Black Bean and Cheese Tlacoyo Masa Pockets. [Photograph: Blake Royer]

For last week's Weekend Cook and Tell we asked all of you to forgo the usual taco fillings in favor of vegetarian options. For a challenge we called Meatless Mexican we wanted to see what sorts of south of the border creations you could come up with using vegetables, beans, and grains. Here's a peek at our favorite sin carne contributions.

My Creative Flavors hipped us to some of her outside-the-box takes on Mexican classics—quesadillas filled with peppers and pear and a guacamole with tamarind paste.

Growing up in a Mexican household, me&bp enjoyed all sorts of meatless meals including chilaquiles (fried tortilla strips simmered in salsa) and potato tacos with cabbage. In fact, me&bp didn't know that an enchilada could have chicken in it before eating at a Mexican restaurant in high school.

Just in time for Easter, chileruizstra shared a recipe for torta de huevo, an egg fritter topped with red chile sauce perfect for pascua feasting.

For KarmaFreeCooking. cooking minus the meat is a way of life and the inspiration for her blog. Her last visit to Guadalajara included a vegetarian food crawl through the city's eateries and markets.

Pear and Pepper Quesadillas. [Photograph: My Creative Flavors]

Interested in learning more about vegetarian Mexican cuisine, smsingram turned to a Mexican neighbor who shared this recipe for poblano and nopales tacos topped with a tangy lime-spiked mayonnaise.

One of MMinNYC's favorite meatless Mexican meals is a tortilla and black bean pie made with beer braised beans.

AtomikHBomb swapped out the beef in favor of lentils for these Tex-Mex style hard shellspiced lentil tacos.

To sate a dairy-free husband's craving for Mexican ophelea came up with papas con rajas, little corn tortillas stuffed with potatoes and peppers and baked enchilada-style.

emalminator delved into the Serious Eats recipe archives to share a list of favorite vegetariano options including calabazas horneadas, tacos topped with baked squash and corn, and Tlacoyo masa pockets stuffed with gooey black beans and Oaxaca cheese.

Thanks to went vegetarian Mexican-style for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Eggs Abound.