Here are all the best vegan and vegetarian Mexican recipes: from tacos to enchiladas to refried bean dip! This cuisine is perfect for eating plant based.
You might immediately think of carnitas and taco meat, turns out the Mexican style cuisine is perfect for loading on the veggies. Why? The spiced, tangy, and savory flavors present in this style of cooking bring huge flavor to plant based eating. Tacos, enchiladas, nachos, tostadas and more can easily be made vegetarian by using refried beans, lentils, and even jackfruit as a stand in for meat. Load on the beautiful veggie toppings and you’ve got a seriously plant based meal. Here we’ve rounded up all of our favorite vegetarian Mexican recipes — you’ll notice that we have so many, we’ve highlighted 15 and then just kept going! So keep reading until the end.
Before we start: this is not a list of authentic Mexican dishes! Most of the recipes below are inspired by Mexican flavors and style. For authentic Mexican style recipes, head to this list at Saveur.
These cauliflower tacos with breaded cauliflower, refried beans and silky Yum Yum sauce are all about one thing: big flavor!
- 1 recipe Crispy Breaded Cauliflower
- 15-ounce can vegetarian refried beans (or Easy Refried Black Beans or Homemade Refried Beans)
- 1/2 teaspoon cumin
- 2 cups red cabbage, shredded
- 2 limes (1 for the cabbage & 1 to serve)
- 3 tablespoons Yum Yum Sauce or Spicy Chipotle Sauce
- 8 corn tortillas
- Fresh cilantro, for garnish
- Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)
- If using purchased refried beans, taste and if needed, mix with 1/2 teaspoon cumin and/or a pinch or two kosher salt. (Or, you can make our Supremely Simple Refried Black Beans but for this recipe we preferred using storebought so we could focus on the cauliflower!)
- Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.
- Make the Yum Yum Sauce or Spicy Chipotle Sauce.
- Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
- Chop the cilantro for a garnish.
- To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.)
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican Inspired
Keywords: Cauliflower Tacos
More vegetarian Mexican recipes
Need more recipes? We have so many vegetarian Mexican recipes, we’ve continued our favorites list below. We couldn’t stop at just 15!
Mexican style appetizers & sides
- Cucumber Tomato Avocado Salad (a great side dish for the main dish recipes above!)
- Mexican Sweet Potatoes
- Loaded Mexican Fries
- Easy Instant Pot Pinto Beans
- Grillable Loaded Nachos
- Skillet Mexican Cheese Dip Recipe
- Mexican Quinoa Recipe
- Grilled Mexican Corn with Mayo
- Mango Salsa
- Fire Roasted Tomato Salsa
- Homemade Tortilla Chips
Mexican style main dishes
- Best Ever Taco Pizza
- Instant Pot Tacos
- Mexican Pinwheel Recipe
- Grilled Mango Tacos with Dream Sauce
- Mexican Lasagna
- Easy Vegan Tacos
- Spiced Chickpea Tacos with Avocado
- Mexican Fried Rice Nachos
- Chipotle Black Bean Lettuce Wraps
- Loaded Huevos Rancheros Tacos
- Lentil Tacos
Mexican style drinks
- BEST Classic Margarita
- Watermelon Margarita with Lime
- Blackberry Margarita
- Best Frozen Margarita Recipe
- Strawberry Margarita with Lime Ice
- Lemon Margarita
- Lime Frozen Daiquiri
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.