Looking for vegan Mexican recipes? Here are the absolute tastiest Mexican plant based meals, from tacos to tortilla soup!
If vegan recipes can be some of the most delicious on the planet, what about vegan Mexican recipes? Let’s just say every one of these vegan Mexican recipes is a huge hit in our family. We love Mexican inspired flavors for their ability to satisfy all our cravings for savory and spicy, and
plant based recipes for loading on the vegetables. Here are the top vegan Mexican recipes you should try.
This list features Mexican fried rice nachos, a special recipe straight from Jessica Murnane‘s vegan cookbook, One Part Plant. Her book is beautiful and inventive, full of 100 vegan recipes that are totally drool-worthy. Think: Creamy Mushroom Lasagna, Easy Vegetable Curry Bowls, Triple Berry Skillet Cobbler, and Chocolate Chunk Cookies. Jessica is a dear friend, host of the One Part Plant podcast and face behind Know Your Endo. She even sat down with us on our podcast to chat about the book! Click here to listen: A Couple Cooks Podcast | One Part Plant.
Related: What is a Vegan vs. Vegetarian Diet?
And now…our best vegan Mexican recipes!
These Mexican fried rice nachos are from Jessica Murnane‘s vegan cookbook, One Part Plant. It’s full of gorgeous and delicious plant-based recipes, and this nachos recipe does not disappoint. Fried rice in a vegan nachos recipe? Genius. This one turned out even more delicious than we’d expected: crunchy, savory rice topped with veggies and a creamy cilantro sauce.
If you’re wondering how eating a totally vegan / plant-based meal can be fully satisfying: make this. You won’t be disappointed. If you serve it as a main, you may find you’ll need to make double — we polished this off pretty quickly between the two of us. Jessica’s book is gorgeous and a favorite on our cookbook shelf.
Scroll down for the recipe!
These Mexican sweet potatoes are the perfect blend of sweet and savory. The spicy pico de gallo is the perfect complement to the light sweetness of the potato. And topped with creamy cilantro sauce, it’s a little bit of heaven. It’s 100% plant based, too, which makes it a favorite in our vegan Mexican recipes.
Ready for an easy healthy soup that tastes so flavorful you’d think it’s been simmering all day? Meet our Vegan Tortilla Soup, one of our favorite vegan Mexican recipes! Ready in a little over 30 minutes, it’s full of flavor and one of our favorites for a rainy afternoon. One of our secret ingredients to amp up vegan dishes is adobo sauce from a can of chipotle peppers. All you need from the can is a bit of the sauce (not the hot peppers!). Typically, we freeze the remainder of the can for later use.
These Mexican fries are insanely delicious sweet potato wedges loaded with black beans, salsa, and a vegan cumin lime crema made with tahini. Alex and I have often confessed our obsession with sweet potatoes, as well as with Mexican inspired flavors. Combined, the two compliment each other perfectly. And what better than sweet potato Mexican fries? While this vegan Mexican recipe may sound indulgent, it’s actually quite nourishing…perhaps we could even say healthy fries?
These “verde” vegan tacos are color-themed: green! They feature green lentils, green cabbage, and a bright green cilantro sauce. They’re bursting with flavor, and they’re seriously quick: they take 25 to 30 minutes to make.
This black bean and roasted tomatillo soup is a delicious vegan Mexican recipe; it’s zesty flavor comes from roasting tomatillos with onions and garlic. It really doesn’t take too much time to put together, outside of roasting tomatillos and veggies for about 20 minutes. After you roast the tomatillos, you blend together the roasted veggies with veggie broth to use as the base of the soup. Then you add black beans and hominy, and simmer until warmed through. The garnishes are where this soup really shines: radishes, cilantro and lime bring a zesty flavor that you won’t be able to stop eating!
A fruit standing in for meat? Yes, jackfruit is a plant based substitute for pulled pork. Turns out this tropical fruit magically mimics pulled pork in a way we never dreamed. This meaty filling is flavored with adobo sauce (from a can of chipotle peppers), tomato paste, cocoa powder, cumin, and oregano. And one of the best ways to eat it? Tacos: a fast and easy family dinner recipe for weeknights. Add salsa and serve with our easy refried black beans, and you've got dinner.
These homemade sopes are a traditional Mexican recipe that are easy to make for flavorful, healthy meals. They’re a sort of thick tortilla with upturned edges, topped with beans, and sauces. Here, we’ve spread them with a thin layer of our supremely simple refried black beans, then sprinkled with bright pink pickled onions and a bit of crunchy romaine. For a special treat, we added a dollop of this vegan chipotle tahini sauce.
Most bean dip is loaded with gooey cheese. Which made us wonder, could you do it without as a healthy spin? Enter this refried bean dip. It’s seriously delicious but has no cheese. (Right?!) Somehow it’s just as satisfying as a cheesy Mexican dip, without the extra calories. This one uses our Instant Pot refried beans, which we’d highly recommend if you have an Instant Pot. But if you don’t, you can use canned refried beans as well.
And last up in our vegan Mexican recipes: more nachos to round it out! Instead of black beans, the star here is smoky lentils and rice. These loaded vegan nachos are the best because they’re piled high with meaty lentils, crunchy veggies, and topped with our vegan nacho cheese. To keep them healthy, look for organic corn chips with minimal ingredients (ideally corn, oil, and salt).
Looking for vegan Mexican recipes? Here are our top picks, including these delicious Mexican fried rice nachos drizzled with cilantro cream.
- Olive or coconut oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- Pinch of cumin
- Sea salt
- 1 cup cooked black beans, drained and rinsed if canned
- Kernels from 2 ears boiled or grilled corn
- 1 tablespoon fresh lime juice
- 1 cup cooked jasmine rice (try our Instant Pot method)
- 2 teaspoons tamari
- 1 bag (6 to 10 ounces) sprouted or corn tortilla chips
- Creamy Cilantro Sauce, to serve
- Other toppings: guacamole, avocado, chopped tomatoes, diced raw onions, cilantro, radish
- In a large skillet, heat some oil over medium and saute the onions until they are soft and translucent, 5 to 7 minutes. Add the garlic, jalapeño, cumin, and a pinch of salt and cook for another few minutes.
- Stir in the black beans and corn. Cook for a few more minutes. Transfer the mixture to a bowl and stir in the lime juice. Set aside.
- Drain any excess liquid from the skillet and place it over high. Add a glug of oil. While the pan is hot, add the rice, after using your hands to break up any clumps. Toss the rice around the pan for about 3 minutes. When you see a few grains browning, pour the bean and corn mixture back into the skillet, add the tamari, and toss everything together until the mixture is combined and piping hot.
- Make the Creamy Cilantro Sauce (or make in advance).
- On a large plate or baking sheet, spread out the chips and top them with fried rice. Add any toppings you like and serve.
Reprinted with permission from One Part Plant by Jessica Murnane
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican Inspired
Keywords: Vegan Mexican Recipes, Vegan Nachos Recipes, Mexican Fried Rice Nachos, Vegan Recipes, Vegan Dinner Ideas, Plant Based Dinner Ideas
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.