Are you looking for a culinary adventure that will ignite your taste buds and leave you craving more? Look no further! This collection of 18 mouth-watering recipes celebrates the bold flavors and vibrant colors of Mexico, with a twist: each dish features an array of vegetables as the star players. From classic street corn to innovative cauliflower rice, these spicy Mexican vegetable recipes are sure to become new favorites.
In this article, we’ll be exploring the rich culinary heritage of Mexico, where chilies and spices add depth and excitement to even the simplest dishes. Whether you’re a seasoned cook or just starting out, these recipes are designed to inspire creativity in the kitchen and provide a flavorful journey around the world.
**Stay tuned for the full recipe list!**
Roasted Poblano and Corn Stuffed Peppers
Elevate your snacking game with these flavorful roasted poblano and corn stuffed peppers, perfect for a quick and satisfying snack or meal.
Ingredients:
– 4 large bell peppers, any color
– 2 large poblanos, roasted (see below)
– 1 cup fresh corn kernels
– 1/2 cup crumbled queso fresco or Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Roasting the Poblanos:
Preheat oven to 400°F. Place poblanos on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred and blistered. Let cool, then peel off skin, discard seeds, and chop into small pieces.
Assembly and Baking:
1. Preheat oven to 375°F.
2. Cut the tops off peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together roasted poblanos, corn kernels, and queso fresco. Season with salt and pepper.
4. Stuff each pepper with the poblano-corn mixture, filling to the top.
5. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 40-50 minutes
Spicy Mexican Zucchini and Tomato Stew
This hearty stew is a flavorful twist on traditional tomato soup, with the added crunch of roasted zucchini and a kick of spicy peppers. Perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 2 medium zucchinis
– 1 can (14.5 oz) diced tomatoes
– 1 jalapeño pepper, seeded and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss zucchinis with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
3. In a large pot, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add onion and cook until translucent, about 5 minutes.
4. Add garlic, cumin, paprika, and chopped jalapeño to the pot. Cook for an additional 2-3 minutes or until fragrant.
5. Add roasted zucchini, diced tomatoes, salt, and pepper to the pot. Stir to combine.
6. Simmer stew for 10-15 minutes or until heated through.
7. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 30-40 minutes
Chipotle Black Bean and Sweet Potato Tacos
Transform your taco Tuesday with this flavorful and nutritious recipe that combines the bold flavors of chipotle peppers, creamy sweet potatoes, and tender black beans.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 2 chipotle peppers in adobo sauce, minced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high. Add onion and garlic; cook for 5 minutes or until softened.
4. Add black beans, chipotle peppers, and cumin to the skillet. Cook for an additional 2-3 minutes or until heated through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the bean mixture onto a tortilla, followed by roasted sweet potato and any desired toppings.
Cook Time: 40-50 minutes
Grilled Mexican Street Corn Salad
Elevate your outdoor gatherings with this flavorful and refreshing salad that combines the sweetness of grilled corn with the spices of Mexico. Perfect for summer barbecues or potlucks, this recipe is sure to be a crowd-pleaser.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tablespoons olive oil
– 1 lime, cut into wedges
– 1/2 cup mayonnaise
– 1/4 cup crumbled queso fresco or feta cheese
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn for 10-12 minutes, turning frequently, until slightly charred.
3. In a large bowl, whisk together lime juice and mayonnaise.
4. Add grilled corn, queso fresco, jalapeño, and cilantro to the bowl. Toss gently to combine.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 10-12 minutes for grilling corn
Vegetable Enchiladas with Green Chile Sauce
A flavorful and nutritious Mexican dish packed with roasted vegetables and a tangy green chile sauce, perfect for a quick weeknight dinner or weekend meal.
Ingredients:
– 8-10 corn tortillas
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 can (4 oz) green chile peppers, chopped
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. Roast the onion, garlic, red bell pepper, and zucchini in a large bowl with 2 tbsp of vegetable oil until tender, about 20 minutes.
3. In a blender or food processor, blend the roasted vegetables, green chile peppers, and 1/4 cup water to create the sauce.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
5. Assemble the enchiladas by dipping tortillas in the sauce, then filling with cheese and rolling up.
6. Place rolled enchiladas seam-side down in a baking dish, cover with foil, and bake for 20 minutes.
7. Remove foil and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Mexican Cauliflower Rice with Lime and Cilantro
Brighten up your meal routine with this vibrant and flavorful Mexican-inspired cauliflower rice dish, infused with the zest of lime and freshness of cilantro.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 lime wedges
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Pulse the cauliflower in a food processor until it resembles rice.
4. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
5. Add the minced garlic, cumin, paprika, salt, and pepper to the skillet. Cook for an additional minute.
6. Stir in the cauliflower “rice” and cook for about 5 minutes, or until it’s tender but still slightly firm.
7. Squeeze a lime wedge over the cauliflower mixture and toss to combine.
8. Sprinkle chopped cilantro on top and serve.
Cooking Time: Approximately 20-25 minutes
Charred Mexican Vegetable Fajitas
Get ready for a flavorful and colorful twist on traditional fajitas! This recipe brings together the perfect blend of charred vegetables, savory spices, and warm tortillas.
Ingredients:
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 small zucchini, sliced
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 4 corn tortillas
– Optional: sour cream, avocado, salsa, cilantro for toppings
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss together onion, bell peppers, garlic, and zucchini with olive oil, chili powder, cumin, salt, and pepper.
3. Grill vegetables for 5-7 minutes per side, or until charred and tender.
4. Warm tortillas by wrapping them in foil and heating on grill for 1-2 minutes.
5. Assemble fajitas by placing grilled vegetables onto warmed tortillas.
6. Add your favorite toppings (if using) and serve immediately.
Cooking Time: 20-25 minutes
Spicy Butternut Squash and Black Bean Chili
This hearty chili combines the natural sweetness of roasted butternut squash with the bold flavors of black beans, onions, and spices. Perfect for a chilly evening or as a comforting lunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, cook onion and garlic over medium heat until softened, about 5 minutes.
4. Add bell pepper, cumin, smoked paprika, and cayenne pepper. Cook for an additional 2 minutes.
5. Add roasted squash, black beans, diced tomatoes, salt, and pepper. Simmer for 20-30 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed. Garnish with cilantro, if desired.
Cooking Time: About 45-60 minutes
Mexican Stuffed Bell Peppers with Quinoa
This flavorful dish combines the sweetness of bell peppers with the nutty taste of quinoa, all wrapped up in a spicy Mexican-inspired package. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes with green chilies
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, salsa, avocado, cilantro
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. Cook quinoa according to package instructions.
4. In a large skillet, cook ground beef until browned, breaking up with a spoon as it cooks. Add onion, garlic, cumin, paprika, salt, and pepper; cook until onion is translucent.
5. Stir in diced tomatoes with green chilies.
6. Stuff each bell pepper with the quinoa mixture, then top with shredded cheese.
7. Bake for 25-30 minutes or until peppers are tender.
Roasted Mexican Vegetable Soup
Warm up with this flavorful and nutritious soup that combines the natural sweetness of roasted vegetables with the spices of Mexico.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 3 cloves garlic, minced
– 2 red bell peppers, seeded and chopped
– 2 yellow bell peppers, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped onion, garlic, red bell peppers, and yellow bell peppers with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30 minutes or until the vegetables are tender.
4. In a large pot, combine the roasted vegetables, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 50-55 minutes
Avocado and Tomato Salsa Stuffed Portobellos
This recipe combines the rich flavors of portobello mushrooms with a fresh and creamy avocado and tomato salsa. Perfect for a quick dinner or impressive appetizer, these stuffed mushrooms are sure to delight.
Ingredients:
– 4 large portobello mushrooms
– 1 ripe avocado, diced
– 2 large tomatoes, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together avocado, tomatoes, red onion, jalapeño, and lime juice.
3. Wipe clean the mushroom caps with a damp cloth and remove stems.
4. Stuff each mushroom cap with the salsa mixture, dividing it evenly among the four mushrooms.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 15-20 minutes
Mexican Lentil and Vegetable Casserole
This hearty casserole combines the flavors of Mexico with the comfort of a warm, one-dish meal. A perfect blend of tender lentils, colorful vegetables, and spicy seasonings makes for a satisfying and nutritious dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add bell pepper and cook until tender, about 5 minutes more.
5. Stir in cumin, smoked paprika, salt, and pepper.
6. In a 9×13-inch baking dish, combine cooked lentils, vegetable mixture, and diced tomatoes.
7. Top with shredded cheese (if using).
8. Bake for 25-30 minutes, or until hot and bubbly.
Cooking Time: 45-50 minutes
Grilled Vegetable Quesadillas with Chipotle Mayo
Experience the flavors of Mexico with this delicious and easy-to-make recipe that combines grilled vegetables, crispy tortillas, and spicy chipotle mayo. Perfect for a quick lunch or dinner, these quesadillas are sure to satisfy your cravings.
Ingredients:
– 4 large flour tortillas
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 small zucchini, sliced
– 1 small onion, sliced
– 2 cloves garlic, minced
– 1/4 cup shredded Monterey Jack cheese
– 2 tbsp olive oil
– 2 chipotle peppers in adobo sauce, finely chopped
– 1/2 cup mayonnaise
– Salt and pepper to taste
– Optional: sour cream, salsa, cilantro for topping
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble quesadillas by placing grilled vegetables and cheese onto tortillas.
