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.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Preheat a grill pan or skillet over medium heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Sprinkle crumbled queso fresco evenly across all the tortillas. Add sliced pickled jalapeños on top if desired for some extra heat.

Step 8

Serve immediately as a colorful and delicious vegetarian Mexican appetizer that’s sure to impress!

Nutrition Facts

Serving size	(1358.0g)

Amount per serving	% Daily Value*
Calories	2019.5

Total Fat 106.5g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 8.2g
Cholesterol 80mg	0%
Sodium 2840.3mg	0%
Total Carbohydrate 222.4g	0%
Dietary Fiber 59.9g	0%
Total Sugars 18.2g
Protein 61.2g	0%

Vitamin D 0IU	0%
Calcium 970.9mg	0%
Iron 12.4mg	0%
Potassium 3207.3mg	0%

*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.

Source of Calories

Fat: 45.8%

Protein: 11.7%

Carbs: 42.5%