From spicy Mexican street corn to black bean tamales, these Mexican vegetarian recipes are some of the best out there.
You seriously won’t miss the meat!
Don’t get me wrong, I love carnitas and carne asada, but I can appreciate a good meatless meal, too.
Since I’ve been trying to do meatless Mondays, these Mexican vegetarian recipes have been a lifesaver.
They have all the same great flavors and are just tweaked a little to use plenty of fun and fresh ingredients.
Have you ever tried portobello fajitas? You’re about to!
This is such a great place to start because no Mexican feast is complete without a big bowl of fluffy rice.
Between the veggies, tomatoes, and delicious spices, this is the perfect base for just about anything.
I like to add a spoonful into my tacos or have it on the side of some tasty huevos rancheros.
The reason we chose to do meatless Mondays instead of making vegan meals is my love for cheese.
It’s one thing I just can’t give up.
That being said, I was stunned by just how good these vegan enchiladas came out!
The filling is a fantastic mix of sweet potato, roasted red pepper, sun-dried tomatoes, and black beans.
It’s pretty bold, especially when you add on the tomato sauce.
But the star here has to be the cilantro lime garlic cashew cream.
It’s so light and refreshing and will mellow out that filling just right.
I’ve always been a huge fan of refried beans.
I use them to help bulk out my Mexican meals with amazing flavor, texture, and plenty of nutrients to boot!
Though I like to use black beans for their flavor, using pinto beans is such a terrific option when you’re looking for that buttery finish.
Plus, pinto beans are quite mild in taste, which means you can so easily jazz them up with anything from taco seasoning to chopped chilies.
If you saw “vegan taco meat” and worried it was some kind of meat replacement, don’t worry!
This recipe is so much easier than that!
This definitely looks like taco meat, but it’s actually a delicious mix of tofu, walnuts, and spices.
It’s a little involved, so I recommend making a big batch.
That way, you’ll have it for a few days. Trust me, you’ll want the leftovers!
A lot of store-bought salsas are super delicious, but they’re also full of preservatives, salt, and excess sugar.
That’s why I like to make my own.
Want to know the best part? All you’ll have to do is throw the ingredients in a food processor and pulse until it’s chunky. How easy is that?
I like to spice mine up with jalapeños, chopped mango, and red onion for a peppery crunch.
Guacamole is such a fabulous way to add extra flavor to your meals without adding in a ton of bad calories.
I know avocado isn’t particularly low-cal, but it’s a lot better than a dollop of mayo, right?
If you’re adding guac, it should be this recipe!
Zesty, creamy, crunchy, and full of tomato chunks, this will elevate your tacos, enchiladas, and even a bowl of rice.
Migas con huevos is kind of like breakfast tacos, without the softshell.
Migas consist of fried corn tortillas, eggs, and salsa, and they’re a pretty popular breakfast item.
Although, I’ve had these for dinner more than once!
You’ll fry off your tortilla strips first in a little bit of oil, watching them carefully, so they don’t burn.
Then just push them to one side and add your eggs.
You’ll mix everything together to serve and add on whatever extras take your fancy.
Not only are black bean burritos delicious, filling, and wonderfully spicy, but they’re also pretty cheap to make!
The main ingredients for this are black beans and rice, which, when bought dried, are super affordable and will stretch pretty far.
If you have some of that Mexican rice leftover, feel free to add it in. Coconut milk rice is an excellent second option.
What’s the difference between pico and salsa when they mostly use all the same ingredients? Simply put, the latter is juicier.
Pico de gallo uses raw tomatoes, onion, jalapeños, cilantro, lime, and salt.
Salsa can be made with fresh tomatoes, like in the recipe above, but it can also be made with stewed tomatoes for a ‘wetter’ dip.
If you’ve ever tried vegan “cheese,” you’ll know it’s the most incredible tasting thing in the world, and it’s kind of expensive.
So, as with so many other vegan recipes, this dish calls for cashews.
Maybe “cheese” isn’t the best way to describe this.
It’s a creamy, cheese-like spread made using processed cashews, nutritional yeast, spices, salt, and salsa.
Have you ever bought a pack of taco seasoning and been left underwhelmed?
They can be pretty hit and miss, unfortunately. So why not make your own?
You’ll need the essentials: cumin, chili powder, and paprika, not to mention salt, pepper, garlic, and onion. But then you can get creative!
I like to buy those big dried ancho chilies and blitz them down for a nice level of heat.
If you don’t like it too spicy, I recommend getting some freeze-dried mangoes and adding those to the mix! It’s a real game-changer!
Tamale pie is a terrific shortcut when you don’t have the time to make the real deal.
Usually, it’s a meaty filling covered with cornbread, kind of like a Mexican shepherd’s pie.
In this recipe, though, the filling is a hearty blend of black beans, onion, zucchini, bell pepper, garlic, and spices.
If I were you, I’d double this mix because it’s an excellent vegan chili that you could use with rice or over nachos.
Fresh corn tortillas are on a whole other level than those bland, cardboard-y wraps you find in the store.
If you think you don’t like corn tortillas, I promise this recipe will change your mind.
You’ll need masa harina for these babies, which you will be able to find in most grocery stores these days, if not online.
You can get a tortilla press for under $20, and they’re so worth the investment if your household eats a lot of tacos!
Otherwise, any heavy-bottomed skillet will do the trick.
Typical Mexican street corn is made with mayo or sour cream and plenty of cotija cheese.
Yes, it’s vegetarian-friendly, but not so great for your vegan friends.
So, how do you make this creamy, smoky, vibrant, sweet, zesty corn salad vegan? With vegan mayo, of course!
