vegetarian mexican recipe

Spicy Sofritas Tofu, like homemade Chipotle! Think spicy peppers, garlic, tomatoes, and fresh cilantro in a flavorful simmer sauce for your tofu!

Spicy Sofritas Tofu

poblano pepper

1-3 individual chipotle peppers

of the adobo sauce

garlic

cumin

chili powder or smoked paprika

salsa

canola oil

salt

firm tofu

Roast your poblano

Hold the poblano over the flame on a gas range until it&#8217;s hot and blistery. Alternatively: turn your oven to the broil setting, coat the poblano with oil, place on a baking sheet, and roast for 15 minutes at a time until it&#8217;s soft and blistered. 

Make a sofritas sauce

Place poblano, chipotles, garlic, spices, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.

Spicy Sofritas Tofu Step 1

Make the sofritas tofu

Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans &#8211; this is a choose your own adventure here. Add the sofritas sauce with 1/2 cup water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.

Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans - this is a choose your own adventure here. Add the sofritas sauce with 1/2 cup water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.

Spicy Sofritas Tofu Step 2

Serve

Serve in tacos, burritos, and mega rice bowls!

Spicy Sofritas Tofu Step 3

I always think I'm going to eat half and save half for later. Haven't been able to do that yet. So good

I love Chipotle bowls and get teem pretty often. Never cooked with tofu, though. This veggie bowls look outstanding! Delicious and no extra charge for guacamole :) Pinned!

Tofu is an excellent source of protein and mixed with all the spices and veggies and in this recipe, it will look and taste like ground beef.

Everyone complains about the Philadelphia airport, but I love it because a Chipotle was recently added AND it offers sofritas. (The Chipotle in my town is not as tofu friendly and does not offer the sofritas. Hmph.) 

But now you're telling me I can just make the sofritas at home!? 

Game. Over.

https://content.jwplatform.com/videos/sxEGvS9b.mp4

Spicy Sofrita Veggie Bowls

Easy Vegetarian Enchiladas with Butternut Squash, Black Beans and Cheese. A healthy Mexican enchilada recipe that will have you scraping the pan for more!

Vegetarian Enchiladas with Butternut Squash and Black Beans

olive oil

onion

1/2-inch-cubed butternut squash

garlic (minced (about 1 tablespoon))

chipotle chili powder (reduce to 1

black pepper

black beans (rinsed and drained)

red enchilada sauce

sharp cheddar (Monterey jack, pepper jack,

Optional

Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.

Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes. Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it’s the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.

Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese. Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.

https://content.jwplatform.com/videos/eMd3hAw4.mp4

Easy Vegetarian Enchiladas with Butternut Squash, Black Beans, and Cheese. An easy, healthy enchilada recipe that will have you scraping the pan for more!

This vegetarian taco meat is made with cauliflower, walnuts, and chipotle peppers. It's so easy: just mix and bake. Meatless miracle!

Cauliflower Walnut Vegetarian Taco Meat

cauliflower florets

whole walnuts

individual chipotles in adobo sauce

chili powder

lime juice

garlic or onion powder

cayenne

Preheat the oven to 375 degrees. Pulse all ingredients in a food processor until the mixture is evenly ground (see picture).

Transfer to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.

Serve in tacos, burritos, quesadillas, bowls, and the like!

I made these tonight as I had some accidently over-roasted walnuts I added into it after the initial baking period. Even with this alteration it was delicious! I used some jalapeno rather than the abodo chiles. With some Daiya cheese, salsa, black beans and guacamole on top they were grubbin' as we used to say.

I make this once a week. My husband and I love it. He thinks it tastes like real meat which is saying a lot. Anyway I forgot to get walnuts today. I’m guessing it won’t be the same without them?? Are they needed to get that consistency? Thanks!

I made this with the few walnuts I had on hand and subbed in roasted, no salt pistachios for the balance. It was yummy!!!!

I saw this on your instagram and I already made it for my family over the weekend.  It was a hit!  They were skeptical at first, but everyone happily ate it.  I bought some more cauliflower this morning so I can make another batch to have in the fridge this week.  Yum!

Can you use frozen riced cauliflower for this

As soon as this recipe hit my inbox, I was off to the store to get the ingredients. This was SO EASY to make and it came together really fast! My ever-skeptical-of-vegan-food mother rolled her eyes when she saw the recipe, scoffing "I don't see how that could possibly taste good". When it was all done I was able to persuade her to try "just a bite" and  WOW! Both of us were plowing through the meatless delight faster than Grant took Richmond (as my Grammy says). Such a brilliant, easy and delicious recipe. THANK YOU for sharing this. I can't wait to feed everyone I know with this, I'm practically giddy! 
(I made it with all the optional add-ins and it was scrumptious)

Ammmaaaazzzeee!!!! OMG. Your photography just seriously makes me fall over in my chair, along with these recipes! I'm gluten free and LOVE being able to find hearty gluten free meals for big strong non gluten free hubby and I am SOOOO making this!!!! Love!

https://content.jwplatform.com/videos/PqAtDDyH.mp4

This vegetarian taco meat is made with cauliflower, walnuts, and chipotle peppers. It’s so easy: just mix and bake. Meatless miracle!

Fast and healthy, this vegetarian burrito with black beans, chipotle chili, and feta uses only one pot and is ready in less than 30 minutes!

