33+ Easy Dairy Free Vegetarian Mexican Recipes You’ll Love

Mexican cuisine is bursting with bold flavors, vibrant colors, and rich traditions. For those who are dairy-free and vegetarian, enjoying Mexican dishes might seem challenging since many classic recipes include cheese, sour cream, or meat.

However, with a little creativity and the right ingredients, you can indulge in all the authentic tastes of Mexico without sacrificing your dietary preferences.

In this article, we’ll dive into a delicious collection of 33+ dairy-free vegetarian Mexican recipes that will satisfy your cravings for tacos, enchiladas, salsas, and more—all while staying plant-based and free of dairy.

Whether you’re hosting a fiesta or meal-prepping for the week, these recipes are packed with wholesome ingredients and unforgettable flavors.

33+ Easy Dairy-Free Vegetarian Mexican Recipes You’ll Love

Going dairy-free and vegetarian doesn’t mean you have to miss out on the magic of Mexican cuisine.

From hearty bean tacos to creamy avocado sauces and fresh veggie-packed enchiladas, these 33+ dairy-free vegetarian Mexican recipes prove that flavor and tradition can shine just as brightly without dairy or meat.

Whether you’re a seasoned cook or just starting your plant-based journey, these dishes make it easy to celebrate the rich culinary heritage of Mexico in a way that aligns with your dietary goals.

]So grab your favorite ingredients, turn up some mariachi music, and get ready to spice up your kitchen!

Vegan Tacos with Black Beans and Avocado

These vegan tacos are packed with nutritious black beans, creamy avocado, and a fresh cilantro-lime slaw. It’s a delicious and satisfying meal that’s perfect for lunch or dinner. The toppings can be customized to suit your preferences, and the recipe is easy to make and full of flavor.

Ingredients:

• 1 can black beans, drained and rinsed
• 8 corn tortillas
• 1 avocado, sliced
• 1 cup shredded lettuce
• ½ red onion, thinly sliced
• 1 cup shredded carrots
• 1 cup cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Hot sauce (optional)

Instructions:

1. In a medium pan, heat olive oil over medium heat. Add the black beans, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
2. In a small bowl, combine the shredded lettuce, carrots, red onion, cilantro, and lime juice. Toss to coat.
3. Heat the tortillas on a dry skillet or in the microwave for a few seconds until warm.
4. Assemble the tacos: place a few spoonfuls of the black beans on each tortilla, top with the cilantro-lime slaw, and add slices of avocado. Drizzle with hot sauce if desired.
5. Serve immediately.

These vegan tacos are a fantastic way to enjoy authentic Mexican flavors without dairy. The combination of black beans, fresh vegetables, and creamy avocado creates a perfect balance of textures and flavors. They are not only healthy and filling but also highly customizable, allowing you to add your favorite toppings or adjust the spice level to your liking.

Sweet Potato and Poblano Chili

This hearty chili is made with roasted sweet potatoes, smoky poblano peppers, and a mix of vegetables and beans for a comforting and flavorful dish. It’s perfect for a chilly evening or when you want to make a large batch of filling, nutritious food. Plus, it’s naturally dairy-free and vegetarian!

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 poblano peppers, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook for 5 minutes, until softened.
3. Add the poblano peppers and cook for another 3 minutes, until they start to soften.
4. Stir in the cumin, smoked paprika, and chili powder, cooking for 1 minute.
5. Add the kidney beans, diced tomatoes, vegetable broth, and roasted sweet potatoes to the pot. Stir to combine and bring to a simmer. Let it cook for 20 minutes, allowing the flavors to meld together.
6. Adjust seasoning with salt and pepper as needed.
7. esh cilantro on top.

This sweet potato and poblano chili is a warm, satisfying dish that’s perfect for colder months or a hearty meal. The roasted sweet potatoes add a lovely sweetness that contrasts nicely with the smokiness of the poblano peppers and the depth of spices. It’s a filling meal on its own but pairs wonderfully with a side of cornbread or tortilla chips.

