From Meatless Monday to Taco Tuesday and beyond, I’ve got you covered with seven healthy and delicious vegetarian Mexican recipes to try at home this week.
(Disclosure: Recipe development clients are mentioned below, but I was not compensated for this post.)
Quick update in case you’re new here: I’ve been sharing some tips and recipes for cooking simple, healthy, flavorful meals at home in my new Monday series. Feel free to look back on previous Crave-Worthy posts if you missed them—we’ve already covered how to make delicious veggie burgers, buddha bowls, and smoothies!
Tacos (or some other Mexican-inspired dish) need to be on our dinner menu each week. Life just wouldn’t be the same without them. Mexican food is flavorful, filling, and super convenient to whip up on busy weekdays—truly an old standby that never disappoints.
What You’ll Need to Make Healthy Vegetarian Mexican Recipes
You can make a variety of healthy vegetarian Mexican recipes by keeping at least one ingredient from each category on hand:
- Protein: beans, tempeh taco filling, lentils, tofu, eggs
- Grain/Starch: tortillas, corn chips, brown rice, quinoa
- Produce: corn, tomato, chile peppers, tropical fruit, avocado, cilantro, lime
- Taco Seasoning: store-bought or mix together cumin, chili powder, smoked paprika, coriander, and cayenne pepper to DIY
Need some ideas?
7 Crave-Worthy Vegetarian Mexican Recipes to Cook This Week
Serving tacos with fresh salsa is one of my favorite ways to add some color (and extra nutrients) to my plate. I love the mix of sweet, tart, and juicy flavors from the combination of tomato, pineapple, and mango in this Tropical Fruit Salsa. It’s a great accompaniment to fiber- and protein-packed black beans.
Soup season is here! And it’s time to whip up an extra large batch of my Freezer-Friendly Taco Soup. It has all the ingredients I love in tacos, and the leftovers can be stored in the freezer and reheated for work day lunches later on.
You can’t go wrong with a Mexican street food-inspired dish, and this Lightened Up Esquites by Jessica at Small Bites by Jessica is no exception. You’ll get extra protein from the Greek yogurt in this version, and you can make it a meal by serving it up with rice and beans.
I’m a sucker for tortilla chips (my vegetarian sheet pan nacho recipe is coming up soon!), so these chilaquiles by Rachael at Rachael Hartley Nutrition are squarely at the top of my must-make list. (How haven’t these chilaquiles happened yet?) I’ll be pouring on the sauce last minute to maintain more of that crave-worthy corn chip crunch, what about you?
Like the Coconut Curry Stuffed Peppers I shared last month, EA at Spicy RD Nutrition’s vegetarian tacos prove that lentils have totally earned their spot as an essential vegetarian pantry staple. I can’t get enough—especially when they’re served in a crunchy taco shell with homemade guac!
You can still enjoy Mexican-inspired salads after fresh tomato season ends this fall. Brittany from Your Choice Nutrition uses canned veggies to make a party-friendly dip or side dish that’s ready to eat year-round!
Looking for a family-friendly taco recipe that you can put together in a pinch? I’m SO trying these Hummus Tacos with Avocado Cream by Emily at Emily Kyle Nutrition for a supper that’s simple and satisfying. Best part? These babies are ready in just 10 minutes.
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