30+ Hearty Authentic Mexican Vegan Recipes to Warm Your Heart

Mexican cuisine is known for its bold flavors, vibrant colors, and rich history, and it’s no surprise that many of its dishes are easily adaptable to a vegan diet.

Whether you’re fully plant-based or simply looking to incorporate more plant-based meals into your week, Mexican food offers a wealth of delicious options.

From savory tacos to hearty enchiladas, Mexican vegan recipes are both satisfying and packed with flavor.

In this blog post, we’ll explore over 30 authentic Mexican vegan recipes that showcase the incredible diversity and tastiness of plant-based Mexican food.

These dishes feature fresh vegetables, hearty grains, legumes, and flavorful spices, all prepared in traditional Mexican styles.

Whether you’re craving a spicy salsa, crispy tortilla-based dishes, or something a little more filling, these recipes are guaranteed to bring the vibrant taste of Mexico straight to your kitchen.

Get ready to indulge in classic Mexican dishes with a compassionate twist!

30+ Hearty Authentic Mexican Vegan Recipes to Warm Your Heart

Embracing a vegan diet doesn’t mean you have to compromise on flavor, and Mexican cuisine proves that perfectly.

With its diverse range of ingredients and culinary traditions, Mexican food is a perfect foundation for creating mouthwatering plant-based meals.

From street-style tacos to hearty stews, there are endless possibilities for creating satisfying, flavorful, and nourishing dishes that celebrate the essence of Mexican cooking.

With these 30+ authentic Mexican vegan recipes, you can easily recreate your favorite Mexican dishes in a way that aligns with your lifestyle.

So, gather your ingredients, fire up your stove, and enjoy a fiesta of flavors in the comfort of your home. Your taste buds—and your health—will thank you!

Tacos de Nopal (Cactus Tacos)

Tacos de Nopal are a vibrant and nutritious Mexican dish made with grilled cactus pads, commonly called “nopales.” This dish is not only vegan but also packed with fiber and antioxidants, making it a wholesome meal. It’s a simple yet flavorful dish that incorporates the earthy taste of nopal with aromatic spices and fresh toppings, ideal for anyone craving a Mexican delicacy that’s both satisfying and plant-based.

Ingredients:

• 4 fresh nopal cactus pads
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 onion, finely chopped
• 1 tomato, diced
• 1/2 cup cilantro, chopped
• Salt and pepper to taste
• 8 corn tortillas
• Lime wedges for serving
• Optional: Vegan cheese or avocado slices for garnish

Instructions:

1. Rinse the cactus pads thoroughly, removing any spines with a sharp knife or vegetable peeler.
2. Slice the nopal pads into strips.
3. Heat olive oil in a pan over medium heat. Add the minced garlic and chopped onion, sautéing until translucent.
4. Add the nopal strips to the pan, cooking for 5–7 minutes until they soften and become slightly crispy on the edges.
5. Stir in the diced tomato, cilantro, salt, and pepper. Continue cooking for another 3-5 minutes until the tomato softens.
6. Warm the tortillas in a separate pan or on a griddle.
7. Assemble the tacos by placing the nopal mixture on the warm tortillas. Garnish with avocado slices or vegan cheese if desired, and serve with lime wedges on the side.

These Tacos de Nopal are a perfect example of how simple and wholesome ingredients can come together to create a flavorful and satisfying vegan meal. The cactus offers a unique texture, while the spices and fresh toppings bring a refreshing burst of flavors. Whether you’re vegan or just looking to try something new, this dish offers a delightful glimpse into traditional Mexican cuisine without compromising on taste.

Vegan Mole Poblano with Rice

Mole Poblano is one of Mexico’s most iconic sauces, and this vegan version showcases the rich, chocolatey flavors combined with chilies, nuts, and spices. Traditionally served with meat, this dish can easily be made plant-based by omitting the animal products and focusing on the deep, complex flavors of the sauce. Paired with rice, this dish is a complete, hearty meal that brings the bold taste of Mexico to your table.

