Mexican Entrees

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These crowd-pleasing enchiladas can be made the night before and travel well, so the dish is great for a potluck or party.

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Slide fried eggs between tortillas slathered with refried beans, and you get this fun twist on a Mexican favorite that you can eat with your hands. Serve with your favorite prepared salsa.

You can prepare the cauliflower and salsa a day ahead, then cook them with the tortillas right before serving.

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Check out Vegetarian Times Editors's author page.

To prep the bell peppers quickly, stand each on end, cut the “sides” away from the core, and then slice the sides into strips. Cut strips into desired length or into small dice. If heat isn’t an issue, use medium or hot salsa, but try to find a bottled, chunky one for this dish.

Tostadas are a tasty alternative to tacos—with the same satisfying flavors. Serve with your favorite salsa and hot sauce.

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