Mexican food is delicious. There are so many flavors and spices mixed together that create meals that you never dreamed of having before. The problem is the majority of Mexican food involves some type of meat. Chicken and beef mince are both very popular options for Mexican recipes.
As a vegetarian, you can feel like you’re missing out. The great news is you don’t have to! There are ways that you can either convert the recipes into vegetarian ones or make your own unique recipes from scratch.
We know that trying to come up with ideas yourself isn’t easy. That’s why you’ve come searching for Mexican vegetarian recipes, right? Well, with that in mind, we’re sharing our 12 favorite vegetarian Mexican recipes that you can do at home.
This isn’t just about main meals and converting traditional meals. We’ll include some side dishes and starters that you can all enjoy.
#1. Let’s Start With Some Nachos
Nachos are a popular part of Mexican dishes. They’re easy to eat and share with others. If you really want, you can have a whole dish of them to yourself. Nachos are excellent for Mexican themed parties. You just pop the dish on a table and let people help themselves!
But don’t nachos involve lots of meat? Well, it really depends on the type of nachos you make. Here’s a vegetarian recipe to try! Yes, it’s time to load your nachos up totally.
Ingredients for the nachos:
- Tortilla chips
- 1 ½ cups of Jack cheese, grated
- 1/3 cup of feta cheese, crumbled
- ¼ cup of red onion, chopped
- ¼ cup of red pepper, chopped and roasted
- 1 jalapeno, seeds removed and chopped
Ingredients for the guacamole:
- 1 avocados, ripe
- 1tbsp lime juice
- 1 garlic clove, crushed
- 2tbsp cilantro, preferably fresh and chopped
- 1/4tsp coriander
- 1 jalapeno, seeds removed and chopped
- 3 radishes, sliced finely
Method
- 1. Preheat your oven to 350F and line your baking sheet with some parchment paper
- 2. Place some chips on the baking sheet, distributed evenly and avoiding any gaps
- 3. Sprinkle the Jack cheese over the top and then all the vegetables on top
- 4. Finish off with a layer of feta
- 5. You can repeat the sprinkling of layers until you have the vegetables and cheese to the point that’s perfect for you
- 6. Pop in the oven and bake for about 15-20 minutes, until the cheese is bubbling
- 7. Meanwhile, create your guacamole by slicing your avocados and removing the pits
- 8. Scoop the avocado out into a bowl and mask
- 9. Stir in the rest of the ingredients
- 10. Serve over the top of your nachos
Your friends will beg you for the recipe.
#2. Spicy Quorn & Mango Salad
There are plenty of Mexican chicken salads out there. You can replace the chicken with some Quorn pieces and get the same results. It makes an excellent starter to your Mexican party.
Ingredients
- 250g of cherry tomatoes halved
- 2tbsp jalapenos, chopped
- Handful of coriander, chopped
- 1 lime, juiced
- 1 red onion, chopped
- 1tbsp olive oil
- Packet of Quorn pieces
- 2 gem lettuces, torn into pieces
- 1 red pepper, seeds removed and sliced1 mango, peeled, stoned and diced
- Tortilla chips, broken
Method
- 1. Place the tomatoes, coriander, juice, jalapenos, onion, and oil into a bowl and mix together
- 2. Add the rest of the ingredients except the chips
- 3. Mix the salad together and sprinkle the chips over the top for serving
This is going to be one of your easiest recipes available. It doesn’t just have to be used as a starter and is perfect for one of those rushed meals at the end of a long day.
#3. Bean Dip with Tortilla Chips
Sometimes you want something traditional that doesn’t involve substitutions. You always want to use those cans of mixed beans that have been sitting in your cupboard! Well, here’s your chance.
Ingredients
- 1 onion, chopped
- 1tbsp oil
- 1tbsp brown sugar
- 1tsp white wine vinegar
- 400g of mixed beans, tins drained and beans rinsed
- 400g of chopped tomatoes, preferably with garlic
- 1tsp Cajun spice
- Handful of cheese, grated
- 100g of tortilla chips
Method
- 1. Fry your onion until soft and then add the sugar, Cajun, and vinegar
- 2. Cook for a minute and then add in the beans and tomatoes
- 3. Simmer for 10-15 minutes, until the sauce thickens
- 4. Scatter the tortilla chips on a microwave-safe dish and sprinkle the cheese over the to, microwaving for a minute to melt the cheese
- 5. Serve the cheese chips with your dip in the middle
When you have a game night, this is the dish that you want to serve. It’s healthy and tasty for all.
#4. Tortilla Soup
When you want a hearty and warm meal, soup is always the answer. Well, now it’s time to make your soup with a Mexican twist.
