12 Mexican Vegetarian Recipes You Can Do At Home


Mexican food is delicious. There are so many flavors and spices mixed together that create meals that you never dreamed of having before. The problem is the majority of Mexican food involves some type of meat. Chicken and beef mince are both very popular options for Mexican recipes.

As a vegetarian, you can feel like you’re missing out. The great news is you don’t have to! There are ways that you can either convert the recipes into vegetarian ones or make your own unique recipes from scratch.

We know that trying to come up with ideas yourself isn’t easy. That’s why you’ve come searching for Mexican vegetarian recipes, right? Well, with that in mind, we’re sharing our 12 favorite vegetarian Mexican recipes that you can do at home.

This isn’t just about main meals and converting traditional meals. We’ll include some side dishes and starters that you can all enjoy.

#1. Let’s Start With Some Nachos

Nachos are a popular part of Mexican dishes. They’re easy to eat and share with others. If you really want, you can have a whole dish of them to yourself. Nachos are excellent for Mexican themed parties. You just pop the dish on a table and let people help themselves!

But don’t nachos involve lots of meat? Well, it really depends on the type of nachos you make. Here’s a vegetarian recipe to try! Yes, it’s time to load your nachos up totally.

Ingredients for the nachos:


  • Tortilla chips
  • 1 ½ cups of Jack cheese, grated
  • 1/3 cup of feta cheese, crumbled
  • ¼ cup of red onion, chopped
  • ¼ cup of red pepper, chopped and roasted
  • 1 jalapeno, seeds removed and chopped

Ingredients for the guacamole:


  • 1 avocados, ripe
  • 1tbsp lime juice
  • 1 garlic clove, crushed
  • 2tbsp cilantro, preferably fresh and chopped
  • 1/4tsp coriander
  • 1 jalapeno, seeds removed and chopped
  • 3 radishes, sliced finely



  • 1. Preheat your oven to 350F and line your baking sheet with some parchment paper
  • 2. Place some chips on the baking sheet, distributed evenly and avoiding any gaps
  • 3. Sprinkle the Jack cheese over the top and then all the vegetables on top
  • 4. Finish off with a layer of feta
  • 5. You can repeat the sprinkling of layers until you have the vegetables and cheese to the point that’s perfect for you
  • 6. Pop in the oven and bake for about 15-20 minutes, until the cheese is bubbling
  • 7. Meanwhile, create your guacamole by slicing your avocados and removing the pits
  • 8. Scoop the avocado out into a bowl and mask
  • 9. Stir in the rest of the ingredients
  • 10. Serve over the top of your nachos

Your friends will beg you for the recipe.

#2. Spicy Quorn & Mango Salad

There are plenty of Mexican chicken salads out there. You can replace the chicken with some Quorn pieces and get the same results. It makes an excellent starter to your Mexican party.



  • 250g of cherry tomatoes halved
  • 2tbsp jalapenos, chopped
  • Handful of coriander, chopped
  • 1 lime, juiced
  • 1 red onion, chopped
  • 1tbsp olive oil
  • Packet of Quorn pieces
  • 2 gem lettuces, torn into pieces
  • 1 red pepper, seeds removed and sliced1 mango, peeled, stoned and diced
  • Tortilla chips, broken



  • 1. Place the tomatoes, coriander, juice, jalapenos, onion, and oil into a bowl and mix together
  • 2. Add the rest of the ingredients except the chips
  • 3. Mix the salad together and sprinkle the chips over the top for serving

This is going to be one of your easiest recipes available. It doesn’t just have to be used as a starter and is perfect for one of those rushed meals at the end of a long day.

#3. Bean Dip with Tortilla Chips

Sometimes you want something traditional that doesn’t involve substitutions. You always want to use those cans of mixed beans that have been sitting in your cupboard! Well, here’s your chance.



  • 1 onion, chopped
  • 1tbsp oil
  • 1tbsp brown sugar
  • 1tsp white wine vinegar
  • 400g of mixed beans, tins drained and beans rinsed
  • 400g of chopped tomatoes, preferably with garlic
  • 1tsp Cajun spice
  • Handful of cheese, grated
  • 100g of tortilla chips



  • 1. Fry your onion until soft and then add the sugar, Cajun, and vinegar
  • 2. Cook for a minute and then add in the beans and tomatoes
  • 3. Simmer for 10-15 minutes, until the sauce thickens
  • 4. Scatter the tortilla chips on a microwave-safe dish and sprinkle the cheese over the to, microwaving for a minute to melt the cheese
  • 5. Serve the cheese chips with your dip in the middle

When you have a game night, this is the dish that you want to serve. It’s healthy and tasty for all.

