45 Vegetarian Mexican Recipes to Add to Your Menu

Southwest Vegetarian Bake

This veggie-packed casserole hits the spot on chilly nights. It’s a healthy canned vegetable recipe that’s perfect any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois

Vegetarian Skillet Enchiladas

Whether served for meatless Monday or your family’s everyday vegetarian meal, these unconventional enchiladas will leave everyone asking for more. —Susan Court, Pewaukee, Wisconsin

Chili-Lime Mushroom Tacos

I used to make this dish with beef, but substituting portobello mushrooms turned it into my family’s vegetarian favorite. It’s quick, nutritious, low in fat and tasty. —Greg Fontenot, The Woodlands, Texas

Chili con Queso

Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it’s excellent. If you like heat, rev it up with finely chopped jalapenos. —Patricia Leinheiser, Albuquerque, New Mexico

Instant Pot Black Beans

Instant Pot black beans are the key to a lot of my family’s meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I’ve tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. —Helen Nelander, Boulder Creek, California

Cheese Enchiladas

You won't bring home leftovers when you take these easy enchiladas to a potluck. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio

Tasty Lentil Tacos

When my husband’s cholesterol numbers rose, I quickly lowered the fat in our family’s diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine

Homemade Tortillas

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, Kennewick, Washington

Colorful Corn Salsa

This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. —Nancy Horsburgh, Everett, Ontario

Veggie Fajitas

My husband prefers these to chicken or beef fajitas, and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas

Mexican Street Corn Bake

We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas

Guacamole

This is one of our favorite spicy snack food recipes, and it’s quick and easy to prepare when friends drop by on short notice. It also makes a great side dish for a complete southwestern-style meal. Mild or sweet peppers can be substituted for the chiles for those who like their guacamole a little less spicy. —Anne Tipps, Duncanville, Texas

Slow-Cooked Stuffed Peppers

My favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska

Taco Twist Soup

The fun, family-friendly twist in this taco soup is the spiral pasta. I lightened this soup by substituting black beans for ground beef. —Colleen Zertler, Menomonie, Wisconsin

Black Bean 'n' Corn Quesadillas

Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. —Susan Franklin, Littleton, Colorado

Pico de Gallo Black Bean Soup

Everyone at my table goes for this feel-good soup. It is quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin

Black Bean & White Cheddar Frittata

This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho

Farmers Market Enchiladas

These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too.
—Elisabeth Larsen, Pleasant Grv, Utah

Refried Bean Tostadas

For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen

Roasted Pumpkin Nachos

I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania

Lentil Burritos

I’m constantly trying to incorporate healthy but tasty meals into our menu. Both kids and adults love these mildly spiced burritos that combine filling lentils with crisp zucchini. —Pam Masters, Derby, Kansas. If you want to prepare a non-dairy dish, learn how to make a vegan burrito.

Meatless Taco Salad

This colorful entree combines popular taco ingredients—minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. —Kimberly Dray, Pflugerville, Texas

Chiles Rellenos Squares

My family requests this chiles rellenos dish regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California

Fiery Stuffed Poblanos

I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. —Amber Massey, Argyle, Texas

Cheesy Quesadillas

We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. —Terri Keeney, Greeley, Colorado

Black Bean and Rice Enchiladas

I love Mexican food, but I’m always looking for ways to make it more healthy. I “renovated” a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania

Corn, Rice & Bean Burritos

No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina

Creamy Taco Dip

You'll know this snack is a hit at your next gathering when you come home with an empty pan! —Denise Smith, Lusk, Wyoming

Chipotle Butternut Squash Soup

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California

Chickpea & Chipotle Tostadas

I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. —Amber Massey, Argyle, Texas

Poached Huevos Rancheros

I like to spice things up with tempting whole eggs poached in a zesty tomato sauce. This southwestern fare is perfect for brunch. —Olga Koetting, Terre Haute, Indiana

Lentil Taco Cups

My trusty muffin tin never fails to help me make fun and easy hand-held snacks. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. Serve two per serving as a main dish. —Shauna Havey, Roy, Utah

Fiesta Pinwheels

Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. —Diane Martin, Brown Deer, Wisconsin

Veggie Tacos

These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen

Buenos Dias Breakfast

I love the way the tortilla strips puff up when this is baked. It is a terrific no-fuss recipe that everyone in my family enjoys, even the meat lovers. —Barbara Burge, Los Gatos, California

Sweet Potato & Bean Quesadillas

Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota

Fresh Salsa Verde

This flavorful salsa verde is delicious with tortilla chips, but it’s also great served on tacos and other vegetarian Mexican recipes. —Taste of Home Test Kitchen

Black Bean Burritos

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. —Angela Studebaker, Goshen, Indiana

Avocado Salsa

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah

Cheesy Black Bean Nachos

We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. —Cynthia Nelson, Saskatoon, Saskatchewan

Cheesy Egg Quesadillas

Here's my fun spin on breakfast for dinner—or breakfast! These egg quesadillas are so easy to make, full of protein and plain delicious any time of day. —Barbara Blommer, Woodland Park, Colorado

Grilled Corn Hummus Tostadas

This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go together well. —Lauren McAnelly, Des Moines, Iowa

Fire-Roasted Vegetable Salsa

We love having company over to grill by the pool. This salsa gets the party started as soon as guests arrive. Make this recipe ahead of time, then serve it warm or cold with pita chips. —Lisa Bradley, Apopka, Florida

Quick Bean and Rice Burritos

These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida

Black Bean & Corn Quinoa

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts

Vegetarian Mexican Recipes FAQ

What vegetarian Mexican recipes are authentic?

Many Mexican recipes are naturally vegetarian, from the chile rellenos of Puebla to elote, that cheesy grilled corn you’ll find on streets around the country. Other vegetarian Mexican foods include enchiladas, quesadillas, tamales, sopa de tortilla, tostadas and flautas.

Are refried beans vegetarian?

In Mexico, refried beans, or frijoles refritos, are often made with pork lard, and are not vegetarian. However, the cans of refried beans the supermarket usually come in a vegetarian version. You can also make homemade refried beans, which are equally delicious.

Is Mexican rice vegetarian?

Mexican rice is typically prepared in a tomato-infused chicken stock, but it’s as rich and savory when made with vegetarian stock.