4 Unique Mexican Food Recipes Perfect for Meatless Monday (Hold the Tacos and Burritos!)

enchilada casserole
Image care of Cookie and Kate

Mexican food is one of the most popular in the U.S. — a 2015 National Restaurants Association survey shows that half of Americans eat Mexican food at least once a month. But you don’t need to go out to enjoy this favorite cuisine: these yummy Mexican food recipes are easy to make at home and deliciously vegetarian, making them perfect for Meatless Monday.

Enchiladas get a whole lot easier when you stack them instead of roll them. This roasted enchilada casserole features layers of cauliflower, sweet potato, bell pepper, black beans, and spinach, all seasoned with your choice of salsa. Shredded Monterey cheese gets nicely gooey in the oven, but you can easily leave it out to make this dish vegan. Add a bit of fresh chile if you like your enchiladas a little bit spicier.

How To Make Mexican Rice
Image via Karissa Bowers

Most Mexican rice recipes are made with chicken broth, but this vegan Mexican rice is seasoned with vegetable broth, onion, and a bit of tomato. This foolproof recipe is the perfect accompaniment for your favorite Mexican food recipes, like our homemade vegan refried beans.

black bean quesadillas
iStock/nata_vkusidey

Quesadillas are one of our favorite Mexican food recipes: they’re easy to make for a crowd and perfect for stuffing with all sorts of tasty ingredients. This version is filled with a mix of black beans and mashed, spiced sweet potatoes with chili, cinnamon, cumin, paprika, and chipotle. Serve these with avocado or guacamole and your choice of salsa for dipping.

Vegan Taquitos Recipe
Image via Karissa Bowers

Whether you call them taquitos or flautas, these deep-fried rolled tortillas are a delicious treat. Stuffed with a simple spiced sweet potato mash and served with homemade guacamole and vegan chipotle mayonnaise, they’re sure to please everyone in your household.

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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.