#4. Tortilla Soup

When you want a hearty and warm meal, soup is always the answer. Well, now it’s time to make your soup with a Mexican twist.



  • 1 poblano pepper, seeds, and membranes removed
  • Oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 jalapeno (more if you like spice), seeds and membranes removed
  • 1tsp cumin
  • 1 can of diced tomatoes
  • 4 cups of vegetable stock
  • 1 can of hominy, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 6 tortilla wraps
  • 1 avocado, pitted and diced
  • 4 radishes, sliced
  • 2oz feta cheese, crumbled
  • 1 handful of cilantro, chopped
  • 1 lime, wedged



  • 1. Preheat your oven to 475F
  • 2. Stack your tortilla wraps and slice into strips and chop your peppers
  • 3. Squeeze some lime juice over your avocado to add flavor and prevent browning
  • 4. Cover your baking sheet with parchment paper and place the tortilla strips on it, coating in oil
  • 5. Bake the tortilla strips for about 8minutes, until brown
  • 6. Toast the poblano pepper until warmed through
  • 7. Heat some oil in a pot and add in the onion, peppers, jalapeno, and garlic, cooking for about 5minutes until softened
  • 8. Stir in the cumin, tomatoes, and stock, simmering for 3 minutes
  • 9. Add the hominy, beans, and chili pepper (if you want to add this in), cooking for 10 minutes until thickened
  • 10. Remove the chili peppers when serving
  • 11. Place the avocado, tortilla strips, radishes and feta at the bottom of your bowls and then pour the soup over the top
  • 12. Garnish with the cilantro and wedges

You’ll definitely be warmed through on a cold winter night!

#5. Butternut Squash Chili

Chilis are a prominent part of Mexican dishes. Many of them include some type of mince, but that doesn’t mean you have to miss out as a vegetarian. Nor does it mean that you have to put up with meat substitutes. We have a chili here that is designed just for vegetarians and those wanting to cut out as much fatty meat from their diet as possible.

You can make this chili thinner if you’d like. You just need to add more tomatoes or broth to the mixture. This is one chili that will go down extremely well at parties. You’ll have everyone asking you for the recipe.



  • 2tbsp oil
  • 1 red onion, chopped
  • 2 bell peppers, chopped
  • 1 butternut squash, peeled and chopped
  • 4 garlic cloves, crushed
  • 1tbsp chili powder
  • Chipotle pepper, to taste
  • 1tsp cumin
  • Pinch of cinnamon
  • 1 bay leaf
  • 2 cans of black beans, drained and rinsed
  • 1 can of diced tomatoes
  • 2 cups of vegetable broth
  • 2 avocados, diced
  • Handful of crumbled tortilla chips



  • 1. Heat the oil in a pan and add the onion, pepper, and squash, cooking until onions are translucent
  • 2. Lower the heat to add the garlic, chili, chipotle pepper, cinnamon, and cumin, cooking for about 30 seconds
  • 3. Add the black beans, tomatoes, bay leaf, and broth
  • 4. Cover and cook for an hour, stirring now and then
  • 5. The chili is ready when the squash is soft
  • 6. Serve the chili in bowls and top with the crumbled tortilla chips and diced avocado

#6. Stuffed Poblano Peppers

This is one of those dishes that can be time-consuming to cook. At least, it once was for everyone. Canned beans are definitely the way forward to keep this easy and quick to make.

Ingredients for beer beans:


  • 2 cans black beans, drained and rinsed
  • 1tsp oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 12oz beer, preferably a Mexican brand
  • 1/2tsp chipotle chili powder
  • 1/2tsp cinnamon

Ingredients for the peppers:


  • 6 poblano chilli’s
  • 1 cup feta cheese, crumbled
  • 1 cup Jack cheese, grated
  • ½ lime, juiced
  • 1 cup of cherry tomatoes, halved
  • 1tbsp oil
  • ½ cup cilantro, chopped



  • 1. Over medium heat, cook the onion and garlic in the oil for a few minutes
  • 2. Add in your black beans and 2 cups of water, bringing to a boil before simmering
  • 3. Simmer the beans for 45-75 minutes and then add the beer, chipotle, and cinnamon
  • 4. Cook for 20 minutes, until liquid, is absorbed
  • 5. Meanwhile, preheat the oven to 425F and grease a large baking dish
  • 6. Slice the poblano pepper down one length and remove the insides
  • 7. Mix the cheese and lime juice in a bowl
  • 8. Drain off any liquid from the beans and mix in the chopped tomatoes
  • 9. Stuff the peppers with the beans and then top with the cheese
  • 10. Brush oil over the outside of the peppers and bake for 25 minutes

This does take the time to make, but it is certainly worth it. You just get something a little different for a meal and probably something that your local Mexican won’t bother serving because it takes too long to prepare!

#7. Sweet Potato Burritos with Avocado Salsa

The preparation of this takes very little time, but the cooking time is long. You’ll want to do this on a day that you have plenty of time to make it. You can get 4-6 burritos out of the recipe, depending on how stuffed you like them!

Ingredients for the burritos:


  • 2 sweet potatoes
  • 1-2tbsp oil
  • Pinches of cumin, paprika/chipotle powder and cayenne pepper
  • 4-6 tortilla wraps
  • 2 red peppers, roasted
  • 1 can of black beans, drained and rinsed
  • 1 cup of Jack cheese, grated

Ingredients for the salsa:


  • 2 avocados, pitted
  • 1 cup of salsa Verde
  • 2 garlic cloves, chopped
  • 1-2tsp jalapeno, seeds removed and chopped
  • 1 lime, juiced
  • Cilantro leaves, chopped

Topping ideas:


  • Romaine lettuce
  • Red onion
  • Chopped jalapenos
  • Sour cream



  • 1. Preheat your oven to 450F
  • 2. Scrub and peel your potatoes and then chop into bite-sized chucks
  • 3. Put the potatoes in a bowl and toss with the oil and spices
  • 4. Pour onto a lined baking sheet, arranging in one layer, and bake for 45 minutes (you’ll need to flip the potatoes half way through)
  • 5. Blend your avocado salsa ingredients together and add some water if it is too thick
  • 6. Place the tortillas on a baking sheet and put strips of red pepper on them, before adding some black beans and some of the sweet potatoes
  • 7. Sprinkle with the cheese and wrap up into a burrito
  • 8. Repeat steps 6 and 7 with the other burritos and bake for 5 minutes
  • 9. Serve on a plate with the avocado salsa over the top
  • 10. Sprinkle your toppings over the top and enjoy!

The baking part of it will take some time, but you could always do the potatoes the night before if you’d like. You’ll just need to keep them in the fridge to keep them soft and fresh.

This is one of those recipes that works well for a Mexican dinner party with some friends.

#8. Spinach, Avocado, and Mushroom Quesadillas

Quesadillas always seem to have meat in them, especially chicken. Well, it’s time to add a vegetarian twist without all the meat substitutes. This is the perfect recipe for your needs.



  • 1tbsp oil
  • ½ onion, chopped
  • 10oz baby Bella mushrooms, sliced
  • 6oz spinach, chopped
  • ½ lime, juiced
  • 2 cups of Jack cheese, grated
  • 2 avocados, pitted and sliced
  • 4 tortilla wraps
  • Red salsa (jarred is fine)



  • 1. Heat your oil over a medium heat and add in the onion with some salt, stirring until the onions turn translucent
  • 2. Add in the mushrooms and cook until tender
  • 3. Add in half of the spinach, allowing to wilt before adding in the other half
  • 4. Add a bit of lime juice and remove from the heat once the spinach is wilted
  • 5. Lay out your tortillas and cover half of each tortilla with the cheese
  • 6. Divide the spinach and mushroom filling among the tortillas, over the cheese
  • 7. Top with avocado and the rest of the cheese
  • 8. Fold your tortilla wrap over
  • 9. Place a quesadilla in a large skillet and cook for a few minutes, before flipping carefully
  • 10. Add any cheese you have left if you want, flipping the quesadilla again to melt the cheese
  • 11. Allow the quesadillas to turn golden brown and then serve

The quesadillas are easier to handle if you slice into threes. They’re absolutely delicious with some salsa on the side to dip in.

#9. Mexican Veggie Wraps

Who said that your wraps had to be filled with meat? There’s no need to go buying any meat substitutes for the sake of a Mexican wrap dish. All you’ll need is some squash and plenty of Mexican style vegetables.



  • ½ a butternut squash, peeled and wedged
  • 1 red chili, chopped and seeds removed
  • 1tbsp Cajun seasoning
  • 1tbsp oil
  • 400g of refried beans
  • 2 tomatoes, chopped
  • 4tbsp yoghurt
  • 1 lime, zest, and juice
  • 50g of rocket
  • 8 tortilla wraps



  • 1. Preheat your oven to 425F
  • 2. Mix the squash with the chili, spices, and oil and place on a roasting tray
  • 3. Cook for 25 minutes
  • 4. Heat your refried beans and tomatoes in a skillet
  • 5. Mix the yogurt and lime juice and zest together in a bowl
  • 6. Warm your tortilla wraps in a microwave for 30 seconds or so and then layer your beans, squash and rocket, finishing off with some of the lime yogurt

You can eat these on their own or serve with some salsa or guacamole on the side. You could also opt for some tortilla chips on the side if you really want.

