Chili-Lime Mushroom Tacos
I used to make this dish with beef, but substituting portobello mushrooms turned it into my family’s vegetarian favorite. It’s quick, nutritious, low in fat and tasty. —Greg Fontenot, The Woodlands, Texas
Black Bean Tortilla Pie
I found this southwestern entree a while ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. —Wendy Kelly, Voorheesville, New York
Cheese Enchiladas
You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
Black Bean & Sweet Potato Tostadas
These spicy veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. —Lauren Delaney-Wallace, Glen Carbon, Illinois
Tasty Lentil Tacos
When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
Colorful Corn Salsa
This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. —Nancy Horsburgh, Everett, Ontario
Veggie Fajitas
My husband prefers these to chicken or beef fajitas, and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas
Sweet Potatoes with Cilantro Black Beans
As a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom’s favorites. —Kayla Capper, Ojai, California
Mexican Street Corn Bake
We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
Slow-Cooked Stuffed Peppers
My favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska
Cheesy Chile Casserole
A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. —Phyllis Bidwell, Las Vegas, Nevada
Black Bean 'n' Corn Quesadillas
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. —Susan Franklin, Littleton, Colorado
Pico de Gallo Black Bean Soup
Everyone at my table goes for this feel-good soup. It’s quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin
Black Bean & White Cheddar Frittata
This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho
Farmers Market Enchiladas
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah
Refried Bean Tostadas
For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen
Spanish Gazpacho
There’s a bounty of vegetables in this tantalizing chilled soup. Its refreshing flavor makes it an ideal addition to summer lunches or light suppers. —Dave Schmitt, Hartland, Wisconsin
Roasted Pumpkin Nachos
Previously, I had made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
Lentil Burritos
I’m constantly trying to incorporate healthy but tasty meals into our menu. Both kids and adults love these mildly spiced burritos that combine filling lentils with crisp zucchini. —Pam Masters, Derby, Kansas
Meatless Taco Salad
This colorful salad blends together all your favorite taco ingredients—minus the ground beef. And you won't miss the meat at all! The guacamole dressing is thick and creamy. —Kimberly Dray, Pflugerville, Texas
Chiles Rellenos Squares
My family requests this chile relleno regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California
Fiery Stuffed Poblanos
I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed chile dish was born. —Amber Massey, Coppell, Texas
Weeknight Taco Soup
This soup turned out delicious on the first try, when I was working without a recipe. You could also add cooked ground beef or cubed stew meat dredged in seasoned flour and browned for a heartier meal. —Amanda Swartz, Goderich, Ontario
Cheesy Quesadillas
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. —Terri Keeney, Greeley, Colorado
Black Bean and Rice Enchiladas
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
Championship Bean Dip
My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, "You brought your bean dip, didn't you?" If there are any leftovers, we use them to make bean and cheese burritos the next day. I've given out this recipe a hundred times. —Wendi Wavrin Law, Omaha, Nebraska
Tex-Mex Summer Squash Casserole
Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio
Cornbread-Topped Frijoles
My family often requests this economical, slow cooker favorite. It's loaded with fresh Southwestern flavors. One batch makes several servings-but it never lasts long at our house! —Suzanne Caldwell, Artesia, New Mexico
Corn, Rice & Bean Burritos
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina
Mexican Egg Casserole
Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin
Creamy Taco Dip
You'll know this snack is a hit at your next gathering when you come home with an empty pan! —Denise Smith, Lusk, Wyoming
Chipotle Butternut Squash Soup
My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California
Chickpea & Chipotle Tostadas
I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. —Amber Massey, Argyle, Texas
Huevos Rancheros
I like to spice things up with tempting whole eggs poached in a zesty tomato sauce. This southwestern fare is perfect for brunch. —Olga Koetting, Terre Haute, Indiana
Lentil Taco Cups
My trusty muffin tin never fails to help me put fun and easy hand-held mains on the table for my family on busy week nights. This festive vegetarian dish is always a hit with my kids and it's so flavorful, nobody misses the meat. —Shauna Havey, Roy, Utah
Southwest Vegetarian Bake
This veggie-packed casserole hits the spot on chilly nights. But it's equally good any time I have a taste for Mexican food with all the fixings, too. —Patricia Gale, Monticello, Illinois
Fiesta Pinwheels
Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. —Diane Martin, Brown Deer, Wisconsin
Veggie Tacos
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
Buenos Dias Breakfast
I love the way the tortilla strips puff up when this is baked. It's a protein-rich, no-fuss recipe that everyone in my family enjoys, even the meat-lovers. —Barbara Burge, Los Gatos, California
Sweet Potato & Bean Quesadillas
Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota
Salsa Spaghetti Squash
If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. —Clara Coulson Minney, Washington Court House, Ohio
Vegetarian Tortilla Lasagna
You won't miss the meat in this savory delight. The layered main course is as tasty as it is impressive. Serve warm wedges alongside tortilla chips or a green salad.—Connie L McDowell, Greenwood, Delaware
Avocado Salsa
I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Black Bean Burritos
My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. —Angela Studebaker, Goshen, Indiana
Cheesy Black Bean Nachos
We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. —Cynthia Nelson, Saskatoon, Saskatchewan
Cheesy Egg Quesadillas
Here's my fun spin on breakfast for dinner. These egg quesadillas are so easy to make, full of protein and plain delicious any time of day. —Barbara Blommer, Woodland Park, Colorado
Grilled Corn Hummus Tostadas
This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go well together. —Lauren Knoelke, Milwaukee, Wisconsin
Black Beans with Bell Peppers & Rice
My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virginia
Quick Bean and Rice Burritos
These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida
Black Bean & Corn Quinoa
My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
The post 50 Mexican-Inspired Recipes for Vegetarians appeared first on Taste of Home.
Annamarie Higley