15 Easy Vegetarian Mexican Recipes

Black Bean and Corn Enchiladas

Enchiladas are a flavorful Mexican favorite, and this vegetarian version is bursting with protein-packed black beans and sweet corn.

Ingredients:

• 8 corn tortillas
• 2 cups black beans, cooked
• 1 cup corn, fresh or frozen
• 1 cup enchilada sauce
• 1 cup shredded cheese
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. In a pan, heat olive oil and sauté black beans, corn, cumin, and chili powder for 5 minutes.
3. Warm tortillas and fill each with the bean and corn mixture.
4. Roll them up and place in a baking dish, seam side down.
5. Cover with enchilada sauce and shredded cheese.
6. Bake for 20 minutes or until the cheese is melted and bubbly.

Chiles Rellenos with Quinoa

These stuffed peppers are packed with nutritious quinoa and spicy salsa for a satisfying meal.

Ingredients:

• 4 large poblano peppers
• 1 cup quinoa, cooked
• 1 cup cheese, shredded
• 1 cup salsa
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers until charred, then peel and remove seeds.
3. Mix quinoa, cheese, and salsa in a bowl.
4. Stuff each pepper with the quinoa mixture and place in a baking dish.
5. Drizzle with olive oil and bake for 25 minutes until heated through.

Vegetarian Mexican Rice

This vibrant Mexican rice is an ideal side dish or main course, flavored with traditional spices and vegetables.

Ingredients:

• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt to taste

Cooking method:

1. In a pot, sauté onions and tomatoes until soft.
2. Add rice, cumin, paprika, and salt, stirring to coat the rice.
3. Pour vegetable broth and bring to a boil.
4. Reduce heat, cover, and simmer for 20 minutes until the rice is cooked.

Sweet Potato Tacos

These tacos are a delightful mix of sweet and spicy flavors with roasted sweet potatoes as the star.

Ingredients:

• 2 large sweet potatoes, diced
• 8 taco shells
• 1 cup black beans, cooked
• 1 avocado, sliced
• 1 teaspoon chili powder
• Olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, chili powder, salt, and pepper, then roast for 25 minutes.
3. Fill taco shells with roasted sweet potatoes, black beans, and avocado slices.

Spicy Vegetarian Tortilla Soup

This warming soup combines the tangy taste of lime with rich spices for a comforting bowl.

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 cup corn
• 1 teaspoon chili powder
• Tortilla strips for garnish

Cooking method:

1. In a pot, sauté onion and garlic until soft.
2. Add vegetable broth, diced tomatoes, corn, and chili powder.
3. Simmer for 20 minutes, then serve with tortilla strips on top.

Avocado and Black Bean Quesadillas

Quick and easy, these quesadillas are creamy and packed with protein.

Ingredients:

• 8 flour tortillas
• 2 avocados, mashed
• 1 cup black beans, cooked
• 1 cup cheese, shredded
• 1 tablespoon lime juice
• Salt to taste

Cooking method:

1. Spread mashed avocado on one side of each tortilla.
2. Top with black beans, cheese, and a squeeze of lime juice.
3. Fold tortillas in half and cook on a skillet until cheese is melted.

Mexican Street Corn Salad

This salad captures the essence of Mexican street corn in a bowl, with a zesty lime dressing.

Ingredients:

• 4 ears corn, kernels removed
• 1/4 cup mayonnaise
• 1/4 cup feta cheese
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Cooking method:

1. Grill corn kernels until slightly charred.
2. Mix with mayonnaise, feta cheese, lime juice, chili powder, salt, and pepper.
3. Serve chilled or at room temperature.

Veggie Fajitas

Colorful and quick to prepare, these veggie fajitas are full of flavor and perfect for a meatless meal.

Ingredients:

• 2 bell peppers, sliced
• 1 onion, sliced
• 1 zucchini, sliced
• 8 flour tortillas
• 1 teaspoon fajita seasoning
• Olive oil

Cooking method:

1. In a pan, sauté bell peppers, onion, and zucchini with olive oil and fajita seasoning until tender.
2. Fill tortillas with the veggie mixture and serve warm.

Mexican Zucchini Boats

These zucchini boats are filled with a spicy and hearty mixture, perfect for a healthy meal.

Ingredients:

• 4 zucchinis, halved and hollowed
• 1 cup salsa
• 1 cup black beans, cooked
• 1/2 cup cheese, shredded
• 1 teaspoon cumin

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Mix salsa, black beans, and cumin. Fill zucchini halves with the mixture.
3. Top with cheese and bake for 25 minutes until zucchinis are tender.

Vegetarian Tostadas

Crispy and satisfying, these tostadas are a great way to enjoy traditional Mexican flavors with a vegetarian twist.

Ingredients:

• 8 corn tostada shells
• 1 can refried beans
• 1 cup lettuce, shredded
• 1 tomato, diced
• 1/2 cup cheese, shredded
• 1 avocado, sliced

Cooking method:

1. Spread refried beans on each tostada shell.
2. Top with lettuce, tomato, cheese, and avocado slices.
3. Serve immediately for best texture.