Vegetarian Low-Fat Mexican Recipes | Vegetarian Times Skip to main content

Low-Fat Mexican

Black Bean and Chile Posole

Black Bean and Chile Posole

The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste.

Margarita Fruit Coupe

Margarita Fruit Coupe

Served in a dessert goblet known as a coupe, this winter fruit salad gets extra grown-up flavor from the combination of tequila and lime. If the fruit macerates for longer than 1 hour, the juices will increasingly dilute the liquor. So taste before serving, and add more tequila for more kick and/or more lime juice for tartness.

Black Bean Tostadas with Kiwifruit Salsa

Black Bean Tostadas with Kiwifruit Salsa

Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa. Taste the jalapeño before you add it to the salsa; fresh chiles can vary in heat and intensity.

Mexican Rice Soup

Mexican Rice Soup

This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions

Micheladas

Micheladas

In Mexico, Micheladas, ice-cold beers doctored up with a mix of hot sauce and fruit juices, are known as a hangover cure. 

Chilaquiles

Chilaquiles

This recipe, created by Lila Y. Cornelio, won Best Entrée in VT's 2011 Chefs' Challenge. After going veg at age 15, Cornelio began making meatless versions of her family's Mexican recipes. For her athletic performance cuisine class, she fed a wrestling team this tortilla casserole, based on a chicken dish her grandmother used to make. Her aim: keep it nutritious but just as flavorful. "Instead of frying tortillas, I baked them, which eliminated hundreds of calories alone," she says.

Grilled Plantains with Queso Fresco

Grilled Plantains with Queso Fresco

If you want to expand your horizons with Mexican flavors, this is a good dish to try. Green plantains have a starchy, almost potato-like consistency when cooked. Queso fresco is a nonmelting Mexican cheese that can be pan-fried or grilled. If you can’t find queso fresco, substitute feta cheese.

Mexicali Chop with Crunchy Tortilla Strips

Mexicali Chop with Crunchy Tortilla Strips

“When Real Food Daily first opened, I used to sneak away to a nearby Mexican-inspired restaurant for a black bean–and-corn salad with guacamole, chips, and a beer,” reminisces Ann Gentry, chef-owner of Real Food Daily in the Los Angeles area, and VT executive chef. “One day, I realized I could make my own version.” Extra dressing will keep two weeks in the fridge. Recipe courtesy of Real Food Daily.

Grilled Portobello Tacos with Salsa Verde

Grilled Portobello Tacos with Salsa Verde

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).

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