4 Mexican vegetarian recipes to try at home
Mexican cuisine is renowned for its bold and spicy flavours, but many people assume that it’s not a great choice for vegetarians. However, this couldn't be further from the truth! Check out our restaurant menu for a plethora of vegetarian options.
Introduction to Mexican vegetarian cuisine
Mexican food is incredibly versatile and there are plenty of vegetarian options that are just as delicious as their meaty counterparts. If you're looking to spice up your meal plan with some new recipes, we've got you covered. In this post, we'll share five mouth-watering Mexican vegetarian recipes that are easy to make at home. From cheesy enchiladas to zesty guacamole, these dishes will satisfy your cravings while also providing plenty of nutrients and flavour. So grab your apron and get ready to explore the vibrant world of Mexican cuisine!
It’s National Vegetarian Week 15th - 21st of May 2023, and so throughout the month of May, we’ve been introducing you to our very own quick and easy Mexican Vegetarian Recipes that are worth giving a go at home.
Plant-based diets
Plant-based diets have become increasingly popular - not only for their health benefits but their lower environmental impact. In some cases, they can be easier on your wallet too. Mexican cuisine offers a variety of flavorful options for not only vegetarians but also those wanting to take a step towards a more plant-based diet. These recipes can be adapted for Vegans - check out our ‘Easy to make Vegan Option’ at the bottom of each recipe.
Classic Mexican Vegetarian Dishes
We are experts in Mexican cuisine. If you want to know more about our backstory, then click here. There are plenty of popular traditional Mexican dishes out there that are naturally vegetarian. Examples of these are chiles rellenos (roasted peppers stuffed with cheese and lightly fried in an egg batter), vegetable enchiladas, and guacamole.
You really don’t have to be an expert to cook Vegetarian Mexican dishes at home. With our knowledge and experience, we’ve put together 4 simple and quick recipes for you to try in your own kitchen:
Portobello Mushroom Tacos with Creamy Slaw
Roasted Vegetable Enchiladas
Spicy Black Bean Soup
Chili Nachos with Guacamole
Scroll down to try for yourself…
Easy and Quick - Vegetarian Twists on Mexican Cuisine
These are 4 simple vegetarian recipes that require minimal prep time but still pack a punch in terms of flavour.
Spicy Black Bean Soup
Serves: 3
Ingredients
1 large red onion, chopped
1 red pepper, chopped
1 chilli pepper, seeded and finely chopped
1 tablespoon of My Burrito Chipotle Sauce
1 tablespoon Olive Oil
2 garlic cloves, minced
1 can black beans, rinsed and drained
1 can pinto or any white beans, rinsed and drained
400ml vegetable stock
1 can chopped tomatoes
50ml of red wine or sherry
a handful of leaves of coriander, to serve
STEP 1
Saute onion and peppers in a deep saucepan in the oil until tender. Add garlic; cook 1 minute longer.
STEP 2
Stir in the Chipotle Sauce, beans, broth, tomatoes and chopped chillis. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry/wine and cook 5 minutes longer.
STEP 3
Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Serve with coriander.
Easy to make Vegan Option: This recipe is Vegan!
Portobello Mushroom Tacos with Creamy Slaw
Serves: 2
Ingredients:
4 portobello mushrooms
1 tablespoon avocado oil
2 tablespoons of My Burrito Chipotle Sauce
6 corn tortillas (we got ours from local supplier Masa)
For the Creamy Slaw:
6 carrots, grated
½ red cabbage, grated
3 tablespoons of mayonnaise
3 tablespoons yoghurt
1 lime (juiced)
1 teaspoon cider vinegar
TO serve:
3 lettuce leaves, finely sliced
a handful of leaves of coriander
optional: turmeric kraut
STEP 1
Clean, remove stems if needed, and slice your portobello caps into chunky slices. In a medium/large bowl mix oil with Chipotle Sauce and season with salt and pepper. Add mushrooms and toss to coat. Sauté in a pan on a medium heat until tender and caramelised.
