20 Vegetarian Tex-Mex Recipes

20 Vegetarian Tex-Mex Recipes
Southwestern flavors are all the rage these days, and it’s no mystery why. But the best part about it? Tex-Mex cuisine lends itself to endless vegetarian variations! From zesty sweet-potato-stuffed taquitos to creamy vegan enchiladas to zippy roasted veggie fajitas, we can’t get enough.

Here are 20 especially mouth-watering vegetarian Tex-Mex recipes that are sure to spice up your dinner rotation.

Spring Veggie Tacos With Avocado Cream

Spring Veggie Tacos With Avocado Cream

These hearty (and vegan!) tacos from Nutrition Stripped are filled with a spicy walnut, sweet potato, and chickpea mix. The added rainbow of sauteed veggies sends them over the top.

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Gluten-Free Breakfast Tostadas

Gluten-Free Breakfast Tostadas

The Minimalist Baker shows us how to take a tasty break from tacos and taco salads with crispy, gluten-free breakfast tostadas made with baked brown rice tortillas, over-easy eggs, fresh veggies, salsa, sour cream, and cheese.

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Shredded Hearts of Palm Tacos

Shredded Hearts of Palm Tacos

Fork and Beans brings us this innovative take on barbacoa, with hearts of palm standing in for the typical shredded beef. Go ahead and pile on the toppings for one epic taco!

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Black Bean Enchiladas with Roasted Red Pepper Cashew Cream

Black Bean Enchiladas with Roasted Red Pepper Cashew Cream

Sure to impress even the most steadfast meat eaters at the table, these enchiladas are filled with hearty black beans, tender zucchini, and crunchy corn. But the best part? They're smothered to the nines in a wonderfully smoky cashew cream sauce. More, please!

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Sweet Potato & Lime Taquitos

Sweet Potato & Lime Taquitos

From Beard & Bonnet comes this vegan spin on the traditional meat-filled taquito. Packed with sweet potatoes and spiked with lime, they're equally perfect as party appetizers or served up as a meal all on their own.

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Poblano Chilaquiles Casserole

Poblano Chilaquiles Casserole

Tart. Tangy. Spicy. This casserole brings some serious flavor to the table. Tortilla chips are layered with smoky black beans, sautéed veggies, and roasted tomatillo salsa, then baked with zesty jalapeno Jack cheese until melted to perfection. We love this one for game day, but it also makes for a super-quick weeknight dinner, too.

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Fried Avocado Tacos

Fried Avocado Tacos

If you are an avocado fanatic then these fried avocado tacos from Foodie Crush are for you! Crispy golden on the outside and creamy on the inside followed by a drizzle of serrano cream for a little kick.

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Roasted Root Vegetable Fajitas

Roasted Root Vegetable Fajitas

With Food+Love takes us far beyond the typical peppers-and-onion fajita combo for a fresh new take on classic Tex-Mex fare. Think roasted root vegetables and nutrient-packed micro greens. We're sold!

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Southwest Loaded Sweet Potato Fries

Southwest Loaded Sweet Potato Fries

These crispy cornmeal-dusted sweet potato fries from Naturally Ella are piled high with spinach, black beans, avocado, and lime. Perfect for whenever a little Tex-Mex-inspired comfort food is in order!

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Roasted Sweet Potato & Black Bean Tacos

Roasted Sweet Potato & Black Bean Tacos

Black beans and sweet potatoes are a classic Southwestern flavor combination -- and for good reason! When you bring them together, you really can’t go wrong. Bonus: these tacos come together quickly, making them a perfect choice for weeknight dinners.

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Mexican Frittata

Mexican Frittata

We love the versatility that frittatas bring to the table, and this one from The Faux Martha packs in the flavor too. With hearty black beans, chipotle peppers, sweet potatoes, and cilantro, we'd be happy with this one any time of the day.

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Citrus, Avocado, and Quinoa Salad with Cilantro-Lime Vinaigrette

Citrus, Avocado, and Quinoa Salad with Cilantro-Lime Vinaigrette

This colorful salad from Cafe Johnsonia is light, refreshing, and packed full of Southwest flavor. Cooked quinoa is tossed with a bright cilantro-lime vinaigrette, and then topped with oranges, red peppers, and avocado. It doesn't get any fresher than this!

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Black Bean Flautas with Avocado Dipping Sauce

Black Bean Flautas with Avocado Dipping Sauce

These crispy flautas are filled with refried black beans and red onion relish, then pan-fried until crispy. Serve 'em up with creamy avocado dipping sauce for a memorable meal in less than 30 minutes.

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Tex Mex Frito Salad

Tex Mex Frito Salad

Go ahead and empty your crisper drawer with this completely customizable Tex-Mex Frito Salad from The First Year! Fast, easy, fun, and delicious all in one bowl.

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Quick Black Bean Quesadilla

Quick Black Bean Quesadilla

Think of the humble quesadilla as Mexican comfort food. This vegan version from Pure Ella is fast, easy, and satisfying. And it's baked instead of pan-fried -- a healthier option that doesn't sacrifice flavor.

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Southwestern Veggie Wraps

Southwestern Veggie Wraps

Sweet potatoes and smoky black beans make these vegetarian wraps both filling and delicious. Plus, they're quick and easy to make -- perfect for a little Tex-Mex on the go.

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Mexican Black Bean Quinoa Skillet

Mexican Black Bean Quinoa Skillet

Protein-rich black beans and quinoa come together in this hearty Mexican-inspired skillet from The Muffin Myth. Spoon the filling into taco shells or lettuce leaves -- or just grab a chip and start dipping!

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Mexican-Inspired Lettuce Cup Tacos

Mexican-Inspired Lettuce Cup Tacos

80Twenty brings us the ideal meal for the hot summer days that lie ahead. Cool lettuce leaves cradle black beans, corn, and more for an easy meal that requires no cooking. That's right -- none! All you need is a knife, a can opener, and a hearty appetite.

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Veggie-Filled Enchilada Pasta Casserole

Veggie-Filled Enchilada Pasta Casserole

Get your bowls ready! This spicy enchilada pasta bake from Kitchen Treaty is made with loads of veggies. In fact, there are about as many vegetables in there as there is pasta!

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Chili Polenta Pot Pie

Chili Polenta Pot Pie

Swap your traditional pot pie for this meatless Southwestern version! Hearty peppered polenta covers spicy fire-roasted chili in this tasty Tex-Mex take.

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About Meg

Meg van der Kruik is the blogger, photographer, and recipe developer behind Beard & Bonnet, a gluten-free vegetarian blog that celebrates style, design, food, and family.   Read more from Meg →

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Comments

  1. says

    Hello,
    You have perfect timing!
    I just wrote a post on my blog about needing mexican food. I live in France and am really craving the spices and smoky flavors.
    Bless you.
    Hata

  2. says

    Great roundup! And thanks for including the quinoa skillet from my blog – though I can’t really take credit for that one since it was a guest post, it is such a delish dish and deserves to be made! I’ve bookmarked several new recipes to try out. Thanks!

  3. Joanne Bruno says

    I want to eat all of these!! I love Mexican food and it really does lend itself so well to super flavorful veg meals!

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