Get ready to fiesta in your kitchen! Mexican cuisine is a staple of flavorful food, and you don’t have to sacrifice taste for vegetarian options. In fact, some of Mexico’s most beloved dishes are already vegetarian-friendly. From hearty stews to vibrant salads, we’ve rounded up 20 mouthwatering vegetarian Mexican recipes that will transport your taste buds south of the border.
In this article, we’ll explore a range of dishes that showcase the rich flavors and textures of Mexican cuisine, all without meat. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these recipes are sure to please even the most discerning palates. So go ahead, spice up your life with a little bit of Mexico!
Vegetarian Enchiladas with Black Beans and Cheese
These flavorful enchiladas are a hearty and satisfying vegetarian meal option, perfect for a quick weeknight dinner or a special occasion. With the combination of tender black beans, melted cheese, and rich tomato sauce, you’ll be hooked from the first bite.
Ingredients:
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1/2 cup tomato sauce
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium skillet, heat the olive oil over medium-high. Add the diced onion and cook until softened.
3. Add the black beans, cumin, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring occasionally.
4. In a separate pan, warm the tortillas over low heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble the enchiladas by spooning the black bean mixture onto a tortilla, followed by a sprinkle of cheese. Roll up and place seam-side down in a baking dish.
6. Pour the tomato sauce over the rolled tortillas and top with additional shredded cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spicy Mexican Street Corn Salad
This vibrant salad combines the flavors of Mexico with a spicy kick, perfect for adding some excitement to your next gathering. With its sweet and tangy notes, this dish is sure to be a hit!
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Chopped cilantro, for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning frequently, until slightly charred.
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, cumin, smoked paprika, and cayenne pepper.
4. Add grilled corn to the bowl and toss with dressing until well coated.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro and serve warm or at room temperature.
Cooking Time: 15-20 minutes
Vegetarian Tacos with Roasted Sweet Potatoes
A flavorful and nutritious twist on traditional tacos, this recipe combines the natural sweetness of roasted sweet potatoes with the savory flavors of vegetarian fillings.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 tacos shells (corn or flour)
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes several times with a fork and roast for 45-50 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add bell pepper, onion, and garlic; cook for 5 minutes, stirring occasionally.
4. Add black beans to the skillet and stir to combine. Season with cumin, salt, and pepper.
5. Warm tacos shells according to package instructions.
6. Assemble tacos by slicing roasted sweet potatoes into rounds, then topping with bean mixture, and adding optional toppings.
Cooking Time: 50-60 minutes
Chipotle Black Bean and Quinoa Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with the bold flavors of chipotle peppers, black beans, and quinoa. This recipe combines the best of both worlds in a nutritious and delicious meal.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 2 chipotle peppers in adobo sauce, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, mix cooked quinoa, black beans, chipotle peppers, onion, garlic, and olive oil.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Mexican Cauliflower Rice Bowl
A flavorful and nutritious twist on traditional rice bowls, this Mexican-inspired dish combines the creamy texture of cauliflower with the bold flavors of Mexico. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove leaves and stem. Cut into florets.
3. Toss cauliflower with olive oil, onion, garlic, cumin, paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. Warm black beans in a saucepan with a splash of water.
5. Assemble the bowls by placing roasted cauliflower “rice” at the bottom, followed by warmed black beans, and topped with cilantro. Serve with lime wedges on the side.
Cooking Time: 25-30 minutes
Vegetarian Pozole with Hominy and Mushrooms
A hearty, comforting Mexican stew perfect for a chilly evening. This vegetarian version of the classic dish substitutes meat with tender hominy and earthy mushrooms.
Ingredients:
– 1 cup dried hominy, rinsed and drained
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Lime wedges for serving
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, mushrooms, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 10-12 minutes.
3. Add the hominy and vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the hominy is tender.
4. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro and accompanied by lime wedges.
Cooking Time: 40-45 minutes
Grilled Portobello Mushroom Fajitas
Savor the rich flavor of grilled portobello mushrooms paired with sautéed onions, bell peppers, and a hint of smokiness. This quick and easy recipe is perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 4 Portobello mushrooms, stems removed
– 1/2 cup sliced red onion
– 1/2 cup sliced yellow bell pepper
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 small flour tortillas
– Optional: avocado, sour cream, salsa, shredded cheese for toppings
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, and cumin. Add mushrooms and toss to coat.
3. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
4. Meanwhile, sauté onions and bell peppers in a separate pan with a little oil until softened.
5. Warm tortillas by wrapping them in foil and heating on the grill for 1 minute.
6. Assemble fajitas by placing grilled mushrooms and sautéed vegetables onto tortillas. Add desired toppings.
Cooking Time: 15-20 minutes
Mexican Zucchini and Corn Casserole
This flavorful casserole combines the sweetness of corn and zucchini with the savory flavors of Mexican spices, making it a perfect side dish or main course for any occasion.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup frozen corn kernels
– 1/2 cup chopped onion
– 1 jalapeño pepper, diced
– 1 can (10 oz) cream of mushroom soup
– 1/2 cup shredded cheddar cheese
– 1/4 cup crumbled cotija cheese
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6 tablespoons vegetable oil
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat 4 tablespoons of oil over medium-high heat. Add zucchini, onion, and jalapeño; cook until tender, about 5 minutes.
