Mexican cuisine is known for its bold flavors, vibrant colors, and hearty portions. And what better way to experience this culinary delight than with a delicious array of vegetarian dishes that showcase the best of Mexico’s vegetable offerings? From classic street corn salads to innovative stir-fries and tamales, we’ve rounded up 20 mouthwatering Mexican vegetable recipes that are sure to satisfy your cravings. Whether you’re a seasoned chef or a kitchen newbie, these recipes offer a flavorful journey through the heart of Mexico, without sacrificing an ounce of nutrition.
In this article, we’ll dive into the world of Mexican vegetarian cuisine, exploring the perfect blend of familiar favorites and innovative twists on traditional dishes. From comfort foods to quick-and-easy meals, our selection of recipes is designed to inspire your culinary creativity and keep you coming back for more.
Roasted Mexican Street Corn Salad
Elevate your summer salads with the flavors of Mexico! This roasted corn salad is a twist on traditional street corn, featuring creamy cotija cheese and spicy jalapeño.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place corn on a baking sheet in a single layer.
3. Roast for 20-25 minutes or until slightly charred.
4. In a large bowl, whisk together mayonnaise, cotija cheese, cilantro, and jalapeño.
5. Add roasted corn to the bowl and toss to combine.
6. Squeeze lime juice over the salad and season with salt to taste.
Cooking Time: 20-25 minutes
Spicy Zucchini and Corn Tacos
A flavorful and refreshing twist on traditional tacos, these Spicy Zucchini and Corn Tacos are perfect for a quick weeknight dinner or a summer BBQ.
Ingredients:
– 2 medium zucchinis, diced
– 1 cup corn kernels (fresh or frozen)
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6-8 tacos shells
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the zucchini, corn, cilantro, and jalapeño; cook for 5-7 minutes or until the vegetables are tender.
3. Season with cumin, salt, and pepper to taste.
4. Warm the tacos shells according to package instructions.
5. Assemble the tacos by spooning the vegetable mixture into the shells.
6. Add your choice of toppings and serve immediately.
Cooking Time: 15-20 minutes
Vegetarian Mexican Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the bold flavors of Mexico with the simplicity of roasting vegetables.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked brown rice
– 1 can black beans, drained and rinsed
– 1 cup diced tomatoes
– 1/2 cup shredded cheddar cheese (vegetarian)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine cooked rice, black beans, diced tomatoes, cheese, and cilantro.
3. Stuff each bell pepper with the rice mixture, leaving a small border at the top.
4. Drizzle tops with olive oil and sprinkle with cumin, salt, and pepper.
5. Place peppers on a baking sheet lined with parchment paper.
6. Roast for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Creamy Avocado and Black Bean Enchiladas
Creamy Avocado and Black Bean Enchiladas Recipe
Rich and creamy avocado adds a velvety texture to these flavorful enchiladas, filled with tender black beans and savory spices. A perfect blend of Mexican flavors and modern twists.
Ingredients:
– 8-10 corn tortillas
– 1 ripe avocado, diced
– 1 can black beans, drained and rinsed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– Chopped fresh cilantro, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add black beans, cumin, paprika, salt, and pepper. Cook for 2-3 minutes.
4. Stir in diced avocado and chicken broth. Simmer for 5 minutes or until sauce thickens slightly.
5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
6. Assemble enchiladas by spooning the black bean mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
7. Pour heavy cream over the rolled enchiladas and bake for 20-25 minutes or until golden brown.
Cook Time: 30-40 minutes
Grilled Vegetable Fajitas
A flavorful and colorful twist on traditional fajitas, this recipe combines tender vegetables with spicy seasonings and crispy tortillas.
Ingredients:
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 large zucchinis, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 4 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, chili powder, cumin, salt, and pepper. Add sliced onion, bell peppers, and zucchinis; toss to coat.
3. Grill vegetables for 5-7 minutes per side, or until tender and slightly charred.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble fajitas by placing grilled vegetables onto tortillas and adding desired toppings.
Cooking Time: 15-20 minutes
Mexican Cauliflower Rice Bowl
Transform your cauliflower rice into a flavorful and vibrant Mexican-inspired dish with this easy recipe! Combine the freshness of cauliflower with the boldness of spices, cheese, and veggies.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup frozen peas and carrots
– 1/4 cup crumbled queso fresco or feta cheese (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Rinse the cauliflower and pulse in a food processor until it resembles rice.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic; cook until softened, 3-4 minutes.
3. Add the cumin, smoked paprika, salt, and pepper to the skillet. Cook for 1 minute.
4. Add the cauliflower “rice” to the skillet and stir to combine with the spice mixture. Cook for 5-6 minutes or until tender.
5. Stir in the frozen peas and carrots. Cook until thawed and heated through.
6. Taste and adjust seasoning as needed.
7. Transfer the mixture to a serving bowl, garnish with cilantro leaves, and sprinkle with queso fresco if using.
Cooking Time: 15-18 minutes
Poblano and Sweet Potato Quesadillas
A flavorful twist on the classic quesadilla, this recipe combines roasted poblanos with sweet potatoes, cheese, and a hint of cumin for a deliciously complex flavor profile.
Ingredients:
– 2 large poblano peppers
– 2 medium sweet potatoes, cooked and diced
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 large tortillas
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblanos by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper.
3. Cook the sweet potatoes until tender, then dice into small pieces.
4. In a large skillet, sauté the diced poblano peppers and cooked sweet potatoes together for 2-3 minutes.
5. In a separate pan or griddle, place a tortilla over medium heat and sprinkle with shredded cheese, cumin, and cilantro.
6. Add the roasted poblano and sweet potato mixture on half of the tortilla, then fold in half to cook for an additional minute, until cheese is melted and tortilla is crispy.
7. Serve immediately.
Cooking Time: 15-20 minutes
Vegetarian Mexican Lentil Soup
Warm up with this flavorful and nutritious Vegetarian Mexican Lentil Soup, perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the lentils, vegetable broth, diced tomatoes, cumin, smoked paprika (if using), salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the lentils are tender.
Cooking Time: 30-40 minutes
Serves: 4-6
Chili Lime Roasted Veggie Tostadas
Get ready to elevate your snack game with these flavorful and colorful tostadas! This recipe combines the sweetness of roasted vegetables with the spiciness of chili lime seasoning.
Ingredients:
– 1 bag of mixed colored bell peppers, seeded and sliced
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chili lime seasoning (store-bought or homemade)
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss bell peppers with olive oil, garlic, chili lime seasoning, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and slightly caramelized.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas by spooning roasted vegetables onto tortillas and adding desired toppings.
Cooking Time: 25-30 minutes
Mexican-Style Stuffed Zucchini Boats
A flavorful twist on traditional stuffed zucchinis, these Mexican-inspired boats are filled with a savory mixture of ground beef, cheese, and spices. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 medium-sized zucchinis
– 1 lb ground beef
– 1/2 cup cooked rice
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: sour cream, salsa, and shredded lettuce for toppings
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the cooked rice, cheese, cilantro, olive oil, cumin, paprika, salt, and pepper to the skillet. Stir until well combined.
5. Stuff each zucchini boat with the meat mixture, mounding it slightly.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Spicy Black Bean and Corn Salsa
Add a burst of flavor to your tacos, grilled meats, or veggies with this spicy black bean and corn salsa!
Ingredients:
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/2 cup diced red bell pepper
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cloves garlic, minced (optional)
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and jalapeño.
2. Squeeze lime juice over the mixture; stir to combine.
3. Add cumin, salt, and pepper; stir until well combined.
4. If using garlic, mince it and add to the mixture.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Just mix and chill.
Vegetarian Mexican Quinoa Casserole
A flavorful and nutritious vegetarian dish that combines the warmth of Mexico with the comfort of a casserole. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (vegetarian)
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, sauté bell pepper, onion, and garlic until tender.
4. Add cumin, chili powder, salt, and pepper; stir to combine.
5. In a 9×13-inch baking dish, combine cooked quinoa, tomato mixture, and vegetable mixture.
6. Top with cheese and sprinkle with cilantro.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Roasted Vegetable Tamales
Roasted Vegetable Tamales Recipe
Roast a medley of colorful vegetables and layer them with tender tamales, wrapped in warm corn husks for a flavorful and nutritious meal.
Ingredients:
– 2 cups roasted vegetable mixture (see below)
– 8-10 tamales
– 1 tablespoon vegetable oil
– Salt to taste
– Optional: shredded cheese, sour cream, or cilantro for topping
Roasted Vegetable Mixture:
– 1 large sweet potato, peeled and cubed
– 2 carrots, peeled and sliced
– 2 zucchinis, sliced
– 1 red bell pepper, seeded and chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato, carrots, zucchinis, and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Warm tamales according to package instructions.
4. Assemble the tamales by spreading a spoonful of roasted vegetable mixture onto each tamale, followed by a sprinkle of salt. Fold the tamale in half and secure with a strip of corn husk.
Cooking Time:
– Roasting vegetables: 30-40 minutes
– Warming tamales: 5-10 minutes
– Assembly and serving: 5-10 minutes
Mexican-Style Cabbage Slaw
This vibrant slaw combines the crunch of cabbage with the bold flavors of Mexico, making it a perfect side dish or topping for tacos and grilled meats.
Ingredients:
– 1 head of green cabbage, thinly sliced
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine the cabbage, red onion, and jalapeño.
2. In a small bowl, whisk together the lime juice, olive oil, and cumin.
3. Pour the dressing over the cabbage mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro, if desired.
6. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (mostly preparation time)
Vegetarian Chile Rellenos
Experience the bold flavors of Mexico with this vegetarian twist on traditional chile rellenos. Roasted poblano peppers are stuffed with a savory filling and coated in a light batter, making for a delightful main course or side dish.
Ingredients:
– 4 large poblano peppers
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup cooked black beans, mashed
– 1/2 cup grated cheddar cheese (vegetarian)
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– All-purpose flour, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 10-15 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, then cut a slit down one side of each pepper to create a pocket.
4. In a bowl, mix together the onion, garlic, black beans, and cheese.
5. Stuff each pepper with the filling, dividing it evenly among the four peppers.
6. Dip each stuffed pepper in the beaten egg, coating it completely, then roll it in flour to coat.
7. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the coated peppers until golden brown and crispy, turning occasionally.
Cooking Time: 20-25 minutes
Mexican Grilled Corn and Avocado Salad
A vibrant and flavorful salad that combines the sweetness of grilled corn with the creaminess of avocado, all wrapped up in a zesty Mexican-inspired package.
Ingredients:
– 4 ears of corn, husked and silked
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. In a large bowl, combine grilled corn, avocado, red onion, jalapeño, lime juice, and cilantro.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 15 minutes
Sweet Potato and Black Bean Tacos
A flavorful twist on traditional tacos, this recipe combines the natural sweetness of sweet potatoes with the earthy flavor of black beans. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 tacos shells
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add onion and garlic; cook for 2-3 minutes or until softened.
4. Add black beans to the skillet and stir in cumin. Cook for an additional minute.
5. Warm tacos shells according to package instructions.
6. Assemble tacos by spooning sweet potato and black bean mixture onto a shell, followed by your desired toppings.
Cooking Time: 25-30 minutes
Vegetarian Mexican Cornbread Casserole
This hearty casserole combines the flavors of Mexico with the comfort of cornbread, perfect for a weeknight dinner or weekend brunch. With its vibrant colors and savory spices, it’s sure to become a family favorite.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon cumin
– 1/4 teaspoon paprika
– 1/2 cup grated cheddar cheese (vegetarian)
– 1/2 cup canned black beans, drained and rinsed
– 1/2 cup diced bell peppers
– 1/2 cup diced tomatoes
– 2 tablespoons olive oil
– 1 large egg
– 1 cup cornbread mix
– 1 cup vegetable broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, cumin, and paprika.
3. Add grated cheese, black beans, bell peppers, tomatoes, olive oil, egg, and vegetable broth. Mix until just combined.
4. Pour mixture into a 9×13-inch baking dish and top with additional cornbread mix.
5. Bake for 35-40 minutes or until golden brown.
6. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 35-40 minutes
Spicy Mexican Vegetable Stir-Fry
Add a kick to your meal with this vibrant stir-fry, packed with colorful vegetables and bold flavors.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 small zucchini, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1-2 dried arbol chilies, crushed or 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the bell peppers and zucchini; cook until tender, about 5 minutes.
4. Stir in the diced tomatoes, cumin, smoked paprika, salt, and pepper.
5. If using chilies or cayenne, add them now and stir to combine.
6. Cook for an additional 1-2 minutes, until the flavors have melded together.
Cooking Time: 15-20 minutes
Vegetarian Mexican Green Chile Stew
A hearty and flavorful stew that’s perfect for a cozy night in, this Vegetarian Mexican Green Chile Stew combines the richness of green chile peppers with the comfort of tender vegetables.
Ingredients:
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium zucchinis, sliced
– 1 red bell pepper, diced
– 1 can (4 oz) green chile peppers, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add zucchinis, red bell pepper, green chile peppers, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes.
4. Stir in vegetable broth and diced tomatoes. Bring to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until vegetables are tender.
Cooking Time: 30-35 minutes
Summary
Get ready to spice up your meals with these 20 flavorful Mexican vegetable recipes! From classic dishes like roasted street corn salad and grilled fajitas, to innovative twists like cauliflower rice bowls and stuffed zucchini boats, there’s something for every taste bud. Hearty options like lentil soup and quinoa casserole are perfect for a comforting meal, while lighter choices like black bean and corn salsa and Mexican-style slaw make for a fresh and healthy snack. Whether you’re looking for a quick weeknight dinner or a show-stopping brunch, these recipes will transport your taste buds to the heart of Mexico!
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