Vegetarian Mexican Main Dish Recipes

This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.

I made this one night when I was trying to use up some leftover Mexican ingredients. It turned out very tasty and left everyone asking for more.

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!

Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like.

An easy recipe to throw together with your summer squash. Can be tailored to your tastes and fresh vegetables on hand. Great new way to use up summer squash from your garden or farmer's market. You can add fresh chopped cilantro to mixture before spooning into tortillas for a stronger flavored dish. Serve with sour cream, avocado, or salsa.

A great taco without the meat.

Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.

My grandma gave me this recipe.

This is an authentic Mexican recipe that has been handed down for generations in my family.

Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips.

Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.