Mexican recipes please (vegetarian)?

Question

Simple recipes that don't take longer than 40 mins to cook and do not need to stand or chill for ages.

Answer 1

You could try tortillas with a vegetarian filling.
Fry some onions, peppers, garlic, a little chilli, mushrooms and spicy beans together, add a sachet of spices from "Discovery" which is in the mexican aisle in the supermarkets. When it's all piping hot fill a tortilla and add some sour cream, guacomole and cheese. Absolutely delicious and quick to prepare. You can vary the recipe to your own taste.

Answer 2

Bean enchildas are killer and simple! Buy small size flour tortillas, a can of refried beans, a can of enchilda sauce, an onion, a bell pepper and a bag of shredded Mexican flavor cheese. Cut up the onion and pepper and add them into the beans. Put 1/4 of the cheese in the bean mixture with 1/4 of the sauce. This makes the filling. Spoon the filling into the tortillas and then roll them loosly and place them side by side into a baking dish. Then pour the rest of the sauce and the cheese over the top and shove it into the oven on 350 for about 25 minutes. This is so yummy and very veggie oriented. Hope you enjoy it, and have a great day!

Answer 3

I make a really nice chilli pie with quorn mince (with mushrooms, peppers, kidney beans) then mash some potatoes and add a tin of refried beans. Stir in some grated cheese if you like, and sprinkle some more on top, then pop into the oven and bake till the cheese is browning slightly. Very calorie laden, but very tasty!

Answer 4

Cheesy garlic mushroom burritos...

Quarter some mushrooms and cook in the microwave for a minute or so
Stir in cream cheese, with garlic and herbs
Add some chilli and corriander (and more garlic if you like)

Wrap in wraps
throw some salsa and grated cheese on the top and bake in the oven until golden.

Sooo quick and easy - serve with a salad and let someone else wash up!

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Answer 5

Tostadas. The crunchy shells are fairly flat and come in a bag of 20 to thirty. You can used canned refried beans or red/black beans that you have refried and warmed. Spread on shell. Shred lettuce or cabbage, chopped tomatoes, onions, avocado, cheese (queso fresco or other cheese of choice) and salsa. Layer on top. For variety try other combinations of choice. These can be eaten along or paired with rice as a side. Enjoy!

Answer 6

Quesadillas! Fry a soft tortilla wrap and then put on this some peppers, cheese, kidney beans, anything you like. Tope with another wrap and kind of make it like a sandwich, either flip this over to brown the 2nd wrap or stick it under the grill.
Delicious!!!!

Answer 7

how about veggie fajitas? get mushrooms, peppers, onions and quorn fillets if you want, cut into strips and fry in oil with a little fajita mix. once cooked put in flour tortillas with some grated cheese and sour cream and wrap. easy!

and if you fancy the wraps cooked put one in the bottom of a frying pan, fill with ingredients as above then put another wrap on top and cook each side!

Answer 8

These are really good. You can also add black beans or bell pepper.

GARDEN VEGETABLE ENCHILADAS

4 tablespoons (1/2 stick) butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels or frozen, thawed
1 4-ounce can diced mild green chilies
1/2 cup chopped fresh cilantro
3 tablespoons chili powder
2 tablespoons all purpose flour
1 1/2 teaspoons ground cumin
2 1/2 cups whole milk
2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)

8 8-inch warm flour tortillas

Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.

Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.

Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.

Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.

Answer 9

How about chili con carne, made with qourn, get a mix from your supermarket it take 35Min's to do, great with rice.

Answer 10

I like these two links below but sopes, huaraches, enfrijoladas are also a tempting choice: