Our Favorite Vegetarian Tex-Mex Dishes

Step aside, carnitas and steak fajitas. These meat-free Tex-Mex options are just as good as the classics.

By Tommy Werner

March 14, 2016

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Photo by Romulo Yanes
1/11
Chilaquiles with Fried Eggs
With an egg on top, these tortilla chips doused in a chile-rich sauce are the ultimate breakfast. If you don't want to fry your own tortillas, just substitute your favorite bag of chips.
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Photo by Chelsea Kyle, and Ali Nardi
2/11
Grilled Corn, Zucchini, and Black Bean Quesadillas
The corn in this quesadilla filling is grilled in its husk, giving it a welcome hint of char. (Use a stovetop grill during the cooler months.) The accompanying avocado-tomato salsa couldn't be easier to make.
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photo by Alex Farnum
3/11
Butternut Squash, Kale, and Crunchy Pepitas Taco
You won't miss the meat in these I-can't-believe-they're-vegan tacos, which are filled with sweet butternut squash, spicy kale, and crunchy fried pumpkin seeds. A drizzle of cashew crema finishes the dish.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
4/11
Quick Sweet Potato, Mushroom, and Black Bean Burrito
A quality Mission-style burrito, no plane ticket required. Oh, and no meat either.
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Photo by Romulo Yanes
5/11
Fried Avocado Tacos (Tacos de aguacate rebosado)
Crunchy on the outside and creamy on the inside, fried avocado (you read that right) has a texture like nothing else. Top with lime-chipotle mayonnaise and serve with whichever beer you used to make the batter.
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Photo by Romulo Yanes
6/11
Black-Bean Quesadillas
These classic quesadillas keep it simple: just black beans, melty cheese, sharp white onion, and cilantro.
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Photo by Chelsea Kyle, prop and food styling by Ali Nardi
7/11
Breakfast Taco Foil Packs With Black Beans, Zucchini, and Corn
You don't have to go camping to make hobo packs—just warm these hearty packets in the oven. Serve with tortillas to round out the meal.
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Photo by Misha Gravenor
8/11
Crispy Black Bean Tacos with Feta and Cabbage Slaw
Feta might not be the most traditional taco topping, but its tangy flavor pairs perfectly with these hearty black bean tacos. (You can sub in queso fresco if available.) Ideal for busy weeknight dinners, this dish comes together in less than 10 minutes.
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Peden + Munk
9/11
Avocado Cream
Don't confuse this creamy dip with guacamole—they're both made with avocados, but that's where the similarity ends. Light and tangy, this avocado cream is blended in a food processor with sour cream, a splash of vinegar, and a handful of cilantro and fennel fronds. Serve with tortilla chips for dipping.
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Con Poulos
10/11
Vegetable Enchiladas
Some enchiladas are so heavy and cheese-laden that you need a nap after eating them. But this Southwest-inspired vegetarian version, which is made by stacking layers of tortillas and filling, will knock you out in a different way—with bright colors, crunchy bites, and smooth avocado.
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Photo by Marcus Nilsson
11/11
Black Bean Chili with Butternut Squash
Instead of slow-cooked meat, this chili leans on bulgur and black beans for weight and heartiness. Stir in some chopped squash for to add a touch of sweetness.
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Natural wine lover, amateur cartoonist, rock and roll trivia nerd, and usually found somewhere near creamy peanut butter. ... Read More

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