Lorenza Ávila

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Vegetarian Molcajete

15 min
20 min
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This vegetarian molcajete has the great flavor of one with meat, but richer in vitamins, fiber and minerals. It is an excellent dish to share a weekend with family or friends and has a delicious Cuaresmeño chili sauce, as well as grilled vegetables such as nopal, pumpkin, cambray onion, bell pepper, tomato and mushrooms, all accompanied with fresh cheese.
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2 servings
  • 1 tablespoon of oregano for oil
  • to taste of salt for oil
  • to taste of black pepper for oil
  • enough of oil
  • 6 nopales cambray for grilled vegetables
  • 2 pumpkins sliced for grilled vegetables
  • 6 cambray onions in halves, for grilled vegetables
  • 1 cup of yellow bell pepper diced for grilled vegetables
  • 1 cup of Bell pepper diced orange for grilled vegetables
  • 3 tomatoes sliced for grilled vegetables
  • 1 cup of mushroom sliced for grilled vegetables
  • 6 slices of fresh cheese in rectangles for grilled vegetables
  • 1 clove of garlic for the sauce
  • 1/4 of onion for the sauce
  • 4 cuaresmeño or jalapeño pepper for the sauce
  • 5 tomatoes for the sauce
  • 1/4 of cup of fresh coriander (leaves only) for the sauce
  • 1 tablespoon of lemon juice for the sauce
  • to taste of salt for the sauce
  • 1 cup of pinto beans whole, cooked to accompany
  • enough of avocado at your service
  • enough of fresh coriander at your service
  • enough of corn tortilla at your service


In a bowl mix the oregano, salt, pepper and oil until completely incorporated. Reservation.
In a hot grill pan, pour oregano oil, place the cactus and varnish with a little more oil; cook until the grill lines are marked; reservation. Repeat the process with the pumpkin, the chambray onion, the yellow bell pepper, the orange bell pepper, the tomato, the mushrooms and the panela cheese. Reservation.
For the sauce, in a hot comal roast the garlic, the onion, the Cuaresmeño pepper and the tomato until they are cooked. On the molcajete, grind the garlic and onion until crushed, add the Cuaresmeño pepper and the tomato while grinding; incorporate cilantro, lemon juice and salt; Crush until you get a homogeneous sauce. Reservation.
On the molcajete with sauce, place the grilled vegetables so that they are all visible, add some berry beans and the grilled cheese. Serve with corn tortillas, avocado and coriander. Enjoy!


On the molcajete with sauce, place the grilled vegetables one by one, accompany with tortillas, avocado and cilantro.


For the barbecue of your vegetables to be perfect, you must keep the grill very hot, in addition to taking care that your vegetables have a thick cut, this will prevent them from falling apart or breaking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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Ratings (2)
Sandra Ávila
26/09/2019 18:57:19
Se ve muy sabrosa , gracias
Santa Teresita Chaires
14/09/2019 14:37:50
Excelente recetas y Muy sabrosa

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