Vegan Enchiladas with Roasted Veggies

These vegan enchiladas are filled with roasted vegetables, black beans, and topped with a flavorful tomato-based enchilada sauce. They are easy to prepare, and the vibrant colors of the roasted vegetables make them as visually appealing as they are tasty. This dish is perfect for a family dinner or for entertaining guests.

Ingredients:

• 8 corn tortillas
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 1 cup black beans, drained and rinsed
• 2 cups enchilada sauce (store-bought or homemade)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, red bell pepper, and onion with olive oil, cumin, chili powder, salt, and pepper. Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, until softened and lightly browned.
2. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. In a baking dish, spread a thin layer of enchilada sauce on the bottom. Then, begin assembling the enchiladas: place a spoonful of the roasted vegetables and black beans in the center of each tortilla, roll them up, and place them seam side down in the baking dish.
4. Once all enchiladas are assembled, pour the remaining enchilada sauce over the top and bake for 20-25 minutes.
5. Garnish with fresh cilantro before serving.

These vegan enchiladas are a crowd-pleaser, full of bold flavors and satisfying textures. The combination of roasted vegetables and black beans provides plenty of nutrients while staying true to the traditional Mexican flavors you love. It’s a dish that works for both casual dinners and special occasions, offering a perfect balance of spice, savory goodness, and a touch of earthiness.

Vegan Mexican Street Corn Salad (Esquites)

This Mexican street corn salad is a twist on the traditional esquites, which is usually served on the cob. This version combines roasted corn with creamy avocado, lime, and cilantro, making it a perfect side dish for any Mexican meal or a light summer lunch.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 avocado, diced
• 2 tablespoons olive oil
• 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped
• ½ teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until they are slightly charred and golden.
2. In a large bowl, combine the roasted corn, diced avocado, lime juice, cilantro, and chili powder.
3. Season with salt and pepper to taste, and toss gently to combine.
4. Serve immediately or refrigerate for later.

This vegan Mexican street corn salad is a flavorful, light, and refreshing dish that captures the essence of Mexican street food without the dairy. The combination of charred corn, creamy avocado, tangy lime, and spice from chili powder makes it an irresistible side dish or even a main course for a light meal.

Vegan Chilaquiles

Chilaquiles is a traditional Mexican breakfast dish made with crispy tortilla chips smothered in red or green sauce. This vegan version uses a delicious tomato-based sauce, topped with fresh vegetables, avocado, and cilantro. It’s a hearty, flavorful dish to start your day.

Ingredients:

• 8 corn tortillas, cut into wedges
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Fry the tortilla wedges until crispy, about 3-5 minutes. Remove and set aside on a paper towel to drain excess oil.
2. In the same skillet, add the onions and garlic and cook for about 5 minutes until softened.
3. Add the diced tomatoes, cumin, chili powder, salt, and pepper, and simmer for 10 minutes to develop the flavors.
4. Add the crispy tortilla chips to the sauce, stirring to coat them with the sauce. Let it cook for 2-3 minutes until the chips soften slightly.
5. Serve with sliced avocado, fresh cilantro, and lime wedges on top.

Vegan chilaquiles are a delightful, comforting dish that is both savory and satisfying. The crispy tortilla chips, combined with the zesty tomato-based sauce and creamy avocado, offer an explosion of flavors in every bite. It’s perfect for brunch, lunch, or dinner, providing a hearty and filling option that’s easy to prepare.

Spicy Vegan Tamales

These spicy vegan tamales are filled with a delicious mix of roasted vegetables and chili, wrapped in soft masa dough. Tamales are a beloved Mexican dish, and this dairy-free version is just as flavorful and satisfying as the traditional ones.

Ingredients:

• 2 cups masa harina
• 1 cup vegetable broth
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup roasted vegetables (e.g., sweet potato, poblano, and bell peppers)
• 1 tablespoon chili powder
• Corn husks (soaked in water)

Instructions:

1. In a bowl, mix the masa harina, baking powder, salt, and olive oil. Gradually add vegetable broth, stirring until the dough comes together.
2. Spread a small amount of masa dough on each soaked corn husk, leaving space on the sides for folding.
3. Add a spoonful of roasted vegetables to the center of each tamale, followed by a sprinkle of chili powder.
4. Fold the sides of the corn husk inwards, then fold up the bottom to form a tight package.
5. Steam the tamales for 1-1.5 hours, checking occasionally to ensure the dough has set and is cooked through.
6. Serve with a side of salsa or guacamole.

Spicy vegan tamales are a festive and flavorful treat, perfect for any special occasion or family meal. The combination of tender masa dough and the smoky, spicy roasted vegetables creates a delicious filling that’s sure to please everyone. With the added kick of chili powder, these tamales will transport you to Mexico with every bite.

Vegan Mexican Rice

This simple yet flavorful vegan Mexican rice is a great side dish to complement any Mexican meal. With a tomato base and hints of garlic and onion, this rice is infused with rich flavors and is naturally dairy-free, making it perfect for anyone following a plant-based diet.

Ingredients:

• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened.
2. Add the rice to the pot and cook for 2-3 minutes, stirring occasionally, until lightly browned.
3. Stir in the diced tomatoes, vegetable broth, cumin, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
5. This vegan Mexican rice is the perfect side dish to any Mexican meal. The rich tomato flavor, combined with the cumin and cilantro, elevates the rice and makes it incredibly tasty. It’s easy to prepare and can be paired with tacos, enchiladas, or any of your favorite Mexican dishes for a complete meal.

Vegan Guacamole with Roasted Garlic

Guacamole is a classic Mexican appetizer, and this vegan version takes it to the next level by incorporating roasted garlic for a deeper, more savory flavor. It’s the perfect dip for tortilla chips, tacos, or served alongside any Mexican meal.

Ingredients:

• 3 ripe avocados
• 2 cloves garlic, roasted
• 1 lime, juiced
• 1 small red onion, chopped
• 1 tomato, chopped
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. To roast the garlic, wrap the cloves in foil and bake in a 400°F (200°C) oven for about 15-20 minutes, until soft and fragrant.
2. Mash the avocados in a bowl. Squeeze the roasted garlic out of its skins and add it to the mashed avocado.
3. Stir in the lime juice, red onion, tomato, cilantro, salt, and pepper.
4. Mix well and serve with tortilla chips or as a topping for tacos.

This vegan guacamole with roasted garlic is a creamy, flavorful dip that enhances any Mexican meal. The roasted garlic adds a rich, savory depth to the traditional guacamole, making it a more sophisticated and delightful version. It’s perfect for parties, casual gatherings, or as a topping for your favorite Mexican dishes.

Vegan Mexican Soup (Sopa Azteca)

This comforting vegan Mexican soup, also known as Sopa Azteca, is a flavorful, tomato-based soup with a rich blend of spices. The broth is infused with garlic, onion, and roasted vegetables, and the addition of crispy tortilla strips and avocado makes it both satisfying and delicious.

Ingredients:

• 2 tomatoes, roasted
• 1 onion, chopped
• 2 cloves garlic, roasted
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 corn tortillas, cut into strips
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. Roast the tomatoes and garlic in a 400°F (200°C) oven for about 20 minutes, until soft and charred.
2. Heat olive oil in a pot over medium heat. Add the onion and bell pepper and cook for 5 minutes, until softened.
3. Add the roasted tomatoes, garlic, vegetable broth, cumin, chili powder, and salt. Simmer for 15-20 minutes to let the flavors meld.
4. Meanwhile, fry the tortilla strips in a skillet until crispy.
5. Vegan Sopa Azteca is a hearty and flavorful soup that’s perfect for a cozy meal. The rich, spicy broth, combined with the crispy tortilla strips and creamy avocado, makes it a satisfying dish. It’s a great option for both light dinners and as a starter for a larger Mexican feast.

Vegan Mexican Stuffed Peppers

These vegan Mexican stuffed peppers are filled with a hearty mixture of black beans, rice, tomatoes, and spices, creating a wholesome and flavorful dish. They’re perfect for a light dinner or to serve as a main course at any gathering. The flavors are rich, the texture is satisfying, and the dish is both filling and nutritious.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked rice
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the diced tomatoes, black beans, cooked rice, cumin, chili powder, salt, and pepper. Stir and cook for 5-7 minutes, allowing the flavors to meld together.
3. Stuff the bell peppers with the rice and bean mixture and cover the baking dish with foil.
4. Bake the stuffed peppers for 25-30 minutes, or until the peppers are tender.
5. Garnish with fresh cilantro before serving.

