From vegan tacos and enchiladas to chimichangas and even brownies, these vegan Mexican recipes are so good, you’ll forget they’re meat and dairy-free.
Seriously, these dishes are so tasty, everyone will ask for seconds.
Mexican food is easily one of the most popular cuisines in America. And no one should have to give it up, no matter their dietary restrictions.
I know I wouldn’t want to forgo Mexican food. And thanks to this handy dandy list of vegan Mexican recipes, we don’t have to!
So, whether you’re craving burritos or tamales, there’s something here for everyone.
Easy Meat and Dairy-Free Mexican Casserole and More!
Who doesn’t love a sizzling fajita?
The tender, caramelized peppers, and onions. The soft, warm tortillas. The saucy, flavorful slices of juicy meat.
Of course, you can’t have that last bit with a vegan meal.
Or can you?
Okay, no, you can’t. But you can have delicious portobello strips that’re so meaty, you might just fool a hardcore meat-eater.
Trust me, these are the meatiest non-meat fajitas you’ll ever try.
This vegan burrito is so THICC, chunky, and hearty, people will be shocked to learn there’s no meat in it.
Overstuffed with black beans, rice, guacamole, salsa, and more, every bite contains fresh veggies, bold spices, and other yummy ingredients.
These may be meat-free, but you won’t need more than one to fill you up.
3. Vegan Tacos
These vegan tacos also feature filling black beans and veggies. However, you’ll use homemade vegan taco meat in them too.
Doing so gives them a wonderful texture, almost like ground beef tacos. As a result, they look, feel, and taste like some of the best tacos you’ve ever had.
The refreshing pico and tahini sauce pair well with the spicy seasonings. Plus, you can load them up with any toppings you like.
Any meal you can fix in one pan is a meal worth trying at least once. And this one-pan quinoa is no exception.
Quinoa is a healthy grain that cooks up in about 15 minutes. So it’s always a great dinner option on busy weeknights.
Sadly, plain old quinoa can be a bit bland.
That’s not the case with this yummy Mexican quinoa, though. Instead, it puts a new twist on the old classic and is jam-packed with flavor.
It’s sure to leave you feeling full and satisfied, too!
5. Vegan Pozole
This 35-minute meal is a jazzed-up version of regular old pinto beans.
It’s more than a soup, but not quite a stew. So, unless you’ve tried it yourself, it’s a complicated dish to describe.
Still, if you like old-fashioned country food, you’ll love it. It combines pintos, hominy, onions, and more.
It’s a hearty vegan meal with plenty of protein. Give it a try the next time you want something warm and comforting for dinner.
Move over, loaded baked potatoes, because these black bean-stuffed sweet potatoes are the new big thing.
They’re fresh, savory, zesty, earthy, and bright.
There’s something new to experience in every bite, and while they’re super filling on their own, you can serve them as a side if you want.
Tostadas are the most overlooked Spanish dinner. But I’ve loved them since I was a kid ordering the “Vegetarian #1” from our local Mexican restaurant.
The meal came with a bean burrito, cheese enchilada, and dreamy bean tostada. It was by far the best thing on the plate.
These homemade vegan tostadas are just as phenomenal.
Wait until you bite into one of the spicy, well-seasoned soy curls. You’ll devour the whole thing before you even realize it’s gone.
Need something colorful and flavorful that smells incredible, too? Mexican tortilla casserole is just the thing.
It contains small, chunky ingredients to tickle your taste buds and your nose.
It’s also a quick (30-minute) and nutritious dinner option the whole family will love.
All the gooey vegan cheese is sure to be a hit with the kiddos, while you’ll appreciate how veggie-packed and healthy it is.
You can’t beat a sizzling skillet of hash for breakfast. But this spicy, flavorful Mexican sweet potato hash is even better.
You can have this chunky, hearty one-pot meal ready in 30 minutes or less.
Squeeze a little lime juice on it, and add a dollop of sour cream. It’s an easy way to start your day off right.
I love a good bean-heavy chili, don’t you? The more beans, the more tomato sauce, and the more veggies, the better.
With that in mind, it’s no surprise that this is one of my favorite chili recipes ever!
It’s incredibly tasty and comes together in one pot in just 30 minutes. What’s not to love about that?
Here’s another tasty Mexican quinoa bowl. This one is better suited to breakfast than lunch or dinner, though.
(Although, honestly, you could enjoy it for any meal of the day.)
It’s a bright and zesty bowl full of fresh veggies and tofu that’s garlicky, tomatoey, and full of flavor and hearty ingredients.
Plus, you can have it ready in half an hour. Wow!
‘Ooey,’ ‘gooey,’ and ‘cheesy’ aren’t words you often hear of vegan meals.
But with all the new dairy-free cheeses available, it’s easier than ever to get your fix. Because what’s a quesadilla without cheese?
They are so unbelievably good, you’ll want to have them at least a couple of times a week.
You’ll also want to bookmark that Mexican cheese recipe because it’s spectacular. And you can use it for all kinds of recipes!
There’s no such thing as too many creamy, cheesy Mexican meals, right? So if you’re in the mood for cheese, here’s another delicious option.
It’s lightly spiced, well-seasoned, and cheesy to the max. And it has a silky smooth consistency that’s bordering on luscious.
Serve it for Sunday dinner, and the whole family will go wild.
Need a quick and easy Mexican snack? Check out these crunchy, salty tortilla chips.
