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These Mexican dinner ideas make easy and delectable meals! Pick from dinner recipes like tacos, enchiladas, soups, and more.

Mexican dinner ideas

Looking for mealtime inspiration? Try these Mexican Dinner Ideas! These recipes honor the great tradition of Mexican cuisine and highlight this incredibly rich culinary experience. This collection features the most popular traditional Mexican dinner recipes (that’s right, not Tex Mex!). You’ll see recipes for enchiladas, tacos, sopes, pozole, and more. Along with a few of our favorite recipes from this website, we’re featuring selections from two top Mexican recipe experts: Alejandra of Brown Sugar and Vanilla and Isabel of Isabel Eats!

And now…20 tasty Mexican dinner ideas & recipes!

More Mexican recipe inspiration

Need more Mexican dinner ideas, like side dishes to compliment the main dish recipes? We’ve got you. Here are a few more recipe ideas for your inspiration:

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Vegetarian enchiladas

20 Mexican Dinner Ideas: Quick Cheese Enchiladas & More

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 enchiladas 1x


  • 3 cups red enchilada sauce (or Homemade Enchilada Sauce made in advance)
  • 2 tablespoons olive oil
  • 2 15-ounce cans pinto beans (or black beans), drained and rinsed
  • 1 tablespoon cumin
  • ½ tablespoon each garlic powder, onion powder, paprika, and kosher salt
  • 12 ounces (3 cups) shredded cheddar cheese
  • 4 ounces (1 cup) shredded pepper jack cheese
  • 12 8-inch flour or corn tortillas
  • For the garnish: guacamole, sour cream, feta or queso fresco crumbles, minced red onion, sliced jalapeno or fresno peppers, torn cilantro


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large skillet, heat the olive oil over medium heat. Add the beans (drained and rinsed), cumin, garlic powder, onion powder, paprika, and kosher salt. Cook for 2 minutes until warmed through and fragrant.
  3. Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.
  4. If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
  5. Fill each tortilla with scant ¼ cup of beans and a scant ¼ cup (3 tablespoons) shredded cheddar cheese. Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce. Top with the pepper jack and the remaining cheddar cheese.
  6. Bake for 10 minutes. If desired, broil or torch until browned. Top with garnishes and serve. (Leftovers keep well refrigerated.)
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian

Keywords: Mexican dinner ideas

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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