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Mexican cuisine has a tradition of hearty ingredients, intense flavors, and festive flair. This collection of 31 whole-food, plant-based Mexican recipes are great for everyday meals, on holidays such as Cinco de Mayo, and for entertaining, too. Buen provecho!

Vegan Pozole

A popular Mexican stew, this vegan pozole has all the flavor of meat-based versions. The star of the show, hominy, is dried corn that’s been alkalized in a mineral lime bath. The corn turns into tender, bean-like morsels, which are perfect for a stew.

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Breakfast Tostadas

Crispy tostadas are always a hit—and they’re so easy to make. All you need to do is bake corn tortillas for a few minutes and then sprinkle on some toppings—in this recipe, a scrumptious chickpea-veggie mix, salad greens, avocado, and homemade pico de gallo.

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Jackfruit Pozole Verde

Sweet-tart tomatillos create a flavorful base in this scrumptious take on the festive Mexican dish pozole. The fibrous flesh of jackfruit and the soft chewy texture of hominy absorb the flavors perfectly, adding an appealing earthiness to every mouthful. Top with chopped red cabbage, cilantro, and a squeeze of fresh lime juice.

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Tempeh Nacho Salad with Creamy Chipotle Dressing

In this wholesome meal packed with nourishing flavors and textures, smoky barbecue-infused tempeh sits atop crunchy tortilla chips. Lettuce, cherry tomatoes, and red bell pepper add freshness to every mouthful while a creamy chipotle sauce ensures every mouthful is a luscious one.

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Delicata Squash Tacos

The heart of these scrumptious veggie tacos is delicata squash, so named for its delicate edible skin. Roasted with lime juice and chili powder and combined with other taco favorites, this is a meal the whole family will enjoy.

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Mexican-Style Brown Rice

This lighter version of Mexican-style rice, which features brown rice, frozen peas, chopped carrot, and onion, is great served alongside enchiladas, tacos, or tostadas. The addition of flavorings such as dried Mexican oregano, tomato sauce, cilantro and plenty of garlic give it that extra special flavor.

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Spinach-Potato Tacos

Turn your kitchen into a taco-making station and in less than an hour you’ll have a plate of scrumptious tacos that are a testament to the staying power of plants.

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Muffin Tin Mini Tostadas

These crowd-pleasing handheld tostadas are made with corn tortillas that have been shaped into small cups using muffin tins. Filled with a spicy veggie and black bean hash, these delectable bites will go fast.  

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Savory Tamale Breakfast Bowls

These tasty, tamale-inspired grain bowls are made with polenta or grits instead of the traditional masa harina. Top with salsa, beans, and avocado for a delicious meal that’s ready in 15 minutes.

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Caramelized Onion & Pepper Vegan Quesadillas

Filled with cashew cheese, spinach, and a red pepper–onion mixture, these vegan quesadillas are even more delicious than their cheese-laden cousins.

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Baked Tortilla Chips

Learning how to bake your own corn chips without oil is a game-changer when it comes to healthy plant-based snacking. And it’s so simple.

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Mexican Lime Soup

The contrast of earthy potatoes and mushrooms alongside fresh corn, creamy avocado, and tangy cilantro and lime creates a soup that’s both refreshing and hearty.

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4-Layer Enchilada Cakes

These enchilada stacks are impressive. Layered cashew cream, rice and beans, mashed potato, enchilada sauce, corn tortillas, and veggies create a sensational dish that looks amazing and is fun to eat.

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Mushroom Chorizo Tacos con Papas

In these heavenly rustic tacos, potato, onion, and a well-seasoned mix of cooked mushrooms, beans, and walnuts come together for a sweet, chorizo-like filling swirling with satisfying flavors.

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Orange Black Bean Taquitos

All it takes to transform a can of black beans into citrusy taquito filling is a couple of oranges, some garlic, chili powder, and cumin seeds. Serve with Spiked Sour Cream.

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Mexican Rice Soup

Built to satisfy, this scrumptious three-bean soup is easy to modify, so you can use ingredients you have on hand.

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Not-So-Fat Guacamole

Edamame and broccoli are the main ingredients in this low-fat guacamole. Add all the usual flavorings—lime zest and juice, tomato, onion, cilantro, garlic, salt, and cayenne—and eat liberally!

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Mexican 10-Layer Dip

Layers of refried beans, colorful veggies, and tofu sour cream create a festive dip that’s a hit at any party. Serve with homemade baked tortilla chips.

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Mexican Chocolate Brownies

Black beans and cocoa powder are the new “it” couple when it comes to baking vegan brownies. Together, they create a fabulously chocolatey, moist brownie that’s sweet, but not too sweet.

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Street Corn Tostadas

Satisfy that food-truck hankering with these heavenly plant-based tostadas: Oven-roasted corn and mashed beans, infused with lime-chili flavorings, are served atop crispy corn tortillas.

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Jackfruit Tamales

The meat-like texture of jackfruit is the perfect filler for these vegan tamales. Using pumpkin instead of fat in the masa dough makes them light, easy to work with, and much healthier.

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Green Chile Rice with Black Beans

In this Mexican classic, brown rice is cooked with a pureed blend of poblano pepper, green chiles, cilantro, and spinach, for delicious effect.

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Mexican Chocolate Nice Cream

You’d never guess this creamy, chocolatey nice cream was dairy-free. Serve as a snack or dessert; either way, it’s good for you. Pro tip: Keep frozen bananas on hand and it only takes 10 minutes to come together.

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Mexican-Style Vegan Bean and Rice Casserole

This black bean, corn, and brown rice casserole is great for entertaining or to warm up a cold night. The cashew cheese sauce doesn’t require cooking—just 5 minutes in the blender.

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Mango Salsa

This sun-kissed mango salsa tastes every bit as good as it looks. Dial the heat up or down by controlling how much fresh jalapeño pepper you use.

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Mexican Black Bean Corn Soup

Loaded with black beans and rich with flavor, expect this luscious soup to be eaten right up.

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Big Breakfast Burrito

Tofu and sweet potato keep these nourishing burritos moist and tender, while turmeric adds color and flavor. Make them your own by mixing up the vegetables.

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Lime juice, chipotle pepper, green chiles, and cumin give Mexican flavor to the sweet yam filling in these delectable plant-based quesadillas.

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Chipotle Corn Salsa and Baked Tortilla Chips

Make a batch of Baked Tortilla Chips and pass around this mouthwatering pinto bean, tomato, and corn salsa.

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Bean & Corn Enchiladas

Corn- and bean-filled enchiladas are tucked snugly into a casserole dish with a well-seasoned chili sauce for a lip-smacking, comforting main dish.

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Tortilla Soup

Savor the Mexican flavors in this colorful tomato-chili soup topped with baked tortilla strips, lime wedges, green onions, and cilantro.

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This article was originally published on May 4, 2020, and has been updated. 

Comments (4)

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Diana Rivera2 months ago
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Mexican cuisine is considered a world heritage, did you know?
I am more than disappointed with this post, almost offended.
I understand these are ‘MX inspired’ recipes, however many of the dishes are not Mexican at all!
You are contributing to distort the concept of our beautiful cuisine.
Read a bit more about Mexican cuisine or even better, go an visit Mexico to get an idea of what we really eat or how do even like our food.

Diana from MX

Me6 months ago
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Great food!

Nigel1 year ago
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Mum nauty but nice

Beth2 years ago
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These look delicious! Can’t wait to try them out!!!

Headshot of Lisa Esile, MS
about the author

Lisa Esile, MS

Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.

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