Beans, corn, and tortillas, plus the bright flavors of fresh and dried chiles, cilantro, and limes, and the richness of cheese and avocado make these Mexican and Tex-Mex vegetarian recipes easy to love. Find recipes for a hearty array of vegetarian burritos, tacos, enchiladas, quesadillas, frittatas, and much more.

Season slabs of portobello mushrooms, zucchini, and red onion with oregano and roast until browned and tender. To assemble these satisfying vegetarian tacos, fold the roasted vegetables into corn tortillas with shredded Monterey Jack cheese and fresh salsa.

Wrap Monterey Jack, queso fresco, or a combination of cheeses in corn tortillas, and bake in your choice of three sauces -- tomato-jalapeno, tomatillo, or chile-raisin. Serve the enchilada casserole with an assortment of garnishes, such as diced red onion, avocado, cilantro, and sour cream.

Grill zucchini, portobello mushrooms, and scallions to top these colorful tostadas. Brush flour tortillas with olive oil and brown them on the grill before topping with the grilled vegetables, feta cheese, and fresh salsa.

Roast poblano peppers to make them smoky and tender before stuffing with quinoa, mushrooms, corn, and black soy beans. Blend chipotles in adobo with cilantro and garlic to make the spicy sauce.

Inspired by the classic Spanish "tortilla," this egg dish combines thinly sliced potatoes with tomatoes, garlic, and pepper Jack cheese. Top each serving with a fresh salsa of tomatoes, scallions, cilantro, and lime juice.

Tuck Monterey Jack cheese, yellow summer squash, and orange bell pepper between flour tortillas and toast them on the grill. Serve the quesadillas with fresh corn and scallion relish.

Blend fresh cilantro, toasted pepitas (green pumpkin seeds), and lime juice to make a zesty pesto. Roll up the pesto with Monterey Jack cheese in corn tortillas; fry them in peanut oil to a crispy, golden finish.

These colorful burritos are stuffed with frozen cooked winter squash, frozen spinach, canned black beans, and bottled salsa. With a little advance planning, you can keep all the ingredients on hand to make these anytime!

This bright and healthy taco salad begins with a bed of romaine lettuce and baked tortilla chips. Heat pinto beans, frozen corn, and salsa in the microwave; stir in scallions, avocado, and tomato to mound on top.

Pile tortilla chips with refried beans, Monterey Jack and cheddar cheeses, pickled and fresh jalapenos, and black olives, and bake on an ovenproof platter. These deluxe nachos will be a hit for game-day parties or movie nights at home.

Use a springform pan to give this layered pie its structure. Simmer black beans with onion, jalapeno, cumin, and beer, and layer between flour tortillas with corn, scallions, and cheddar cheese.

This version of the popular brunch dish is made with scrambled eggs rather than fried ones. Make the accompanying sauce by pureeing canned tomatoes, jalapeno, onion, and garlic in a blender.

Frozen corn and canned black beans make this satisfying vegetarian stew a snap to put together. Serve with warm flour tortillas, salsa, and shredded cheddar cheese.

This basic guacamole recipe is spiced with Serrano chiles for an extra punch of flavor. Serve it with tortilla chips or quesadilla wedges.

Roll up Monterey Jack cheese, chopped tomatoes, and black beans in corn tortillas, then brush with olive oil before baking to make them deliciously crisp. Serve these as an appetizer for any casual gathering, or simply as an afternoon snack.

Combine black beans, frozen spinach and corn, and pepper Jack cheese to make the filling for these enchiladas. Bake one pan to eat now and another to freeze for later.

To make these colorful vegetarian tostadas, top flour tortillas with black beans, grape tomatoes, minced jalapeno, and Monterey Jack cheese, and bake in a hot oven until the tortillas are golden and crisp. Top each tostada with corn-scallion relish and diced avocado just before serving.

Take a break from the usual bean-and-cheese taco filling by using black-eyed peas, corn, and goat cheese. Add color by garnishing the tacos with shredded lettuce and sliced radishes.

In this version of a favorite Tex-Mex breakfast dish, "migas," onion, poblano chile, and diced tomatoes are sauteed and then scrambled with eggs, pan-fried corn tortilla strips, and cheddar cheese. Serve with salsa, hot sauce, and sour cream if you like.

Corn tortillas replace the lasagna noodles in this crowd-pleasing bean and cheese casserole. Make the easy green sauce by pureeing cilantro, scallions, and baby spinach in a food processor.

Combine smoky grilled jalapenos and corn with cilantro, lime juice, scallions, and cheddar cheese to make the topping for these dressed-up nachos. Spoon the topping onto chili-lime tortilla chips and give them a quick trip under the broiler just before serving.

Roasted poblano chiles add spicy, smoky flavor to these vegetarian tacos. Top each serving with cilantro and fromage blanc or plain yogurt.

Fold garlicky sauteed zucchini, corn, cilantro, and grated pepper Jack cheese into flour tortillas and bake until browned and crisp. These quesadillas are also wonderful with the addition of black beans or soy chorizo.

This colorful frittata is made with sauteed red bell peppers and red onion, along with a generous portion of shredded cheddar cheese. Serve for brunch or dinner with an easy vinaigrette-dressed green salad.

To make the tasty filling for these vegetarian burritos, season sauteed onions, garlic, and jalapeno with cumin and tomato paste, then stir into pinto beans and corn. Roll up the mixture in flour tortillas with rice and Monterey Jack cheese, and wrap each burrito tightly in foil to freeze for quick, nutritious meals any time.

Two cheeses -- Monterey Jack and goat -- and two peppers -- bell and jalapeno -- make these quesadillas special. Prepare these as a quick appetizer or a light dinner.

This lightened-up version of the Mexican favorite combines cottage cheese and black beans to fill corn tortillas. Top each serving with chili-seasoned tomato sauce and fresh cilantro.

The garlicky tomato sauce for this tortilla, egg, and cheese casserole is thickened with a little bit of flour and enriched with half-and-half. The whole family will enjoy this satisfying dish for brunch or dinner.

Ripe mango, red onion, and fresh jalapeno add color and kick to these goat cheese quesadillas. Serve as a quick and easy appetizer or pair with a black bean, corn, and tomato salad to make a complete meal.

Scrambled eggs, Monterey Jack or cheddar cheese, and mild salsa make a breakfast taco filling that kids and grownups will love. Use hard taco shells or flour tortillas, whichever you prefer.