21 Vegetarian Mexican Recipes for a Fiesta at Home

Get ready for a flavor entureadv! You're about to discover a world of delicious vegetarian Mexican recipes that will make your taste buds dance. From veggie tacos to roasted vegetable quesadillas, there's a dish for everyone to enjoy.

Are you curious about what other yummy options you can make? With 21 amazing recipes to try, you'll find something new to love, like veggie fajitas, stuffed bell peppers, or Mexican salads. Let's dive in and start exploring these tasty vegetarian Mexican dishes!

1. Delicious Veggie Tacos Recipe

Delicious veggie tacos filled with roasted vegetables and guacamole.

Ingredients

• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup diced zucchini
• 1 cup cooked black beans
• 1 ripe avocado
• 1 lime
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 corn tortillas
• Shredded cheese (optional)
• Chopped cilantro (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together bell peppers, onions, and zucchini.
3. Drizzle the vegetables with a little oil and season with cumin, salt, and pepper.
4. Roast the vegetables in the oven for 20-25 minutes or until tender.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Mash the avocado in a bowl and squeeze a sliver of lime juice.
7. Assemble the tacos by spooning the roasted vegetables onto a tortilla, followed by a spoonful of black beans, and a dollop of guacamole.
8. Top with shredded cheese and chopped cilantro if desired.
9. Serve immediately and enjoy.

2. Hearty Bean Burritos Fiesta

Hearty Bean Burritos Fiesta is a flavorful and filling vegetarian Mexican dish.

Ingredients

• 1 cup cooked black beans
• 1 cup cooked kidney beans
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 jalapeno pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 4 large flour tortillas
• Shredded cheese, for serving
• Salsa, for serving
• Sour cream, for serving

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion, bell pepper, and jalapeno to the skillet and cook until the vegetables are tender.
3. Add the garlic, cumin, chili powder, and paprika to the skillet and cook for 1 minute.
4. Stir in the cooked black beans and kidney beans and cook until heated through.
5. Season the bean mixture with salt and pepper to taste.
6. Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Spoon the bean mixture onto the center of each tortilla and top with shredded cheese.
8. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the burrito up tightly.
9. Serve the burritos with salsa, sour cream, and any other desired toppings.

3. Flavorful Enchiladas Verde

Tender tortillas filled with cheese and veggies, smothered in a tangy verde sauce.

Ingredients

• 8-10 corn tortillas
• 1 cup shredded cheese
• 1 cup cooked black beans
• 1 cup diced veggies
• 1/4 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 cup verde sauce
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of oil over medium heat.
3. Add onion and cook until softened, about 3-4 minutes.
4. Add garlic and cook for an additional minute.
5. In a large bowl, combine cooked black beans, diced veggies, and cooked onion mixture.
6. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
7. To assemble enchiladas, lay a tortilla flat and spoon some of the bean and veggie mixture onto the center of the tortilla.
8. Roll the tortilla and place seam-side down in a baking dish.
9. Pour verde sauce over the rolled tortillas and top with shredded cheese.
10. Bake for 20-25 minutes, or until cheese is melted and bubbly.
11. Garnish with chopped cilantro and serve hot.

4. Spicy Roasted Vegetable Quesadillas

Spicy roasted vegetables inside a crispy tortilla make a delicious meal.

Ingredients

• 1 large onion
• 2 large bell peppers
• 2 large zucchinis
• 2 large tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic
• 4 large tortillas
• 2 cups shredded cheese
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the onion, bell peppers, zucchinis, and tomatoes into large chunks.
3. In a large bowl, mix together cumin, chili powder, paprika, cayenne pepper, and garlic.
4. Add the vegetables to the bowl and toss to coat with the spice mixture.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Spread the vegetables on a baking sheet and roast for 30 minutes.
7. In a large skillet, warm the tortillas over medium heat for 2 minutes on each side.
8. Spoon the roasted vegetables onto half of each tortilla and top with shredded cheese.
9. Fold the tortillas in half to enclose the filling.
10. Cook the quesadillas for 2-3 minutes on each side, until crispy and melted.
11. Cut into wedges and serve hot.

5. Mexican Street Corn Salad

Grilled corn, black beans, and cotija cheese make a delicious Mexican Street Corn Salad.

Ingredients

• 1 cup grilled corn kernels
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 cup crumbled cotija cheese
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• Cilantro leaves for garnish

Instructions

1. Preheat grill to medium-high heat and grill corn until lightly charred.
2. In a large bowl, combine grilled corn, black beans, red bell pepper, red onion, and jalapeño pepper.
3. In a small bowl, whisk together olive oil and lime juice.
4. Pour dressing over corn mixture and toss to coat.
5. Stir in crumbled cotija cheese and season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Garnish with cilantro leaves and serve chilled.

6. Black Bean and Sweet Potato Tacos

Tacos filled with black beans and roasted sweet potato, topped with salsa and avocado.

Ingredients

• 1 large sweet potato
• 1 can black beans
• 1 onion
• 1 tablespoon cumin
• 1 teaspoon chili powder
• Salt and pepper
• 8 corn tortillas
• Salsa
• Avocado
• Lime wedges

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potato with a fork several times and bake for 45 minutes, or until tender.
3. In a large skillet, heat oil over medium heat and sauté the onion until softened.
4. Add cumin and chili powder to the skillet and cook for 1 minute.
5. Stir in black beans and cook until heated through.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by filling the tortillas with roasted sweet potato, black beans, and toppings of choice.
8. Serve immediately and enjoy.

7. Grilled Portobello Mushroom Fajitas

Grilled Portobello Mushroom Fajitas are a vegetarian twist on traditional fajitas.

Ingredients

• 4 Portobello mushrooms
• 1/2 cup lime juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon cumin
• 1 large onion, sliced
• 2 large bell peppers, sliced
• 8 small flour tortillas
• Salt and pepper, to taste
• Optional: avocado, sour cream, salsa, shredded cheese

Instructions

1. In a large bowl, whisk together lime juice, olive oil, garlic, oregano, and cumin.
2. Add the sliced onions and bell peppers to the bowl and marinate for at least 30 minutes.
3. Preheat grill to medium-high heat.
4. Remove the onions and bell peppers from the marinade and grill for 5-7 minutes per side, until tender.
5. Add the Portobello mushrooms to the grill and cook for 3-4 minutes per side, until tender.
6. Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the fajitas by slicing the grilled mushrooms and vegetables and serving with warm tortillas and desired toppings.
8. Season with salt and pepper to taste and serve immediately.

8. Vegetarian Chiles Rellenos Casserole

A creative twist on traditional chiles rellenos, this casserole is a flavorful and satisfying vegetarian dish.

Ingredients

• 4 large poblano peppers
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 cup of queso fresco, crumbled
• 1 cup of shredded cheese
• 1 can of diced tomatoes
• 1 tablespoon of olive oil
• Salt and pepper, to taste

Instructions

1. Roast the poblano peppers over an open flame or in the oven until charred, then peel and chop them.
2. In a large skillet, heat the olive oil and sauté the onion and garlic until softened.
3. In a separate bowl, mix together the queso fresco, shredded cheese, and diced tomatoes.
4. In a 9x13 inch baking dish, arrange a layer of the roasted poblano peppers.
5. Add a layer of the cheese and tomato mixture on top of the peppers.
6. Repeat steps 4 and 5 until all the ingredients are used, ending with a layer of cheese on top.
7. Bake in a preheated oven at 375°F for 30-40 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.

9. Fiesta Stuffed Bell Peppers

Vibrant bell peppers filled with flavorful Mexican rice and beans.

Ingredients

• 4 bell peppers
• 1 cup Mexican rice
• 1 cup cooked beans
• 1/2 cup diced tomatoes
• 1/4 cup chopped onion
• 1 minced garlic clove
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Shredded cheese for topping

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook the Mexican rice according to package instructions.
4. In a large skillet, heat olive oil and sauté the onion and garlic until softened.
5. Add the cooked beans, diced tomatoes, and cumin to the skillet and stir to combine.
6. Stuff each bell pepper with the rice and bean mixture.
7. Place the stuffed peppers in a baking dish and cover with foil.
8. Bake for 25 minutes, then remove the foil and top with shredded cheese.
9. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
10. Serve hot and enjoy.

10. Zucchini and Cheese Flautas

Crispy flautas filled with sautéed zucchini and melted cheese.

Ingredients

• 4 corn tortillas
• 1 medium zucchini
• 1/2 cup shredded cheese
• 1/4 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the zucchini into thin strips and sauté in olive oil until tender.
3. In a bowl, mix cooked zucchini, shredded cheese, chopped onion, and chopped cilantro.
4. Place a tablespoon of the zucchini mixture onto a tortilla and roll up tightly.
5. Place the rolled tortillas on a baking sheet and bake for 10-12 minutes or until crispy.
6. Serve hot and enjoy.

