50+ Delicious Friday Dairy-Free Mexican Recipes to Satisfy Your Cravings

Fridays are a time to unwind, relax, and enjoy delicious food that will kickstart your weekend.

For many, Mexican cuisine is a go-to for flavorful meals that are both satisfying and vibrant. If you’re following a dairy-free diet, you may feel limited when it comes to authentic Mexican flavors.

However, Mexican cuisine is incredibly versatile, offering a wealth of options that can easily be made without dairy.

From spicy tacos and savory enchiladas to hearty soups and zesty salsas, there’s a vast array of dishes that are not only dairy-free but also packed with rich, bold flavors.

In this blog, we’ve compiled a list of over 50 dairy-free Mexican recipes that are perfect for your Friday nights.

Whether you’re in the mood for a light appetizer, a comforting main dish, or a tasty side, you’ll find everything you need to create a delicious Mexican feast that everyone can enjoy.

Say goodbye to dairy and discover the delicious, dairy-free options that will make your Friday dinners full of flavor and excitement!

50+ Delicious Friday Dairy-Free Mexican Recipes to Satisfy Your Cravings

From hearty mains to fresh salsas and sides, the possibilities for a dairy-free Mexican feast are endless.

With these 50+ recipes, you can enjoy all the bold, vibrant flavors of Mexican cuisine without worrying about dairy.

Whether you’re making tacos, burritos, or soups, you’ll find countless ways to create dishes that are just as satisfying and flavorful as their dairy-filled counterparts.

So, gather your ingredients, put on some salsa music, and get ready to enjoy a Friday dinner full of delicious, dairy-free Mexican goodness!

Dairy-Free Mexican Street Corn (Elote)

This Mexican Street Corn, or Elote, is a popular and flavorful snack that has been adapted to fit a dairy-free lifestyle. Traditionally, Elote is made with mayonnaise, cheese, and butter, but this dairy-free version keeps all the bold flavors intact while using plant-based alternatives. It’s an ideal dish for summer barbecues, potlucks, or a simple weeknight meal.

Ingredients:

• 4 ears of corn, husked
• 1/2 cup dairy-free mayonnaise
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 tablespoon chopped cilantro
• Salt and pepper, to taste
• 1 tablespoon vegan parmesan (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Grill the corn for about 8-10 minutes, turning occasionally until the kernels are charred and tender.
3. In a small bowl, mix the dairy-free mayonnaise, lime juice, chili powder, paprika, and a pinch of salt and pepper.
4. Once the corn is grilled, remove it from the heat and coat each ear generously with the mayo mixture.
5. Sprinkle with chopped cilantro and optional vegan parmesan for added flavor.
6. Serve immediately, garnished with a sprinkle of chili powder for extra heat if desired.

This Dairy-Free Mexican Street Corn is the perfect balance of tangy, spicy, and creamy, without any dairy products. It’s a great side dish for any Mexican meal, and its vibrant flavors will have your guests coming back for more. Whether you’re hosting a barbecue or enjoying a cozy dinner at home, this Elote will bring an authentic taste of Mexico to your table.

Dairy-Free Mexican Black Bean Soup

Mexican Black Bean Soup is a hearty, flavorful dish that is naturally dairy-free. This recipe features rich black beans, tomatoes, and a blend of aromatic spices like cumin and garlic, making it both satisfying and full of authentic Mexican flavors. It’s easy to make, perfect for meal prepping, and can be enjoyed as a main course or a starter.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno, seeded and chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Avocado slices, for topping

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add garlic and jalapeno and cook for another 2 minutes until fragrant.
3. Stir in the black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
4. Use an immersion blender to puree some of the soup for a creamier texture, or leave it chunky for a heartier soup.
5. Stir in lime juice and taste for seasoning. Adjust salt and pepper as needed.
6. Serve the soup hot, garnished with fresh cilantro and avocado slices.