It’s actually super easy to make at home and needs just a handful of ingredients.
This is the perfect option if you like to add extras to your mayo, like chipotle or roasted garlic.
This is a great little side you can scoop into your tacos or have at your next BBQ with something smoky.
If you’ve tried any kind of vegetarian/vegan recipes in recent years, you’ll know that cauliflower is the king of meatless meals.
It’s so versatile and can be flavored in a snap. Plus, it’s easy to roast, adding unique char to any dish.
These tacos are bursting with flavor, from the spiced cauliflower to the crunchy slaw and cilantro lime crema, which is made with cashews.
For something nut-free, try adding lime juice instead of vinegar to the mayo recipe above and throw in some cilantro, too.
Burrito bowls are a fantastic make-ahead meal that travels well and heats up like a dream.
Just keep your guac in a separate container!
There’s no wrong way to make this, and you could so easily include that vegan taco meat or roasted cauliflower for added texture and flavor.
Of course, any combination of veggies will fill you up here, and it’s just a matter of ensuring they’re well seasoned.
When summer comes and fruit is at its best, there’s nothing better than a fresh glass of aguas frescas.
These can be found all over Mexico, in restaurants and street carts, and they’re made using a simple blend of fruit, water, lime juice, and sweetener.
You can make these refreshing summertime drinks with strawberry, melon, pineapple, and even cucumber if you want something less sweet.
Unlike the street corn salad recipe, this dish is served in the most traditional way – right on the cob!
Again, you’ll use vegan mayo for that wonderful creamy taste, along with plenty of lime and spicy cayenne.
But it’s the vegan parmesan cheese that gives this a big boost of flavor!
As much as I love crumbled cotija cheese, this is cheesy and adds a lovely texture to the charred corn.
If you think you’ll miss that salty, creamy feta-like cheese, try making your own vegan feta cheese!
It crumbles like the real stuff, and the tofu is just the right consistency.
If you’re a vegetarian or looking to try more vegetarian recipes, mushrooms will be your new best friends.
They’re super easy to add to your food, and they have a lovely meaty texture to them which makes your dinner feel extra filling.
I like portobellos because they’re nice and big, which gives you a better bite in your food.
Smaller mushrooms will be just as flavorful, but they will shrivel up a lot more than these babies.
This is sort of a cross between vegetarian chili and minestrone soup.
Its fantastic tomato base is hearty and warm, but instead of pasta and veggies, you’ll get a terrific array of Mexican flavors.
I think black beans and corn are a must-have in this, and then you can pretty much go as crazy as you want when it comes to adding in vegetables.
Sweet potatoes are always a great option if you ask me!
This soup would be perfect with a side of warm Mexican cornbread.
I know; that’s quite a statement!
You’re probably sitting there wondering just how you can have the best vegan nachos without oodles of gooey cheese on top.
It’s all about the vegan queso! And no, there are no cashews in sight!
This recipe uses roasted eggplant as its base, as well as nutritional yeast, garlic, cumin, chili powder, and cornstarch.
Is it as addictive as a long cheese pull? Not quite. But is it a fantastic vegan option? Absolutely!
I’ve made vegan curry with chickpeas countless times but never went for the tacos for some unknown reason.
I didn’t know what I was missing!
Unlike this recipe that just uses mashed chickpeas, which leave you with some really nice texture.
I also added in some crispy roasted chickpeas because I felt I needed a bit of crunch.
I don’t often turn to salads when I’m making Mexican, but this one is a must-try!
Loaded with black beans, corn, avocado, red pepper, and tomato, it’s too good not to grab an extra spoonful.
Here’s another incredible soup with plenty of Mexican flavoring.
Since it’s broth-based, this is perfect year-round. I find some thicker soups to be a little too much during the summer.
Just because it’s lighter in texture doesn’t mean this doesn’t pack a punch!
There’s a ton of goodness inside that will keep you full until dinner.
Since I like my tacos spicy, it’s essential to keep things balanced, which is why I go for a fruity salsa!
And nothing is tastier than a fresh mango salsa! The color is sensational, and the flavors will complement anything you’re cooking.
If you can’t find any fresh mangoes, go ahead and use a can of sliced fruit.
Just don’t forget to drain the syrup. I like to use it in a margarita!
Rice pudding is a huge deal south of the border, and I have it daily when I’m on vacation.
The trick is to start with short-grain rice, and use a combination of evaporated milk, condensed milk, and whole milk to get the creamiest finish possible.
For something extra special, try using coconut milk for the first boil.
Cinnamon tortilla chips are sweet, crunchy, and downright dangerous!
If you can’t say no to chips, these will be your new nemesis.
They’re crazy easy to make, too. Just brush your flour tortillas with butter and sprinkle over some cinnamon sugar.
Cut those into wedges and bake.
One of my favorite things about visiting southern California is all the fresh fruit carts around.
I especially love the mouth-watering cups with Tajin chile-lime seasoning, chamoy sauce, and lime juice.
Tajin chile-lime seasoning is a blend of ground, dried chile peppers, dehydrated lime, and sea salt.
Buy some now, and thank me later. Your margaritas will be next-level with this stuff on the rim!
It won’t come as a surprise to hear that this hot chocolate isn’t like your standard packet mix.
It’s rich, intensely flavorful, and has incredible heat in every sip.
Heat from the fact that it’s hot, yes, but also from the cinnamon, chili powder, and cayenne pepper.
Of course, you can leave the spice out if you prefer, but it’s just not the same without it!
These delicate little cookies are buttery, sweet, and will melt in your mouth.
You might know them as “snowballs” since they’re coated in powdered sugar after they bake.
No matter what you call them, you’ll fall in love at first bite.
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