3. In a separate bowl, mix together corn kernels, cream of mushroom soup, cumin, paprika, salt, and pepper.
4. In a greased 9×13-inch baking dish, arrange half the zucchini mixture in an even layer. Top with the corn mixture, then sprinkle with cheddar and cotija cheese.
5. Repeat layers, finishing with the remaining zucchini mixture on top.
6. Drizzle with remaining 2 tablespoons of oil and bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Vegetarian Chiles Rellenos with Cheese
Roast poblano peppers and fill them with a savory blend of cheese, onions, and tomatoes for a flavorful vegetarian twist on this classic Mexican dish.
Ingredients:
– 4 large poblano peppers
– 1 cup queso fresco or Monterey Jack cheese, crumbled
– 1/2 cup chopped onion
– 1/2 cup chopped fresh tomato
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and baking for 10-12 minutes or until charred.
3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and cut a slit down one side of each pepper to create a pocket.
4. In a bowl, mix together cheese, onion, and tomato.
5. Stuff each pepper with the cheese mixture, dividing it evenly among the four peppers.
6. Bake stuffed peppers for an additional 10-12 minutes or until cheese is melted and bubbly.
7. Serve warm, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Avocado and Black Bean Tostadas
Elevate your taco game with this flavorful and nutritious recipe that combines the creaminess of avocado with the heartiness of black beans. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 ripe avocados, diced
– 1/4 cup red onion, thinly sliced
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 corn tortillas (for tostadas)
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together black beans, cumin, salt, and pepper.
3. Arrange tortillas on a baking sheet and toast for 5-7 minutes, or until slightly puffed.
4. Top each tostada with a spoonful of black bean mixture, followed by diced avocado, red onion, and a squeeze of lime juice.
5. Serve immediately and customize with your favorite toppings.
Cooking Time: 15 minutes
Mexican Lentil Soup with Lime and Cilantro
Mexican Lentil Soup with Lime and Cilantro Recipe
This vibrant soup combines the comforting warmth of lentils with the bright, zesty flavors of lime and cilantro, perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lime juice
– Chopped cilantro for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until softened, about 5 minutes.
3. Add the lentils, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Pour in the vegetable broth and diced tomatoes; bring to a boil.
5. Reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
6. Stir in lime juice and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro.
Cooking Time: 40-50 minutes
Vegetarian Tamales with Green Chile and Cheese
A flavorful twist on traditional tamales, these vegetarian versions pack a punch with the addition of green chile and melted cheese. Perfect for a cozy night in or as a unique contribution to your next potluck.
Ingredients:
– 2 cups masa harina
– 1/2 cup vegetable shortening
– 1/2 cup warm water
– 1 can (4 oz) chopped green chiles, drained and rinsed
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– Vegetable broth, for steaming
Instructions:
1. In a large mixing bowl, combine masa harina and shortening. Gradually add warm water, stirring until dough forms.
2. Knead dough for 5 minutes until smooth and pliable.
3. Divide dough into small balls, about the size of a golf ball.
4. Place a spoonful of green chiles and cheese in the center of each ball.
5. Fold dough over filling, forming a neat package. Fold sides inward, then roll into a cylindrical shape.
6. Place tamales upright in a steamer basket with tight-fitting lid.
7. Steam tamales for 45-60 minutes or until dough is tender and filling is hot.
Cooking Time: 45-60 minutes
Mexican Stuffed Bell Peppers with Rice and Beans
A flavorful and nutritious twist on traditional stuffed bell peppers, this recipe combines the comfort of rice and beans with the bold flavors of Mexico. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked white rice
– 1 cup cooked black beans, drained and rinsed
– 1/2 cup diced onion
– 1 minced garlic clove
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: shredded cheese (Monterey Jack or Cheddar), sour cream, and/or diced tomatoes for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, black beans, onion, garlic, cilantro, cumin, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Place peppers in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Vegetarian Taco Salad with Lime Dressing
This refreshing salad combines the flavors of Mexico with a zesty lime dressing, perfect for a light and satisfying meal or as a side dish. With its colorful mix of vegetables, beans, and crunchy tortilla chips, this vegetarian taco salad is sure to delight.
Ingredients:
– 1 head of romaine lettuce, chopped
– 1 can black beans, drained and rinsed
– 1 cup diced bell peppers (any color)
– 1 cup diced tomatoes
– 1/2 cup shredded carrots
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped cilantro
– 1 tablespoon lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Tortilla chips, for serving
Instructions:
1. In a large bowl, combine the chopped lettuce, black beans, bell peppers, tomatoes, carrots, and queso fresco.
2. In a small bowl, whisk together the lime juice and olive oil.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle with cilantro and season with salt and pepper to taste.