This Dairy-Free Mexican Black Bean Soup is a comforting dish that delivers bold flavors in every spoonful. The combination of creamy black beans and vibrant spices creates a rich, satisfying meal. Whether served with a side of corn tortilla chips or enjoyed on its own, this soup is a perfect addition to your dairy-free Mexican recipe collection, offering both nutrition and taste in one bowl.

Dairy-Free Vegan Tacos with Spicy Jackfruit

These Dairy-Free Vegan Tacos are filled with spicy, flavorful jackfruit, a great meat substitute that mimics the texture of pulled pork. Topped with fresh salsa, avocado, and a tangy dairy-free crema, these tacos offer a satisfying and indulgent meal. Perfect for Taco Tuesday or any night of the week, this recipe is quick to prepare, customizable, and always a crowd-pleaser.

Ingredients:
For the jackfruit:

• 2 cans young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1 tablespoon lime juice

For the dairy-free crema:

• 1/2 cup canned coconut milk
• 1 tablespoon lime juice
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the tacos:

• 8 small corn tortillas
• 1/2 cup fresh salsa
• 1 avocado, sliced
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the shredded jackfruit, smoked paprika, chili powder, cumin, cayenne pepper, salt, and pepper. Stir to combine and cook for 10-12 minutes, allowing the jackfruit to caramelize and take on the flavors.
3. Stir in lime juice and cook for an additional 2 minutes. Remove from heat.
4. To make the crema, whisk together coconut milk, lime juice, nutritional yeast, garlic powder, salt, and pepper in a small bowl until smooth.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble the tacos by adding a generous amount of the jackfruit mixture to each tortilla, then topping with salsa, avocado slices, and a drizzle of dairy-free crema.
7. Garnish with fresh cilantro and serve.

These Dairy-Free Vegan Tacos with Spicy Jackfruit are a delicious and satisfying alternative to traditional tacos. The jackfruit takes on the perfect texture and flavor, while the creamy coconut-lime crema adds a refreshing touch. With fresh toppings like salsa, avocado, and cilantro, these tacos bring a burst of flavor and are perfect for anyone following a dairy-free or plant-based diet. Enjoy them on any occasion for a vibrant and nutritious meal.

Dairy-Free Mexican Chilaquiles

Chilaquiles is a classic Mexican breakfast dish, traditionally made with tortillas, green or red salsa, and cheese. This dairy-free version keeps the essence of the dish while omitting cheese and other dairy ingredients. The crispy tortilla chips are coated in a flavorful sauce and topped with vegan options like avocado, cilantro, and a drizzle of dairy-free crema. This hearty meal is perfect for breakfast, brunch, or a satisfying dinner.

Ingredients:

• 8 small corn tortillas, cut into triangles
• 2 tablespoons olive oil
• 2 cups red or green salsa (choose your preferred heat level)
• 1/4 cup vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 avocado, sliced
• Fresh cilantro, for garnish
• 1/4 cup dairy-free sour cream or crema
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Place the tortilla triangles on a baking sheet and drizzle with olive oil. Bake for 12-15 minutes, or until they are crispy and golden.
2. In a large skillet, heat the salsa over medium heat. Add the vegetable broth, cumin, garlic powder, salt, and pepper, and stir to combine. Bring the mixture to a simmer for 5 minutes.
3. Once the salsa is heated through, add the crispy tortilla chips to the pan and gently toss to coat them in the sauce. Let the chips soak in the salsa for 2-3 minutes until they soften slightly.
4. Serve the chilaquiles in bowls, topped with avocado slices, fresh cilantro, a drizzle of dairy-free crema, and a squeeze of lime juice.

Dairy-Free Mexican Chilaquiles provide all the bold flavors of the traditional dish without the need for dairy. The crispy tortillas, vibrant salsa, and creamy avocado make this dish incredibly satisfying, whether you enjoy it as a morning pick-me-up or a delicious dinner. Customize the toppings to your liking and enjoy this hearty, flavorful breakfast that’s naturally dairy-free and full of authentic Mexican flair.

