10 Delicious Vegetarian Mexican Recipes

Here’s an overview:

• 1. Spicy Black Bean Tacos with Avocado Cream Sauce
• 2. Roasted Vegetable Enchiladas with Red Sauce
• 3. Quinoa Stuffed Bell Peppers
• 4. Vegetarian Tortilla Soup
• 5. Mexican Street Corn Salad
• 6. Sweet Potato and Black Bean Quesadillas
• 7. Vegan Chile Relleno Casserole
• 8. Mushroom and Poblano Pepper Tacos
• 9. Cheesy Vegan Mexican Rice Casserole
  • Ingredients:
  • Instructions:
• 10. Avocado and Black Bean Salad

1. Spicy Black Bean Tacos with Avocado Cream Sauce

For a delightful twist on traditional tacos, try these Spicy Black Bean Tacos with Avocado Cream Sauce. These tacos are packed with flavor and wholesome ingredients, making them a perfect option for a meatless meal. The combination of spicy black beans and creamy avocado sauce creates a satisfying and delicious dish that will please vegetarians and meat-eaters alike.

Ingredients:

• 1 can black beans
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas

Avocado Cream Sauce:

• 1 ripe avocado
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan and sauté onions until translucent. Add garlic, chili powder, cumin, salt, and pepper.
2. Rinse and drain black beans, then add them to the pan. Cook until heated through.
3. In a separate bowl, mash the avocado and mix in sour cream, cilantro, lime juice, salt, and pepper to make the cream sauce.
4. Warm tortillas in a dry skillet or oven.
5. Assemble tacos by spooning black bean mixture onto each tortilla and topping with avocado cream sauce.

These Spicy Black Bean Tacos with Avocado Cream Sauce are a crowd-pleaser that will surely become a favorite in your vegetarian recipe collection. Enjoy the delicious blend of flavors and textures in every bite!

2. Roasted Vegetable Enchiladas with Red Sauce

Roasted Vegetable Enchiladas with Red Sauce are a delightful vegetarian twist to the classic Mexican dish. These enchiladas are filled with a colorful array of roasted vegetables, such as bell peppers, zucchini, and corn, giving them a rich and savory flavor profile.

To make these enchiladas, start by roasting the vegetables in the oven until they are tender and slightly caramelized. Then, roll the roasted vegetables in corn tortillas, top them with a generous amount of red enchilada sauce, and sprinkle with cheese before baking until bubbly and golden brown.

These enchiladas are not only bursting with flavor but are also packed with nutrients from the assortment of vegetables used. They are a great choice for a wholesome and satisfying meal that will please vegetarians and non-vegetarians alike.

Serve the Roasted Vegetable Enchiladas with Red Sauce with a side of Mexican rice, refried beans, and a dollop of sour cream for a complete and delicious meal. Whether you are looking for a meatless Monday dinner idea or simply want to add more plant-based meals to your repertoire, these enchiladas are sure to become a favorite in your household.

3. Quinoa Stuffed Bell Peppers

Quinoa stuffed bell peppers are a nutritious and flavorful Mexican dish that is perfect for a vegetarian meal. Here is a simple yet delicious recipe to try today:

• Ingredients:
  • 4 bell peppers, any color
  • 1 cup quinoa
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Shredded cheese (optional)
  • Chopped fresh cilantro for garnish

1. Prepare the bell peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Prepare the filling: Cook quinoa according to package instructions. In a separate pan, sauté the onion and garlic until softened. Add the black beans, diced tomatoes, cooked quinoa, chili powder, cumin, salt, and pepper. Stir to combine.
3. Stuff the peppers: Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in. Top with shredded cheese if desired.
4. Bake: Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
5. Serve: Sprinkle chopped cilantro on top before serving. These quinoa stuffed bell peppers are a satisfying and healthy meal full of Mexican flavors that everyone will love. Enjoy!

Cooking and enjoying this dish is a delightful way to incorporate Mexican flavors into your vegetarian diet.

