Texan cuisine cheeses, and spices more suited to palates less disposed to piquant flavorings. Tex-Mex cuisine has influenced what is often called "Mexican" cuisine in many parts of the U.S. and Europe. Dishes associated with Tex-Mex cooking include guacamole, chile con queso, tostadas with red salsa, tortilla soup, nachos, tacos, enchiladas, fajitas, quesadillas, chimichangas, burritos, tamales, and carne guisada. Breakfast items include scrambled egg in flour tortilla tacos as migas and huevos con chorizo, huevos rancheros, and empanadas of various meats. Entrees are commonly accompanied by pan fried potato and refried beans. Deserts include flan, tres leches cake, fruit sherbets, and pralines.
Black turtle bean ("frijoles negros", "zaragoza, judía negra, poroto negro, caraota o habichuela negra" in Spanish, and "feijão preto" in Portuguese), although this can cause confusion with other black beans. The black turtle bean has a dense, meaty texture, which makes it popular in vegetarian dishes, such as "frijoles negros" and the Mexican-American black bean burrito. It is a very popular bean in various regions of Brazil, and is used in the national dish, "feijoada". It is also a main ingredient of "Moros y Cristianos" in Cuba, is a required ingredient in the typical "gallo pinto" of Costa Rica and Nicaragua, is a