5. Serve immediately, topped with tortilla chips.
Cooking Time: 10 minutes
Mexican Black Bean and Corn Quesadillas
A flavorful and satisfying twist on traditional quesadillas, this recipe combines the richness of black beans with the sweetness of corn for a delightful snack or meal.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional: diced tomatoes, shredded lettuce, diced avocado for toppings
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together black beans, corn kernels, olive oil, garlic, cumin, paprika, salt, and pepper.
3. Place a tortilla in the skillet and sprinkle with shredded cheese on half of the tortilla.
4. Spoon about 1/4 cup of the bean and corn mixture onto the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Vegetarian Tortilla Soup with Avocado
Warm up with this flavorful and nutritious soup that combines the richness of avocado with the comfort of tortillas. This recipe is a perfect blend of textures and tastes, making it a delightful vegetarian option for any meal.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, tomatoes)
– 4 cups vegetable broth
– 2 tablespoons tomato paste
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– 1 ripe avocado, diced
– Optional: chopped fresh cilantro, lime wedges
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mixed vegetables, broth, tomato paste, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
4. Stir in tortilla strips and cook for an additional 2-3 minutes.
5. Serve hot with diced avocado on top. Garnish with cilantro and lime wedges if desired.
Cooking Time: 30-40 minutes
Mexican-Style Stuffed Acorn Squash
Mexican-Style Stuffed Acorn Squash Recipe
Summary: This recipe combines the sweetness of roasted acorn squash with the bold flavors of Mexican cuisine, featuring black beans, corn, and a blend of spices.
Ingredients:
– 2 medium-sized acorn squash
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, or diced avocado for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. In a large bowl, mix together black beans, corn kernels, cilantro, olive oil, lime juice, cumin, smoked paprika, salt, and pepper.
4. Stuff each squash half with the bean mixture, dividing it evenly between the two.
5. Place the stuffed squash on a baking sheet lined with parchment paper and roast for 45-50 minutes, or until tender and caramelized.
Cooking Time: 45-50 minutes
Vegetarian Mexican Lasagna with Corn Tortillas
A flavorful twist on the classic lasagna, this recipe combines tender vegetables, creamy cheese, and crispy corn tortillas for a deliciously different take on a comfort food favorite.
Ingredients:
– 8-10 corn tortillas
– 1 cup cooked black beans, warmed
– 1 cup frozen peas and carrots, thawed
– 1 cup diced bell peppers (any color)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the bell peppers until tender. Add cooked black beans and peas and carrots; stir to combine.
3. Arrange 4-5 corn tortillas in the bottom of a 9×13-inch baking dish.
4. Spread half the vegetable mixture over the tortillas, followed by half the shredded cheese.
5. Repeat layers: tortillas, vegetables, and cheese.
6. Top with grated cheddar cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
8. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Mexican Sweet Potato and Black Bean Burgers
These flavorful burgers combine the natural sweetness of sweet potatoes with the savory goodness of black beans, all wrapped up in a crispy cornmeal crust. Perfect for a vegetarian or vegan dinner option that’s sure to please.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup cooked black beans, rinsed and drained
– 1/4 cup cornmeal
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 minced garlic clove
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 hamburger buns (optional)
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, combine mashed sweet potatoes, black beans, cornmeal, olive oil, onion, garlic, and cumin. Mix well.
3. Form into 4-6 patties, depending on desired size.
4. Cook for 4-5 minutes per side, or until golden brown and crispy.
5. Serve on hamburger buns with your favorite toppings.
Cooking Time: 8-12 minutes
Vegetarian Sopes with Refried Beans and Guacamole
These crispy, flavorful sopes are filled with creamy refried beans and topped with a fresh guacamole. Perfect for a quick and satisfying vegetarian meal or snack.
Ingredients:
– 1 package of sopes (cornmeal flatbread)
– 1 can of refried beans
– 2 ripe avocados
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 clove of garlic, minced
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook sopes according to package instructions.
3. In a bowl, mash refried beans with a fork until smooth.
4. Cut avocados in half and remove pit. Mash in a separate bowl with lime juice, red onion, garlic, salt, and pepper.
5. Assemble sopes by spreading refried beans on each one, then topping with guacamole.
6. Serve immediately and customize with your choice of toppings.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your vegetarian cooking with these 20 flavorful Mexican recipes! From classic dishes like Vegetarian Enchiladas and Tacos, to creative twists like Grilled Portobello Mushroom Fajitas and Mexican Lentil Soup, there’s something for everyone. Discover new flavors and ingredients like chipotle peppers, hominy, and quinoa, and enjoy the vibrant colors and aromas of authentic Mexican cuisine. Whether you’re a seasoned vegetarian or just looking for inspiration, these recipes are sure to delight your taste buds and leave you wanting more.