11. Lentil and Vegetable Chili Con Carne

Hearty lentil and vegetable chili con carne, a vegetarian twist on the classic Mexican dish.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the lentils, diced tomatoes, red bell pepper, chili powder, cumin, and cayenne pepper.
5. Pour in the canned diced tomatoes and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh cilantro if desired.

12. Mexican Kale and Avocado Salad

Fresh mix of kale, avocado, and Mexican spices in a healthy salad.

Ingredients

• 2 cups kale
• 1 ripe avocado
• 1/2 cup cherry tomatoes
• 1/4 cup red onion
• 1 jalapeño pepper
• 2 tablespoons lime juice
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/4 cup crumbled queso fresco
• 1/4 cup chopped cilantro

Instructions

1. Chop the kale into small pieces and place in a large bowl.
2. Cut the avocado into small cubes and add to the bowl.
3. Slice the cherry tomatoes in half and add to the bowl.
4. Thinly slice the red onion and add to the bowl.
5. Seed and finely chop the jalapeño pepper, then add to the bowl.
6. In a small bowl, whisk together the lime juice and olive oil.
7. Pour the dressing over the salad and toss to combine.
8. Season with salt and pepper to taste.
9. Sprinkle the crumbled queso fresco and chopped cilantro over the salad.
10. Serve immediately and enjoy.

13. Baked Vegetarian Empanadas

Delicious baked empanadas filled with vegetarian ingredients.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup vegetable shortening
• 1/4 cup warm water
• 1/2 cup black beans, cooked
• 1/2 cup diced tomatoes
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• 1 teaspoon cumin

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour and salt.
3. Add shortening and use a pastry blender to work it into the flour.
4. Gradually add warm water, mixing until a dough forms.
5. Divide dough into 8 equal pieces.
6. Roll out each piece into a thin circle.
7. In a bowl, mix together black beans, diced tomatoes, chopped onion, and chopped cilantro.
8. Place a tablespoon of the bean mixture onto the center of each dough circle.
9. Fold the dough in half and press edges to seal.
10. Brush tops with olive oil and sprinkle with cumin.
11. Bake for 20-25 minutes, or until golden brown.

14. Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas are a flavorful and healthy Mexican dish.

Ingredients

• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 cup shredded cheese
• 4 large tortillas
• 1/4 cup chopped onion
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the fresh spinach and cook until wilted.
6. In a large bowl, combine the cooked mushroom and spinach mixture, and shredded cheese.
7. Place a large tortilla in the skillet and sprinkle a quarter of the mushroom and cheese mixture onto half of the tortilla.
8. Fold the tortilla in half to enclose the filling.
9. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
10. Flip the quesadilla and cook for an additional 2-3 minutes or until the other side is also crispy and the cheese is melted.
11. Repeat with the remaining tortillas and filling.
12. Cut into wedges and serve hot.

15. Vegetarian Fajita Casserole

A flavorful and colorful vegetarian casserole with sautéed peppers and onions.

Ingredients

• 1 cup sliced bell peppers
• 1 cup sliced onions
• 2 cloves garlic, minced
• 1 cup cooked black beans
• 1 cup diced tomatoes
• 1 cup shredded cheese
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 6 small flour tortillas

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil and sauté the sliced peppers and onions until tender.
3. Add garlic, cumin, and paprika to the skillet and cook for 1 minute.
4. In a large bowl, combine cooked black beans, diced tomatoes, and sautéed pepper mixture.
5. In a 9x13 inch baking dish, arrange a layer of tortillas.
6. Spread half of the bean and vegetable mixture over the tortillas.
7. Sprinkle with half of the shredded cheese.
8. Repeat the layers, starting with the tortillas, then the remaining bean and vegetable mixture, and finally the remaining cheese.
9. Cover the dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

16. Roasted Vegetable Tostadas

Delicious roasted vegetables on a crispy tostada make for a great Mexican dish.

