Vegetarian Molcajete
Lorenza Ávila
Packed with nutrients and tons of flavor, this tasty vegetarian molcajete is ready to thrill your guests! Grilled nopales, zucchinis, green onions, bell peppers, tomatoes, mushrooms, and queso fresco come together with a spicy cuaresmeño chile salsa for a drool-worthy veggie combo everyone will be obsessed with. Best served with tortillas, avocado, and cilantro, everything about this vegetarian-friendly recipe is quick and easy with minimum mess and maximum flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 tablespoon oregano, for the oregano oil
  • salt, for the oregano oil
  • pepper, for the oregano oil
  • vegetable oil, for the oregano oil
  • 6 baby nopales, for the grilled vegetables
  • 2 zucchinis, cut into round slices, for the grilled vegetables
  • 6 green onions, cut into halves, for the grilled vegetables
  • 1 cup yellow bell pepper, cut into cubes, for the grilled vegetables
  • 1 cup orange bell pepper, cut into cubes, for the grilled vegetables
  • 3 tomatoes, cut into round slices, for the grilled vegetables
  • 1 cup button mushrooms, sliced, for the grilled vegetables
  • 6 slices queso fresco, cut into rectangles, for the grilled vegetables
  • 1 clove garlic, for the salsa
  • 1/4 onions, for the salsa
  • 4 cuaresmeño chiles, for the salsa
  • 5 tomatoes, for the salsa
  • 1/4 cups fresh cilantro, leaves, for the salsa
  • 1 tablespoon lime juice, for the salsa
  • salt, for the salsa
  • 1 cup pinto beans, whole, cooked, for serving
  • avocado, for garnish
  • fresh cilantro, for garnish
  • corn tortillas, for garnish
Preparation
15 mins
20 mins
Low
  • For the oregano oil: In a bowl, mix oregano, salt, pepper, and oil until completely incorporated. Set aside.
  • For the grilled vegetables: In a hot grill skillet, place nopales and brush with a bit of oregano oil. Cook until nopales get grill marks and set aside. Repeat the step for zucchini, green onion, yellow bell pepper, orange bell pepper, tomato, mushrooms, and queso fresco. Set aside.
  • For the salsa: On a hot griddle, roast garlic, onion, cuaresmeño chile, and tomato until cooked through. In a molcajete, crush garlic and onion. Add cuaresmeño chile and tomato while crushing. Add cilantro, lime juice, and salt. Crush until a homogenous salsa is obtained. Set aside.
  • In the molcajete with salsa, arrange the grilled vegetables, cooked pinto beans, and grilled queso fresco. Serve vegetarian molcajete with corn tortillas, avocado, and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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