Tacos with salsa and guacamole
Recipe by:
Norma MacMillan
Quick and easy to make, this filling and colourful main course is low in saturated fat but high in flavour. It is a great recipe to tempt even the most ardent of meat-eaters into enjoying a vegetable-based meal.
Black bean chilli
Recipe by:
Brenda Houghton
This main dish has a rich, smoky flavour and tastes great with lemon-scented rice. This dish makes up one part of of a Tex-Mex vegetarian buffet and is ideal for serving alongside green rice, salsa cruda, stir-fried vegetables, rich roast onions, and coriander and cabbage slaw (all of which can be found on this site).
Simple Quesadillas
Recipe by:
Luke Walker
Just three ingredients to make an ideal after-school snack, or serve with soup for a light supper. Kids can easily assemble the quick quesadillas but should get an adult's help popping them under the grill.
Tomato Rice
I sometimes add veg and some precooked chicken or sausage for a main meal, but it can be a side dish also. It goes nicely with BBQ/Grilled food, espcially fish, and with a little sour cream on top.
Vegan Fajitas
Recipe by:
TYGSD
This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.
Black Bean Burritos
Recipe by:
jessie
These burritos are soooo good, you'll want to have them every night. Flour tortillas are wrapped around a mixture of onion, red pepper, jalapenos, cream cheese, coriander and hearty black beans.
Cheesy Vegetable Fajitas
Recipe by:
Jessie
A great vegetarian fajita. These are packed full of colourful vegetables, spiced with cumin and served in flour tortillas with Cheddar cheese and coriander.
Mexican Tortilla Wraps
Recipe by:
Amanda
These healthy wraps are absolutely delicious and vegetarian friendly. Wholemeal tortillas are stuffed with salsa, guacamole and kidney beans .
Nachos
Recipe by:
Maryanne
This starter is hearty enough to serve as a main course. Tortilla chips are topped with chillied beans, vegetables, Cheddar cheese, salsa and soured cream.
No-Mess Burritos
Recipe by:
BECKY M.
These vegetarian burritos are folded into a wedge instead of being rolled. They are simply delicious. Flour tortillas are filled with refried beans, spring onions, tomato, olives, lettuce, avocado, cheese and soured cream.
Mexican Refried Beans
A great (spicy) side dish to accompany a Mexican meal or nice as snack with tortilla chips. If you don't like spicy foods, simply don't add the jalapeno chillies! This is also nice with melted Cheddar on top.
Mixed bean chilli soup
Recipe by:
Maggie Pannell
This heart-warming soup is perfect for a chilly evening. It's packed full of vegetables and mixed pulses, making it an excellent source of fibre. Enjoy it with some crusty French bread to mop up the delicious liquid.
Lentil Chilli non Carne
Recipe by:
kattjovi
A great chilli dish, which is vegetarian-friendly. Lentils are simmered with beans, courgette, carrots and sweetcorn in a well-spiced tomato sauce. Enjoy with rice, corn bread or over jacket potatoes.
Vegan Refried Beans
Recipe by:
Emma Maher
Pinto beans are simmered with onions, tomato, chilli powder and vegetable stock, then mashed. It's a quick and easy way to make your own refried beans for any Mexican dish! These taste great in tortillas with avocado, cheese, lettuce, salsa and soured cream.
Speedy two-bean chilli
Recipe by:
Norma MacMillan
Here's a hearty and satisfying chilli – without the carne (meat) – that can be made in minutes. This version combines two varieties of beans with sweetcorn in a rich tomato sauce flavoured with herbs, fresh chilli and chilli sauce. Serve with boiled rice or plenty of warm crusty bread.
Mexican vegetable bake
Recipe by:
Maggie Pannell
Turn a tray of roasted vegetables into a spicy meal by adding kidney beans, a tomato sauce and a cheesy topping. This should prove a popular dish for teenaged vegetarians and is great served with warmed soft tortillas.
Tempting tex-mex nachos
Recipe by:
Maggie Pannell
Make a batch of these moreish nachos, loaded with tomato salsa and grated cheese, to get everyone munching. They're fun to make and ready to eat in minutes.