14 Vegetarian Mexican Recipes that Are Satisfying and Flavorful (2024)

These vegetarian Mexican recipes, with staples like black beans, avocados, and oodles of fresh produce, are as satisfying as any meat-based meal. From tacos and enchiladas to burrito bowls and casseroles, these dishes deliver the protein and nutrients you need along with the south-of-the-border spice you love—no meat required.

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Cauliflower-Corn Tacos with Pico Verde

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This vegetarian Mexican recipe is a terrific make-ahead dinner idea and a brilliant way to inspire your family to eat more vegetables. Since the smoky cauliflower and corn taco recipe filling "roasts" low and slow in your slow cooker, dinner prep is no sweat. Just stuff it inside your favorite store-bought or homemade tortillas, garnish with the refreshing cucumber avocado pico verde, and dive in.

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Black Bean Chipotle Tostadas

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We take the concept of "vegetarian Mexican recipes" to the next plant-based level with these speedy tostadas. In fact, they're 100 percent vegan. However, no one will feel like they're missing a thing since each crunchy shell is overflowing with hearty black beans, farro, corn, salsa, and crunchy cabbage. (If making a batch of farro sounds intimidating, we'll coach you through the easy process in our complete guide to cooking grains!)

9 Meat Alternatives to Add Protein to a Plant-Based Diet

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Cheesy Taco-Stuffed Peppers

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Mexican recipe staples like rice, beans, peppers, onions, and taco seasoning get remixed in this Test Kitchen-favorite Mexican vegetarian recipe. Affordable and easy to assemble in 15 minutes flat, these stuffed peppers are the dish we turn to when we're looking for a vegetable-forward way to refresh Taco Tuesday. We keep the filling mild so each diner can crank up the heat in their serving (or not) with hot sauce.

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Vegetarian Enchilada Casserole

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Instead of rolling individual enchiladas to bake in a casserole dish, we like to save time and stress by layering up all of the same elements lasagna-style. (No more cracking corn tortillas during the tuck-and-roll!) Jam-packed with carrots, beans, corn, edamame, and green enchilada sauce, BH&G fan Annette says this family-sized Mexican casserole is a "great, easy meal that makes a big batch. Leftovers are just as delicious!"

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Sweet Potato Burrito Bowls with Cashew Cream

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Recreate this fast-food favorite at home with this meal prep-friendly grain bowl idea. (These can be fully assembled in airtight containers and stored in the fridge for up to 3 days!) By simmering the brown rice in vegetable stock and roasting the chili powder-spiced sweet potatoes and peppers, each bowl will be overflowing with flavor. The nacho cheese-inspired, totally-vegan cashew cream sauce takes this vegetarian Mexican recipe over the top.

One-Pot Vegetable Stock

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Molletes

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For breakfast, lunch, or dinner, there's no wrong time of day to savor this open-faced vegetarian Mexican sandwich recipe. To keep the homemade "refried" bean blend meat-free, use vegetable rather than chicken broth, then deck out halved bolillo rolls with a scoop of that pepped-up beany mash and cheese. Broil until bubbly, and top just like your favorite taco.

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Tomato Salad with Guajillo Chile Dressing

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Showcasing the colors of the Mexican flag, this fresh tomato salad has become one of our favorite side dishes of summer. (It could also be a terrific light lunch if you add a serving of plant-based meat or beans!) A bounty of fresh cilantro, a handful of crumbled queso fresco cheese, wilted green onions, and a chile pepper-based homemade dressing complement the vibrant fresh tomatoes without taking over their well-deserved position in the spotlight.

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Lentil and Black Bean Tacos

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Thanks to a dream team of umami mushrooms, beef-like steamed lentils, and fiber-rich black beans, this vegetarian Mexican recipe all but guarantees no one will leave the table hungry. Purchase the lentils pre-steamed to speed up prep time, or follow our instructions to whip up a batch of lentils from scratch. Once your filling is thick and bubbly, transfer it to a bowl and assemble a taco bar with tortillas and a variety of toppings. Here are 13 taco bar garnish ideas to get you started!

18 Lentil Recipes Inspired by Cuisine Around the World

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Tlayuda (Mexican Pizza)

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Mole is a complex-tasting and versatile vegetarian Mexican sauce recipe made with dried chiles and bittersweet chocolate. Here, we use our 10-minute mole as the sauce for this Mexican-style pizza. Black beans replace the meat (psst…yes, you should rinse and drain canned beans—here's why), then avocado, shredded cabbage, and Oaxaca cheese star alongside diced tomatoes as the tasty topping blend.

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Mushroom and Poblano Vegetarian Enchiladas

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For a restaurant-style feast that's surprisingly fast and filling, stuff corn tortillas with cremini mushrooms, tofu, peppers, cheese, and sour cream. Cumin adds a satisfying kick to this vegetarian Mexican recipe.

How to Make Enchiladas with Your Favorite Sauce-and-Filling Combo

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Chiles Rellenos Casserole

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Unlike classic chiles rellenos, our riff on this restaurant-style vegetarian Mexican recipe is baked instead of fried. The result trims down on prep time and the calorie count, but don't worry—we didn't skimp on the shredded cheese! Boiling the chiles for 3 minutes before piling them high with the cheesy, cayenne-spiced filling means you only need to bake this weeknight-friendly casserole for 15 minutes.

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Black Bean and Rice Patties with Fresh Tomato-Avocado Salsa

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Rice and beans get a thoroughly modern makeover in this vegetarian Mexican recipe. Since they look a lot like burger patties, this 30-minute meal is one of our go-to healthy Mexican entrées to share with picky eaters or kids. The beef-like patties pack in distinct (but not too fiery) south-of-the-border flavor, though, thanks to lime juice, garlic, oregano, chipotle chile pepper, and cumin. Top it all with fresh tomato-avocado salsa and enjoy one or two patties as-is, tucked inside a tortilla, or atop a salad.

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Crispy Chipotle Bean Burritos

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You're probably more familiar with seeing flaky, buttery phyllo dough featured in Mediterranean recipes like baklava and spanakopita or perhaps in semi-homemade tarts. In this far-from-traditional yet remarkably-tasty vegetarian Mexican recipe, we use store-bought refrigerated dough as a flaky, crispy substitute for flour tortillas. (Although the latter will work, too, if you're short on time or prefer the more classic burrito wrapper!) Inside, we suggest tucking a light medley of Mexican flavors: mild green onions, sweet corn, nutty brown rice, and savory pinto beans.

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Tortilla-Bean Soup

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Do you prefer your veggie soups to be more creamy or more brothy? We share how to make this vegetarian Mexican recipe either way (just add or omit the splash of cream). No matter which you choose, you'll be treated to a big bowl of filling, fiber-rich tomatoes, beans, and hominy, decked out in herbs, spices, and aromatics. One spoonful will be all it takes to convince you to say "adios" to store-bought canned soup.

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