Few dinners are as reliably popular as the ones that let everyone build their own plate. Tacos, fajitas and bowls fit that description perfectly, and they’re naturally quick, since the fillings are cooked fast in a hot pan and the rest is fresh toppings. This collection gathers our Tex-Mex and Mexican-inspired recipes, all ready in 20 minutes or less.
What’s on the menu
- Fajitas two ways. The chicken fajita skillet wraps seasoned chicken and charred peppers in warm tortillas, while the steak fajita bowls serve sirloin strips over rice with avocado and salsa.
- Tacos. The Cajun shrimp tacos borrow a Louisiana spice blend and pair it with a lime slaw, a Gulf Coast twist on the taco. The meat-free black bean and corn tacos pile smoky, half-mashed beans and charred corn into warm corn tortillas with avocado, pickled onions and cotija.
- Bowls. Turkey taco bowls combine ground turkey, black beans and microwave rice, and they’re excellent for packed lunches.
- Meat-free. Veggie quesadillas stuff black beans, corn and cheddar into crisp tortillas, and the smoky black bean soup uses cumin, oregano and lime.
- Soups. The one-pot easy taco soup simmers ground beef, beans and corn in a taco-spiced broth in 20 minutes.
Tips for better results
Get the pan properly hot before the meat or peppers go in. Charred edges are what give fajitas their flavor, and a crowded, lukewarm pan gives you steamed, watery vegetables instead. Warm tortillas in a dry skillet for 20 to 30 seconds per side so they fold without cracking.
Toppings make the meal. Lime wedges, cilantro, sliced avocado, salsa and a spoonful of sour cream or Greek yogurt cover most of these recipes, so one shopping list stretches across several nights.
How to choose
For a hands-on dinner at the table, choose fajitas or tacos. For meal prep, the bowls. And when you need a vegetarian option, the black bean tacos, quesadillas or soup will do the job. For more beans, see our bean, chickpea and lentil dinners.