Vegetarian Burrito

brown rice

cilantro

extra virgin olive oil

red bell pepper

green bell pepper

green onions (chopped (about 1 cup), divided)

zucchini (ends trimmed and diced)

cumin (reduce to 1 teaspoon if sensitive to spice)

chipotle chili powder

garlic garlic

(15 ounces) black beans (rinsed and drained)

feta cheese

tortillas

medium ripe avocados (sliced)

Nonstick spray (optional for crisping the outside)

Non-fat Greek yogurt

lime (optional

Stir

If using leftover rice, heat it gently in a saucepan or the microwave with a few tablespoons of water as needed to keep it from drying out (if you are cooking your rice fresh, you’ll need 1/2 cup uncooked and it will already be hot). Stir in the lime zest, lime juice, cilantro, and a pinch of kosher salt. Cover and set aside to keep warm.

Saute

Heat the oil in a large sauté pan over medium heat. Add bell peppers, half of the green onions, salt, and black pepper and sauté until crisp-tender, about 4 minutes.

Drizzle

Add the zucchini, cumin, and chipotle chili powder. Continue to sauté until the vegetables are tender, about 5 minutes. If it any point the veggies start to stick, drizzle in a little additional oil as needed.

Cook

Add the black beans, salsa, and garlic. Mash the beans a little, using either a fork or the back of a spoon. Cook and stir until the beans are heated through, about 2 to 3 minutes. Stir in the feta and remaining green onions.

Roll

Fill and roll burritos: place your tortilla on a work surface and top with a small scoop of rice (about 1/4 cup for 1 medium burrito), spreading it so that it runs horizontally left to right. Top with about 2/3 cup of the bean filling. Arrange a few avocado slices on top. Fold the left and right edges of the tortilla up and partially over the filling towards the middle. Keeping the sides folded in, lift the bottom edge of the tortilla (the one closest to you) up and over the filling, then tightly roll the burrito away from you to secure.

If you’d like to crisp the outside of the burrito (HIGHLY recommend), heat a medium nonstick skillet over medium-high heat. Once the skillet is hot, coat with nonstick spray, then place the burrito in the pan seam-side down. Cook on each side for about 2 minutes, until lightly golden. Repeat with remaining burritos. Slice in half, then enjoy hot with desired toppings.

Layered whole wheat tortilla casserole with refried beans, spinach, salsa, and lots of melted cheese!

Fiesta Lasagna-Vegetarian Mexican Casserole

10 inch whole wheat tortillas ((or your favorite))

can fat free refried beans ((or regular))

jar chunky salsa ((your favorite))

Bird's Eye Seasoned Southwestern Corn ((found in the frozen section))

baby spinach ((about 2 large handfuls))

cheese

Preheat oven to 375 degrees F.

Spray a 9 inch cake pan or pie tin with cooking spray. Place one of the tortillas in the bottom, letting the edges go up the sides if the tortilla is a bit bigger than the pan.

Spread about half of the refried beans on the tortilla, then about a third of the salsa.

Distribute about half of the corn evenly on top.

Spread out a handful of the spinach and top with about a third of the cheese.

Place the second tortilla on top. If the tortilla is larger than the pan, trim the edges so that it fits better (it doesn&#039;t need to be perfect, though).

Repeat layering with the remaining beans, another third of the salsa, the remaining corn, the remaining spinach, and another third of the cheese.

Place the third tortilla in the pan and trim edges if needed. Top with remaining salsa and cheese. Sprinkle with green onion.

Bake for 25-30 minutes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1588964982/mco3sr7htjnmwou1qost.mp4

This vegetarian Mexican recipe is a delicious casserole with refried beans, spinach, salsa, and lots of melted cheese! These kicked up flavors will make for an easy meal and leftovers are even better on day two!

Vegetarian Fiesta Lasagna

Try our vegetarian burritos filled with mushrooms, beans and corn, complemented by creamy avocado and subtle spice. Enjoy with a tomato salsa on the side

Veggie burritos

red onion

tomatoes

tbsp balsamic vinegar

parsley

avocados, stoned, peeled and sliced

lime

carrot

mushrooms

tomato purée

½ tsp chilli powder (hot

½ tsp ground cumin

paprika

kidney beans

can sweetcorn

cayenne pepper

cooked rice

lettuce

tsp soured cream

To make the salsa, combine the red onions, tomatoes, vinegar, half the parsley and half the oil, then season to taste. Toss the avocado slices with a splash of the lime juice, and set aside.

Heat the remaining oil in a non-stick pan over a medium-high heat and cook the onions for 5 mins, then stir in the grated carrot and mushrooms, and cook for 3-5 mins more until lightly browned. Mix in the tomato purée and spices, and cook for 3-5 mins until the purée turns dark red. Pour in 200ml water, the kidney beans, corn and remaining parsley. Cook for 5-6 mins until the mixture has reduced, thickened and is heated through. Season with the cayenne pepper and salt and pepper to taste.

Warm the tortillas following pack instructions and reheat the rice until piping hot. Assemble the burritos by topping the tortillas with the lettuce, vegetable filling and rice. Dot over the avocado slices and soured cream, then fold in one side of the tortillas and roll up. Serve warm, with the salsa on the side.

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Top 7 vegetarian mexican recipe recipes from across the web

The most viewed vegetarian mexican recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Sofritas Tofu

Vegetarian Enchiladas with Butternu...

Cauliflower Walnut Vegetarian Taco ...

Vegetarian Burrito

Fiesta Lasagna-Vegetarian Mexican C...

Veggie burritos

Cauliflower Walnut Vegetarian Taco ...

The most viewed vegetarian mexican recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine