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.
Meet your vegan Mexican recipe soulmate: Crispy Avocado Tacos. Could there be a taster tortilla filling? We think not. You’ve got avocado fries, breaded and baked in a hot oven until crispy. Then top that with spiced black beans, pico de gallo, and the refreshing crunch of romaine lettuce. Drizzle on a creamy lime and cilantro sauce, and it’s heaven on a plate. It tastes like restaurant tacos, but it’s easy to whip up in your kitchen.
It’s a home run every time! When we serve it, a chorus of “Wow’s” fill the room. (Really. Not hyperbole!) What makes it so great? It’s classic and has the perfect balanced flavor: perfectly savory, creamy, and tangy. Serve this classic vegan Mexican dip with tortilla chips and your guests — and you — won’t be able to stop eating it.
Welcome to…your new favorite vegan Mexican recipe. Well, at least it’s ours! Something about all those tasty fillings snuggled cozily into a tortilla makes a burrito irresistible. This burrito is packed with flavor from Spanish rice, seasoned black beans, peppers and onions, and mashed avocado.
WOW is all we can say about this vegan enchiladas recipe! It tops the charts as one of our most crowd-pleasing plant based recipes…ever. Tortillas are wrapped around a veggie filling oozing with flavor, and it’s all doused in a zesty homemade enchilada sauce. With the crunchy veggie topping, this dish looks simply incredible. It tastes even better than it looks!
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?
There’s no such thing as too many easy dinner ideas. So let us present our new favorite: these incredible vegan fajitas! Everyone loves this meal, even meat eaters. It’s a great way to make a fun healthy dinner where no one notices there’s no meat! Roast up lots of veggies on a sheet pan with spices, and serve with refried beans and “guac-ish,” a super fast version of guacamole.
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 salsa fresca is a “fresh salsa” made with ripe, juicy tomatoes. If you have access to some legit good fresh tomatoes, make up a batch stat! It’s super tangy from the lime, a little sweet from the tomato, and has a back-end heat from the jalapeño. It really is the best...ever.
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).
About these Mexican fried rice nachos
These Mexican fried rice nachos are 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.
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.