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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!
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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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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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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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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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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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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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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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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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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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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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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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 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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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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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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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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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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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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Loaded 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 in this colorful tomato-chili soup topped with baked tortilla strips, lime wedges, green onions, and cilantro.
View RecipeThis article was originally published on May 4, 2020, and has been updated.
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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Comments (3)
Great food!
Mum nauty but nice
These look delicious! Can’t wait to try them out!!!