10+ Vegan Mexican Recipes for Delicious Plant-Based Meals

Exploring vegan Mexican recipes can be a delicious way to enjoy the rich flavors of Mexican cuisine while following a plant-based diet.

Whether you are new to vegan cooking or a seasoned chef, these recipes will inspire you to create meals that are not only healthy but also satisfying and full of zest.

From tacos to enchiladas, there are many options that will please your taste buds and nourish your body.

Trying out vegan Mexican dishes can also be a fun way to share meals with friends and family.

By incorporating fresh ingredients and bold spices, you can make meals that everyone will enjoy, regardless of their dietary choices.

Dive into the vibrant world of vegan Mexican cuisine and discover new favorites that you can easily whip up at home.

1) Vegan Chorizo Tacos

Vegan chorizo tacos are a delicious way to enjoy Mexican flavors. You can use crumbled tofu or store-bought vegan chorizo as the base. This recipe packs a spicy and smoky punch.

Start by warming up your tortillas. You can choose corn or flour, depending on your preference.

Fill them with your choice of vegan chorizo and add toppings like onions and cilantro for extra flavor.

Don’t forget to drizzle fresh lime juice on top. This adds brightness to each bite.

Serve your tacos alongside avocado slices for creaminess and a tasty experience.

Ingredients

• 8 tortillas
• 1 package of vegan chorizo (or crumbled tofu)
• ½ cup diced onions
• ¼ cup chopped cilantro
• Lime wedges
• Avocado slices (optional)

Cooking Instructions

1. Warm tortillas in a pan over medium heat (about 350°F/175°C).
2. Cook vegan chorizo in a skillet until heated through.
3. Assemble tacos by placing chorizo in tortillas.
4. Top with onions and cilantro.
5. Serve with lime wedges and avocado slices.

2) Chiles Rellenos with Cashew Cheese

Chiles Rellenos with cashew cheese are a delicious and satisfying dish. You’ll love the flavor of roasted peppers stuffed with a creamy, nutty filling. This recipe is simple and perfect for any meal.

Start with fresh poblano peppers. Roast them until the skin is charred. Then peel off the skin and remove the seeds.

For the filling, blend soaked cashews with garlic, nutritional yeast, and spices to create a rich cheese-like texture. Stuff the roasted peppers with this mixture.

Bake the chiles at 375°F (190°C) until heated through. Serve them with a side of salsa or a drizzle of sauce for added flavor.

Ingredients

• 4 poblano peppers
• 1 cup cashews (soaked)
• 2 cloves garlic
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Roast the poblano peppers until the skin is charred.
3. Peel the charred skin and remove the seeds from the peppers.
4. Blend soaked cashews, garlic, nutritional yeast, salt, and pepper until smooth.
5. Stuff the roasted peppers with the cashew mixture.
6. Place the stuffed peppers in a baking dish and bake for 20-25 minutes.

3) Lentil Picadillo

Lentil Picadillo is a delicious vegan twist on the classic Mexican dish. It’s hearty, flavorful, and perfect for any meal. You’ll enjoy the mix of lentils, spices, and vegetables.

This dish often includes ingredients like tomatoes, aromatic spices, and even olives for added taste. Serve it with rice or tacos for a satisfying meal.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup green lentils
• 1 can (15 oz) tomato sauce or puree
• 1-2 carrots, diced
• 1 potato, diced
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste

Cooking Instructions

1. Heat the oil in a pan over medium heat.
2. Sauté onion and garlic until soft.
3. Add lentils, diced carrots, potato, and spices.
4. Pour in tomato sauce and stir.
5. Let it simmer for about 30 minutes, until lentils are tender.

4) Jackfruit Carnitas Tostadas

Jackfruit carnitas tostadas are a fun and tasty vegan dish. They offer a great way to enjoy Mexican flavors while keeping it plant-based. The jackfruit has a meaty texture, making it a perfect substitute for traditional carnitas.

Start by preparing your jackfruit. Cook it until it becomes tender and can be shredded easily. Mix it with spices like cumin, paprika, and garlic for added flavor.

Layer your tostadas with black beans or refried beans. Top them with your crispy jackfruit, fresh veggies, and avocado. You can also add vegan cheese for a creamy touch.

These tostadas are not only delicious but also colorful! They are great for a quick meal or a gathering with friends.

Ingredients

• 1 can jackfruit in brine
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Tostada shells
• 1 cup black beans or refried beans
• Chopped veggies (lettuce, tomato, onion)
• Avocado
• Optional: vegan cheese

Cooking Instructions

1. Drain and rinse the jackfruit.
2. Heat olive oil in a pan over medium heat.
3. Add jackfruit and spices. Cook until tender, about 10 minutes.
4. Shred the jackfruit with a fork.
5. Assemble tostadas by spreading beans on shells.
6. Add jackfruit, veggies, and avocado on top.
7. Serve immediately and enjoy!

5) Mushroom Quesadillas

Mushroom quesadillas are a tasty and easy meal option. You can make them quickly while enjoying the rich flavors of sautéed mushrooms and spices. They’re perfect for lunch or dinner.

To make these quesadillas, start with fresh mushrooms. Sauté them until they are golden brown. You can also add onions or bell peppers for extra flavor.

Once cooked, place the mushroom mixture between two tortillas. Add some vegan cheese for that melty goodness, and cook on a skillet until golden and crispy.

