A Hispanic-American Meal

We’ve pulled together a few of our favorite Hispanic-American style dishes to share with you. These dishes are tasty, filling and fun to make for yourself, family or friends. Our guacamole and pico can be brought to events or parties and our rice and enchiladas are changeable to fit whatever level of spice or flavor you want. We hope you enjoy cooking!

Guacamole with Red Onion

Ready in 10 minutes 

Serves 4 people


  • 2-3 avocados 
  • 1 lime 
  • 2 pinches of salt
  • Pinch of pepper
  • ¼ tsp of garlic powder
  • ¼ tsp of chili flakes
  • ½ tbsp of olive oil
  • ⅓-½ a medium red onion


  1. Mash the peeled and pitted avocado in a bowl with a fork or potato masher until there are no big pieces of avocado left.
  2. Squeeze half a lime and put a pinch of salt, pepper, garlic powder and chili flakes in the bowl. Stir. Then add your olive oil and stir again. Dice your onion and add it in the bowl, depending on the amount you would like. Squeeze the other half of the lime and put in another pinch of salt in the bowl.
  3. Stir more until you get the desired texture. Enjoy!

*To save your guacamole from browning, keep the avocado pit in the guacamole. You can keep it for several days!

Pico de Gallo

Ready in 15 minutes 

Serves 4 people 


  • 1 serrano pepper or jalapeño pepper 
  • Half a small red onion 
  • Half a bell pepper 
  • 1 whole tomato 
  • Half a lime
  • Pinch of salt
  • ¼-½ tsp cumin


  1. Then, roughly chop your onion, tomato, serrano or jalapeño and bell pepper. If you are using a serrano or don’t want the pico to be super spicy, take the seeds out of the pepper before chopping.
  2. Put the onion, serrano pepper, and bell pepper in the food processor first (these will take longer to blend). Use the chop option to blend until the vegetables are diced. Put this mixture in the serving dish.
  3. Blend the tomato and add to the serving dish.
  4. Squeeze half a lime and add a pinch of salt and ¼-½ teaspoon of cumin. 

*For a yummy mango salsa: Roughly chop ¼-½ of a mango and blend it up in the food processor. Then, add it to your pico de gallo recipe.

Black Beans and Rice

Ready in 20 minutes

Serves 4-6 people


  • For the rice:
    • 2 cups of water
    • 1 cup of basmati rice
    • Olive oil
    • Pinch of salt
    • Pinch of pepper
  • For the beans:
    • ¼-½ of a white onion, depending on size
    • 1-2 cloves of garlic
    • 15 oz can of black beans
    • Olive oil
    • ¼ cup of spinach
    • Pinch of salt
    • Pinch of black pepper
    • ½ a teaspoon of cumin
    • 1 ½ tablespoons of red hot sauce 

Rice Preparation:

  1. Use a water heater, to boil 2 cups of water.
  2. Heat your pot, then add some oil to the bottom. Add the rice, salt and pepper and let your rice fry while the water heats.
  3. Once the water is boiling, add it to your rice. Put the lid on, then turn the heat down to simmer. Do NOT lift up or stir for at least 13 minutes. Then, you can check that the rice isn’t burning. If it needs more time, add a minute or two.
  4. Once done, put it into a separate container.

Beans Preparation:

  1. Dice the onion and mince the garlic. Drain and rinse your can of beans.
  2. Heat your pan on the stove on medium heat. Once hot, add olive oil and saute the  onion and garlic, until the onions start to brown.
  3. Then, add the beans, spinach, salt, pepper, cumin and hot sauce. Stir constantly until the spinach and beans are cooked.
  4. Add the rice, then turn off the heat. Stir until everything is incorporated.

*Valentina and Texas Pete hot sauces are our favorites!

Sweet Potato Enchiladas

Ready in 90 minutes

Makes 9 enchiladas


  • 2 medium sweet potatoes (or 3 small ones)
  • 1 small yellow onion
  • 3-5 garlic cloves
  • 2 raw chicken breasts
  • Oil for pan 
  • 5.5 oz can of v8 juice (tomato juice)
  • Spices:
    • 1 tsp cumin
    • ½ tsp chili pepper
    • ½ tsp garlic powder
    • Pinch of paprika
    • ½ tsp oregano
    • Pinch of salt
    • Pinch of pepper
  • Cooking spray
  • 9 six-inch tortillas (corn tortillas are the best but flour tortillas work)
  • 3-3 ½ cups of your favorite shredded cheese (colby jack or mozzarella are good)


  1. Turn on the oven at 400°F. Once ready, put the sweet potatoes in with their skin on so they will hold their juices. Cook for 45-50 minutes until soft. Once done, slice the sweet potato into thin ¼-½ inch strips. This step can be done in advance.
  2. Turn the oven down or preheat it to 375°F in preparation for the enchiladas.
  3. Chicken and Sauce:
    1. Chop the onion, mince the garlic and cut the chicken into 1-inch cubes.
    2. Heat a large pan at medium-low. Once hot, add oil and the onion. After the onion has started to become more clear (3-5 minutes), add the chicken and garlic. Cover with a lid, to keep the juices in the pan. After a minute, stir to flip the chicken. Repeat this until the chicken is cooked (5-7 minutes).
    3. Add the V8 juice. Make sure to rinse out your can to get the extra juice. Add cumin, chili pepper, garlic powder, paprika, oregano, salt and pepper and stir. Turn the stove to simmer.
  4. Spray a 11 inch by 7 inch baking pan with cooking spray.
  5. Heat up several large skillets or a griddle at medium heat. Your pans/griddle must be very hot before adding the tortillas. Heat the tortillas for about 1 ½ minutes on each side. They must be cooked all at once because this part is done quickly.
  6. Lay out two big cutting boards and place your tortillas ugly (or bumpy) side up so they will fall apart less easily. Add a handful of cheese on top of each tortilla. Place one to two strips of sweet potato on top of each tortilla. Then, scoop 5 to 6 pieces of chicken onto each tortilla. Make sure to drain the sauce out, because we’ll need that for the top, later on.
  7. Once all nine tortillas have their toppings, begin rolling them. 
    1. Grab a handful of cheese and place that on top of a tortilla.
    2. Tightly roll the tortilla up, making sure nothing falls out. This might be hot work, so use gloves if necessary. 
    3. Carefully place the tortilla roll against the side of the baking pan with the end pieces down so it doesn’t fall apart.
  8. Repeat this process with all other tortillas. You may have to tightly pack the tortillas and two of the tortillas will go along the top of the other tortillas.
  9. Add the extra sauce along the edges of the tortillas, so they don’t get burnt. Make sure to thoroughly get all corners of the pan, but don’t add any to the middle or your enchiladas will be soggy.
  10. Add more cheese on top of the enchiladas, making sure to spread it to the edges. This also helps with crunchiness.
  11. Put the enchiladas in the oven for 20 minutes.
  12. Make sure to check on them in about 15-17 minutes. If the enchiladas are not browned on top, cook them a little longer. If they are browned, take them out.
  13. To serve your enchiladas use a metal or wooden spatula to gently scoop one rolled tortilla onto a plate. It is tasty to add pico and guac on top of your enchiladas with a side of rice or beans!

*The level of spice can be changed: if you want more of a flavor, add more!

*To reheat your enchiladas, either cover in the microwave for 2 minutes or reheat in the oven at 350°F for 5-7 minutes.

*If your tortillas are super hot add cheese on top to help cool them down. Plus, this adds flavor to the enchiladas.