50+ Mouthwatering Mexican Vegetarian Dinner Recipes to Brighten Your Mealtime

Mexican cuisine is beloved for its vibrant flavors, bold spices, and rich history.

Traditionally, many Mexican dishes are centered around meats like beef, chicken, and pork, but there is also a delightful variety of vegetarian options that can make for a satisfying and hearty dinner.

Whether you are a vegetarian, looking to eat more plant-based meals, or simply craving something delicious and different, Mexican vegetarian dinner recipes offer a treasure trove of flavorful possibilities.

In this blog post, we’ve curated over 50 of the best Mexican vegetarian dinner recipes that showcase the diverse and delicious flavors of Mexico.

From classic dishes like enchiladas and tacos to innovative new creations, these recipes are designed to bring a taste of Mexico to your table in a way that’s both healthy and mouth-watering.

So, grab your apron and get ready to cook up a feast that your taste buds will never forget!

50+ Mouthwatering Mexican Vegetarian Dinner Recipes to Brighten Your Mealtime

With so many delicious and diverse vegetarian recipes to choose from, there’s no need to feel limited when it comes to enjoying authentic Mexican cuisine.

These 50+ vegetarian dinner ideas prove that you don’t need meat to experience the full spectrum of Mexican flavors.

From hearty bean dishes to zesty salsas and cheesy casseroles, you can create a complete and satisfying meal that’s packed with flavor.

Whether you’re looking for something quick and easy or an elaborate feast, these recipes will inspire you to bring a little bit of Mexico into your kitchen and onto your dinner table.

So, start cooking and enjoy a fiesta of flavors tonight!

Roasted Veggie Enchiladas

Enchiladas are a classic Mexican comfort food, and this vegetarian version brings all the rich, smoky flavors of roasted vegetables paired with creamy cheese and tangy enchilada sauce. These enchiladas are perfect for a hearty dinner and can be customized with your favorite veggies.

Ingredients:

• 2 cups diced zucchini
• 1 cup diced red bell pepper
• 1 cup diced yellow onion
• 1 cup diced mushrooms
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ½ cups enchilada sauce
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini, bell pepper, onion, and mushrooms with olive oil, cumin, smoked paprika, salt, and pepper. Spread the mixture on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized.
3. Reduce oven temperature to 375°F (190°C).
4. Warm the tortillas slightly to make them pliable. Place a portion of the roasted veggies and a sprinkle of cheese on each tortilla. Roll them up and place them seam-side down in a greased baking dish.
5. Pour the enchilada sauce evenly over the rolled tortillas and top with the remaining cheese.
6. Bake for 20–25 minutes until bubbly and golden.
7. Garnish with fresh cilantro and serve warm.

These roasted veggie enchiladas are a satisfying and flavorful option for a vegetarian dinner. Packed with vibrant roasted vegetables and cheesy goodness, they make for a dish that is both comforting and nourishing. Pair them with a fresh salad or a side of rice and beans for a complete Mexican-inspired meal.

Black Bean and Sweet Potato Tacos

Tacos are a versatile Mexican staple, and this vegetarian version highlights the natural sweetness of roasted sweet potatoes combined with the earthy flavors of black beans. Quick, healthy, and packed with nutrients, these tacos are perfect for a weeknight dinner or a casual gathering.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn or flour tortillas
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• ½ cup crumbled queso fresco or feta cheese
• Fresh lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until tender and slightly crispy.
3. Warm the tortillas on a skillet or in the oven.
4. Assemble the tacos by layering black beans, roasted sweet potatoes, shredded lettuce, diced tomatoes, and crumbled queso fresco in each tortilla.
5. Serve with lime wedges for an extra burst of flavor.

These black bean and sweet potato tacos are a delicious way to enjoy a plant-based dinner without compromising on flavor. The balance of sweet, savory, and tangy toppings creates a perfect harmony in every bite. Serve them with guacamole or salsa for added zest!

Chiles Rellenos with Cheese and Corn

chiles Rellenos is a traditional Mexican dish that celebrates the rich flavors of poblano peppers stuffed with a cheesy filling. This vegetarian twist adds sweet corn to the mix for a delightful burst of flavor. A classic recipe, it’s a showstopper perfect for special occasions or weekend dinners.

Ingredients:

• 4 large poblano peppers
• 1 cup shredded cheese (cheddar or Oaxaca cheese)
• ½ cup cooked sweet corn kernels
• 3 eggs, separated
• ½ cup all-purpose flour
• 1 cup vegetable oil (for frying)
• 1 cup tomato sauce (for serving)
• Salt to taste

Instructions:

1. Roast the poblano peppers over an open flame or under a broiler until the skin is blistered. Place them in a sealed plastic bag for 5 minutes, then peel off the skin carefully.
2. Make a small slit in each pepper and remove the seeds.
3. Mix the shredded cheese and corn together, and stuff each pepper with the mixture.
4. Beat the egg whites until stiff peaks form. Gently fold in the yolks and a pinch of salt.
5. Lightly dust the stuffed peppers with flour, then dip them in the egg batter.
6. Heat oil in a large skillet over medium heat. Fry the peppers until golden brown on all sides. Drain on paper towels.
7. Serve the chiles rellenos with warm tomato sauce drizzled on top.

Chiles Rellenos with cheese and corn is a flavorful and elegant dish that brings the vibrant tastes of Mexican cuisine to your table. The smoky poblano peppers, creamy cheese, and sweet corn create a symphony of flavors that’s sure to impress. Pair it with a side of rice or a crisp salad for a complete meal.

Mexican Street Corn Salad (Esquites)

Esquites, also known as Mexican street corn salad, is a popular and easy-to-make dish that transforms the beloved elote into a flavorful bowl. Combining sweet corn, creamy cheese, lime, and spices, this salad is perfect as a side dish or a light dinner. It’s vegetarian, refreshing, and packed with bold Mexican flavors.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 tablespoons butter
• 1/3 cup mayonnaise
• 1/3 cup crumbled cotija cheese
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Heat the butter in a large skillet over medium-high heat. Add the corn kernels and sauté for 5–7 minutes until slightly charred.
2. Transfer the corn to a large bowl and let it cool for a few minutes.
3. Mix in the mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. Season with salt and pepper to taste.
4. Serve warm or at room temperature, garnished with extra cheese and a sprinkle of chili powder if desired.

This Mexican street corn salad is a vibrant and zesty dish that brings the spirit of Mexican street food to your home. It’s quick to prepare, bursting with flavor, and versatile enough to enjoy on its own or as a side to other Mexican dishes like tacos or enchiladas.

Vegetarian Pozole Verde

Pozole is a traditional Mexican soup that’s both hearty and comforting. This vegetarian version of Pozole Verde swaps the meat for hearty hominy and fresh green vegetables, creating a nourishing dish that’s rich in flavor and perfect for a cozy dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 2 cups tomatillos, husked and chopped
• 2 poblano peppers, seeded and diced
• 4 cups vegetable broth
• 1 can (15 oz) hominy, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Toppings: sliced radishes, shredded lettuce, diced avocado, lime wedges, and fresh cilantro

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. Stir in the zucchini, tomatillos, and poblano peppers. Cook for 5–7 minutes until the vegetables begin to soften.
3. Add the vegetable broth, hominy, cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20–25 minutes.
4. Use an immersion blender to blend the soup slightly, leaving some chunks for texture.
5. Serve hot, topped with radishes, lettuce, avocado, lime wedges, and cilantro.

This vegetarian pozole verde is a delicious, vibrant twist on a traditional Mexican dish. Packed with fresh vegetables and hearty hominy, it’s a meal that will warm you from the inside out. Serve it with crusty bread or tortilla chips for a delightful dinner experience.

Spinach and Mushroom Quesadillas

Quesadillas are a quick and versatile dinner option, and this spinach and mushroom version is no exception. Loaded with sautéed vegetables and gooey melted cheese, these quesadillas are a satisfying and healthy vegetarian dinner that’s easy to whip up on a busy evening.

Ingredients:

• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 1 garlic clove, minced
• 1 teaspoon chili flakes (optional)
• 4 large flour tortillas
• 1 ½ cups shredded cheese (mozzarella, cheddar, or Mexican blend)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook until golden brown, about 5 minutes.
2. Stir in the spinach, garlic, chili flakes (if using), salt, and pepper. Cook for 2–3 minutes until the spinach wilts. Remove from heat.
3. Place a tortilla in a separate heated skillet or griddle. Sprinkle cheese over half the tortilla, add a portion of the spinach-mushroom mixture, and top with more cheese. Fold the tortilla in half.
4. Cook for 2–3 minutes on each side until golden brown and the cheese is melted.
5. Repeat with the remaining tortillas and filling. Slice into wedges and serve warm.

Spinach and mushroom quesadillas are an easy yet delicious option for a vegetarian dinner. They are versatile and customizable, making them perfect for all taste preferences. Serve them with guacamole, sour cream, or salsa for an irresistible Mexican-inspired meal.

Mexican Chopped Salad with Avocado and Lime Dressing

This Mexican chopped salad is a fresh, vibrant, and healthy dish that’s perfect for a light dinner or as a side to any Mexican meal. The combination of crunchy vegetables, creamy avocado, and a zesty lime dressing makes this salad both satisfying and refreshing.

Ingredients:

• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 cup red onion, finely diced
• 1 avocado, diced
• 1/3 cup chopped fresh cilantro

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey (optional)
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the lettuce, tomatoes, corn, bell pepper, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey (if using), chili powder, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Add the diced avocado just before serving and give it a light toss.

This Mexican chopped salad is a burst of freshness with every bite. The creamy avocado pairs perfectly with the crunchy veggies, while the tangy lime dressing ties everything together. It’s a perfect dish for a light dinner, or it can be served as a refreshing side to any main course.

Vegetarian Tacos with Cauliflower and Black Beans

These vegetarian tacos with cauliflower and black beans are a delicious, plant-based twist on the classic taco. The roasted cauliflower adds a smoky depth of flavor, while the black beans provide a hearty protein base. Topped with fresh salsa and avocado, these tacos are satisfying and full of flavor.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.
3. While the cauliflower is roasting, warm the black beans in a small pot over low heat.
4. Heat the tortillas in a skillet or on a griddle until warm.
5. To assemble the tacos, place a few spoonfuls of black beans on each tortilla, followed by roasted cauliflower, shredded lettuce, diced tomatoes, red onion, and avocado slices.
6. Garnish with cilantro and serve immediately.

These vegetarian cauliflower and black bean tacos are a tasty and nutritious way to enjoy Mexican cuisine. The smoky roasted cauliflower, combined with the creamy avocado and crunchy toppings, makes for a satisfying meal. They’re perfect for a quick weeknight dinner or a taco night with friends.

Mexican Rice and Bean Burritos

Burritos are a staple in Mexican cuisine, and this vegetarian version is filled with seasoned rice, black beans, and fresh toppings. These hearty, flavorful burritos are easy to make and can be customized with your favorite ingredients for a satisfying meal.

Ingredients:

• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup corn kernels (fresh or frozen)
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1/2 cup shredded cheese (optional)
• Salsa and sour cream for serving

Instructions:

1. In a saucepan, cook the rice according to package instructions using vegetable broth instead of water for added flavor.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
3. Add the black beans, cumin, chili powder, and corn to the skillet. Stir and cook for another 5 minutes until everything is heated through.
4. To assemble the burritos, lay a warm tortilla flat and spoon a portion of the rice, black bean mixture, lettuce, and cheese (if using) in the center.
5. Roll the burrito tightly, folding in the sides as you go, and serve with salsa and sour cream on the side.

These Mexican rice and bean burritos are a delicious, filling vegetarian option that combines the perfect balance of flavors. The seasoned rice, black beans, and fresh toppings make for a satisfying meal that’s easy to prepare. Enjoy these burritos as a quick weeknight dinner or a casual meal with friends.

Mexican-Spiced Quinoa Stuffed Peppers

These Mexican-spiced quinoa stuffed peppers are a healthy, flavorful, and satisfying vegetarian dish. The combination of seasoned quinoa, black beans, corn, and vegetables creates a hearty filling, while the colorful bell peppers add a beautiful touch. These stuffed peppers make a perfect dinner for any occasion, packed with protein, fiber, and flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the onion over medium heat until softened, about 5 minutes. Add the cumin, chili powder, smoked paprika, salt, and pepper, and cook for another 2 minutes.
3. In a large bowl, mix the cooked quinoa, black beans, corn, sautéed onion, and diced tomatoes.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Cover the dish with foil and bake for 25 minutes.
6. If using cheese, sprinkle it on top of the peppers during the last 5 minutes of baking.
7. Garnish with fresh cilantro and serve warm.

These Mexican-spiced quinoa stuffed peppers are an incredibly delicious and nutritious dish. The quinoa provides a great base for all the bold spices and hearty vegetables, while the bell peppers add a nice crunch. Perfect for a vegetarian dinner, these peppers can also be made ahead for a quick and easy meal.

Veggie Fajitas with Bell Peppers and Portobello Mushrooms

Fajitas are a beloved Mexican dish, and this vegetarian version with bell peppers and portobello mushrooms offers a smoky, flavorful alternative to traditional fajitas. The mushrooms provide a meaty texture, while the bell peppers add sweetness and crunch. Served with warm tortillas, this dish makes for a fun and satisfying dinner.

Ingredients:

• 2 large portobello mushrooms, sliced
• 2 bell peppers (any color), sliced
• 1 medium onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small flour tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms, bell peppers, and onion to the skillet. Season with cumin, smoked paprika, chili powder, salt, and pepper.
3. Cook, stirring occasionally, for 10–12 minutes until the vegetables are tender and slightly caramelized.
4. While the veggies cook, warm the tortillas in a dry skillet or in the oven.
5. To serve, spoon the veggie mixture onto each tortilla, and garnish with fresh cilantro and lime wedges.

These veggie fajitas with portobello mushrooms and bell peppers are a vibrant and satisfying vegetarian meal. The combination of smoky mushrooms and sweet peppers, paired with the zesty lime and cilantro, makes for a flavorful dish that’s sure to please. They’re easy to prepare, customizable, and perfect for a weeknight dinner or Taco Tuesday.

Mexican Black Bean Soup

This hearty and flavorful Mexican black bean soup is a simple yet satisfying vegetarian dish. With a mix of black beans, tomatoes, and spices, it’s both filling and full of robust flavors. This soup is easy to make, perfect for meal prepping, and can be enjoyed with tortilla chips or a side of warm bread for a complete meal.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon fresh lime juice
• Fresh cilantro for garnish
• Sour cream or avocado slices (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2 minutes.
3. Add the black beans, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat and simmer for 20–25 minutes.
4. Remove the bay leaf and use an immersion blender to blend the soup until it reaches your desired consistency. You can blend it all the way for a smooth soup or leave some chunks for texture.
5. Stir in the lime juice and garnish with fresh cilantro. Serve with optional sour cream or avocado slices.

Conclusion

This Mexican black bean soup is a delicious and hearty vegetarian option that’s perfect for any time of year. The bold spices and rich flavors make it a comforting and satisfying meal. It’s also a great make-ahead dish and can be easily customized with your favorite toppings, like cheese, avocado, or chips.

Vegetarian Mexican Sopes

Sopes are a popular Mexican dish made with thick corn tortillas, which are fried and topped with a variety of ingredients. In this vegetarian version, the sopes are topped with refried beans, lettuce, cheese, salsa, and crema. This dish is perfect for a family dinner or a casual gathering, offering a flavorful combination of textures and spices.

Ingredients:

• 2 cups masa harina
• 1/2 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon vegetable oil
• 1 cup refried beans
• 1/2 cup shredded lettuce
• 1/2 cup crumbled cotija cheese
• 1/4 cup sour cream or Mexican crema
• Salsa (your choice of red or green)
• Fresh cilantro for garnish
• Vegetable oil for frying

Instructions:

1. In a mixing bowl, combine the masa harina, salt, and warm water. Mix until a dough forms, and knead for a few minutes until smooth.
2. Divide the dough into 6 equal portions and roll each portion into a ball.
3. Flatten each ball into a thick disk, about 1/4 inch thick.
4. Heat a skillet or griddle over medium heat and cook the sopes for 2–3 minutes on each side until lightly golden.
5. In a separate pan, heat the vegetable oil and fry the sopes for about 2–3 minutes on each side until crispy.
6. Spread a layer of refried beans on each sope. Top with shredded lettuce, cotija cheese, sour cream, salsa, and cilantro.
7. Serve warm and enjoy!

Vegetarian sopes are a fun and delicious Mexican dish that is easy to make and perfect for any occasion. The crispy masa base combined with the creamy beans, tangy crema, and fresh toppings creates a delightful combination of flavors and textures. These sopes can be customized with your favorite toppings, making them a versatile and crowd-pleasing meal.

Mexican Street Tacos with Avocado and Cabbage Slaw

These Mexican street tacos are a fresh and vibrant vegetarian option, featuring soft corn tortillas filled with sautéed vegetables and topped with a creamy avocado and cabbage slaw. The combination of the crispy cabbage, creamy avocado, and seasoned veggies creates a refreshing and flavorful taco that’s perfect for a quick dinner or lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1/2 red onion, sliced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 avocado, sliced
• 2 tablespoons sour cream or vegan crema
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the zucchini, bell pepper, and onion. Season with cumin, chili powder, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
2. While the vegetables cook, prepare the slaw. In a small bowl, mix the shredded cabbage with sour cream or vegan crema. Season with salt and pepper to taste.
3. Warm the corn tortillas in a dry skillet or on a griddle.
4. Assemble the tacos by spooning the sautéed vegetables into each tortilla. Top with a few slices of avocado, a generous scoop of cabbage slaw, and fresh cilantro.
5. Serve with lime wedges on the side.

These Mexican street tacos with avocado and cabbage slaw offer a perfect balance of flavors and textures. The smoky, savory veggies pair wonderfully with the creamy avocado and tangy slaw, creating a refreshing and satisfying taco experience. They’re quick, easy, and perfect for a healthy, flavorful meal any day of the week.

Mexican Lentil Soup

This Mexican lentil soup is a hearty and flavorful vegetarian dish that’s both filling and nutritious. Packed with protein-rich lentils, vegetables, and bold spices, this soup is perfect for cooler weather or whenever you want a comforting, wholesome meal. It’s easy to make, hearty, and full of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) diced tomatoes
• 1 1/2 cups dried lentils, rinsed
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the carrot, celery, cumin, chili powder, and smoked paprika. Cook for another 2 minutes.
3. Add the diced tomatoes, lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste. Remove the bay leaf.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

his Mexican lentil soup is a comforting and nutritious dish that’s easy to make and full of flavor. The combination of lentils, vegetables, and Mexican spices creates a rich, hearty soup that’s both satisfying and packed with protein. It’s perfect for a light dinner or served as an appetizer, and it pairs beautifully with warm bread or tortillas.

Note: More recipes are coming soon!