Get ready to ignite your taste buds with these 18 mouth-watering Spicy Mexican Vegetable Recipes! From classic street corn salad to bold and spicy soups, this collection has something for every level of heat lover. Whether you’re a fan of roasted vegetables, grilled skewers, or hearty stews, we’ve got you covered.
In this article, we’ll explore the vibrant flavors of Mexico through a variety of recipes that showcase the country’s love affair with chilies, cumin, and coriander. From familiar favorites like tacos and quesadillas to innovative twists on traditional dishes, these spicy Mexican vegetable recipes are sure to tantalize your taste buds and leave you craving more.
Roasted Mexican Street Corn Salad
Roasted Mexican Street Corn Salad Recipe
Get ready to taste the flavors of Mexico with this vibrant salad, perfect for a summer gathering or a quick weeknight meal.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup diced tomatoes (fresh or canned)
– 1/2 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the corn ears for 20-25 minutes, turning every 5-7 minutes, until slightly charred.
3. In a large bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
4. Add roasted corn, diced tomatoes, queso fresco or feta cheese, cilantro, and chopped jalapeño to the bowl.
5. Toss gently to combine.
6. Serve warm or at room temperature.
Cooking Time: 25 minutes
Spicy Black Bean and Sweet Potato Tacos
This recipe combines the warmth of sweet potatoes with the spiciness of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and flavorful meal.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1/2 red onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large skillet, heat cumin and cayenne pepper over medium-high heat. Add black beans, red onion, and garlic. Cook for 5-7 minutes or until onions are translucent.
3. Warm taco shells according to package instructions.
4. Assemble tacos by spooning sweet potato and black bean mixture into shells. Top with desired toppings.
Cooking Time: 25-30 minutes
Zucchini and Corn Mexican Stir-Fry
This vibrant stir-fry combines the flavors of Mexico with the sweetness of summer corn and zucchini, making it a perfect side dish or main course for any occasion.
Ingredients:
– 1 medium zucchini, sliced
– 1 cup fresh corn kernels
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: 1 jalapeño pepper, sliced
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced zucchini and cook until tender, about 5 minutes.
5. Stir in the cumin, smoked paprika, salt, and pepper.
6. Add the corn kernels and cook until heated through.
7. Taste and adjust seasoning as needed.
Cooking Time: 15-20 minutes
Chipotle Lime Grilled Vegetable Skewers
Add a burst of flavor to your summer grilling routine with these smoky and tangy vegetable skewers, infused with the warmth of chipotle peppers and the brightness of lime juice.
Ingredients:
– 1 cup mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, onions, and mushrooms)
– 2 tablespoons olive oil
– 2 chipotle peppers in adobo sauce, minced
– 2 cloves garlic, minced
– 2 tablespoons fresh lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Thread vegetables onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, chipotle peppers, garlic, and lime juice.
4. Brush the mixture evenly onto the vegetable skewers.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes, turning occasionally, until vegetables are tender and slightly charred.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 8-10 minutes
Mexican Stuffed Bell Peppers with Quinoa
Add a flavorful twist to traditional stuffed bell peppers by incorporating quinoa and bold Mexican flavors. This recipe is perfect for a quick and nutritious dinner or as a vibrant side dish.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef until browned, breaking it up into small pieces as it cooks.
4. Add onion, garlic, black beans, cumin, paprika, salt, and pepper to the skillet. Cook until the mixture is heated through.
5. Stuff each bell pepper with the quinoa and meat mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the bell peppers are tender.
Cooking Time: 35-40 minutes
Poblano and Spinach Enchiladas
This recipe combines the rich flavors of roasted poblanos with the freshness of spinach, all wrapped up in a crispy tortilla. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large poblano peppers
– 1 package frozen chopped spinach, thawed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Optional: sour cream, salsa, cilantro for toppings
Instructions:
1. Preheat oven to 375°F.
2. Roast poblanos by placing them on a baking sheet, drizzling with oil, and baking for 20-25 minutes or until charred.
3. In a skillet, sauté onion and garlic until softened. Add spinach and cook until wilted.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
5. Assemble enchiladas by placing a spoonful of spinach mixture onto a tortilla, followed by a roasted poblano strip and a sprinkle of cheese. Roll up and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and top with remaining cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Avocado and Tomato Salsa Verde
This vibrant salsa combines the creamy richness of avocados with the sweetness of tomatoes, all tied together with a hint of tangy verde sauce. Perfect for topping tacos, grilled meats, or veggies, this recipe is sure to elevate your fiesta game!