Ingredients

• 4 corn tortillas
• 1 large zucchini
• 1 large yellow squash
• 1 large red bell pepper
• 1 small red onion
• 2 cloves of garlic
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Shredded cheese, optional

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the zucchini, yellow squash, red bell pepper, and red onion into bite-sized pieces.
3. Place the vegetables on a baking sheet, drizzle with olive oil, and sprinkle with cumin.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they're tender.
5. While the vegetables are roasting, toast the tortillas by baking them in the oven for 5-7 minutes, or until crispy.
6. Once the tortillas are toasted, top each one with the roasted vegetables, garlic, and cilantro.
7. Season with salt and pepper to taste, and serve with a squeeze of lime juice and shredded cheese if desired.

17. Butternut Squash and Black Bean Tacos

Roasted butternut squash and black beans fill tacos with flavorful goodness.

Ingredients

• 1 medium butternut squash
• 1 can black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 packet of taco seasoning
• 8 tacos shells
• Shredded cheese, optional
• Sour cream, optional
• Salsa, optional

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. Place the squash on a baking sheet, toss with 1 tablespoon of oil, and roast for 30 minutes.
4. In a large skillet, heat 1 tablespoon of oil and sauté the diced onion until translucent.
5. Add the minced garlic and cook for 1 minute.
6. Add the black beans, taco seasoning, and roasted squash to the skillet.
7. Cook for 5 minutes, stirring occasionally.
8. Warm the tacos shells according to package instructions.
9. Fill the tacos shells with the squash and black bean mixture.
10. Top with shredded cheese, sour cream, and salsa, if desired.

18. Grilled Vegetable and Guacamole Wrap

A flavorful and healthy wrap filled with grilled vegetables and creamy guacamole.

Ingredients

• 1 cup mixed vegetables (zucchini, bell peppers, onions, mushrooms)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 large flour tortillas
• 1 ripe avocado, mashed
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat grill to medium-high heat and brush with olive oil to prevent sticking.
2. In a bowl, mix together cumin, paprika, salt, and pepper, and toss with the mixed vegetables until they are evenly coated.
3. Grill the vegetables for 5-7 minutes per side, or until tender and lightly charred.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Spread a layer of mashed avocado on each tortilla, then top with the grilled vegetables, garlic, and a squeeze of lime juice.
6. Sprinkle chopped cilantro over the top and fold the tortilla to enclose the filling.
7. Serve immediately and enjoy.

19. Spicy Pumpkin and Black Bean Soup

Spicy Pumpkin and Black Bean Soup is a flavorful and nutritious vegetarian dish.

Ingredients

• 1 small pumpkin
• 1 can black beans
• 1 onion
• 3 cloves garlic
• 1 red bell pepper
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin in half and roast it in the oven for 30 minutes.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion, garlic, and red bell pepper, and cook until the vegetables are tender.
5. Add the cumin, smoked paprika, salt, and pepper, and cook for 1 minute.
6. Add the roasted pumpkin, black beans, diced tomatoes, and vegetable broth to the pot.
7. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
8. Use an immersion blender to puree the soup until smooth.
9. Serve the soup hot, garnished with fresh herbs or a dollop of sour cream if desired.

20. Vegetarian Chili Colorado

Spicy vegetarian chili with roasted peppers and beans.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large red bell peppers, roasted and diced
• 1 can diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium 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 roasted peppers, diced tomatoes, kidney beans, cumin, and chili powder.
5. Season with salt and pepper to taste.
6. Bring the mixture to a simmer and let cook for 20-25 minutes, stirring occasionally.
7. Serve hot, garnished with fresh cilantro or scallions, if desired.

21. Stuffed Zucchini Boats With Mexican Rice

Stuffed Zucchini Boats With Mexican Rice, a flavorful and healthy vegetarian dish.

Ingredients

• 4 medium zucchinis
• 1 cup cooked Mexican rice
• 1 can black beans, drained
• 1 cup shredded cheese
• 1/2 cup diced tomatoes
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. Cook the Mexican rice according to package instructions.
4. In a bowl, mix the cooked rice, black beans, shredded cheese, and diced tomatoes.
5. Stuff each zucchini boat with the rice mixture.
6. Drizzle olive oil over the zucchinis and season with salt and pepper.
7. Bake for 25-30 minutes or until the zucchinis are tender.
8. Serve hot and enjoy!

Conclusion

You've ignited a flavorful fiesta at home with these 21 vegetarian Mexican recipes. The sizzle of veggies and beans is like a sparkler, lighting up your taste buds and symbolizing a vibrant celebration of culture and cuisine, leaving you wanting more of the rich flavors and traditions of Mexico.