These vegan Mexican stuffed peppers are a delicious and nutritious meal that brings together the goodness of rice, beans, and spices in a colorful and flavorful package. They make for an easy, satisfying dinner that’s perfect for meal prep or serving a crowd. The combination of textures and flavors in each bite is both comforting and vibrant.

Vegan Tostadas with Refried Beans and Salsa

Crispy tostadas topped with refried beans, fresh salsa, and avocado make for a light and delicious meal or snack. This simple dish is packed with flavor and is incredibly customizable, so you can add any toppings you like. It’s a great choice for a quick lunch or a satisfying appetizer.

Ingredients:

• 8 corn tostada shells
• 1 can refried beans (make sure they’re vegan or use homemade refried beans)
• 1 cup fresh salsa (store-bought or homemade)
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the tostada shells on a baking sheet and bake for 5-7 minutes until they’re crispy and golden.
2. Heat the refried beans in a small saucepan over low heat.
3. Spread a layer of warm refried beans on each tostada shell.
4. Top with fresh salsa, sliced avocado, and a sprinkle of cilantro.
5. Serve with lime wedges on the side.

These vegan tostadas are a delicious and crispy treat, offering a wonderful balance of creamy beans, fresh salsa, and the richness of avocado. They’re a versatile meal that can be made in minutes, and the toppings can be easily customized to suit your preferences. Whether you serve them as a snack or a main dish, they’re sure to be a hit!

Vegan Mexican Grilled Street Tacos

These vegan Mexican street tacos are made with marinated grilled veggies like mushrooms and peppers, topped with fresh cilantro, onions, and a zesty salsa. The tacos are bursting with flavor and are perfect for taco night or for a casual gathering. They’re simple to make but have incredible depth of flavor.

Ingredients:

• 1 cup sliced mushrooms (portobello or cremini)
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro, chopped
• Onion, finely chopped
• Salsa (store-bought or homemade)

Instructions:

1. In a bowl, toss the sliced mushrooms, bell pepper, and zucchini with olive oil, lime juice, chili powder, cumin, salt, and pepper. Let the mixture marinate for 10-15 minutes.
2. Heat a grill or grill pan over medium heat and cook the vegetables for about 5-7 minutes, flipping occasionally, until tender and slightly charred.
3. Warm the corn tortillas on the grill or in a dry skillet.
4. Assemble the tacos by placing the grilled vegetables on the tortillas. Top with chopped onions, fresh cilantro, and a spoonful of salsa.
5. Serve immediately with a wedge of lime on the side.

These vegan Mexican street tacos are packed with smoky, grilled vegetables and fresh toppings, creating a perfect balance of flavor and texture. The mushrooms provide a hearty texture, while the peppers and zucchini add freshness. These tacos are a crowd-pleaser and perfect for anyone looking to enjoy authentic Mexican flavors without any dairy.

Vegan Mexican Black Bean Soup

his vegan Mexican black bean soup is full of smoky, spicy flavors and is incredibly easy to make. Packed with black beans, tomatoes, and warm spices, it’s a comforting dish that can be served as a meal on its own or as a starter for any Mexican meal.

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes, until softened.
2. Add the black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Stir well.
3. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes to let the flavors meld together.
4. Use an immersion blender to blend part of the soup, leaving some beans whole for texture.
5. Serve with fresh cilantro and lime wedges.

This vegan Mexican black bean soup is a warm, satisfying dish that’s full of depth and flavor. The combination of black beans, tomatoes, and spices creates a rich, savory base, while the lime and cilantro add freshness. It’s a perfect soup for any occasion and works well as a light meal or a starter.

Vegan Mexican Queso Fundido (No Dairy)

This dairy-free version of queso fundido is creamy, cheesy, and full of Mexican flavor, made without any dairy! It’s a rich, indulgent dip made from cashews and nutritional yeast, served warm and perfect for dipping tortilla chips or veggies.