Ingredients:

• 1 tbsp sesame seeds
• 1 tbsp pumpkin seeds
• 2 tbsp almonds
• 1/4 cup dried chilies (pasilla, mulato, and ancho)
• 1/4 cup tomato paste
• 1/4 cup dark chocolate (vegan)
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1 1/2 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups cooked rice for serving

Instructions:

1. Heat a pan over medium heat. Toast the sesame seeds, pumpkin seeds, and almonds until lightly golden, then set them aside.
2. In the same pan, toast the dried chilies for a couple of minutes until they release a fragrant aroma. Remove the stems and seeds, then soak them in warm water for 10 minutes to soften.
3. In a blender, combine the soaked chilies, sesame seeds, pumpkin seeds, almonds, tomato paste, chocolate, cumin, cinnamon, cloves, and vegetable broth. Blend until smooth, adding more broth if necessary to reach a sauce-like consistency.
4. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until softened.
5. Pour the mole sauce into the pan and let it simmer for 15–20 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
6. Serve the mole poblano sauce over cooked rice.

This Vegan Mole Poblano with Rice is an incredibly rich and comforting dish that brings the bold and intricate flavors of Mexico’s famed mole sauce to your plate. The combination of chilies, chocolate, and spices creates a deep, layered flavor profile that is both indulgent and satisfying. Served with rice, it makes for a wholesome and filling meal, ideal for special occasions or when you want to enjoy a taste of authentic Mexican cuisine in a vegan-friendly way.

Sopes de Frijoles (Bean Sopes)

Sopes de Frijoles are a popular Mexican dish made from thick corn tortillas topped with refried beans, salsa, and other fresh garnishes. This vegan version makes use of refried black beans and a variety of toppings, offering a combination of textures and flavors. The dish is filling, flavorful, and makes for a great snack or meal, showcasing the essence of traditional Mexican comfort food with a plant-based twist.

Ingredients:

• 2 cups masa harina
• 1/2 tsp salt
• 3/4 cup warm water
• 1 cup refried black beans (store-bought or homemade)
• 1/2 cup salsa (green or red)
• 1/4 cup lettuce, shredded
• 1/4 cup radishes, thinly sliced
• 1/4 cup vegan sour cream (optional)
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine the masa harina and salt. Gradually add warm water and mix until a dough forms.
2. Divide the dough into small portions and shape them into balls. Flatten each ball into a thick, round tortilla shape using your hands or a rolling pin.
3. Heat a pan over medium heat and cook each tortilla for about 1-2 minutes on each side until lightly golden. Remove from the pan.
4. Using your fingers, pinch the edges of the tortilla to form a small rim, creating a thick border.
5. Heat the olive oil in a separate pan and add the refried beans. Warm the beans for about 5 minutes, stirring occasionally.
6. Spread a layer of warm refried beans on top of each sope. Add a spoonful of salsa, shredded lettuce, and radish slices.
7. Optional: Top with a dollop of vegan sour cream.
8. Serve the sopes warm as an appetizer or main dish.

Sopes de Frijoles are a hearty, flavorful Mexican dish that brings together the rich taste of black beans and the freshness of vegetable toppings. The masa base provides a satisfying texture, while the variety of toppings adds layers of flavor and color. Whether served as a snack or a full meal, these sopes offer a perfect combination of comfort and tradition in a vegan-friendly package. They’re versatile, customizable, and an excellent way to experience authentic Mexican cuisine with a plant-based twist.

Vegan Chiles Rellenos

Chiles Rellenos is a beloved Mexican dish consisting of large, mild chili peppers stuffed with a flavorful filling and typically battered and fried. In this vegan version, we stuff the chiles with a mixture of quinoa, black beans, and vegetables, offering a protein-packed and wholesome filling. Paired with a fresh tomato sauce, this dish is as satisfying as it is delicious, and it captures the essence of traditional Mexican flavors in a plant-based form.

