Mexican’s vegetarian recipe options are many and varied, and we list traditional favourites from Mexico for your dining enjoyment. Simple, spicy, tasty!
Mexican Vegetable Enchiladas
4 Corn tortillas
1/2 c Cubed eggplant
1/2 c Salsa sauce
1/4 c Grated zucchini
1 ts Olive oil
1 tb Sherry, optional
1/3 c Thinly sliced onions
1/4 cn Diced green chilies
1 Garlic clove, sliced
2 tb Minced cilantro
Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortillas over & coat the other side.
While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry if using. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. Remove from heat & stir in chilies.
Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables. Roll up tortillas & place seam side down in baking tin. Top with the rest of the sauce & cilantro. Bake for 15 minutes, until evenly browned.
Mexican Vegetable Tortilla Stacks
Yield: 4 servings
2 tb Oil
8 oz (2cups) shredded Montery
3/4 c Chopped green bell pepper
3/4 c Chopped red bell pepper
8 oz (2cups) shredded cheddar
1/2 c Chopped onion
Cheese 1/2 c
Green bell pepper rings 16 oz
Green Giant Valley Combo’s Red bell pepper rings
Frozen Broccoli Supreme pitted olives
8 (8-inch) flour tortillas
16 cn Refried beans
Heat oven to 375 F. Heat oil in medium skillet over medium high heat. Add chopped green and red peppers and onions; cook and stir until crisp-tender. Drain. Stir in 1/2 cup picante sauce. Cook Broccoli Cauliflower Supreme until crisp and tender s directed. Drain, cut up large pieces if necessary.
Place 2 tortillas side by side on large ungreased cookie sheet. Spread each with about 1/4 of the pepper mixture. Top each with tortilla. Divide vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of the Monterey Jack cheese.
Spread 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack. Top each with one of the remaining tortillas; sprinkle each with 1 cup cheddar cheese.
Bake at 375F for 10 to 15 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream. Cut into wedges.
To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels!
Vegetarian Tamale Filling
Yield: 1 servings
2 c Sharp cheddar cheese 2 tb Dried oregano 2 c Shredded swiss or white 2 ts Ground cumin Cheddar cheese 1 cn Whole kernel corn, 2/3 c Chopped black olives 8 oz. green chilies, 2/3 c Chopped pine nuts Chopped 2 Onions, chopped 2 ts Olive oil 8 cl Garlic
Combine all ingredients in a large bowl.
Mexican Hot Pickled Vegetables
Yield: 10 servings
4 oz Green Beans; Whole
1/2 c Peppers; ***
3 ea Celery; Stalks, *
1/2 c Coarse Salt
1 c Carrots; 2 med, **
2 c Cider Vinegar
1 1/2 c Cauliflowerets
2 c Water
1 c Broccoli Flowerets
2 T Black Peppercorns
1 c Pearl Onions
1/4 t Cloves; Ground
Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) ** Carrots should be cut diagonally into thin slices.
Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles They should be seeded and sliced. Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks.
Makes about 10 cups of vegetable relish.
Mexican Zucchini and Hominy
Yield: 6 servings
1/4 c Onion; Chopped,
1 Sm 20 oz Hominy; Drained, 1 cn
2 tb Margarine Or Butter
2 tb Lime Juice
2 tb Vegetable Oil
1 tb Chile Powder
3 Zucchini; Md., *
1 ts Salt
2 c Tomatoes; Chopped,
1 ds Pepper
Cut the zucchini into 1/2-inch pieces.
~- Cook and stir the onion in the margarine and oil in a 10-inch skillet over medium heat until tender. Stir in the remaining ingredients and cook uncovered, stirring occasionally, until the zucchini is tender, about 10 to 15 minutes.
Mexican Zucchini Flower Taco
Yield: 6 servings
6 Zucchini blossoms
1/2 ts Grated Parmesan cheese
1/2 ts Butter or margarine
3 Thin avocado slices
1 7-inch flour tortilla
Salsa to taste
3 tb Shredded Jack cheese
Rinse blossoms well, checking for insects. Melt butter over medium heat. Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove from pan.
Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold tortilla over filling. Slide onto a plate and accompany with salsa.
(makes 6 servings)
2 c. shredded cheddar or monterey jack cheese (8 oz)
6 flour tortillas (8-10 inches across)
1 small tomato, seeded and chopped (1/2 c.)
4 medium green onions, chopped (1/4 c.)
2 T. canned chopped green chilies
chopped fresh cilantro, if desired
Heat over to 350. Spread 1/3 cup of the cheese evenly over half of each tortilla. Sprinkle tomato, onions, chilies and cilantro over cheese.
Fold tortillas over filling. Sprinkle with cilantro. Place on ungreased cookie sheet.
Bake about 5 minutes or just until cheese is melted. Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.
1 serving: 290 calories (145 calories from fat); 16 g fat (9 g saturated); 40 mg cholesterol; 470 mg sodium; 26 g carbohydrate (2 g dietary fiber); 13 g protein.