Ingredients:

• 1 cup raw cashews, soaked for at least 2 hours
• ½ cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt to taste
• 1 small onion, chopped
• 1 small bell pepper, chopped
• 1 jalapeño, chopped (optional)
• Fresh cilantro for garnish

Instructions:

1. In a blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, chili powder, cumin, and salt. Blend until smooth and creamy.
2. Heat olive oil in a pan over medium heat. Add the onion, bell pepper, and jalapeño (if using). Sauté for 5-7 minutes until softened.
3. Pour the cashew cheese sauce over the sautéed vegetables and stir to combine. Cook for 2-3 minutes to heat through.
4. Garnish with fresh cilantro and serve warm with tortilla chips or fresh veggies.

This vegan queso fundido is a creamy, dairy-free dip that’s perfect for any gathering or casual meal. The cashew-based cheese sauce is rich and cheesy, with the addition of spices creating that authentic Mexican flavor. It’s a great alternative to traditional queso, offering all the indulgence without the dairy.

Vegan Mexican Fajitas

Vegan Mexican fajitas are full of smoky, grilled vegetables like bell peppers, onions, and zucchini, served with warm tortillas and topped with fresh salsa and avocado. This dish is quick, customizable, and perfect for a healthy and flavorful dinner.

Ingredients:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• Salsa and avocado for topping

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Toss the sliced vegetables in olive oil, cumin, chili powder, paprika, salt, and pepper.
2. Grill the vegetables for 5-7 minutes, turning occasionally, until they are tender and slightly charred.
3. Warm the tortillas on the grill or in a dry skillet for a few seconds.
4. Assemble the fajitas by placing the grilled vegetables on the tortillas and topping with fresh salsa and avocado slices.
5. Serve immediately.

These vegan Mexican fajitas are fresh, flavorful, and perfect for a healthy dinner. The grilled vegetables are smoky and tender, while the fresh salsa and creamy avocado add a refreshing contrast. It’s an easy, satisfying meal that can be customized to fit your tastes and dietary preferences.

Vegan Mexican Pozole

Pozole is a traditional Mexican stew that’s hearty, flavorful, and perfect for any occasion. This vegan version swaps the usual meat with hominy and vegetables, creating a satisfying and rich soup. The combination of spices and the hominy’s chewy texture makes this a comforting dish on chilly days.

Ingredients:

• 2 cups hominy (canned or dried)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 cup shredded cabbage
• 1 radish, thinly sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
2. Stir in the cumin, chili powder, smoked paprika, and salt. Cook for 1-2 minutes to release the spices’ fragrance.
3. Add the hominy, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the soup is flavorful and the hominy is tender.
4. Serve the pozole in bowls and top with shredded cabbage, radish slices, fresh cilantro, and a squeeze of lime.

This vegan pozole is a comforting and satisfying dish that’s full of rich, smoky, and spicy flavors. The hominy soaks up the seasoning, and the addition of fresh toppings like cabbage and radishes brings a crunch and freshness that makes each bite feel balanced and complete. It’s perfect for family gatherings or a cozy night in.

Vegan Mexican Sopes

Sopes are small, thick tortillas with raised edges, often topped with a variety of fillings. In this vegan version, they’re topped with refried beans, sautéed vegetables, and a drizzle of salsa. These sopes are perfect for a fun, customizable meal that’s easy to assemble.

Ingredients:

• 2 cups masa harina
• 1 cup warm water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 cup refried beans (vegan-friendly)
• 1 bell pepper, chopped
• 1 zucchini, chopped
• Salsa for topping
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mix the masa harina, warm water, and salt to form a dough. Divide the dough into 6-8 small balls and flatten them into thick discs.
2. Heat a skillet over medium heat and cook the discs for 2-3 minutes on each side until lightly browned.
3. Use your fingers to gently pinch the edges of each disc to create a raised border, forming the “bowl” shape.
4. In a separate skillet, sauté the bell pepper and zucchini in olive oil for 5-7 minutes until tender.
5. Spread refried beans on each sope, then top with sautéed vegetables, salsa, and fresh cilantro.