Ingredients:

• 6 poblano chiles
• 1 cup cooked quinoa
• 1/2 cup black beans, cooked or canned
• 1/2 onion, finely chopped
• 1 tomato, diced
• 1/4 cup corn kernels (optional)
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup tomato sauce
• 2 tbsp olive oil
• 1/2 cup cilantro, chopped
• Vegan cheese (optional, for stuffing)

Instructions:

1. Roast the poblano chiles by placing them directly over an open flame or under the broiler. Turn them regularly until the skin is charred and blistered. Place them in a bowl, cover with a kitchen towel, and let them steam for 10-15 minutes.
2. Peel the skins off the chiles carefully, then make a small slit down the side of each and remove the seeds and membranes.
3. In a pan, heat olive oil over medium heat. Sauté the onion and tomato until softened, about 5 minutes.
4. Add the cooked quinoa, black beans, corn (if using), cumin, salt, and pepper to the pan. Stir everything together and cook for another 5 minutes, allowing the flavors to meld.
5. Stuff the roasted chiles with the quinoa mixture, adding a little vegan cheese inside if you like.
6. Heat tomato sauce in a pan over low heat, seasoning with salt and pepper to taste.
7. Serve the stuffed chiles topped with warm tomato sauce and a sprinkle of cilantro.

These Vegan Chiles Rellenos are a satisfying and filling dish that brings out the smoky flavors of the roasted poblano chiles combined with the rich quinoa and bean stuffing. The addition of a light tomato sauce and fresh cilantro offers the perfect contrast to the richness of the chiles. This plant-based version of the classic dish is just as delicious and comforting as the original, making it a perfect choice for a hearty meal or special occasion.

Vegan Tamales with Salsa Verde

Tamales are an iconic Mexican dish typically made of masa dough filled with various fillings, wrapped in corn husks, and steamed to perfection. In this vegan version, we use a savory filling of jackfruit and vegetables, offering a tender, meaty texture that mimics the traditional pork or chicken stuffing. Paired with a tangy salsa verde, these tamales make for a wholesome, flavorful meal that celebrates the vibrant taste of Mexican cuisine.

Ingredients:

• 2 cups masa harina
• 1 1/2 cups vegetable broth
• 1/4 cup olive oil
• 1 tsp baking powder
• 1 tsp salt
• 2 cups young green jackfruit, shredded
• 1/2 onion, chopped
• 1/2 cup green salsa (salsa verde)
• 1/2 cup corn kernels (optional)
• Corn husks, soaked in warm water
• Lime wedges for serving

Instructions:

1. In a large bowl, combine the masa harina, baking powder, salt, olive oil, and vegetable broth. Mix until you have a smooth dough. Set aside.
2. In a pan, sauté the chopped onion in olive oil over medium heat until translucent, about 5 minutes. Add the shredded jackfruit and cook for another 10 minutes, stirring occasionally.
3. Stir in the green salsa and corn kernels (if using), and cook for an additional 5 minutes. Remove from heat and let the filling cool slightly.
4. Prepare the corn husks by laying them flat on a clean surface. Spread a small amount of masa dough onto each husk, leaving space at the top and bottom.
5. Add a spoonful of the jackfruit mixture on top of the masa, then fold in the sides of the corn husk and fold up the bottom.
6. Steam the tamales in a large pot for about 45-60 minutes, ensuring that the masa pulls away from the husk and is fully cooked.
7. Serve the tamales warm with extra salsa verde and lime wedges.

Vegan Tamales with Salsa Verde offer a delicious and comforting alternative to the traditional tamales, without sacrificing flavor or authenticity. The jackfruit provides a satisfying texture that holds up beautifully with the masa dough, while the salsa verde adds a zesty, tangy contrast. These tamales are perfect for a festive meal, family gatherings, or as a make-ahead dish to share with friends, bringing the heart and soul of Mexican cuisine to your table in a vegan-friendly form.

