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50 Mexican-Inspired Recipes for Vegetarians

Lentils, squash, mushrooms and other hearty meatless options star in these tasty and satisfying Mexican vegetarian recipes.

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Chili-Lime Mushroom TacosTaste of Home

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

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Black Bean Tortilla PieTaste of Home

Black Bean Tortilla Pie

I found this southwestern entree a while ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. —Wendy Kelly, Petersburg, New York

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Cheese EnchiladasTaste of Home

Cheese Enchiladas

You won't bring home leftovers when you make this cheese enchilada recipe. 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

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Black Bean & Sweet Potato TostadasTaste of Home

Black Bean & Sweet Potato Tostadas

These spicy veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. —Lauren Delaney-Wallace, Glen Carbon, Illinois

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Tasty Lentil TacosTaste of Home

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

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Colorful Corn SalsaTaste of Home

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

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Veggie FajitasTaste of Home

Veggie Fajitas

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

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Sweet Potatoes with Cilantro Black BeansTaste of Home

Sweet Potatoes with Cilantro Black Beans

As a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom’s favorites. —Kayla Capper, Ojai, California

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Mexican Street Corn BakeTaste of Home

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 I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas

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Slow-Cooked Stuffed PeppersTaste of Home

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

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Cheesy Chile CasseroleTaste of Home

Cheesy Chile Casserole

A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. —Phyllis Bidwell, Las Vegas, Nevada

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Black Bean 'n' Corn QuesadillasTaste of Home

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

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Pico de Gallo Black Bean SoupTaste of Home

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

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Black Bean & White Cheddar FrittataTaste of Home

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

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Farmers Market EnchiladasTaste of Home

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

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Refried Bean TostadasTaste of Home

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

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Spanish GazpachoTaste of Home

Spanish Gazpacho

There’s a bounty of vegetables in this tantalizing chilled soup. Its refreshing flavor makes it an ideal addition to summer lunches or light suppers. —Dave Schmitt, Hartland, Wisconsin

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Roasted Pumpkin NachosTaste of Home

Roasted Pumpkin Nachos

Previously, I had 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

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Lentil BurritosTaste of Home

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

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Meatless Taco SaladTaste of Home

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

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Chiles Rellenos SquaresTaste of Home

Chiles Rellenos Squares

My family requests this chile relleno 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

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Fiery Stuffed PoblanosTaste of Home

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 these stuffed peppers were born. —Amber Massey, Coppell, Texas

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Weeknight Taco SoupTaste of Home

Weeknight Taco Soup

This soup turned out delicious on the first try, when I was working without a recipe. You could also add cooked ground beef or cubed stew meat dredged in seasoned flour and browned for a heartier meal. —Amanda Swartz, Goderich, Ontario

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Cheesy QuesadillasTaste of Home

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

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Black Bean and Rice EnchiladasTaste of Home

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

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Championship Bean DipTaste of Home

Championship Bean Dip

My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, "You brought your bean dip, didn't you?" If there are any leftovers, we use them to make bean and cheese burritos the next day. I've given out this recipe a hundred times. —Wendi Wavrin Law, Omaha, Nebraska

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Tex-Mex Summer Squash CasseroleTaste of Home

Tex-Mex Summer Squash Casserole

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio

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Cornbread-Topped FrijolesTaste of Home

Cornbread-Topped Frijoles

My family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes several servings—but it never lasts long at our house! —Suzanne Caldwell, Artesia, New Mexico

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Corn, Rice & Bean BurritosTaste of Home

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

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Mexican Egg CasseroleTaste of Home

Mexican Egg Casserole

Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin

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Creamy Taco DipTaste of Home

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

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Chipotle Butternut Squash SoupTaste of Home

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

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Chickpea & Chipotle TostadasTaste of Home

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

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Huevos RancherosTaste of Home

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

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Lentil Taco CupsTaste of Home

Lentil Taco Cups

My trusty muffin tin never fails to help me put fun and easy hand-held mains on the table for my family on busy weeknights. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. —Shauna Havey, Roy, Utah

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Southwest Vegetarian BakeTaste of Home

Southwest Vegetarian Bake

This veggie-packed casserole hits the spot on chilly nights. But it's equally good any time I have a taste for Mexican food with all the fixings, too. —Patricia Gale, Monticello, Illinois

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Fiesta PinwheelsTaste of Home

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

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Veggie TacosTaste of Home

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

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Buenos Dias BreakfastTaste of Home

Buenos Dias Breakfast

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

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Sweet Potato & Bean QuesadillasTaste of Home

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

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Salsa Spaghetti SquashTaste of Home

Salsa Spaghetti Squash

If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. —Clara Coulson Minney, Washington Court House, Ohio

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Vegetarian Tortilla LasagnaTaste of Home

Vegetarian Tortilla Lasagna

You won't miss the meat in this savory delight. The layered main course is as tasty as it is impressive. Serve warm wedges alongside tortilla chips or a green salad.—Connie L McDowell, Greenwood, Delaware

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Avocado SalsaTaste of Home

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

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Black Bean BurritosTaste of Home

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

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Cheesy Black Bean NachosTaste of Home

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

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Cheesy Egg QuesadillasTaste of Home

Cheesy Egg Quesadillas

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

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Grilled Corn Hummus TostadasTaste of Home

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 well together. —Lauren Knoelke, Milwaukee, Wisconsin

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Black Beans with Bell Peppers & RiceTaste of Home

Black Beans with Bell Peppers & Rice

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virginia

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Quick Bean and Rice BurritosTaste of Home

Quick Bean and Rice Burritos

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

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Black Bean & Corn QuinoaTaste of Home

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

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.

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