in a large bowl. Break cooled codfish into small pieces, discarding any bones; add to avocado mixture and stir gently. Drizzle with olive oil, add vinegar, and stir gently. Season with black pepper.
3. 3 Cover the bowl with plastic wrap; refrigerate salad for at least 45 minutes before serving.

By Chef Victor A Rodriguez

Ingredients

• ✓ black pepper
• macaroni
• salsa
• mayonnaise
• black olive
• green pepper
• garlic powder
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Rinse under cold running water; drain.
2. 2 Combine salsa, mayonnaise, olives, bell pepper, garlic powder, salt, and black pepper in a large bowl; mix well. Stir in pasta until thoroughly coated. Cover and refrigerate before serving, at least 1 hour.

By JOSLYN H

Ingredients

• ✓ black pepper
• ground beef
• salt
• onion
• pinto bean
• tomato
• cream-style corn
• cornbread mix
• egg
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a cast iron skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and black pepper.
3. 3 Stir onion into ground beef; cook and stir over medium heat for 1 minute, then immediately remove the skillet from heat. Stir in pinto beans and crushed tomatoes.
4. 4 Beat together cream-style corn, cornbread mix, and egg in a large bowl until smooth; spread over ground beef mixture in the skillet. Sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is melted and cornbread is set in the middle, about 25 minutes.

By Gwendelyn Robinson Grizzle

Ingredients

• ✓ black pepper
• tomato
• onion
• garlic
• olive oil
• fideo pasta
• chicken broth
• salt
• cilantro

Instructions

1. 1 Place tomatoes, onion, and garlic into a blender; pulse several times to get the mixture moving, then blend until smooth, 30 seconds to 1 minute.
2. 2 Heat olive oil in a skillet over medium-low heat; stir in fideo pasta. Fry pasta gently, stirring often, until golden brown, 2 to 5 minutes. Remove from heat.
3. 3 Pour tomato mixture into a large saucepan; stir in chicken broth and noodles. Bring to a boil, then reduce heat to medium-low and simmer until noodles are tender, 7 to 8 minutes.
4. 4 Season with salt and pepper; stir in cilantro and cook until warmed through.

By amandascookin

Ingredients

• ✓ black pepper
• mayonnaise
• cucumber
• honey
• cayenne pepper
• olive oil
• chicken breast
• salsa
• honey
• cayenne pepper
• flour tortilla
• baby spinach

Instructions

1. 1 Make the sauce: Mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper together in a bowl until smooth. Cover and refrigerate until needed.
2. 2 Make the wraps: Heat olive oil in a skillet on medium-high heat. Add chicken strips; cook and stir until they start to turn golden and are no longer pink in the middle, about 8 minutes. Stir in salsa, honey, and cayenne pepper. Reduce the heat to medium-low; simmer, stirring occasionally, until flavors have blended, about 5 minutes.
3. 3 Stack tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
4. 4 Spread each tortilla with 1 tablespoon mayonnaise-cucumber sauce, top with a layer of spinach, and arrange about 1/2 cup of the chicken mixture on top.
5. 5 Fold the bottom of each tortilla up about 2 inches, and start rolling from the right side. When wrap is halfway rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

By Nuclear Rich

Ingredients

• ✓ black pepper
• black bean
• cumin
• water
• mango
• cucumber
• jalapeno pepper
• cilantro
• lime
• salt

Instructions

1. 1 Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

By Chrissy

Ingredients

• ✓ black pepper
• corn
• butter
• tomato
• jalapeno pepper
• red onion
• garlic
• cilantro
• salt
• lemon herb seasoning

Instructions

1. 1 Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
2. 2 Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

By Ds R

Ingredients

• ✓ black pepper
• corn
• tomato
• avocado
• onion
• jalapeno pepper
• cilantro
• olive oil
• lime
• salt

Instructions

1. 1 Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
2. 2 Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By Jen

Ingredients

• ✓ black pepper
• avocado
• tomato
• red onion
• cucumber
• jalapeno pepper
• corn
• garlic salt
• salt
• lime juice
• olive oil

Instructions

1. 1 Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
2. 2 Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.

By yogurtraisin

Ingredients

• ✓ black pepper
• flour tortilla
• shrimp
• salt
• red pepper flakes
• lime juice
• olive oil
• mango
• red onion
• cilantro
• sriracha sauce
• ranch dressing
• lime wedge

Instructions

1. 1 In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
2. 2 In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
3. 3 Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
4. 4 To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

By Mission Foods

Ingredients

• ✓ black pepper
• tomato
• corn
• cucumber
• green bell pepper
• red bell pepper
• red wine vinegar
• red pepper flakes
• garlic
• cumin
• cilantro
• salt

Instructions

1. 1 Place tomatoes, corn, cucumber, bell peppers, and red wine vinegar into a large serving bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper until incorporated.
2. 2 Cover and chill in the refrigerator for at least 30 minutes before serving.

