Spicy Supper Menu
This menu is easy to pull together since the black bean and corn salad can be made ahead. If you can't find fresh red snapper, use another type of snapper. Menu serves 4.

Snapper Tacos with Chipotle Cream

Black bean and corn salad
Combine 2 cups rinsed and drained canned black beans, 2 cups cooked fresh corn, 1/3 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 3 tablespoons fresh lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, and 1/8 teaspoon ground red pepper, stirring well. Chill, if desired.

Baked tortilla chips

Indian Curry Menu
The Indian Chicken Curry is served over rice, and fresh green beans fill out the meal. Menu serves 9.

Indian Chicken Curry

Garlic green beans
Heat a nonstick saucepan over medium-high heat; sauté 4 sliced garlic cloves 2 minutes. Add 6 cups fat-free, less-sodium chicken broth and 2 pounds fresh green beans; simmer 20 minutes.

South of the Border Menu
You can assemble the enchiladas ahead of time if necessary; cover tightly and refrigerate for up to 2 hours before baking. If your family does not like spicy food, use 2 tablespoons chopped green bell pepper instead of jalapeño pepper in the enchiladas, and look for the milder tomatoes and green chiles for the rice. Menu serves 5.

Creamy Spinach and Mushroom Enchiladas

Spanish rice
Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat; add 1/2 cup chopped onion and 2 minced garlic cloves. Sauté 5 minutes. Stir in 1 1/4 cups long-grain white rice; sauté 1 minute. Add 1 (10 1/2-ounce) can diced tomatoes and green chiles and 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth. Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes.

Black beans