Sopa de Lima (Lime Soup)

Sopa de Lima is a refreshing and tangy Mexican soup typically made with chicken and lime, but this vegan version uses a flavorful vegetable broth and tofu as a protein substitute. The soup is infused with fresh lime juice, creating a bold, citrusy flavor that perfectly complements the earthy broth. Topped with crispy tortilla strips, this soup is perfect for a light, refreshing, yet filling meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, sliced
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 cup tofu, cubed
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 4 corn tortillas, cut into strips
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery, sautéing for 5-7 minutes until the vegetables are softened.
2. Add the vegetable broth, cumin, oregano, and salt and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Stir in the cubed tofu and lime juice, allowing it to simmer for another 5-10 minutes.
4. In a separate pan, heat a little oil and fry the tortilla strips until golden and crispy.
5. Serve the soup hot, topped with crispy tortilla strips and chopped cilantro. Add lime wedges on the side for extra zest.

Sopa de Lima is a bright and uplifting soup that perfectly balances the tanginess of lime with the warmth of the vegetable broth. This vegan version preserves the traditional flavors, offering a refreshing and light yet satisfying meal. The crispy tortilla strips add a delightful texture contrast, making it a perfect dish for a light lunch or dinner. Its citrusy flavors make it especially great for warmer weather or when you need a quick, wholesome meal with a burst of flavor.

Vegan Tostadas de Frijoles Negros (Black Bean Tostadas)

Tostadas de Frijoles Negros are a simple yet satisfying Mexican dish that features crispy corn tortillas topped with a layer of creamy refried black beans, lettuce, avocado, and salsa. This vegan version focuses on wholesome, plant-based ingredients, offering a delicious combination of textures and flavors. These tostadas are quick to prepare and make a great meal for lunch or dinner, especially when you crave something crispy and full of flavor.

Ingredients:

• 6 corn tostada shells (store-bought or homemade)
• 2 cups black beans, cooked or canned
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup onion, finely chopped
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/2 cup lettuce, shredded
• 1 avocado, sliced
• 1/4 cup salsa (green or red)
• 1 tbsp cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a pan, heat olive oil over medium heat. Add the garlic and onion, sautéing until fragrant and softened, about 3-5 minutes.
2. Add the black beans, cumin, salt, and pepper to the pan, mashing the beans with a fork or potato masher to create a creamy consistency. Cook for another 5-7 minutes, stirring occasionally.
3. While the beans cook, prepare the tostada shells by either baking or frying them until crispy, or use store-bought ones.
4. Spread a generous layer of the refried black beans on each tostada shell.
5. Top with shredded lettuce, avocado slices, salsa, and cilantro.
6. Serve with lime wedges on the side for an extra burst of freshness.

Vegan Tostadas de Frijoles Negros are the perfect combination of crunchy, creamy, and fresh flavors. The crispy corn shells provide a satisfying base for the smooth, flavorful black beans, while the fresh toppings of lettuce, avocado, and salsa bring brightness to the dish. These tostadas are a great option for a quick and easy meal or appetizer that’s both satisfying and full of traditional Mexican flavors.

Vegan Pozole Rojo

Pozole Rojo is a traditional Mexican soup made with hominy, chilies, and a rich broth. This vegan version replaces the typical pork with jackfruit, creating a hearty and satisfying dish that’s both flavorful and plant-based. Pozole is often served with various garnishes, such as radishes, lettuce, and lime, allowing you to customize the flavors to your liking. It’s perfect for special occasions or when you want a comforting bowl of Mexican goodness.