5. Cook for an additional 2-3 minutes, until cheese is melted and tortilla is crispy.
6. Meanwhile, mix chipotle peppers and mayonnaise in a small bowl.
7. Serve quesadillas with chipotle mayo, optional toppings, and enjoy!
Cooking Time: 15-20 minutes
Mexican Street-Style Roasted Carrots
Add a pop of color and flavor to your meal with these vibrant roasted carrots, infused with the bold flavors of Mexico.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup crumbled queso fresco (Mexican cheese)
– Chopped cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, lime juice, cumin, smoked paprika, salt, and pepper until evenly coated.
3. Spread carrot mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until carrots are tender and slightly caramelized.
5. Remove from oven and top with crumbled queso fresco.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: 20-25 minutes
Spicy Mexican Eggplant and Potato Stew
A flavorful and spicy stew that combines the natural sweetness of eggplant and potatoes with the bold flavors of Mexico. This hearty dish is perfect for a cozy evening meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2-3 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the eggplant and potatoes; cook for an additional 5 minutes.
4. Stir in the cumin, smoked paprika, salt, and pepper.
5. Pour in the diced tomatoes with green chilies; bring to a simmer.
6. Reduce heat to low and let stew for 20-25 minutes or until the vegetables are tender.
Cooking Time: 30-40 minutes
Vegetable Chilaquiles with Red Sauce
A twist on the classic Mexican dish, this recipe combines tender vegetables with a rich and spicy red sauce, served over crispy tortilla chips. Perfect for a quick weeknight dinner or brunch.
Ingredients:
– 1 cup mixed roasted vegetables (such as zucchini, bell peppers, and onions)
– 1/2 cup canned crushed tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 6-8 corn tortilla chips, crispy fried or toasted
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine roasted vegetables, crushed tomatoes, cilantro, olive oil, cumin, smoked paprika, salt, and pepper.
3. Toss to coat the vegetables evenly.
4. Arrange tortilla chips in a single layer on a baking sheet.
5. Spoon the vegetable mixture over the tortilla chips.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly (if using).
7. Serve hot, topped with desired toppings.
Cooking Time: 15-18 minutes
Mexican Stuffed Acorn Squash with Beans
This recipe combines the warmth of roasted acorn squash with the vibrant flavors of Mexican-inspired ingredients, all in one delicious and nutritious dish. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2 medium-sized acorn squashes
– 1 can black beans, drained and rinsed
– 1/2 cup cooked brown rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, cilantro, or avocado for toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out seeds.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Stir in cumin, then add black beans, brown rice, salt, and pepper. Cook for 1-2 minutes.
5. Stuff each squash half with the bean mixture, dividing it evenly between the two.
6. Place squashes on a baking sheet and roast for 30-40 minutes or until tender.
7. Serve warm, topped with your choice of optional ingredients.
Cooking Time: 30-40 minutes
Fire-Roasted Tomato and Pepper Gazpacho
Experience the bold flavors of Spain with this refreshing summer soup, made even more vibrant by the addition of fire-roasted tomatoes and peppers.
Ingredients:
– 2 large ripe tomatoes, halved
– 1 large bell pepper, any color, seeded and quartered
– 1 small red onion, chopped
– 1/4 cup olive oil
– 1/4 cup white wine vinegar
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups bread, torn into pieces (preferably day-old)
– 2 cloves garlic, minced
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Place the tomato halves and bell pepper quarters on a piece of foil or a grill basket. Drizzle with olive oil and sprinkle with salt. Roast for 15-20 minutes, turning occasionally, until the vegetables are charred and tender.
3. Remove the roasted vegetables from the grill and let them cool slightly.
4. In a blender or food processor, combine the cooled vegetables, onion, garlic, smoked paprika, vinegar, salt, and pepper. Blend until smooth.
5. Add the bread and blend until well combined.
6. Taste and adjust seasoning as needed.
7. Serve chilled, garnished with parsley or cilantro leaves.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meals with these deliciously flavorful 18 Spicy Mexican Vegetable Recipes! From Roasted Poblano and Corn Stuffed Peppers to Grilled Vegetable Quesadillas with Chipotle Mayo, these mouthwatering dishes are sure to tantalize your taste buds. With a variety of recipes featuring vegetables like zucchini, sweet potatoes, and cauliflower, there’s something for everyone in this collection. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these spicy Mexican vegetable recipes are the perfect inspiration to add some excitement to your kitchen routine.