Ingredients
- 1 poblano pepper, seeds, and membranes removed
- Oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 jalapeno (more if you like spice), seeds and membranes removed
- 1tsp cumin
- 1 can of diced tomatoes
- 4 cups of vegetable stock
- 1 can of hominy, drained and rinsed
- 1 can of black beans, drained and rinsed
- 6 tortilla wraps
- Kitchari Spice Mix
- 1 avocado, pitted and diced
- 4 radishes, sliced
- 2oz feta cheese, crumbled
- 1 handful of cilantro, chopped
- 1 lime, wedged
Method
- 1. Preheat your oven to 475F
- 2. Stack your tortilla wraps and slice into strips and chop your peppers
- 3. Squeeze some lime juice over your avocado to add flavor and prevent browning
- 4. Cover your baking sheet with parchment paper and place the tortilla strips on it, coating in oil
- 5. Bake the tortilla strips for about 8minutes, until brown
- 6. Toast the poblano pepper until warmed through
- 7. Heat some oil in a pot and add in the onion, peppers, jalapeno, and garlic, cooking for about 5minutes until softened
- 8. Stir in the cumin, tomatoes, and stock, simmering for 3 minutes
- 9. Add the hominy, beans, and chili pepper (if you want to add this in), cooking for 10 minutes until thickened
- 10. Remove the chili peppers when serving
- 11. Place the avocado, tortilla strips, radishes and feta at the bottom of your bowls and then pour the soup over the top
- 12. Garnish with the cilantro and wedges
You’ll definitely be warmed through on a cold winter night!
#5. Butternut Squash Chili
Chilis are a prominent part of Mexican dishes. Many of them include some type of mince, but that doesn’t mean you have to miss out as a vegetarian. Nor does it mean that you have to put up with meat substitutes. We have a chili here that is designed just for vegetarians and those wanting to cut out as much fatty meat from their diet as possible.
You can make this chili thinner if you’d like. You just need to add more tomatoes or broth to the mixture. This is one chili that will go down extremely well at parties. You’ll have everyone asking you for the recipe.
Ingredients
- 2tbsp oil
- 1 red onion, chopped
- 2 bell peppers, chopped
- 1 butternut squash, peeled and chopped
- 4 garlic cloves, crushed
- 1tbsp chili powder
- Chipotle pepper, to taste
- 1tsp cumin
- Pinch of cinnamon
- 1 bay leaf
- 2 cans of black beans, drained and rinsed
- 1 can of diced tomatoes
- 2 cups of vegetable broth
- 2 avocados, diced
- Handful of crumbled tortilla chips
Method
- 1. Heat the oil in a pan and add the onion, pepper, and squash, cooking until onions are translucent
- 2. Lower the heat to add the garlic, chili, chipotle pepper, cinnamon, and cumin, cooking for about 30 seconds
- 3. Add the black beans, tomatoes, bay leaf, and broth
- 4. Cover and cook for an hour, stirring now and then
- 5. The chili is ready when the squash is soft
- 6. Serve the chili in bowls and top with the crumbled tortilla chips and diced avocado
#6. Stuffed Poblano Peppers
This is one of those dishes that can be time-consuming to cook. At least, it once was for everyone. Canned beans are definitely the way forward to keep this easy and quick to make.
Ingredients for beer beans:
- 2 cans black beans, drained and rinsed
- 1tsp oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 12oz beer, preferably a Mexican brand
- 1/2tsp chipotle chili powder
- 1/2tsp cinnamon
Ingredients for the peppers:
- 6 poblano chilli’s
- 1 cup feta cheese, crumbled
- 1 cup Jack cheese, grated
- ½ lime, juiced
- 1 cup of cherry tomatoes, halved
- 1tbsp oil
- ½ cup cilantro, chopped
- 1 spoon of Kitchari Spice Mix
Method
- 1. Over medium heat, cook the onion and garlic in the oil for a few minutes
- 2. Add in your black beans and 2 cups of water, bringing to a boil before simmering
- 3. Simmer the beans for 45-75 minutes and then add the beer, chipotle, and cinnamon
- 4. Cook for 20 minutes, until liquid, is absorbed
- 5. Meanwhile, preheat the oven to 425F and grease a large baking dish
- 6. Slice the poblano pepper down one length and remove the insides
- 7. Mix the cheese and lime juice in a bowl
- 8. Drain off any liquid from the beans and mix in the chopped tomatoes
- 9. Stuff the peppers with the beans and then top with the cheese
- 10. Brush oil over the outside of the peppers and bake for 25 minutes
This does take the time to make, but it is certainly worth it. You just get something a little different for a meal and probably something that your local Mexican won’t bother serving because it takes too long to prepare!
Where Will You Start With Your Mexican Vegetarian Recipes?
Now you’ll be spoilt for choice. Mexicans may love their meats, but that doesn’t mean you have to include them in your dishes. There are so many ways to create alternative dishes, and they don’t all involve meat substitutes.
The only problem you’ll have now is being stuck for choice. There are some that will take the time to prepare and make, but others are extremely quick and simple. Whether you have minutes after work or can spend the day getting ready, there is a recipe for you above.
Tell us the ones that you’ll be trying first in the comments below. If you’ve tried them already then let us know what you think!
