It is April already…where has the time gone? Sorry that things have been a bit quiet lately on the blog. We got hit with COVID in late February and March was a blur of birthdays, a first communion, and a visit from my mom! I felt like we went into a time warp and have finally come out the other side.
Now, we are in full-on Easter preparation mode. We haven’t given up anything for Lent, but I do know folks that do or that are sticking to a traditional diet for the season. If you need to revamp your no-meat meals to make it through these last couple of weeks, I have a wonderful selection of Mexican vegetarian recipes to share with you.
Of course, these Mexican vegetarian recipes are great any time of the year, not just for Lent. So, I invite you to take a look at this list and let me know if you have a favorite Mexican vegetarian recipe in the comments!
I love calabacitas a la Mexicana! This dish is fast, and completely made from fresh vegetables! I typically make this as a side or a light meal. I top any leftovers with a fried egg or scramble them up for breakfast. The best part about this dish? It can be on the table in less than 30 minutes.
I promise you won’t miss the meat in these oyster mushroom quesadillas. My husband is a devoted carnivore but devours these quesadillas when they are on the menu for dinner. This recipe makes 4 loaded quesadillas and pairs perfectly with a dried chile salsa, like chile morita or pasilla.
My mother-in-law is an expert fritter maker. This recipe is all hers and totally unique. I love that the cauliflower chunks are battered, fried, and then left to simmer in a light tomato-based broth. I normally have chicken broth on hand to make the sauce, but vegetable broth is an easy swap to make this dish completely vegetarian!
Roasted chile poblano strips in cream sauce are so simple and yet totally addicting. Add cooked and cubed potatoes to this dish to make it heartier, if desired. Eat these with tortillas, tostadas, or straight out of the pan! We won’t judge.
Tortilla soup has a warm, silky tomato and chile-based broth, and is customized with traditional add-ins like fried tortilla strips (a must-have!), cubes of panela cheese, Mexican cream, avocado, and fried strips of pasilla chiles. Swap the chicken broth for vegetable broth for a completely vegetarian version.
Mexican-style stuffed squash blossom fritters make a perfect light dinner and are a delicious way to use squash blossoms from your garden or farmer’s market!
Roasted salsa verde top hand-fried tortilla chips in this spicy breakfast classic. Layer your chips with salsa, beans, sour cream, queso fresco, chopped onions, fried egg, and avocado and this is a meal worth having any time of the day. No tomatillos on hand, no worries. I have you covered with this charred salsa roja version.
Amaranth is a highly nutritious pseudo-grain that has been a staple in the diets of the Aztec and Maya civilizations for centuries. This recipe gives you the health benefits of amaranth in a meal that is fast and easy to pull together. You can have this on the table in under 30 minutes, making it the perfect meal for those hectic weeknights.
Chile Relleno…roasted poblano stuffed with cheese, battered and fried until golden. Served in a light tomato sauce…it’s a small piece of heaven! This recipe is a bit more involved than the others on this list, but if you have the time, it is totally worth the effort. I mean, is there any combination of flavors more delicious than roasted poblanos and cheese? I think not.
There you have it! A list of some of my favorite Mexican vegetarian recipes, perfect for getting you through the last couple weeks of Lent or for those times when you need a break from meat! Enjoy!