4. Vegetarian Tortilla Soup

Vegetarian Tortilla Soup is a flavorful and comforting Mexican dish that is perfect for a cozy night in. This soup is packed with a variety of delicious ingredients that come together to create a hearty and satisfying meal. Here is a simple and tasty recipe to try:

• Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Tortilla chips, avocado, cilantro, and lime wedges for serving
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, and cook until softened.
  2. Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a simmer and let cook for about 15-20 minutes.
  3. Serve the soup hot, topped with crushed tortilla chips, sliced avocado, fresh cilantro, and a squeeze of lime juice.

This Vegetarian Tortilla Soup recipe is simple to make and can be easily customized to suit your taste preferences. It is a great option for a quick and flavorful weeknight dinner or for meal prepping for the week ahead. Enjoy the bold flavors of Mexico in this delicious and nutritious soup!

5. Mexican Street Corn Salad

The Mexican Street Corn Salad is a vibrant and flavorful dish that captures the essence of traditional street corn in a delightful salad form. Here’s a simple yet delicious recipe to try:

• Ingredients:
  • 4 cups of corn kernels
  • 1/2 cup of mayonnaise
  • 1/2 cup of sour cream
  • 1/2 cup of crumbled cotija cheese
  • 1/4 cup of chopped fresh cilantro
  • 1/4 teaspoon of chili powder
  • 1 clove of garlic, minced
  • 1 tablespoon of lime juice
  • Salt and pepper to taste
• Instructions:
  1. In a large skillet over medium-high heat, cook the corn kernels until they are slightly charred.
  2. In a bowl, mix together the mayonnaise, sour cream, cotija cheese, cilantro, chili powder, garlic, lime juice, salt, and pepper.
  3. Add the cooked corn to the mixture and toss until well combined.
  4. Chill the salad in the refrigerator for about 30 minutes before serving.

This Mexican Street Corn Salad is a perfect side dish for any Mexican-inspired meal, bringing together the classic flavors of street corn with a refreshing twist. Enjoy the creamy texture, tangy lime juice, and hints of chili powder in every bite!

6. Sweet Potato and Black Bean Quesadillas

Sweet potato and black bean quesadillas are a flavorful and satisfying vegetarian twist on a classic Mexican dish. The combination of sweet potatoes and black beans provides a hearty and nutritious filling that will leave you feeling full and satisfied. Here’s how to make these delicious quesadillas at home:

1. Ingredients: To make sweet potato and black bean quesadillas, you will need:
   • 2 medium sweet potatoes, peeled and diced
   • 1 can black beans, drained and rinsed
   • 1 red bell pepper, diced
   • 1 small red onion, diced
   • 2 cloves garlic, minced
   • 1 teaspoon chili powder
   • 1 teaspoon cumin
   • Salt and pepper to taste
   • 8 small flour tortillas
   • 2 cups shredded cheese (cheddar or Mexican blend)
2. Instructions:
   1. Begin by cooking the sweet potatoes in a skillet until they are tender.
   2. Add the black beans, bell pepper, onion, garlic, chili powder, cumin, salt, and pepper to the skillet with the sweet potatoes. Cook until the vegetables are soft and fragrant.
   3. Spread the sweet potato and black bean mixture onto half of each tortilla, then sprinkle cheese on top.
   4. Fold the tortillas in half to enclose the filling.
   5. Cook the quesadillas in a skillet until they are golden brown and crispy on both sides.
   6. Cut into wedges and serve with your favorite toppings, such as salsa, guacamole, or sour cream.

Enjoy these sweet potato and black bean quesadillas as a tasty and satisfying meal that is sure to please vegetarians and meat-eaters alike.

7. Vegan Chile Relleno Casserole

For a delicious twist on a classic Mexican dish, try making a Vegan Chile Relleno Casserole. This hearty and flavorful casserole is perfect for a meatless meal that doesn’t skimp on taste. Here is a simple yet tasty recipe to try:

• Ingredients:
  • 6 poblano peppers
  • 1 cup of vegan cheese, shredded
  • 1 cup of corn kernels
  • 1 can of black beans, drained and rinsed
  • 1 cup of salsa
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • Salt and pepper to taste
  • Cilantro for garnish

1. Instructions:
   1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
   2. Roast the poblano peppers under the broiler until the skin is charred. Once cooled, peel off the skin, remove the seeds, and cut the peppers into strips.
   3. In a bowl, mix the vegan cheese, corn, black beans, salsa, cumin, chili powder, salt, and pepper.
   4. Layer half of the poblano strips at the bottom of the baking dish, then add half of the cheese and bean mixture. Repeat with another layer of poblano strips and the remaining cheese and bean mixture.
   5. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
   6. Garnish with fresh cilantro before serving.