You’ll make them with no oil, so they’re healthier than the store-bought kind. They also taste better.
They’re just as thin and crispy but don’t have the greasy aftertaste. Trust me; you’ll love them.
15. Vegan Taquitos
These crispy taquitos are better than anything you’ll get from the frozen aisle.
Plus, you’ll bake them instead of frying, so they’re pretty healthy to boot. Oh, and they’re gluten-free!
Low in fat and calories with a ton of flavor, they’re a great snack, appetizer, or simple lunch option.
This chunky soup has more to it than just chickpeas. (Though it has those in abundance, as well!)
Think of it as a lighter, more refreshing vegetable soup with plenty of bold Mexican spices.
It’s healthier than tortilla soup and has plenty of protein. It’s also easy to make, though it takes a little over an hour.
Enjoy it warm on a cold winter night. You won’t regret it.
Are you a Chipotle fan? Then you’ll love this spicy sofritas tofu.
It has a robust, heat-filled flavor that’s impossible not to enjoy. (Assuming you like heat and peppers, of course!)
You can do so much with it, too. Wrap it in tortillas, pile it into a taco shell, eat it like a salad – whatever you want!
It tastes fantastic no matter how you serve it.
18. Vegan Enchiladas
It’s hard to believe that something this cheesy and decadent could be vegan. Fortunately for vegans everywhere, it is.
You’ll make it with vegan taco meat, vegan enchilada sauce, and plenty of veggies.
Each one is a filling, scrumptious treat with plenty of protein. You can’t go wrong with that.
These baked chimichangas are a healthier version of the traditional recipe. They’re dense and hearty, with lots of beans, rice, and veggies.
High in protein and fiber, a single chimichanga is enough to fill most people up.
Even if you need two, don’t worry; they have plenty of vitamins and minerals that make them good for you.
That said, they are a bit high in carbs, so be mindful of that.
Need a gluten-free, vegan meal you can whip up in one pot? This vegan tortilla soup could be just the thing.
You’ll use jackfruit to imitate meat, and once it’s cooked, most people won’t know the difference.
Tortilla soup is all about the spices and texture, and this recipe has all of that in spades.
It’s so comforting and delicious, you won’t miss the meat.
You’ve heard of chicken noodle soup. You’ve probably even tried beef noodle soup.
But now’s the time to check out Mexican noodle soup, also known as sopa de fideo.
The pasta is a little different from what you’d expect. It’s more like spaghetti than egg noodles.
However, it’s still incredibly yummy, with plenty of veggies and tomatoey goodness.
It’ll certainly warm your belly on a cold night.
Sometimes, all it takes to make a recipe vegan is to omit the cheese or swap the meat for tofu.
But sometimes, you get a perfect recipe that’s naturally vegan. Woo hoo!
This guacamole recipe takes 10 minutes to prepare and requires no cooking.
Best of all, you’ll need no ‘special’ vegan ingredients to make it. Just use the same stuff you’d always use in guacamole.
Vegan stuffed peppers are fresh, filling, and flavorful.
You’ll use quinoa instead of meat, but most other ingredients are the same. (At least, they’re the same if you make Mexican stuffed peppers.)
Just don’t let the three-hour cook time scare you away.
You’ll make these in a slow cooker, so even though they take a while, they aren’t difficult to prepare.
Let’s shift gears a little and look at dessert.
Because these Mexican chocolate brownies are thick, fudgy, fantastic, and way too good to miss.
The cinnamon adds warmth, while the cayenne provides a nice wallop of heat.
Don’t be surprised if you have some lingering spiciness on your tongue after eating these.
Mexican lentil soup is a chunky, tomato-based dish that’s nourishing, heart-warming, and ideal for the cooler months.
It’s also 100% vegan-friendly, and you can make it in a single pot.
That means clean-up is just as simple as cooking (and eating) the dish.
26. Vegan Tamales
Homemade tamales are always a labor of love. Fortunately, vegan tamales don’t take as long to make as some others.
Especially if you steam them in an Instant Pot!
They still taste amazing and are even healthier than some tamale options. They’re just meat and dairy-free.
When it comes to side dishes, Mexican rice is an easy favorite. It’s light, fluffy, and has much more flavor than plain white rice.
Even better, you can make it with seven simple ingredients.
It’ll take a little less than an hour, but you can make a huge batch at once. So there’s a pretty decent trade-off.
Keep it in the fridge and serve it with dinner all week.
28. Red Salsa
Red salsa might be the most popular Mexican food item – at least in the U.S.
And while you can pick up a jar in almost every grocery store and gas station across the country, you can’t beat homemade.
It has a bright, refreshing, garden-fresh flavor and isn’t difficult to pull together at all.
This recipe gives you the perfect mix of tomatoes, peppers, and cilantro. Just think, 10 minutes from now, you could be enjoying homemade salsa!
It’s always a good idea to have plenty of yummy soup recipes ready, especially in the winter.
And this recipe for Mexican corn soup is one you’ll crave all year.
It’s a thick, creamy, and delightfully spiced soup that smells great and tastes even better.
Plus, it takes just 40 minutes to prepare and cook.
Serve it by itself or with warm tortillas for dipping. Either way, you’re sure to love it.
This peppery sweet potato quesadilla is an excellent option for an on-the-go lunch.
It takes practically no time to make and is easy to eat while on the move.
Fortunately, this meal isn’t entirely about convenience. It also tastes terrific.
So check it out the next time you need a quick plant-based meal or snack.
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