By ECUADORITA

Ingredients

• ✓ black pepper
• olive oil
• garlic
• tomato sauce
• salsa
• chili powder
• onion
• parsley
• basil
• oregano
• cumin
• salt
• water

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Sauté garlic in hot oil for 1 to 2 minutes. Add tomato sauce, salsa, chili powder, onion, parsley, basil, oregano, cumin, black pepper, and salt.
2. 2 Stir in water; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

By Sara

Ingredients

• ✓ black pepper
• black bean
• corn
• red onion
• salsa
• olive oil
• cilantro
• garlic
• lemon juice
• red wine vinegar
• cumin
• salt

Instructions

1. 1 Combine black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

By Kelly Michael Hammer

Ingredients

• ✓ black pepper
• olive oil
• onion
• garlic
• oregano
• chicken broth
• tomato
• zucchini
• yellow squash
• corn
• green chile pepper
• processed cheese
• cilantro

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.
2. 2 Mix in chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini, yellow squash, corn, and chile peppers. Reduce heat to low; simmer until squash is tender, about 10 minutes.
3. 3 Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with pepper. Mix in cilantro just before serving.

By Always Cooking

Ingredients

• ✓ black pepper
• lemon
• bay leaf
• black peppercorn
• thyme
• chicken breast
• paprika
• mayonnaise
• sour cream
• salt
• nutmeg
• corn
• cilantro
• orange bell pepper
• jalapeno pepper

Instructions

1. 1 Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
2. 2 In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
3. 3 Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

By LINDA W

Ingredients

• ✓ black pepper
• avocado
• cherry tomato
• mango
• salad green
• romaine lettuce
• red onion
• green onion
• lime
• olive oil
• sugar
• red pepper
• cumin
• salt

Instructions

1. 1 Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a large serving bowl. Toss until salad is evenly mixed.
2. 2 Make dressing: Whisk together lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a medium bowl until blended.
3. 3 Pour dressing over salad; toss briefly and serve.

By SherriRD

Ingredients

• ✓ black pepper
• rice
• water
• tomato
• red wine vinegar
• garlic
• cumin
• chili powder
• salt
• oregano
• canola oil
• black bean
• corn

Instructions

1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
3. 3 Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

By Chelsea

Ingredients

• ✓ black pepper
• cilantro
• ground beef
• chipotle pepper
• adobo sauce
• mushroom
• worcestershire sauce
• avocado
• onion
• tomato
• jalapeno pepper
• lime
• salt
• onion roll

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
3. 3 Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
4. 4 Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

By betsymica1

Ingredients

• ✓ black pepper
• chicken breast
• taco seasoning mix
• vegetable oil
• onion
• celery
• cumin
• chicken broth
• water
• tomato
• cilantro
• cheddar cheese
• tortilla chip
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay chicken breasts evenly onto a baking sheet. Sprinkle with 1 tablespoon taco seasoning mix.
3. 3 Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, then shred or cut into strips.
4. 4 While chicken is cooking, warm oil in a stockpot over medium-high heat. Cook and stir onions and celery in hot oil until onion has softened and turned translucent, about 5 minutes. Stir in chicken broth and water; bring to a boil. Add remaining 1 tablespoon taco seasoning mix, cumin, and black pepper. Reduce heat to medium and simmer until flavors blend, about 30 minutes.
5. 5 Add chicken, tomatoes, and cilantro; simmer for 5 minutes. Serve soup hot topped with cheese, tortilla chips, and avocado.

By Rillene N

Ingredients

• ✓ black pepper
• romaine lettuce
• tomato
• avocado
• cucumber
• feta cheese
• red onion
• corn kernel
• black bean
• tortilla chip
• olive oil
• lemon juice
• cumin
• salt

Instructions

1. 1 Combine romaine, tomato, avocado, cucumber, feta cheese, onion, corn, and black beans in a large bowl; toss well. Sprinkle tortilla chips over salad.
2. 2 Whisk olive oil, lemon juice, cumin, salt, and black pepper together in a bowl until dressing is smooth; drizzle over salad and toss to coat.

