Wise Taste: the best Mexican vegetarian recipes, always with flavor in mind

To improve our health and quality of life, we have taken on the task of compiling some of the traditional Mexican vegetarian recipes.

Wise Taste: the best Mexican vegetarian recipes, always with flavor in mind
Cooking is the only way to take control of your family's diet, thus ensuring that the ingredients are healthy and balanced. Image by PublicDomainArchive from Pixabay

To improve both health and quality of life, we have taken on the task of compiling some traditional Mexican recipes, always with flavor in mind. So, without further ado, let's get our hands in the dough, let's put our spoon in, it's time for the chili to give flavor to the broth, and let's get cooking. The wisest thing to do is to eat seasonal products from your region; they are more economical and, when consumed fresh, provide you with the necessary nutrients for each season.

Nopales cactus and cheese casserole

(6 portions)


10 nopales cut into squares (1 kg)

2 corn kernels (590 g), shelled and cooked

300 g green tomatoes

2 poblano chiles (220 g) roasted, peeled, cleaned, and cut into slices

½ onion, finely chopped (90 g)

2 sprigs of cilantro (10 g)

2 sprigs of epazote (8 g)

1 green chile (6 g)

2 garlic cloves (4 g)

400 g of shredded Oaxaca cheese

2 cups refried beans (400 g)

½ kg corn tortillas

4 tablespoons oil (40 ml)

Salt to taste


Heat two tablespoons of oil in a frying pan and sauté the nopales with the whole garlic; let them release all the drool, stirring occasionally until the nopales are soft and dry. Set aside in another bowl. Cook the green tomatoes and blend with the onion, the other clove of garlic, the chile, and the cilantro sprigs.

In the same pan heat the other two tablespoons of oil and sauté the slices along with the cooked corn kernels. After a few minutes add the nopales and the whole epazote branches. Pour over the salsa verde and the shredded cheese. Check the seasoning and leave on the heat until the cheese melts and the stew is seasoned. Serve hot with the tortillas.

Stuffed portobello mushrooms with french fries

(6 portions)


6 large, stemless portobello mushrooms (reserve both parts), 780 g

1 eggplant (300 g), sliced

2 peppers (220 g) roasted, peeled, and cut into 3 parts

¼ onion (60 g) finely chopped

840 g potatoes, French cut and lightly boiled

360 g of manchego cheese (6 slices and the rest grated)

3 tablespoons of white wine (30 ml) or 2 tablespoons of your choice of vinegar (20 ml)

6 tablespoons olive oil or to taste (60 ml)

1 clove of garlic (2 g), crushed

chopped fresh basil (to taste)

Dried oregano (to taste)

Salt and pepper to taste


Rinse the mushrooms only from the top and let the water drain. Rinse the stems and chop them. In a frying pan over high heat, sauté the onion with the garlic and chopped stems in a tablespoon of oil. Set aside. Separately, place the eggplant slices on a tray and sprinkle a little salt on both sides, let stand to remove the bitter liquid. Wipe them with a napkin. Mix the oil with wine or vinegar, oregano, and basil. Season with salt and pepper to taste.

With the help of a kitchen brush, glaze the mushrooms, eggplants, and potatoes. In a baking dish place the portobello mushrooms, hollow side up, distribute the stewed stems inside the mushrooms, and sprinkle the grated cheese on top, then the eggplants, and finally the bell pepper. Bake the mushrooms and potatoes at 250° C for 30 minutes or until all the vegetables are well cooked. Once the portobello mushrooms are cooked, place the cheese slices on top to melt and let them rest for a few minutes in the oven. Serve the mushrooms with the french fries.

Vegetarian pancakes with yogurt sauce

(6 portions = 18  pancakes)


3 cups cooked rice (180 g uncooked), you can use some leftover rice from the previous day.

