I need a good mexican vegetarian dinner recepie

Question

If you have more than one even better I get tired of eating meat everyday and I dont know how to cook without it so I need a couple of ideas thank you very much.

Answer 1

vegetarian tacos with salad

Answer 2

Tortilla-Black Bean Casserole

Ingredients (use vegan versions):

    2 cup chopped onion

    1 1/3 cup chopped green pepper

    14 oz can stewed tomatoes

    3/4 cup salsa

    1/2 tablespoon garlic

    2 tablespoon cumin

    2 15-oz cans black beans, drained

    8 corn tortillas

    1 1/2 cup shredded vegan cheese (opt but suggested)

Directions:

In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil.  Reduce heat and simmer uncovered for 5 minutes.  Stir in beans.  Spread 1/3 of the bean mixture over the bottom of a 13x9 pan.  Top that with half of the tortillas, overlapping as necessary and half of the cheese.  Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.  Cover and bake at 350 for 30 minutes or until heated through.  Sprinkle with remaining cheese and let stand for 10 minutes.  Garnish with shredded lettuce and chopped tomatoes.  For more of a Mexican flair, add slices of avocado on top or your favorite guacamole.

http://vegweb.com/index.php?topic=6081.0

4-layer Supreme Burrito Pie

Ingredients (use vegan versions):

    30-40 oz refried beans

    30-40 oz of your favorite salsa

    1/2 to 1 tomato, diced

    Approx. 2 cups slice romaine heart lettuce (or your favorite lettuce)

    Approx. 2 oz of black olives

    4 tortillas (I prefer flour)

Directions:

Place one tortilla on the bottom of a 7 to 9 inch round casserole dish.  This will help keep all the ingredients together when serving.  Use about 3/8 of the refried beans on this bottom layer.

Place another tortilla on top of that.(it’s okay if it doesn’t reach the edge). Mix the rest of your refried beans with an equal or larger amount of salsa, depending on the size of your pan and how thick you want it.  Spread just enough to cover the tortilla.  Continue process to the fourth tortilla(which also has the beans/salsa on it).

Now slice the romaine hearts into thin slices by pulling the knife back over them horizontally.  Garnish the top layer with the lettuce first in a circle around the edge. (You may want to wait for this until after you bake, as the lettuce may burn)

Dice tomatoes, and finally in the very center, add a large amount of black olives.  Bake in the oven at 450 degrees for about 20 minutes.

http://vegweb.com/index.php?topic=11470....

Black Bean Taquitos

Ingredients (use vegan versions):

    12 corn tortillas

    1 cup refried black beans (can substitute pinto or other beans)

    1 1/2 cups light flavored olive oil

    salsa

    vegan guacamole

    vegan sour cream for dipping (optional)

Directions:

Heat olive oil in a pan at low or med-low heat for 2 minutes or until hot.  It is important not to burn olive oil.  Keep the heat low enough that it doesn’t smoke.

Microwave 3 tortillas for 45 seconds.

Scoop 1 – 1 ½ tablespoon of beans on each tortilla (one at a time) and roll into a thin taquito (about a ½ inch diameter).

Fry, 3 at a time, with tongs for about 4 minutes, turning every minute.

Place on plate lined with paper towel to drain excess grease.

While frying, microwave 3 more tortillas and repeat.

Serve plain or with a dipping sauce.

This dish is wonderful for making large quantities and storing in the freezer.  I prefer reheating the taquitos in the toaster oven (rather than microwave), which gives them a nice crispy texture.

Variations:

Cover the taquitos in enchilada sauce and vegan cheese.  Bake at 350 F for 20 minutes to make yummy bean enchiladas.

Mess around with different fillings.  Try tofu, bean, and/or vegetable (like mushroom) mixtures.

http://vegweb.com/index.php?topic=8797.0

Cheesy Bean and Cheese Enchiladas

Ingredients (use vegan versions):

    1/2c flour

    1/2c nutritional yeast

    1 teaspoon salt

    1 teaspoon garlic powder

    2 cup water

    1 teaspoon mustard

    4 tablespoon vegan margarine

    10 tortillas

    2 small cans enchilada sauce

    3 cans beans (white kidney, pinto, black), drained

    2 medium onions, chopped

    1 can olives, chopped

    1/4 cup chopped cilantro, 1/2 cup salsa (optional)

Directions:

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder.  Add water and mix thoroughly.  Heat on medium heat until bubbling and thick.  Remove from heat and add mustard and margarine.  Set aside 1/2 cup of cheese sauce in separate container.  Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.

Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan.  Place a tortilla in pan and cover in enchilada sauce.  Spoon in filling.  Roll and push to one end of pan.  Continue until all tortillas filled.  Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step.  Bake at 350 until brown, 30-45 minutes.

http://vegweb.com/index.php?topic=5980.0

More:

http://www.vegcooking.com/CuisineType.as...

http://www.recipezaar.com/recipes.php?ca...

http://www.fatfree.com/recipes/mexican/

http://vegweb.com/index.php?board=380.0;...

http://vegweb.com/index.php?board=492.0

http://www.fatfreevegan.com/includes/eth...

Answer 3

Black bean tacos are good.

Open a can of black beans. Drain and rinse. Chop up some of your fave veggies that accompany Mexican food (like onions, green peppers, garlic, jalapenos {or poblanos}, tomatoes, etc.). Heat in a medium-sized pot until they are warm and cooked down to your liking. In another pot, prepare brown or white rice according to the instructions. You can then add salsa to the rice to give it a nice flavor or you could add some freshly chopped cilantro and a squirt of fresh lime juice.

Using a whole wheat tortilla, scoop out some rice, then some of the black beans on top. You can add even more to it if you'd like: banana peppers, taco sauce, black olives, cheese, sour cream, etc.).

If you have a lot of them at once, you can make enchiladas: roll up each tortilla and place them in a 13x9 baking dish. Cover them with salsa and cheese. Bake until the cheese begins to bubble (350 degrees F for roughly 20 minutes).

The beans are full of fibre and are really good for you. You'll hardly miss the meat!

I hope that helps!

Answer 4

http://www.mexgrocer.com/20-veggie-quesa...

http://www.mexgrocer.com/78-cheeseenchil...

http://www.mexgrocer.com/158-vegetarianp...

http://www.mexgrocer.com/661-toffu-tosta...

http://www.mexgrocer.com/254-effortlesse...

Answer 5

Roasted Vegetable enchiladas

Sauce

1 poblano pepper or green bell pepper

2 teaspoons extra-virgin olive oil

1 cup chopped yellow onion

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/8 teaspoon ground chipotle pepper (optional)

8 ounces tomatoes, roughly chopped, plus diced tomato for garnish

1 cup vegetable broth

1/2 cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish

Filling

3 bell peppers (1 each red, yellow and orange), diced

8 ounces cremini (baby portobello) mushrooms, diced

3/4 cup diced red onion

4 1/2 teaspoons extra-virgin olive oil

1/4 teaspoon salt

Freshly ground pepper to taste

1 15-ounce can pinto beans, rinsed

12 6-inch corn tortillas

1. Preheat oven to 425°F.

2. To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.

3. Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.

4. Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)

5. To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375°.

6. To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.

7. Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

MAKE AHEAD TIP: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days.

Answer 6

Tacos using morningstar farms crumbles

Fajitas using quorn tenders or veggie fajitas

Black bean quesadillas