Ingredients:

• 2 cups hominy, canned or dried
• 1 can young green jackfruit, drained and shredded
• 4 dried guajillo chilies
• 4 dried ancho chilies
• 1/2 onion, chopped
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• 6 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp olive oil
• Toppings: Shredded lettuce, radishes, lime wedges, oregano, chili powder, cilantro

Instructions:

1. If using dried hominy, soak it overnight and cook according to package instructions. If using canned hominy, simply drain and rinse.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. While the onion and garlic cook, remove the stems and seeds from the dried chilies. Toast the chilies in a dry pan for 1-2 minutes until fragrant. Then, soak them in hot water for 10 minutes.
4. Once the chilies are softened, blend them in a blender with a bit of the soaking liquid until smooth.
5. Add the shredded jackfruit, cumin, oregano, and blended chilies to the pot with the onions and garlic. Stir well and cook for another 5 minutes to allow the flavors to meld.
6. Add the vegetable broth and hominy to the pot. Bring to a boil, then reduce to a simmer and cook for 30 minutes, allowing the flavors to develop.
7. Season with salt and pepper to taste.
8. Serve the pozole hot with your choice of toppings, such as shredded lettuce, sliced radishes, lime wedges, and a sprinkle of oregano or chili powder.

Vegan Pozole Rojo offers a rich, flavorful alternative to the traditional version, with jackfruit taking the place of meat and bringing a wonderful texture that soaks up the deep, smoky flavors of the chili broth. This hearty soup is perfect for cozy gatherings, special occasions, or when you want a filling and flavorful dish that’s both vegan and comforting. The toppings add a refreshing contrast, making each spoonful a burst of flavor and texture.

Vegan Enchiladas Verdes

Enchiladas Verdes is a classic Mexican dish where corn tortillas are rolled up and stuffed with a variety of fillings, then covered in a tangy, green tomatillo sauce. This vegan version uses a savory mixture of sautéed vegetables and black beans for the filling, making it hearty and satisfying. The tomatillo sauce adds a zesty, fresh flavor that’s perfectly balanced by the richness of the filling, creating a complete and delicious meal.

Ingredients:

• 8 corn tortillas
• 2 cups tomatillos, husked and rinsed
• 2 jalapeño peppers (optional, for heat)
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 cup cooked black beans
• 1/2 cup zucchini, diced
• 1/2 cup corn kernels
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup vegan sour cream (optional, for garnish)

Instructions:

1. Start by roasting the tomatillos and jalapeños in a dry pan over medium heat, turning occasionally until they are slightly charred (about 10 minutes). Let them cool, then blend them with the chopped onion, garlic, and a pinch of salt until smooth.
2. Heat olive oil in a large pan over medium heat. Add the zucchini and corn, sautéing for 5-7 minutes until tender. Stir in the black beans and cook for an additional 3-4 minutes.
3. Warm the corn tortillas in a separate pan or microwave until soft and pliable. If desired, you can lightly fry the tortillas for a crispier texture.
4. Preheat the oven to 375°F (190°C). Spread a thin layer of the tomatillo sauce on the bottom of a baking dish.
5. Fill each tortilla with the sautéed vegetable and bean mixture, then roll them up tightly and place them in the baking dish.
6. Pour the remaining tomatillo sauce over the enchiladas and cover with foil. Bake for 20-25 minutes, or until heated through.
7. Serve the enchiladas hot, topped with cilantro and a dollop of vegan sour cream, if desired.

Vegan Enchiladas Verdes are a zesty, flavorful dish that brings together the best of Mexican flavors in a vegan-friendly form. The combination of sautéed vegetables, black beans, and the tangy tomatillo sauce creates a well-balanced and satisfying meal. Whether you’re craving something hearty for dinner or preparing for a gathering, these enchiladas make a perfect dish to share with loved ones. Their vibrant flavors and fresh ingredients make them a standout option in any plant-based meal rotation.

Vegan Sopes with Mushrooms and Avocado

Sopes are a traditional Mexican dish made with thick corn tortillas topped with various fillings. In this vegan version, we use sautéed mushrooms as the main filling, offering a meaty texture that’s rich in flavor. Topped with creamy avocado, fresh salsa, and a sprinkle of cilantro, these vegan sopes are bursting with flavor and textures. They make for a perfect meal or appetizer that’s hearty and delicious, all while remaining plant-based.