STEP 2
While the mushrooms cook, make the slaw. Blend carrot and cabbage together mayonnaise, yoghurt, cider vinegar and juice of 1 lime, in a large bowl until fully combined. Season with salt and pepper to taste.
STEP 3
Prep tortillas via your favourite method. You can wrap them in foil and place in the oven or lightly pan fry them to lightly toast each side. You can even pop them in the toaster! Top tortillas with lettuce, slaw then roasted mushrooms and garnish with coriander and turmeric kraut.
Easy to make Vegan Option: Swap for Vegan Mayonnaise and Coconut Yogurt
Roasted Vegetable Enchiladas
Serves: 3
Ingredients
2 red peppers, sliced
4 tomatoes, cut into wedges
1 red onion, sliced
1 aubergine cut into strips
2 tbsp My Burrito Chipotle Sauce
2 cloves garlic, crushed
1 tsp dried oregano
1 tsp ground cumin
1 red chilli, finely chopped
500g passata, mixed with a splash of water
1 tbsp pickled jalapeños
6 medium tortilla wraps
2 tbsp of grated cheddar
a handful of leaves of coriander, to serve
STEP 1
Heat the oven to 200C/fan 180C/gas 6. Toss the first five ingredients with 1 tsp oil and ½ the garlic and oregano, then roast for 30 minutes.
STEP 2
Fry the onion in 1 tsp oil for 5 minutes, then add the cumin, chilli and the remaining garlic. Fry for 2 minutes, add the passata with a splash of water and simmer for 10 minutes, then add the remaining oregano. Toss the veg with the jalapeños, divide between the wraps, and roll up.
STEP 3
Put a spoonful of the tomato sauce into a baking dish, put the enchiladas on top and cover with the remaining sauce. Scatter over the cheese and bake for 15-20 minutes. Scatter with coriander to serve.
Easy to make Vegan Option: Switch the cheddar for a plant-based alternative.
Chili Salsa Nachos with Guacamole
Serves: 3
Ingredients
For the salsa:
4 medium tomatoes, peeled and finely chopped
½ red onion, very finely chopped
1 small garlic clove, chopped
1 chilli pepper, seeded and finely chopped
small splash of white wine vinegar
½ lime, juiced
A handful of coriander, roughly chopped
For the guacamole:
2 ripe avocados
juice 1 large lime
optional: handful of coriander, leaves and stalks chopped,
optional: 1 chilli, deseeded and finely chopped
For the Nachos:
175g packet tortilla chips (we used purple corn)
a few sliced spring onions
a good chunk of cheese
a generous dash of My Burrito Chipotle Sauce.
STEP 1
Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl and stir.
STEP 2
Halve and stone the avocados and use a spoon to scoop out the flesh into a separate bowl. Tip the juice of lime, chopped coriander, and 1 deseeded and finely chopped chilli into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together.
STEP 3
Tip tortilla chips onto a baking tray, pour over salsa and scatter over a few sliced spring onions.
STEP 4
Grate over cheese. Add chipotle sauce, then put under a hot grill for about 3 minutes to melt the cheese. Serve with fresh guacamole.
Easy to make Vegan Option: Swap the cheese for a vegan alternative.
Summary
As you can see - Mexican cuisine is full of delicious vegetarian options that are easy to prepare at home! From the classic guacamole and tangy black bean soup to levelling up to more complex dishes like chiles rellenos or enchiladas, there's no shortage of tasty recipes to explore. Whether you're a seasoned cook or just starting out in the kitchen, Mexican dishes offer a great way to experiment with new flavours and ingredients. So why not give them a try? You might just discover your new favourite meal! Remember, eating vegetarian doesn't have to be boring or bland - it can be exciting and flavorful. With these recipes as inspiration, you'll never run out of ideas for meat-free meals that satisfy both your taste buds and nutritional needs. So go ahead and spice up your dinner routine with some delicious Mexican vegetarian cuisine today!