Can you please tell me some Mexican vegetarian foods that don't involve onions, peppers, or slimy tomatoes?

Question

I only like chopped green onion, yellow banana peper, and RAW tomatoes.

Answer 1

Just a warning...most refried beans and mexican rice is NOT vegetarian. Some restaurant tortillas and chips are not either. Refried beans are made most of the time with lard (pig fat). If you buy a can of these at the store, make sure to buy the kind that says "Vegetarian". You need to ask at restaurants. Mexican rice sometimes contains chicken broth. Tortillas and tortilla chips are sometimes made with lard also



To answer your question, one of my favs is quesadillas (with green chiles and avocados. You can even add black beans into the quesadilla for some extra protein.) You can also make nachos with just about anything! I make vegetarian tacos too. I make vegetarian refried beans, and mix in a half packet of taco seasoning and a little water. Put these in taco shells or tortillas, and top with cheese and any other toppings you like. A little hot sauce or taco sauce, and you have yummy vegetarian tacos. You can also make cheese or veggie enchiladas, burritos, etc.

Answer 2

My favorite is "huevos rancheros" :

Grill a corn tortilla, cover it with a layer refried beans, then a layer of shredded cheese. Microwave briefly to melt the cheese .Sprinkle with your favorite chopped raw veggies (green onion, yellow banana peper, and raw tomatoes). Quickly fry an egg over easy and place this on the top. Add salt and pepper to taste.

(you can also spoon on some store brought salsa, if you don't mind the slimy tomato aspect)



Otherwise I love just plain refried beans (refritos). You can buy them in a can, but I prefer to make them myself from dried beans called "coco rose".



Wash about a cup of these dried beans and put them in a pot with water and soak overnight. Rinse, add more water and bring to a boil. Rinse again (the first boil removes some of the flatulence causing proteins) and add about two times the volume of water and boil on a low heat, covered, until the water is almost gone. The beans are ready to season and be eaten. However real refritos are cooked a lot longer until the beans get mushy. So keep adding water and boiling and stirring frequently until the beans are mushy, but still chunky and not too liquidy.



Seasoning : I like to use salt and whole peppercorns. Chili powder and/or cumin powder are good too. You can also use ready made mexican seasoning.



Eat them as is, or rolled in a corn or flour tortilla with some shredded cheese and chopped raw veggies.

Answer 3

veggie burgers: boil the potatoes and beans, fry some chopped onions, chilli, peppers, cool and mix with potatoes. Add spices and herbs, salt pepper. Make burger patty shapes, shallow fry in a little oil both sides until browned/crispy. toast bread rolls or bread slice until warm, add mayo, ketchup, mustard stir fry: slice onions cabbage carrots mushrooms tomatos peppers cougettes chillies into same size peices. fry in a little oil, on medium/high heat. add herbs/spices/salt/pepper. Add some water if needed.

Answer 4

You picky little -- just kidding.



Cheese quesadillas. You can throw in beans, corn, guacamole, banana peppers, the green onion... Everything else but what you don't like, really. Just plonk cheese + the accessories (if any) into a flour tortilla, and grill.



Bean and/or cheese enchiladas.



Salads/condiments centred on avocados.



'Mexican' rice.



Some ideas from my favourite Mexican restaurant -- just use green onions or none where it asks for onions, and tomatillo-based salsa in place of the red stuff --



ENSALADA DE NOPALES

Pear cactus, lettuce, tomato, corn, avocado, onion, dressing

RANCHERO VEGETARIANO

Burrito au gratin filled with salsa gringa and guacamole, topped with salsa Ahora and sour cream

(these next two are burritos)

VEGETARIANO

Black beans, cheese, salsa gringa, lettuce, guacamole

MEX-VEGETARIANO

Rice, cheese, salsa gringa, lettuce, guacamole, sour cream

TACO VEGETARIANO

Soft corn tortilla filled with beans, salsa gringa, lettuce and avocado

QUESADILA VEGETARIANA

A crispy flour tortilla filled with cheese and guacamole

Answer 5

By far my favourite Mexican style dish.



CHILLIES RELLENO

8oz. whole canned green chilies

1 lb. grated Monterey Jack cheese

2 eggs

1c sour cream

¼ tsp salt

1/8 tsp pepper



Remove seeds from chillies. Cut pieces flat. Put 1 layer in greased 8x8” pan. Sprinkle with ½ of the cheese.

Spread rest of chillies then the rest of the cheese. Beat eggs until frothy. Add sour cream, salt and pepper. Mix. Pour over chilli layers. Bake uncovered in 350F for 45 min, until set. Serve hot. Serves 6.



(This is vegetarian but not vegan, you could try it with vegan cheese and egg substitutes.)

Answer 6

Zesty Vegetable Enchiladas



This is a modified version of the grand prize recipe in a local

contest. The original had some oil for stir frying and 6 oz of Monterrey

Jack cheese (with peppers). I substituted Guiltless Gourmet Cheddar con

Queso (I think that is its name), which is a fatfree cheese sauce with

peppers in it.



Zesty Vegetable Enchiladas



1 1/3 c water

1/2 cup dry lentils

1/4 tsp salt

10 flour tortillas

non-stick cooking spray

2 medium carrots, thinly sliced

1 1/2 tsp chili powder

1 medium zucchini, quartered lengthwise and sliced

one 14 1/2 oz can chunky chili style stewed tomatoes or Mexican

style stewed tomatoes, cut up

OPTIONAL: 1 jar of Guiltless Gourmet Cheddar con Queso (Mild)



Preheat oven to 350 F. In a medium saucepan combine water, lentils and salt.

Bring to a boil, reduce heat. Cover and simmer for 15 to 20 minutes or

until tender. Drain, rinse with cold water. Set aside.



Wrap tortillas in foil. Heat in a 350 F oven until warm (10 mins).



Spray a 2 qt rectangular baking dish with non-stick cooking spray. In a

large skillet, stir-fry the carrots and chili powder in some water for

2 minutes. Add zucchini and stir-fry intil tender. Remove from heat.

Stir in lentils and half of the stewed tomatoes. Stir in half of the

Cheddar con Queso (if desired - makes the recipe lacto).



Spoon veg mixture over the tortillas, roll up and place seam side down in

the baking dish. Cover with foil.



Bake in a 350 F oven for 8 minutes. Remove foil, bake for 7 to 12

minutes or until heated through and tortillas are crisp.



In a small saucepan heat the remaining undrained tomatoes, spoon over

enchiladas. Top with remaining Cheddar con Queso. Bake for one more minute

until hot. Serves 4 to 6.

Answer 7

what about chopping all those up to make a salsa?