Ingredients:

• 2 cups masa harina
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp olive oil
• 1 cup mushrooms, sliced (preferably cremini or portobello)
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 avocado, sliced
• 1/2 cup salsa (fresh or store-bought)
• 1/4 cup cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a large mixing bowl, combine masa harina and salt. Gradually add warm water and mix until a dough forms. Divide the dough into small portions and shape each into a ball, then flatten each ball into a thick round tortilla.
2. Heat olive oil in a pan over medium heat. Add the chopped onions and garlic, sautéing for 2-3 minutes until softened.
3. Add the sliced mushrooms, cumin, smoked paprika, salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and become browned and tender.
4. While the mushrooms cook, heat a separate pan or griddle and lightly cook each tortilla for about 2 minutes on each side, just enough to give them a slight crisp.
5. Once the tortillas are cooked, use your fingers to pinch the edges of each sope to create a raised border.
6. Spoon the sautéed mushrooms onto each sope, then top with avocado slices, salsa, and cilantro.
7. Serve with lime wedges on the side for extra zest.

Vegan Sopes with Mushrooms and Avocado offer a delightful blend of textures and flavors, from the crispy masa base to the savory mushrooms and creamy avocado. The smoky cumin and paprika in the mushroom filling pair perfectly with the tangy salsa and fresh cilantro. These sopes are a satisfying and versatile dish, ideal for lunch or dinner, and they bring the warmth and vibrancy of Mexican cuisine to your table in a plant-based form.

Vegan Tacos de Jackfruit al Pastor

Tacos al Pastor are a traditional Mexican street food, typically made with marinated pork. In this vegan version, we use jackfruit, a fruit with a meaty texture, to replicate the pork. Marinated in a flavorful mix of pineapple, chilies, and spices, this vegan version of tacos al Pastor is every bit as delicious and satisfying as the original. Served with fresh cilantro, onions, and a squeeze of lime, these tacos offer a vibrant and tasty Mexican meal that’s fully plant-based.

Ingredients:

• 2 cans young green jackfruit, drained and shredded
• 1/2 cup pineapple, diced
• 2 tbsp chipotle in adobo sauce
• 1 tbsp vinegar
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 8 corn tortillas
• 1/4 cup onion, finely chopped
• 1/4 cup cilantro, chopped
• Lime wedges for serving
• Salsa (optional)

Instructions:

1. In a blender, combine the pineapple, chipotle in adobo sauce, vinegar, cumin, oregano, paprika, cinnamon, salt, and pepper. Blend until smooth.
2. Heat a pan over medium heat and add the shredded jackfruit. Pour the marinade over the jackfruit and stir to coat. Cook for about 10-15 minutes, allowing the jackfruit to soak up the marinade and become tender.
3. While the jackfruit cooks, warm the corn tortillas in a separate pan or on a griddle.
4. Once the jackfruit is cooked and tender, assemble the tacos by placing the marinated jackfruit on the warm tortillas.
5. Top each taco with chopped onions, cilantro, and a squeeze of lime. Serve with salsa on the side if desired.

Vegan Tacos de Jackfruit al Pastor bring the bold, smoky flavors of the classic Mexican dish to life with plant-based ingredients. The jackfruit absorbs the flavorful marinade, offering a satisfying texture that mimics traditional pork. With the tangy pineapple, savory spices, and fresh toppings, these tacos are a fantastic choice for a vegan-friendly twist on a beloved street food classic. They’re perfect for Taco Tuesday or any day you want to enjoy a vibrant and flavorful meal.

Vegan Chilaquiles Verdes

Chilaquiles are a beloved Mexican breakfast dish, made with fried corn tortillas, a flavorful sauce, and various toppings. In this vegan version, the tortillas are smothered in a tangy green salsa made from fresh tomatillos, and we top it with tofu scramble for added protein. These Vegan Chilaquiles Verdes are a hearty and flavorful meal that can be enjoyed for breakfast, brunch, or any time of day. The combination of crispy tortillas, zesty salsa, and savory tofu scramble is a delightful way to start the day.

Ingredients:

• 6 corn tortillas, cut into strips or triangles
• 2 tbsp olive oil
• 2 cups tomatillos, husked and rinsed
• 2 jalapeño peppers (optional, for heat)
• 1/4 cup onion, chopped
• 2 garlic cloves, minced
• 1 block firm tofu, crumbled
• 1/4 tsp turmeric (for color)
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup cilantro, chopped
• 1/4 cup vegan cheese (optional)
• Lime wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the tortilla strips on a baking sheet and lightly drizzle with olive oil. Bake for 10-12 minutes, or until crispy and golden.
2. While the tortillas bake, roast the tomatillos and jalapeños in a dry pan over medium heat for about 5 minutes, turning occasionally until they are slightly charred. Let them cool, then blend them with the onion, garlic, and a pinch of salt until smooth.
3. In a large pan, heat a little oil over medium heat. Add the crumbled tofu, turmeric, cumin, salt, and pepper, and cook for 5-7 minutes, stirring occasionally until the tofu is golden and cooked through.
4. Pour the tomatillo salsa into the pan with the tofu, and bring it to a simmer. Add the crispy tortilla strips to the pan, stirring gently to coat the tortillas with the salsa.
5. Let the chilaquiles simmer for about 5 minutes, allowing the tortillas to absorb the salsa and soften slightly.
6. Serve the chilaquiles hot, topped with cilantro, vegan cheese, and a squeeze of lime.

Vegan Chilaquiles Verdes offer a vibrant and satisfying breakfast or brunch option with the perfect combination of textures and flavors. The crispy tortillas, tangy tomatillo salsa, and savory tofu scramble create a deliciously hearty dish that will keep you full and energized. With its fresh cilantro and lime, this dish is a wonderful way to enjoy traditional Mexican cuisine in a vegan-friendly way. It’s perfect for anyone who loves bold flavors and a hearty, comforting meal.

Vegan Tacos de Calabacitas (Zucchini Tacos)

Tacos de Calabacitas are a popular Mexican dish that features sautéed zucchini, corn, and other vegetables as the main filling for soft tacos. This vegan version brings together the natural sweetness of zucchini and corn, complemented by garlic, onions, and traditional spices. Topped with fresh cilantro, lime, and a dollop of vegan sour cream, these tacos are simple, light, and bursting with flavor. Perfect for a quick lunch or dinner, these tacos offer a refreshing twist on traditional Mexican tacos.

Ingredients:

• 3 medium zucchinis, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup cilantro, chopped
• 1/4 cup vegan sour cream (optional)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing for 3-5 minutes until soft and fragrant.
2. Add the diced zucchini to the pan and cook for about 5 minutes until slightly tender.
3. Stir in the corn kernels, cumin, chili powder, salt, and pepper. Continue to cook for another 5 minutes, stirring occasionally, until the zucchini is cooked through and the flavors meld together.
4. Warm the corn tortillas in a separate pan or on a griddle until soft and pliable.
5. Fill each tortilla with the sautéed zucchini and corn mixture. Top with chopped cilantro, a dollop of vegan sour cream (if using), and a squeeze of lime juice.
6. Serve the tacos immediately, garnished with extra lime wedges on the side.

Vegan Tacos de Calabacitas are light yet flavorful, with the natural sweetness of zucchini and corn shining through. The spices add a gentle warmth to the dish, while the fresh cilantro and lime provide a zesty finish. These tacos are perfect for anyone looking for a plant-based meal that’s both satisfying and easy to prepare. With their vibrant, fresh flavors, they make an ideal meal for a busy weeknight or a casual gathering.

Vegan Enchiladas de Papas con Chiles Anchos

Enchiladas de Papas con Chiles Anchos is a delicious Mexican dish made by stuffing corn tortillas with seasoned mashed potatoes, then smothering them in a rich, smoky ancho chili sauce. This vegan version captures the comforting flavors of the traditional dish, with the soft, creamy potatoes complemented by the earthy and slightly smoky sauce. These enchiladas are perfect for a hearty dinner and are sure to satisfy everyone at the table with their delicious, rich flavors.