By following this recipe, you can enjoy a Vegan Chile Relleno Casserole that is savory, satisfying, and bursting with Mexican flavors. It’s a great option for a meatless dinner that will please everyone at the table.

8. Mushroom and Poblano Pepper Tacos

The Mushroom and Poblano Pepper Tacos are a delightful vegetarian twist on traditional Mexican tacos. This recipe combines earthy mushrooms with the smoky heat of poblano peppers for a flavorful and satisfying dish that will impress even the most devout meat-eaters.

• Start by sautéing sliced mushrooms with diced poblano peppers in a hot skillet until they are tender and slightly browned.
• Season the mixture with traditional Mexican spices like cumin, chili powder, and paprika to enhance the flavors.
• Warm up your tortillas and fill them with the mushroom and poblano pepper mixture.
• Top off your tacos with fresh toppings like diced tomatoes, avocado slices, cilantro, and a squeeze of lime juice for a burst of freshness.

These Mushroom and Poblano Pepper Tacos are perfect for a quick weeknight dinner or a fun weekend meal with friends. They are versatile and customizable, so feel free to add your favorite ingredients like shredded cheese, salsa, or a dollop of sour cream to make them your own.

“The combination of meaty mushrooms and smoky poblano peppers creates a mouthwatering filling for these vegetarian tacos.”

The next time you’re craving Mexican food, give these Mushroom and Poblano Pepper Tacos a try. They are sure to become a new favorite in your vegetarian recipe repertoire.

9. Cheesy Vegan Mexican Rice Casserole

The Cheesy Vegan Mexican Rice Casserole is a flavorful and satisfying dish that brings together classic Mexican ingredients in a delightful casserole form. This recipe offers a vegan twist on a traditional favorite, making it perfect for plant-based diets or anyone looking for a delicious and comforting meal.

Ingredients:

• 2 cups cooked rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup enchilada sauce
• 1 cup vegan cheese, shredded
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
2. In a large skillet, sauté the onion, bell pepper, and garlic until softened.
3. Add the cooked rice, black beans, corn, cumin, chili powder, paprika, salt, and pepper. Cook for an additional 5 minutes.
4. Stir in the enchilada sauce until everything is well combined.
5. Transfer the mixture to the prepared casserole dish and top with the shredded vegan cheese.
6. Cover the dish with foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

Enjoy this Cheesy Vegan Mexican Rice Casserole as a main dish or as a hearty side at your next Mexican-inspired meal!

10. Avocado and Black Bean Salad

The Avocado and Black Bean Salad is a refreshing and nutritious Mexican dish that is perfect for a light lunch or a side dish for dinner. This salad combines the creaminess of ripe avocados with the heartiness of black beans, creating a satisfying and flavorful meal. Here’s how to make this delicious dish:

• Ingredients:
  • Ripe avocados
  • Black beans
  • Red onion
  • Cherry tomatoes
  • Cilantro
  • Lime juice
  • Olive oil
  • Salt and pepper
• Instructions:
  1. Start by rinsing and draining the black beans.
  2. Chop the avocados, red onion, cherry tomatoes, and cilantro into bite-sized pieces.
  3. In a large bowl, combine the black beans, avocados, red onion, cherry tomatoes, and cilantro.
  4. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
  5. Pour the dressing over the salad and gently toss to combine.
  6. Serve the Avocado and Black Bean Salad chilled.

This salad is not only delicious but also packed with fiber, protein, and healthy fats from the avocados and black beans. It can be enjoyed on its own or served alongside grilled vegetables or as a topping for tacos. The fresh ingredients and zesty dressing make this salad a delightful addition to any Mexican-inspired meal.