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.
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.
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.
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.