Mexican cuisine has a tradition of hearty ingredients, intense flavors, and festive flair. This collection of 21 whole-food, plant-based Mexican recipes are great for everyday meals, on holidays such as Cinco de Mayo, and for entertaining, too. Provecho!
By Lisa Esile, MS,
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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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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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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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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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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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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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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Built to satisfy, this scrumptious three-bean soup is easy to modify, so you can use the ingredients you have on hand.
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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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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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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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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 far more healthy.
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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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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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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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Dark with black beans and rich with flavor, expect this luscious soup to be eaten right up.
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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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Make a batch of Baked Tortilla Chips and pass around this mouthwatering pinto bean, tomato, and corn salsa.
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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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Savor the Mexican flavors with this colorful tomato-chili soup topped with baked tortilla strips, lime wedges, green onions, and cilantro.
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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. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.
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