The vegetarian Mexican food recipes abound within the typical dishes of Mexico. From the beans, which are very common in a Mexican table, to banana dessert, which is served as a haute cuisine dessert.

Here are our 8 vegetarian Mexican food recipes that you can prepare easily. We hope you like it.

Refried Beans

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Refried beans are 100% Mexican, and one of the most common vegetarian Mexican food recipes. They are usually served to accompany a main course.


2 cups cooked beans with their broth

¼ onion

3 teaspoons lard

Salt to taste

½ cup grated panela cheese


Finely chop the onion and put it in a bowl.

Heat a pan over medium heat with the lard.

Add the chopped onion and fry it for about 1 minute.

Add the beans to the pan and also add salt to taste.

With a masher, crush all the ingredients in the pan until you get a pureed consistency.

Fry the beans for about 5 minutes, until they are deep fried and thick.

Sprinkle grated panela cheese on top of your beans.


8 vegetarian Mexican food recipes that are actually typical in Mexico Image

Nopales are a mexican symbol and, as the refried beans, usually served to accompany a main course.


1 lbs. cactus paddles cooked and cut into small strips

1/2 diced onion

1 red tomato

4 dried tree chilies

1/2 teaspoon dried oregano

1 garlic clove

Salt to taste


Place the tomatoes in a small saucepan and add water.

Boil the tomatoes until they soften.

Place the peppers in a bowl with water and soak them until they soften.

Blend the tomatoes, peppers and 1/2 cup water with salt to taste, the garlic clove and the dried oregano.

In a frying pan over medium heat roast the cactus paddles and add the diced onion. Cook until the cactus paddles dry completely.

Add the tomato sauce and boil for a couple of minutes to let them mix correctly.

Mexican vegetable soup

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As an appetizer, vegetable soup is one of the most frequent vegetarian Mexican food recipes.


2 ½ liters of water

4 carrots

3 pumpkins

2 chayotes

1 corn

1 potatoe

1 cabbage

5 celery sticks

1 onion

3 sprigs of fresh cilantro

8 grains of pepper

salt to taste


Cut the vegetables into small pieces.

In a pressure cooker, add the water, carrots, chayotes,  corn, potatoe, cabbage, celery, onion, salt and pepper. Close the cooker.

Put the valve or pressure regulator on the cooker, and heat over high heat for about 25 minutes

When the steam comes out constantly, lower the flame over medium heat and cook for about 20 minutes.

Turn off the flame, allow the cooker to cool, open the pot and add the pumpkins and cilantro.

Cook for another 20 minutes until the pumpkins are slightly soft.

Heat tortillas to accompany your Mexican vegetable soup.

Mexican duros

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Duritos are served primarily as a snack, but a lot of Mexicans eat them for dinner too.


1 Mexican duro

2 oz of cabbage

1/4 white onion fillet

2 tablespoons  of refried beans

3 oz of cueritos on vinegar

Rajas of jalapeno peppers

1 lemon

2 oz. Sour cream

Botanera sauce to taste


Place the Mexican duro on the table to be able to prepare

Previously slice the cabbage

Cut the onion into slices

Spread refried beans over the hard Mexican duro

Add cabbage

Stir in the filleted onion

Add the cueritos on vinegar

Place jalapeño peppers to taste

Squeeze lemon

Add sour cream

Botanera sauce to taste

Vegetarian tacos

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Although not a frequent meal, vegetarian tacos are served is some Mexican kitchens.


½ Red onion

1 Poblano pepper

1 Zuccini squash

1 Mexican squash

3 Garlic cloves

Bunch of spinachs

Bunch of cilantro

¼ La Michoacana fresh cheese




Cut each vegetable

Preheat the pan and pour olive oil

Add garlic, onions, poblano pepper, tomatoe, zucchini squash, mexican squash, spinach, cilantro, fresh cheese and mix all ingredients

Once cooked, add salt and pepper

Warm tortillas

Make the tacos and Enjoy!

Pico de gallo

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The pico de gallo is served as a topping for your tacos or for your salads.


2 tomatoes

3 slices of white onion

2 jalapeño peppers

4 sprigs of cilantro

1 avocado

1 lemon

Salt to taste


Wash all vegetables properly.

Take a chopping board and do the following.

Cut the tomatoes in half and remove the seeds. Then cut each tomato into small squares.

Chop the onion slices into tiny squares.

Cut the peppers lengthwise in half and remove the seeds. Then, chop them into small squares.

Remove the avocado peel and cut it into small pieces.

Remove the stem from the cilantro sprigs and chop the leaves.

Mix all the vegetables in a bowl.

Cut a lemon in half and squeeze it above the pico de gallo.

Add salt to taste.


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The guacamole is the most widely served dip in Mexico.


2 avocados

1/3 onion

1/2 tomato

1 serrano or 1 jalapeño pepper (depending on your preferences)

Lemon to taste

Sprigs of cilantro to taste

Salt to taste


Chop the onion in very tiny pieces.

Remove the seeds from the tomato and cut it into very tiny pieces (if you prefer, you can peel the tomato).

Take the cilantro branches and finely chop them. It is important to cut it thinly, and to use a small amount of cilantro because of its strong flavor.

Chop the pepper finely, in very tiny pieces, until you can fill a teaspoon with them.

Wash the avocados and peel them.

Place them in a small bowl and use a fork to puree them.

Add lemon juice to taste, as well as chopped onion, tomato, cilantro and chili.

You can accompany your guacamole with totopos, tortilla toasts or plain tortillas.

Banana dessert

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The fried banana is a dessert that is often served in Mexico.


Ripe Plantains

Frying oil


Peel and cut the plantains slightly diagonally.

Heat the oil over medium high heat.

Put the fried plantains on one side. Ripe plantains will cook faster.

Turn to brown both sides.

Drain over a napkin.

Serve with fresh cheese or in the center of the table to accompany any meal.

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