Ingredients:

• 6 corn tortillas
• 4 medium potatoes, peeled and diced
• 1/2 cup onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 dried ancho chilies
• 2 tomatoes, chopped
• 1/4 cup vegetable broth
• 1 tbsp olive oil
• 1/4 cup cilantro, chopped
• Lime wedges for serving

Instructions:

1. Boil the potatoes in salted water until soft, about 15 minutes. Drain and mash them, seasoning with salt, pepper, and cumin to taste. Set aside.
2. In a small pan, toast the dried ancho chilies for 1-2 minutes until fragrant. Remove the stems and seeds, and soak them in hot water for about 10 minutes.
3. In a blender, combine the soaked ancho chilies, tomatoes, vegetable broth, and a pinch of salt. Blend until smooth.
4. Heat olive oil in a pan over medium heat. Add the chopped onions and garlic, sautéing for 3-5 minutes until softened.
5. Pour the ancho chili sauce into the pan with the onions and garlic, simmering for 10-15 minutes until it thickens slightly.
6. To assemble the enchiladas, lightly fry the corn tortillas in a hot pan for 1-2 minutes on each side, just to soften them.
7. Spoon a generous amount of mashed potatoes onto each tortilla, roll them up, and place them seam-side down in a baking dish.
8. Pour the ancho chili sauce over the enchiladas and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the sauce is bubbling and the enchiladas are heated through.
9. Serve hot, topped with fresh cilantro and lime wedges on the side.

Vegan Enchiladas de Papas con Chiles Anchos bring together the creamy, comforting texture of mashed potatoes with the smoky, rich flavor of the ancho chili sauce. These enchiladas are a hearty, satisfying dish that’s perfect for any occasion. The combination of the warm, soft potatoes and the flavorful sauce makes for a truly comforting meal that highlights the vibrant tastes of Mexican cuisine. Paired with fresh cilantro and lime, this dish is a beautiful balance of flavors that will leave everyone coming back for more.

Vegan Molletes

Molletes are a popular Mexican breakfast dish consisting of bolillo rolls (Mexican bread) cut in half, topped with refried beans, melted cheese, and often garnished with salsa and avocado. This vegan version uses a plant-based cheese and refried black beans, offering a savory and satisfying meal that’s perfect for breakfast or lunch. With its combination of creamy beans, melted cheese, and fresh toppings, molletes provide a delicious, easy-to-make dish that celebrates the flavors of Mexico in a vegan-friendly way.

Ingredients:

• 4 bolillo rolls (or baguette-style rolls)
• 2 cups black beans, cooked or canned
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1/4 tsp cumin
• Salt and pepper to taste
• 1 cup vegan cheese, shredded
• 1/4 cup salsa
• 1/2 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the bolillo rolls in half lengthwise and place them on a baking sheet.
2. In a pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-5 minutes until softened.
3. Stir in the black beans, cumin, salt, and pepper. Mash the beans slightly with a fork or potato masher, leaving some whole for texture. Cook for an additional 5 minutes, allowing the flavors to meld.
4. Spoon the refried beans onto the cut sides of each bolillo roll, spreading them evenly.
5. Top with shredded vegan cheese and bake for 10-12 minutes, or until the cheese is melted and the rolls are slightly crispy.
6. Remove from the oven and top with salsa, avocado slices, and fresh cilantro.
7. Serve with lime wedges on the side.

Vegan Molletes are a hearty and delicious dish that’s perfect for breakfast, lunch, or even a snack. The creamy black beans, melted vegan cheese, and fresh toppings come together beautifully on the crispy bolillo rolls. This plant-based version of a Mexican classic is easy to make and provides a satisfying meal with rich flavors. Whether you’re craving a comforting start to the day or a savory snack, these molletes will quickly become a favorite go-to meal.

Note: More recipes are coming soon!