By startrooper3000

Ingredients

• ✓ black pepper
• water
• rice
• butter
• sweet yellow onion
• garlic
• chili powder
• paprika
• cumin
• cayenne pepper
• clove
• nutmeg
• black bean
• tomato sauce
• cilantro
• flour tortilla

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Ingredients

• ✓ black pepper
• chicken broth
• tomato
• green chile
• chicken breast
• black bean
• enchilada sauce
• corn
• onion
• garlic
• cumin
• salt
• chili powder
• tortilla chip

Instructions

1. 1 Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
3. 3 Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.

By Penny Momma

Ingredients

• ✓ black pepper
• quinoa
• pinto bean
• kidney bean
• corn
• red onion
• brown rice
• red bell pepper
• cilantro
• olive oil
• red wine vinegar
• chili powder
• garlic
• salt
• cayenne pepper

Instructions

1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
3. 3 Stir salad again before serving.

By Rita

Ingredients

• ✓ black pepper
• worcestershire sauce
• cider vinegar
• taco seasoning mix
• ketchup
• white sugar
• vegetable oil
• jalapeno pepper
• onion
• tomato
• kidney bean
• colby jack cheese
• tortilla chip
• lettuce
• chili powder
• garlic powder
• ground beef

Instructions

1. 1 Combine ground beef, garlic powder, chili powder, and black pepper in a skillet over medium heat; cook until beef is brown and crumbly, about 10 minutes, breaking up beef into chunks as it cooks. Drain excess grease, remove from heat, and cool.
2. 2 Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large bowl. Stir in beef until well combined.
3. 3 Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves; pour over salad and toss to coat.

By Lora R

Ingredients

• ✓ black pepper
• olive oil
• onion
• hatch chile pepper
• garlic
• tomatillo
• chicken broth
• tomato
• green chile
• chicken breast
• pinto bean
• cream-style corn
• taco seasoning mix
• chicken soup base
• cumin
• salt

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
2. 2 Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
3. 3 Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

By Yoly

Ingredients

• ✓ black pepper
• bow tie pasta
• olive oil
• lime juice
• cilantro
• garlic powder
• cumin
• red chile pepper
• cayenne pepper
• salt
• corn
• black bean
• tomato
• green chile
• green onion
• avocado

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
2. 2 Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

By veithk

Ingredients

• ✓ black pepper
• cilantro
• cotija cheese
• avocado
• butter lettuce
• black olive
• corn
• chicken
• salt
• cumin
• hot pepper sauce
• chili powder
• lime
• garlic
• cilantro
• cotija cheese
• mayonnaise

Instructions

1. 1 Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
2. 2 Add chicken, corn, and olives to dressing and toss to coat.
3. 3 Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

By Christa Lewis

Ingredients

• ✓ black pepper
• sour cream
• chili bean
• corn
• chili powder
• tomato soup
• tomato
• tomato
• salsa
• garlic
• onion
• olive oil
• chicken bouillon
• onion powder
• parsley
• garlic powder
• salt
• chicken breast
• water

Instructions

1. 1 In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. 2 In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

By AUNTTAF

Ingredients

• ✓ black pepper
• oregano
• peppercorn
• salt
• lime
• orange
• water
• habanero chile
• red onion
• shrimp
• butter
• white fish
• salt
• oregano
• garlic
• white vinegar
• lime
• orange
• achiote paste
• onion
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ¾ cup water, ¼ onion, achiote paste, juice of 1 orange, juice of 2 limes, vinegar, garlic, 1 teaspoon Mexican oregano, salt, and black pepper in a blender; blend until smooth.
3. 3 Season both sides of fish fillets with salt and black pepper; brush tops with melted butter. Place fillets in a baking dish; top with shrimp and cover with achiote sauce. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
5. 5 Meanwhile, place 1 sliced red onion and habaneros in a glass bowl. Add 1 cup water, juice of ½ orange, and juice of 1 lime; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano.
6. 6 Serve fish and shrimp with achiote sauce; top with habanero sauce.

By Chef Gaby Cervello

Ingredients

• ✓ black pepper
• cilantro
• cherry tomato
• avocado
• asiago cheese
• hoagie bun
• jalapeno pepper
• cilantro
• oregano
• paprika
• chipotle chile powder
• cumin
• red pepper flake
• garlic
• olive oil
• lime
• green bell pepper
• red bell pepper
• onion
• anaheim chile pepper
• beef tri-tip steak
• salt
• cumin
• garlic basil spread
• lime juice
• chipotle chile powder
• green onion
• cilantro
• sour cream
• mayonnaise
• chipotle mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes