Entremes Vegetariano Mexicano
Turn your next gathering into a fiesta of flavors with this *Entremés Vegetariano Mexicano*, a vibrant Mexican-inspired vegetarian appetizer bursting with fresh, wholesome ingredients! Featuring warm, toasted corn tortillas topped with seasoned black beans, creamy homemade guacamole, and zesty pico de gallo, this dish beautifully balances earthy, tangy, and smoky flavors. Topped with crumbled queso fresco and optional pickled jalapeños for a spicy kick, it’s as visually stunning as it is delicious. Perfect for a quick, 30-minute appetizer or a light meal, this dish is a crowd-pleaser that's both satisfying and entirely meat-free. Keywords: vegetarian Mexican appetizer, corn tortilla recipe, black bean guacamole, easy vegetarian recipes.
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Recipe Information
Ingredients
- 6 pieces Corn tortillas
- 1 cup Black beans (cooked, drained)
- 2 medium Avocado
- 1 large Lime
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.25 cup Cilantro leaves (fresh)
- 0.5 cup Crumbled queso fresco (or feta as a substitute)
- 0.25 cup Pickled jalapeños (optional)
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Smoked paprika
- 1 large Garlic cloves
Instructions
Preheat a grill pan or skillet over medium heat.
Brush the corn tortillas lightly with 1 tablespoon of olive oil. Grill or toast each tortilla for about 1-2 minutes on each side until golden and slightly crispy. Set aside.
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic, ground cumin, and smoked paprika. Stir for 30 seconds until fragrant, then add the cooked black beans. Cook for 3-4 minutes, mashing slightly with the back of a spoon for a chunky texture. Season with 1/4 teaspoon salt. Remove from heat and set aside.
Prepare the guacamole by mashing the avocados in a bowl. Mix in the juice of 1 lime, a pinch of salt, and 2 tablespoons of chopped cilantro. Taste and adjust seasoning as desired.
Dice the cherry tomatoes and red onion finely. Combine them in a small bowl with the remaining chopped cilantro, a squeeze of lime juice, and a pinch of salt to make a simple pico de gallo salsa.
To assemble, lay the toasted corn tortillas flat. Spread a layer of the black bean mixture on each. Add a dollop of guacamole on top, followed by the pico de gallo salsa.
Sprinkle crumbled queso fresco evenly across all the tortillas. Add sliced pickled jalapeños on top if desired for some extra heat.
Serve immediately as a colorful and delicious vegetarian Mexican appetizer that’s sure to impress!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 3.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