Vegan sopes are an excellent way to enjoy Mexican flavors in a fun and interactive way. The thick, crispy base combined with creamy refried beans and fresh vegetables makes for a satisfying meal that’s bursting with flavor. Customize them with your favorite toppings for a meal everyone will love.

Vegan Mexican Street-Style Rice and Beans Burrito

This vegan Mexican street-style rice and beans burrito is a flavorful, filling option that combines perfectly seasoned rice, black beans, and fresh toppings all wrapped in a soft tortilla. It’s a great on-the-go lunch or a satisfying dinner that’s easy to make and perfect for meal prep.

Ingredients:

• 1 cup cooked rice
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 lime, juiced
• 4 large flour tortillas
• 1 avocado, sliced
• ½ cup salsa
• Fresh cilantro for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the black beans, cumin, chili powder, and salt. Cook for 5-7 minutes, stirring occasionally.
2. Stir in the cooked rice and lime juice, and heat until warm.
3. Warm the tortillas in a dry skillet for about 30 seconds on each side.
4. To assemble, place a scoop of the rice and beans mixture in the center of each tortilla. Top with sliced avocado, salsa, and fresh cilantro.
5. Fold in the sides of the tortilla and roll it up tightly. Serve immediately.

This vegan Mexican street-style rice and beans burrito is a simple, delicious meal that’s perfect for any time of day. The combination of seasoned rice and beans, topped with creamy avocado and fresh salsa, makes for a well-balanced and satisfying dish. It’s great for meal prep, too!

Vegan Mexican Mango Salad

This vibrant vegan Mexican mango salad is a refreshing, sweet, and tangy dish that combines juicy mangoes with a spicy lime dressing. It’s a great side dish for tacos, grilled veggies, or a light meal on its own. The combination of flavors and textures makes this salad truly irresistible.

Ingredients:

• 2 ripe mangoes, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 jalapeño, minced (optional)
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 tablespoon chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced mangoes, cucumber, red onion, and jalapeño.
2. In a small bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 10-15 minutes before serving for extra flavor.

This vegan Mexican mango salad is a perfect balance of sweet, spicy, and tangy flavors. The juicy mangoes paired with the freshness of cucumber and the kick from jalapeño make this a refreshing dish that’s great for summer gatherings or as a side to your favorite Mexican meal. It’s light yet full of flavor!

Vegan Mexican Cauliflower Tacos

These vegan Mexican cauliflower tacos are a healthy, flavorful twist on traditional tacos. Roasted cauliflower is seasoned with spices and paired with fresh toppings like avocado, cilantro, and a zesty lime dressing. It’s a perfect option for taco night or a quick, delicious dinner.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup red cabbage, shredded
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the cauliflower for 25-30 minutes, turning halfway through, until golden and crispy.
3. Warm the corn tortillas in a dry skillet or on the grill for a few seconds on each side.
4. Assemble the tacos by placing the roasted cauliflower on each tortilla. Top with sliced avocado, shredded ,
   Vegan Mexican cauliflower tacos are a flavorful, healthy option that brings a fresh twist to taco night. The cauliflower is perfectly seasoned and roasted to crispy perfection, and paired with creamy avocado, crunchy cabbage, and cilantro, every bite is packed with texture and flavor. These tacos are light, satisfying, and totally delicious.

Vegan Mexican Bean and Corn Salad

This vegan Mexican bean and corn salad is a refreshing, protein-packed dish that’s full of flavor and texture. Combining black beans, corn, bell peppers, and a zesty lime dressing, it makes for a perfect side dish or light meal that can be enjoyed on its own or as a topping for tacos.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 bell pepper, diced
• 1 red onion, diced
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the black beans, corn, bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh cilantro and serve chilled or at room temperature.

This vegan Mexican bean and corn salad is a bright and flavorful dish that’s perfect for warm weather. The combination of protein-rich black beans, sweet corn, and crunchy vegetables with a tangy lime dressing makes it a satisfying and refreshing meal or side dish. It’s also great for meal prepping!’

Note: More recipes are coming soon