Ingredients:
– 2 ripe avocados, diced
– 1 pint cherry tomatoes, halved
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. In a medium bowl, combine diced avocado, cherry tomatoes, and chopped cilantro.
2. Squeeze lime juice over the mixture and toss gently to coat.
3. Add olive oil, jalapeño pepper, and salt. Mix until well combined.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None! This salsa is best served fresh.
Mexican Cauliflower Rice with Black Beans
This recipe combines the comforting warmth of black beans with the creamy texture of cauliflower rice, all wrapped up in a vibrant and aromatic Mexican-inspired dish. Perfect for a quick weeknight dinner or as a side to your favorite taco or burrito!
Ingredients:
– 1 head of cauliflower
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower head 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 onion and cook for 3-4 minutes, or until translucent.
5. Add the garlic, cumin, chili powder, salt, and pepper to the skillet and cook for an additional minute.
6. Add the black beans and cauliflower rice to the skillet. Stir well to combine.
7. Cook for 5-7 minutes, stirring occasionally, until the flavors have melded together and the cauliflower is tender.
Cooking Time: Approximately 20-25 minutes.
Grilled Portobello Mushroom Fajitas
A flavorful and healthy twist on traditional fajitas, this recipe showcases the earthy taste of portobello mushrooms paired with the smokiness of grilled onions and bell peppers.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps sliced 1/2 inch thick
– 1 large onion, sliced into thin rings
– 2 large bell peppers (any color), sliced into thin strips
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon fajita seasoning (or to taste)
– Salt and pepper, to taste
– 4 small flour tortillas
– Optional: avocado, sour cream, salsa, shredded cheese for toppings
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, and fajita seasoning. Add mushroom slices and toss to coat.
3. Grill mushrooms for 3-4 minutes per side, or until tender.
4. Meanwhile, grill onion and bell pepper rings for 5-6 minutes total, or until slightly charred.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble fajitas by placing grilled mushrooms and vegetables onto tortillas. Serve with desired toppings.
Cooking Time: 15-20 minutes
Spicy Mexican Lentil Soup
A flavorful and nutritious soup that combines the warmth of chili peppers with the comfort of lentils, perfect for a cozy meal or quick lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, bell pepper, and cumin; cook 1 minute.
3. Stir in lentils, diced tomatoes, broth, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 35-45 minutes
Roasted Butternut Squash and Black Bean Quesadillas
Roasted Butternut Squash and Black Bean Quesadillas: A flavorful and nutritious twist on traditional quesadillas!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 4 large flour tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, salsa, avocado, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add black beans and cook until heated through.
4. Place a tortilla in the skillet, top with roasted squash, bean mixture, and shredded cheese. Fold tortilla in half.
5. Cook for 2-3 minutes or until cheese is melted and tortilla is crispy. Flip and cook for an additional minute.
6. Serve immediately with desired toppings.
Cooking Time: Approximately 45 minutes
Mexican Green Chile and Corn Chowder
This hearty chowder combines the flavors of roasted green chile peppers with sweet corn, creamy potatoes, and savory spices for a deliciously comforting soup. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 2 cups roasted green chile peppers, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 2 medium-sized potatoes, peeled and diced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin, 1/4 teaspoon paprika
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced green chile peppers, corn kernels, potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Stir in heavy cream and adjust seasoning as needed. If desired, add cumin and paprika for an extra boost of flavor.
4. Serve hot, garnished with chopped cilantro, scallions, or a dollop of sour cream.
Cooking Time: 25-30 minutes
Vegetable-Stuffed Mexican Chiles Rellenos
A flavorful and nutritious twist on traditional chiles rellenos, this recipe fills roasted poblano peppers with a savory mixture of sautéed vegetables and cheese.
Ingredients:
– 4 large poblano peppers
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as zucchini, carrots, bell peppers, and corn)
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers by placing them on a baking sheet and baking for 10-12 minutes, or until skin is charred and blistered.
3. Sauté onion, garlic, and mixed vegetables in olive oil until tender.
4. Stuff each roasted pepper with the vegetable mixture and top with shredded cheese.
5. Bake stuffed peppers for an additional 5-7 minutes, or until cheese is melted and bubbly.
6. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Cilantro Lime Cabbage Slaw with Jalapeños
A refreshing twist on traditional coleslaw, this recipe combines the crunch of cabbage with the brightness of lime and the spicy kick of jalapeños. Perfect for topping tacos or grilled meats.
Ingredients:
– 1 head of cabbage, shredded
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 small jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cabbage, cilantro, lime juice, and olive oil.
2. Add the chopped jalapeño and toss until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None!
Mexican Sweet Potato and Kale Hash
Elevate your breakfast game with this flavorful and nutritious recipe that combines the natural sweetness of sweet potatoes with the earthy taste of kale, all wrapped up in a crispy hash.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 bunch of curly kale, stems removed and chopped
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 1 clove of garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons lime juice (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes or until tender.
4. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat.
5. Add onion and garlic; cook for 2-3 minutes or until softened.
6. Add kale and cumin; cook until wilted.
7. Combine cooked sweet potatoes with the kale mixture and stir to combine.
8. Serve hot, topped with a squeeze of lime juice if desired.
Cooking Time: Approximately 30-40 minutes.
Charred Tomato and Poblano Guacamole
This guacamole recipe adds a twist to the classic by incorporating charred tomatoes and poblanos, giving it a smoky flavor that’s perfect for dipping chips or using as a topping. The slightly sweet and spicy flavors will elevate your snack game.
Ingredients:
– 3 ripe avocados
– 1 large tomato, cored and halved
– 2 poblano peppers, seeded and chopped
– 1/4 cup fresh cilantro leaves
– 1 lime, juiced
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Char the tomato halves for 3-4 minutes per side, until they release their juices. Remove from heat and let cool.
2. Grill or roast the poblano peppers for 5-6 minutes on each side, until charred and slightly softened. Let cool, then peel off skin, remove seeds, and chop.
3. In a large bowl, mash the avocados with a fork. Add grilled tomato, chopped poblanos, cilantro, lime juice, and salt to taste. Mix well.
Cook Time: 15 minutes
Mexican Zucchini and Corn Casserole
Get ready to fiesta on your taste buds with this vibrant and flavorful casserole, packed with zucchini, corn, and a hint of Mexican spices. Perfect for a quick weeknight dinner or a summer potluck!
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup frozen corn kernels
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into quarters
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini and corn in olive oil until tender.
3. In a separate bowl, mix together cheese, cilantro, cumin, paprika, salt, and pepper.
4. In a 9×13-inch baking dish, arrange half of the tortilla quarters in an even layer.
5. Top with the zucchini-corn mixture, followed by half of the cheese mixture.
6. Repeat layers, finishing with the remaining cheese on top.
7. Bake for 25-30 minutes or until the casserole is golden and bubbly.
Cooking Time: 25-30 minutes
Spicy Roasted Carrot and Black Bean Tostadas
Elevate your snack game with this flavorful and nutritious recipe that combines the sweetness of roasted carrots with the spiciness of black beans and crispy tortillas.
Ingredients:
– 4 large carrots, peeled and chopped into bite-sized pieces
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, and crumbled queso fresco for topping (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Mash black beans in a bowl and mix with a pinch of salt and pepper to taste.
5. Assemble tostadas by spreading roasted carrots and mashed black beans onto warmed tortillas.
6. Top with radishes, lime wedges, and crumbled queso fresco (if using).
7. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Summary
Get ready to ignite your taste buds with these 18 mouth-watering Mexican vegetable recipes! From spicy black bean tacos to roasted Mexican street corn salad, and from chipotle lime grilled skewers to avocado and tomato salsa verde, there’s something for everyone. Whether you’re in the mood for a hearty soup or a flavorful stir-fry, this collection of recipes is sure to satisfy your cravings and introduce you to new flavors and ingredients.
