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This Mexican meal, both mild and spicy, will turn your dinner into a lively feast.

Serves 8

~ main ~

~ side ~

~ dessert ~

1. Up to one day ahead: Make shredded pork; cover and refrigerate. Make slaw with radishes; cover and refrigerate. Prepare onions for avocado salad; cover and refrigerate.
2. Two hours ahead: Bake mangoes; make cinnamon-sugar tortillas.
3. One hour ahead: Make dressing for avocado salad. Reheat pork; prepare taco toppings.
4. Just before serving: Slice avocados; assemble and dress salad. Toast or warm corn tortillas, and fill.

Dinner Tonight with the editors of Everyday Food

Bean Burritos

Posted by Kellee Miller, on November 17, 2009

I often make vegetarian bean burritos on weeknights because I usually have all the ingredients on hand: canned beans, an onion, tortillas, cheese, and rice. I start my rice and then start prepping ingredients. A quick sauté is all that is required to make the bean base and then I can layer with my desired ...

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