#10. Tortilla Crouton Mexican Salad



  • 3 tortillas, cut into crouton pieces
  • 1tbsp oil
  • 1tsp Cajun seasoning
  • 1 lettuce, shredded
  • 400g of black beans drained and rinsed
  • 200g of cherry tomatoes halved
  • 2 avocados, pitted and sliced
  • 1 lime, juiced
  • Bunch of coriander leaves



  • 1. Preheat your oven to 425F
  • 2. Toss your tortilla pieces with the oil and seasoning and then place on a baking tray
  • 3. Cook for 10 minutes, until crisp
  • 4. In another bowl, mix the lettuce, tomatoes, and beans together
  • 5. Mix the avocado with the lime and then add to the lettuce
  • 6. Serve your salad in bowls, drizzle with your favorite dressing and top with the coriander and croutons

This is just one of those meals that are extremely quick and easy to make. It’s perfect for a warm day when you want to come home and not cook too much. The croutons can be stored in an airtight container for a few days if you want to hold off making the salad.

#11. Smokey Tofu and Black Bean Tacos

The final main meal dish for the day is one that originally had some pork in it. We’ve substituted it for tofu. You’ll need to remember to drain the tofu on some paper towels before using it in your dish first.

You can also replace the pork with some butternut squash instead. This is far healthier and will soak in more of the sauce.



  • 2tsp vegetable oil
  • ½ onion, chopped
  • 2tsp cumin
  • 500g of tofu or butternut squash, diced finely
  • 300ml passata
  • 5tbsp barbecue sauce
  • 400g of black beans drained and rinsed
  • Bunch of coriander, chopped
  • 8 taco shells
  • 1 avocado, pitted and sliced
  • Lettuce, shredded
  • Sour cream for serving



  • 1. In a pan, heat the oil and add in the onion, cooking for 5 minutes
  • 2. Sprinkle the spices over the top and cook for another minute
  • 3. Add in the tofu/squash and cook until tender
  • 4. Add your passata and sauce with 4tbsp of water
  • 5. Allow to bubble and then simmer until the sauce reduces
  • 6. Add in the beans and cook for another two minutes, before stirring in the coriander
  • 7. Fill up your tacos with the tofu and bean filling and serve with the avocado, lettuce, and sour cream

Who said tacos couldn’t be fun?

#12. Chili Chocolate Cookies

It’s time to enjoy a Mexican dessert. Okay, so this isn’t traditionally Mexican, but it does use the spices that you would get from Mexican dishes. And it’s chocolate!



  • 225g of butter, soft
  • 100g caster sugar
  • 175g muscovado sugar
  • 2tsp vanilla extract
  • 2 eggs, beaten
  • 300g of flour
  • 50g of cocoa powder
  • 1tsp baking powder
  • 1tsp cayenne pepper, or to taste
  • 100g dark chili chocolate, chopped
  • 100g white chocolate, chopped
  • 100g dark chocolate, choppedIce cream



  • 1. Preheat your oven to 400F and line a baking sheet with parchment paper
  • 2. Beat the sugars and butter together and then mix in the eggs and extract
  • 3. In another bowl, mix the cocoa, flour, baking powder, and pepper together
  • 4. Add the wet to the dry ingredients and fold in your chocolate
  • 5. Place walnut-sized spoonfuls of your mixture on your baking sheets, leaving space between each one to avoid the cookies sticking together
  • 6. Bake for about 10 minutes and allow to cook for a minute
  • 7. Serve with the ice cream

You don’t need to serve with the ice cream or wait for dessert for the cookies. They do make excellent snacks every now and then. Do watch out because they are filled with sugar!

Where Will You Start With Your Mexican Vegetarian Recipes?

Now you’ll be spoilt for choice. Mexicans may love their meats, but that doesn’t mean you have to include them in your dishes. There are so many ways to create alternative dishes, and they don’t all involve meat substitutes.

The only problem you’ll have now is being stuck for choice. There are some that will take the time to prepare and make, but others are extremely quick and simple. Whether you have minutes after work or can spend the day getting ready, there is a recipe for you above.

Tell us the ones that you’ll be trying first in the comments below. If you’ve tried them already then let us know what you think!

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