1 cup bread crumbs (120 g)

½ cup flour (70 g)

½ cup ground raw oatmeal (60 g)

1 cup lentils (180 g)

1 large (210 g) finely grated Italian zucchini (210 g)

1 cucumber (200 g), sliced

1 tomato (135 g) cut into wedges

1 large carrot (120 g) finely grated

1 yellow bell pepper (100 g) cut into slices

6 lettuce leaves, disinfected and chopped (90 g)

¼ onion (60 g) finely chopped

2 lemons (60 g)

2 garlic cloves (4 g) finely chopped

1 cup natural low-fat yogurt (240 ml)

1 ½ cups grated manchego cheese (180 g)

2 eggs (110 g)

1 pinch of ground cumin

Oregano to taste

Oil for glazing (60 ml)

Salt and pepper to taste


Cook the lentils, drain them and then grind them in a food processor together with the cooked rice. Pour this paste into a bowl and add the onion, garlic, oatmeal and bread crumbs, cheese and grated vegetables (carrot and zucchini), salt, pepper, and ground oregano to taste. At the end add the beaten eggs. Stir everything perfectly and then divide the mixture into 18 equal portions, form the pancakes like small hamburgers, and flour them.

Prepare a baking sheet with aluminum foil. Grease it with a brush and arrange the pancakes. Coat the top with the same oiled brush and bake at 180° C for 20 minutes. Then turn them over and bake for another 20 minutes or until the pancakes are lightly browned. Serve topped with the yogurt seasoned with salt, pepper, and a pinch of cumin. Serve the pancakes with lettuce, tomato, bell pepper, and cucumber salad dressed in lemon and salt.

Potato meatballs with cheese

(6 portions)


1 kg of potatoes without skin

3 tablespoons flour (30 g)

300 grams of shredded Oaxaca cheese

200 g manchego cheese in cubes

2 eggs (110 g)

3 ball tomatoes (660 g)

6 large lettuce leaves (180 g)

1 cucumber (200 g) peeled and seeded and sliced

1 carrot (120 g) peeled and grated

2 lemons (75 g)

1 sprig of finely chopped parsley (5 g)

1/4 onion

1 garlic clove (2 g)

1 tablespoon margarine (10 g)

2 tablespoons oil (20 ml)

2 cups chicken broth

1 teaspoon baking powder (5 g)

Salt and pepper to taste


Boil the potatoes in salted water until soft; drain them and while they are still hot mash them until they are mashed. Then add the margarine, salt, pepper, parsley, and baking powder. Stir the mixture until the ingredients are integrated.

Let the puree cool for a few minutes at room temperature. Add the eggs and a little flour (enough to bind) and stir well. With the previous preparation form the meatballs of regular size and put a piece of manchego cheese in the middle. Place them on a baking sheet and bake them until the surface is golden brown. Set aside. Mash the tomatoes with garlic and onion.

Heat the oil in a saucepan and sauté the sauce. Once the sauce is boiling add the chicken broth and let it boil until it begins to thicken. Add the shredded cheese and once it melts, add the meatballs and lower the heat to the minimum. Serve the meatballs with the lettuce, cucumber, and carrot salad dressed in lemon and salt.

Pasta salad with beans

(6 portions)


300 g medium pasta, cooked al dente, to taste

1 cup beans (180 g) pre-soaked and cooked, then rinsed with cold water

2 medium tomatoes (440 g) seeded and diced

1 cup shelled and cooked corn (150 g)

1 green bell pepper (125 g) cut into cubes

90 g celery stalk, peeled and cut into half-moons

1 piece of finely chopped onion (60 g)

300 g panela cheese, diced

¾ cup plain yogurt (180 g)

¾ cup media crema (180 g)

1 teaspoon mustard (5 g) optional

2 tablespoons olive oil (20 ml) or the oil of your choice

Chopped mint leaves (to taste).

Salt and pepper to taste


In a large bowl place the pasta and incorporate the cooked beans. Add two tablespoons of olive oil and mix carefully. Set aside. Separately, stir the media crema ("half cream") with the yogurt and mustard. Season to taste with salt and pepper and refrigerate.

In another bowl, incorporate the vegetables and mix carefully. Set aside. Serve the pasta with the beans, top with the vegetable mixture, garnish with the pieces of cheese and bathe with the cream and yogurt sauce. Sprinkle the mint leaves on top and enjoy this delicious dish!