Ingredients

• 1 cup fresh mushrooms, chopped
• 1/2 onion, sliced
• 1 tablespoon olive oil
• 2 tortillas
• 1/2 cup vegan cheese
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a skillet over medium heat (350°F/175°C).
2. Add mushrooms and onions, and sauté until soft.
3. Place half of the mushroom mixture on one tortilla.
4. Sprinkle vegan cheese on top, then cover with the second tortilla.
5. Cook on both sides until crispy and cheese is melted.

6) Vegan Pozole Rojo

Vegan Pozole Rojo is a delicious and comforting dish that’s perfect for any occasion. This soup features hominy and jackfruit simmered in a rich, spicy broth made with guajillo and ancho chiles. You’ll love the fresh toppings that bring it all together.

To make this dish, you’ll want to gather simple ingredients. Once cooked, top it with shredded cabbage, radishes, and a sprinkle of oregano for extra flavor.

It’s a hearty meal that’s both nutritious and satisfying. Everyone at the table will enjoy a warm bowl of this traditional Mexican stew with a modern twist.

Ingredients

• 1 can of hominy
• 2 cups jackfruit
• 4 cups vegetable broth
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon oregano
• Shredded cabbage, radishes, and lime for topping

Cooking Instructions

1. Rinse and drain the hominy.
2. Soak the dried chiles in hot water for 15 minutes.
3. Blend the soaked chiles with a cup of vegetable broth until smooth.
4. In a pot, sauté onion and garlic until soft.
5. Add jackfruit and the blended chile mixture; cook for 5 minutes.
6. Stir in hominy and the rest of the vegetable broth.
7. Simmer for 20 minutes, allowing flavors to meld.
8. Serve hot, topped with cabbage, radishes, and a squeeze of lime.

7) Spicy Vegan Enchiladas

Spicy vegan enchiladas are a delicious upgrade to your Mexican recipe collection. You can use corn tortillas filled with a tasty mix of black beans, bell peppers, and spices for that kick you crave.

Top them off with red enchilada sauce and vegan cheese for extra flavor. Baking them for about 20 minutes at 375°F (190°C) makes them perfectly warm and cheesy.

These enchiladas are not just spicy; they’re healthy and satisfying too. Enjoy them with avocado or a side salad for a complete meal.

Ingredients

• 8 corn tortillas
• 1 can black beans, drained
• 1 bell pepper, chopped
• 1 cup corn
• 1 cup red enchilada sauce
• 1 cup vegan cheese
• 1 tsp chili powder
• 1 tsp cumin

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix black beans, bell pepper, corn, chili powder, and cumin.
3. Fill each tortilla with the mixture and roll them up.
4. Place the rolled enchiladas in a baking dish.
5. Pour red enchilada sauce over them and top with vegan cheese.
6. Bake for 20 minutes until heated through. Enjoy!

8) Black Bean and Corn Salsa

Black bean and corn salsa is a fresh and healthy choice for a snack or appetizer. It’s perfect for dipping with tortilla chips or as a topping for tacos and salads. This dish is colorful, tasty, and packed with nutrients.

To make it, you’ll mix black beans, sweet corn, diced tomatoes, and chopped red onions. Add some fresh cilantro and lime juice for extra flavor. Serve it cold for the best taste.

Ingredients

• 15 oz. can black beans, drained and rinsed
• 1 1/3 cups sweet corn (fresh or frozen)
• 2 cups diced tomatoes
• 1/3 cup red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• Salt and pepper to taste

Cooking Instructions

1. In a large bowl, combine the black beans and sweet corn.
2. Add the diced tomatoes and red onion to the bowl.
3. Stir in the chopped cilantro and lime juice.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.

9) Vegan Birria Tacos

Vegan birria tacos are a delicious twist on a traditional favorite. You will enjoy the savory flavors made from ingredients like jackfruit and mushrooms. These tacos are perfect for any occasion.

The filling is simmered in a spicy, flavorful broth, giving it a rich taste. You can serve these tacos with warm tortillas and your favorite toppings.

These tacos are not only tasty but also easy to prepare. They are great for sharing with friends or family.

Ingredients

• 2 cups jackfruit, canned and drained
• 1 cup oyster mushrooms, chopped
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Corn tortillas
• Fresh cilantro, chopped
• Lime wedges

Cooking Instructions

1. In a pot, combine jackfruit, mushrooms, vegetable broth, and spices.
2. Simmer on medium heat for about 15 minutes.
3. Warm corn tortillas in a skillet.
4. Fill tortillas with the jackfruit and mushroom mixture.
5. Garnish with cilantro and serve with lime wedges.

10) Chipotle Lime Cauliflower Tacos

These Chipotle Lime Cauliflower Tacos are a delicious vegan option for any meal. The cauliflower is tossed in a smoky and tangy sauce made from lime juice and chipotles.

Roasting the cauliflower brings out its natural sweetness.

You can enjoy these tacos with fresh avocado, lettuce, and a sprinkle of cilantro. They are colorful and packed with flavor. Serve with corn tortillas for a delightful crunch.

These tacos are quick to make, which makes them perfect for busy weeknights.

Ingredients

• 1 medium cauliflower, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1-2 chipotles in adobo sauce, minced
• Salt, to taste
• Corn tortillas
• Avocado, sliced
• Fresh cilantro, chopped

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Toss the cauliflower with olive oil, lime juice, chipotles, and salt.
3. Spread the cauliflower on a baking sheet.
4. Roast for 25-30 minutes until golden.
5. Fill corn tortillas with roasted cauliflower, avocado, and cilantro.
6. Enjoy!