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.

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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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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.

Serve with your favorite salsa and hot sauce.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This hearty stew is always welcome

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Check out Vegetarian Times Editors's author page.

Beans and kiwi are a quirky combo worth trying

Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats.

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This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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.

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Check out Vegetarian Times Editors's author page.

To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This recipe proves that corn tortillas don'’t need to be fried to have the same satisfying crunch as tortilla chips.

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Check out Vegetarian Times Editors's author page.

Enchiladas are great make-ahead party food — the sauce can be put together up to 3 days in advance, and the enchiladas can be made 1 day ahead.

Moles can be complex, featuring dozens of ingredients. This beginner-friendly version from the VT archives is simplified but still tasty.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Filled with beans and vegetables, these healthful tacos will be a kid's favorite.

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Check out Vegetarian Times Editors's author page.