mexico - vegitarian food?

Answer 1

Guacamole and chips

Answer 2

How about a cold vegetable soup - Gazpacho. More Spanish than Mexican, but tasty!

Measurements below not critical, just try to get a good balance between the vegetables - and add any that you like!

1 cucumber, halved and seeded, but not peeled
2 red/yellow/green bell peppers, cored and seeded (Not Jalapenos!)
4 plum tomatoes
1 red onion
3 garlic cloves, minced
3 cups tomato juice
1/4 cup white (or red) wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving, a couple of hours at least but overnight is better. The longer gazpacho sits, the more the flavors develop.

Answer 3

theres a really popular food called rajas you can have in tacos and whatever. Its basically potatos cooked with cream and peppers. Its super good and vegitarian.

Answer 4

Vegetarian Chili Cheese Dip
INGREDIENTS:
1 8 ounce package reduced fat cream cheese, softened
1/2 cup fresh salsa
1 cup reduced fat shredded cheddar or Mexican cheese, divided
1 16 ounce can vegetarian chili beans
1/3 cup green onions, sliced
tortilla chips
PREPARATION:
Combine softened cream cheese with salsa and spread in bottom of 9-inch microwaveable pie plate. Sprinkle with 1/2 cup cheese.
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Grilled Stuffed Chili Rellenos or Green Bell Peppers
INGREDIENTS:
6 large poblano chilies or green bell peppers
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 jalapenos, seeded and chopped
1/2 red bell pepper, finely chopped
1/2 cup chopped fresh cilantro
1 tsp ground cumin
1 28 ounce can vegetarian baked beans, drained
1-3 tsp hot sauce, to taste
12 ounce Pepper Jack or Monterey Jack cheese, coarsely grated
salt, to taste
freshly ground black pepper, to taste
PREPARATION:
Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.
Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.
Remove pan from heat and stir in baked beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
Set up grill for indirect grilling and preheat to medium. Arrange the chillies on the grill away from the heat. Cook until chillies are tender and cheese is browned and bubbling, about 30 to 40 minutes.
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Zuchinni and Pepper Bean Burrito
INGREDIENTS:
1/2 cup fresh salsa
1/2 cup fat free sour cream(optional)
2 tsp olive oil
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 medium zucchinis cut into 1/2 inch slices
1 16 ounce can fat free refried beans
4 12 inch whole wheat flour tortillas
1 avocado, sliced
PREPARATION:
Mix salsa and sour cream; refrigerate.
Add olive oil to non-stick pan. Sautee peppers and zucchini on medium-high heat; about seven minutes.
Spread refried beans evenly down center of each tortilla.
Top with peppers, zucchini, avocado and salsa mixture. Fold in corners and roll each tortilla into burrito.

Answer 5

BEANS!!! To make it good add cheese and warm tortillas.

Answer 6

Rice
Beans
Salsa
Chiles
Pino de gyo(sp)