4 Fun Mexican Recipes for Meatless Monday

vegetarian mushroom nachos

Who doesn’t love a good Mexican meal? Whether it’s a traditional recipe from Oaxaca or Mexico City or a more Tex Mex fusion dish, Mexican food is something that nearly everyone can agree on. Even on Meatless Monday! This week, we’ve scoured the web for some tasty Mexican recipes to chow down on.

A lot of Tex Mex-inspired Mexican food can be fried or greasy, which is just one more reason we’re loving these veggie-laden dishes. Serve them with a side of homemade guacamole, homemade pico de gallo and maybe even a salad, and you’ll be feasting on fiesta cuisine before you know it.

Our first dish is a game day classic – nachos. Often when you order vegetarian nachos in a restaurant, all you get is a pile of chips, pico de gallo and cheese. Not so for this mushroom nacho recipe, which is topped with a vegan mushroom and bean combo that adds quite a bit more heft and moisture to the dish. This is a great appetizer to set in the middle of your Meatless Monday table so that the whole family can chow down together!

sweetie_JenniferMartine

Image: Jennifer Martiné

Who doesn’t love a good quesadilla? They’re simple to make, easy to eat (neatly! Which isn’t the case for all Mexican food…) and can be filled with a variety of different flavors. This sweetie pie quesadilla is filled with sweet potatoes, black beans green chili sauce and monterey jack cheese. A flavor powerhouse that boasts beautiful colors to boot. The ease of this recipe comes from grating the sweet potato — no need to cook it; just add it raw to the quesadilla and let it slowly cook as the cheese melts.

burrito

Image: James Willamor

Bring out the brightness that Mexican cuisine has to offer with these grilled veggie burritos. What looks like a simple dish — and don’t worry: it is easy enough for Meatless Monday — somehow effortlessly adds just the right tweaks to each element of the burrito. The vegetables get grilled before being added to bring out their natural caramelization. The rice is brightened up with lime juice and zest. And fresh cilantro adds just the right touch of herbaceousness.

Images by Kimberley Stakal

Image: Kimberley Stakal

Sopes might not be the most common menu choice at your favorite Mexican joint, but trust us on this one — these vegan cornmeal patties topped with refried black beans and spicy cabbage slaw are well worth the deviation from more frequently served menu options. Each layer is bursting with flavor, from the spiced beans to the jalapeno and lime slaw, and the play of texture between creamy beans, raw cabbage and lightly fried sopes is perfection on a plate.

Related on Organic Authority

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Vegan Mexican-Spiced Black Bean Soup Recipe with Avocado

Mexican Posole Soup Recipe with Hominy, Avocado and Radishes

Image: Ewan Munro

Emily Monaco
Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.