42 Vegetarian Mexican Recipes So Good You Won't Even Miss the Carnitas
When you think of Mexican cooking, it's hard not to conjure up images of carnitas, carne asada, beef-filled enchiladas, tacos al pastor ... but finding a Mexican vegetarian recipe is a lot easier than you think. This roundup includes 42 of our favorites, from fried avocado tacos to elote-style corn salad and black bean burritos you'll want every night of the week.
Photo by Laura Murray, Styling by Judy Mancini1/42Churros with Bittersweet Chocolate Sauce
The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips).
- Photo by Alex Lau2/42
Vegetarian Chorizo Tacos with Masa Queso
King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.
- Photo by Alex Lau3/42
BA's Best Guacamole
This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.
- Photo by Laura Murray, Styling by Judy Mancini5/42
Cinco Leches Cake
To get that classically decadent, milk-in-every-bite texture, be patient and let it sit overnight.
- Marcus Nilsson6/42
Grilled Salsa Roja
Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.
- Photo by Alex Lau, Styling by Chris Morocco7/42
Smooth and Spicy Pinto Bean Soup
Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.
- Peden + Munk8/42
Quesadillas with Squash Blossoms
Seek out a tortilleria if possible; it makes a difference.
- Photo by Alex Lau, Food Styling by Andy Baraghani, Prop Styling by Emily Eisen9/42
Rutabaga Tacos with Greens and Queso Fresco
Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal.
- Christopher Testani11/42
Taqueria Guacamole
You only need avocados, limes, cilantro, and salt to make this classic dip.
- 12/42
Elote (Mexican Grilled Corn)
This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish.
- Alex Lau15/42
Grilled Corn and Chile Dip
You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.
- Marcus Nilsson16/42
Avocado-Tomatillo Salsa Verde
Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.
- Marcus Nilsson17/42
Celery-Spiked Guacamole with Chiles
Fresh celery lightens this guacamole and adds some serious crunch.
- Peden + Munk18/42
Hearts of Palm and Artichoke Aguachile Negro
Aguachile is a chile and citrus dressing that’s often paired with raw fish. You’ll want to drink this veggie version right from the platter.
- Peden + Munk20/42
Grilled Green Salad with Coffee Vinaigrette
Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.
- Alex Lau21/42
Sweet Potato and Black Bean Burritos
If you like things spicy, add a small handful of pickled jalapeños or a few dashes of your favorite hot sauce to the mix.
- Alex Lau22/42
Enchiladas Verdes
Yes, these were developed with chicken, but they can be a great vegetarian enchilada. Use roasted veggies (squash, peppers, onions, mushrooms, etc.) in place of the chicken, and instead of chicken stock, use vegetable stock or water.
- Alex Lau23/42
Fully Loaded Black Bean Nachos with Red and Green Salsas
You might have more of the salsas than you need; serve them on the side for dipping.
- Alex Lau24/42
Winter Squash Enchiladas
Take out the short ribs and swap to veg broth in the recipe to make it vegetarian. Or try a lighter version with caramelized onions and poblano peppers.
- Michael Graydon + Nikole Herriott25/42
Charred Romaine with Tomatillo Dressing
Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.
- Christopher Testani26/42
Black Bean Soup with Roasted Poblano Chiles
Choose dried chiles that are fairly flexible, a sign they’re not too old.
- Yossy Arefi27/42
Green Tacos
You won't even miss the meat thanks to the hearty sweet poato, kale, and avocado.
- Christopher Baker28/42
Grilled Vegetable Salad with Raw Green Mole
This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.
- Photograph by Alex Huang, Food Styling by Emilie Fosnocht30/42
Vegan Tacos
Fill 'em with your favorite soy chorizo. Boom.
- Danielle Walsh31/42
Black Bean Breakfast Tacos with Ancho Chile Salsa
As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.
- Kyle Johnson32/42
Chilaquiles with Blistered Tomatillo Salsa and Eggs
When camping, prep the salsa over the live fire and make perfect eggs on the propane stove. This will also work on a kitchen stove.
- Alex Lau33/42
Day of the Dead Bread
Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.
- Peden Munk34/42
Charred Tomatillo Salsa Verde
This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).
- Peden + Munk36/42
Salsa de Chile Morita
Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.
- Danny Kim37/42
Salsa Roja Asada
For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)
- Linda Xiao38/42
Habanero Jam
Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.
- Photograph by Isa Zapata, Food Styling by Pearl Jones39/42
Tres Leches Cake
You can never go wrong with a sponge cake soaked in three types of milk.
- Alex Lau40/42
Horchata Semifreddo
Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.
- Peden + Munk41/42
Rice Pudding with Ginger, Amaranth, and Mango
Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.
- Alex Lau42/42
Mexican Hot Chocolate
Instead of vanilla extract, try almond extract if you’ve got it handy, which adds even more depth of flavor.