10 Flavorful Vegetarian Mexican Dishes to Try

Cheesy Chorizo Stuffed Poblano Peppers

Elevate your dinner with these flavorful and spicy Cheesy Chorizo Stuffed Poblano Peppers, perfect for any occasion or family meal.

Ingredients

• 4 large poblano peppers
• 1 tablespoon olive oil
• 1 pound chorizo sausage, casings removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

Cooking method

1. Prepare the Poblano Peppers: Preheat your oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds and membranes.

2. Cook the Chorizo: Heat olive oil in a skillet over medium heat. Add the chorizo and cook until browned and crispy, breaking it up with a spoon as it cooks. Drain any excess fat.

3. Sauté Onion and Garlic: Add the diced onion to the skillet with the chorizo and cook until translucent. Stir in the minced garlic and continue cooking for an additional minute until fragrant.

4. Combine Ingredients: In a mixing bowl, combine the cooked chorizo mixture with the cooked rice and half of the shredded Monterey Jack cheese. Season with salt and pepper to taste.

5. Stuff the Peppers: Place the poblano pepper halves on a baking sheet. Spoon the chorizo mixture into each pepper half, then sprinkle the remaining cheese on top.

6. Bake: Bake the stuffed peppers in the preheated oven for about 20-25 minutes, or until the cheese is melted and the peppers are tender.

7. Garnish and Serve: Remove from the oven, garnish with fresh cilantro if desired, and serve hot. Enjoy your Cheesy Chorizo Stuffed Poblano Peppers!

Chiles Rellenos

Chiles Rellenos are a classic Mexican dish featuring roasted poblano peppers stuffed with a savory filling.

Ingredients:

• 4 large poblano peppers
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Cooking method:

1. Preheat your oven to 350°F (175°C).
2. Roast the poblano peppers on an open flame or under a broiler until charred, then place them in a sealed plastic bag to steam for 10 minutes.
3. Remove the skin, then slice each pepper open and remove seeds.
4. In a bowl, mix cooked rice, black beans, cheese, cumin, salt, and pepper.
5. Stuff each pepper with the rice mixture.
6. Heat oil in a pan and lightly fry each stuffed pepper until the cheese melts.
7. Transfer to the oven and bake for 10 minutes.
8. Serve hot, garnished with fresh cilantro.

Enchiladas Verdes

Enchiladas Verdes are a tangy and delicious dish featuring rolled tortillas filled with cheese and topped with a rich green sauce.

Ingredients:

• 8 corn tortillas
• 2 cups shredded cheese (queso fresco or mozzarella)
• 2 cups tomatillo salsa
• 1 cup sour cream
• 1/2 cup chopped onions
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. Lightly fry tortillas in oil until pliable, then drain on paper towels.
3. Place 2 tablespoons of cheese and onions in each tortilla, roll them up, and place in a baking dish.
4. Pour tomatillo salsa over the enchiladas and sprinkle with additional cheese.
5. Bake for 15-20 minutes until cheese is melted.
6. Serve with sour cream and garnish with cilantro.

Vegetarian Tacos al Pastor

These vibrant tacos al pastor offer a flavorful vegetarian twist on a traditional Mexican street food favorite.

Ingredients:

• 8 corn tortillas
• 2 cups sliced portobello mushrooms
• 1 cup diced pineapple
• 1 tablespoon achiote paste
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt to taste
• Lime wedges for serving

Cooking method:

1. Marinate mushrooms in achiote paste, chili powder, cumin, and salt for 30 minutes.
2. Heat a grill or skillet over medium-high heat.
3. Grill mushrooms and pineapple until they are slightly charred.
4. Serve in warm tortillas with lime wedges on the side.

Quesadillas de Flor de Calabaza

Quesadillas de Flor de Calabaza introduce a colorful and tasty way to enjoy the delicate squash blossom.

Ingredients:

• 8 corn tortillas
• 2 cups squash blossoms, cleaned and chopped
• 1 cup shredded Oaxaca cheese
• 1 tablespoon butter
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking method:

1. Melt butter in a pan, add garlic, and sauté squash blossoms until tender.
2. Season with salt and pepper.
3. Heat tortillas on a skillet; add cheese and squash blossom mixture.
4. Fold tortillas and cook until cheese is melted.

Rajas con Crema

Rajas con Crema is a creamy and flavorful dish made with roasted poblano peppers and onions.

Ingredients:

• 4 poblano peppers
• 1 cup heavy cream
• 1/2 cup sliced onions
• 2 tablespoons butter
• Salt and pepper to taste

Cooking method:

1. Roast and peel poblano peppers as described in Chiles Rellenos.
2. Slice peppers and sauté with onions in butter until soft.
3. Add cream, salt, and pepper, and simmer for 5 minutes.
4. Serve hot as a side dish or filling for tacos.

Corn and Black Bean Salad

This fresh and zesty salad is a perfect side dish for any Mexican-inspired meal.

Ingredients:

• 2 cups corn kernels (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped red onion
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine corn, black beans, bell pepper, and onion.
2. Whisk together lime juice, olive oil, salt, and pepper, then pour over the salad.
3. Toss to combine and serve chilled.

Sopa de Tortilla

Sopa de Tortilla is a comforting and hearty soup perfect for any day of the week.

Ingredients:

• 4 corn tortillas, cut into strips
• 4 cups vegetable broth
• 1 cup tomato puree
• 1 cup cooked chickpeas
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Avocado and cheese for garnish

Cooking method:

1. Fry tortilla strips in oil until crispy, then set aside.
2. Sauté onions and garlic in olive oil until soft.
3. Add tomato puree, broth, and chickpeas; simmer for 10 minutes.
4. Serve soup topped with tortilla strips, avocado, and cheese.

Vegetarian Tamales

These vegetarian tamales packed with beans and cheese are a true labor of love.

Ingredients:

• 2 cups masa harina
• 1 1/2 cups vegetable broth
• 1/2 cup vegetable shortening
• 1 cup refried beans
• 1 cup shredded cheese
• Corn husks

Cooking method:

1. Soak corn husks in warm water to soften.
2. In a bowl, mix masa harina with broth and shortening to form a dough.
3. Spread masa on husks, add beans and cheese, then fold and tie.
4. Steam for 1 hour until masa is firm.

Pico de Gallo

Pico de Gallo is a fresh, uncooked salsa that adds a vibrant touch to any dish.

Ingredients:

• 4 ripe tomatoes, diced
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 2 jalapeños, seeded and diced
• Juice of 2 limes
• Salt to taste

Cooking method:

1. In a bowl, combine tomatoes, onion, cilantro, jalapeños, and lime juice.
2. Add salt to taste and mix well.
3. Let sit for 15 minutes to blend flavors before serving.