Dairy-Free Mexican Rice

Mexican rice is a staple side dish in many Mexican meals, often served alongside tacos, burritos, and fajitas. This dairy-free version keeps all the savory, aromatic flavors while using vegetable broth and olive oil instead of butter or chicken broth. It’s fluffy, flavorful, and perfectly complements any Mexican entrée, making it an easy and essential addition to your recipe rotation.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-5 minutes until fragrant and softened.
2. Stir in the rice and cook for 2-3 minutes, allowing it to lightly toast and absorb the oil.
3. Add the vegetable broth, diced tomatoes with green chilies, cumin, chili powder, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover. Let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
5. Fluff the rice with a fork and garnish with fresh cilantro. Serve warm alongside your favorite Mexican dishes.

This Dairy-Free Mexican Rice is an easy and flavorful side dish that pairs well with virtually any Mexican meal. The combination of vegetable broth and tomatoes with green chilies gives the rice a deep, savory flavor that’s sure to complement your main dishes. Whether you’re serving tacos, enchiladas, or grilled vegetables, this simple, dairy-free rice will quickly become a favorite in your kitchen.

Dairy-Free Mexican Tostadas

Tostadas are crispy fried tortillas topped with a variety of flavorful ingredients, and they’re perfect for creating customizable dairy-free meals. This recipe features layers of seasoned black beans, fresh veggies, and a dairy-free crema for a crunchy, satisfying dish. It’s a fun, easy-to-make meal that’s perfect for lunch or dinner and sure to please anyone following a dairy-free diet.

Ingredients:

• 4 corn tortillas
• 1 cup cooked black beans, mashed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/2 cup chopped lettuce
• 1 medium tomato, diced
• 1/4 cup sliced red onion
• 1/4 cup dairy-free crema or sour cream
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the tortillas on a baking sheet and brush both sides lightly with olive oil. Bake for 8-10 minutes, or until they’re crispy and golden.
2. While the tortillas bake, heat the mashed black beans in a small saucepan over medium heat. Stir in cumin, salt, and pepper, and cook for 5-7 minutes, until heated through.
3. Once the tostadas are crispy, spread a generous layer of the seasoned black beans on each tortilla.
4. Top with chopped lettuce, diced tomato, sliced red onion, and a drizzle of dairy-free crema.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

These Dairy-Free Mexican Tostadas offer a crunchy, satisfying meal that’s full of flavor. The combination of seasoned black beans, fresh vegetables, and creamy dairy-free toppings makes each bite burst with goodness. Whether you enjoy them for lunch or dinner, these tostadas are an easy, customizable dish that everyone can enjoy, regardless of dietary preferences.

Dairy-Free Mexican Pozole

Pozole is a traditional Mexican soup made with hominy and pork, but this dairy-free version uses vegetables and beans for a rich, satisfying alternative. This hearty soup is packed with flavor from a blend of spices, chili peppers, and fresh toppings like radishes and cilantro. Whether served as a comforting dinner or a special occasion dish, this pozole is both delicious and completely dairy-free.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) hominy, drained and rinsed
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 dried guajillo chilies, seeds removed and soaked in warm water for 10 minutes
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh radishes, thinly sliced, for garnish
• Fresh cilantro, chopped, for garnish
• Sliced avocado, for garnish
• Tortilla chips, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook for 5 minutes until softened and fragrant.
2. Add the hominy, beans, vegetable broth, cumin, oregano, smoked paprika, and soaked chilies. Stir to combine, bringing the soup to a boil.
3. Reduce heat to low and let the pozole simmer for 30-40 minutes, allowing the flavors to meld together.
4. Use an immersion blender or regular blender to puree some of the soup for a creamier texture, or leave it chunky for a more traditional style.
5. Stir in lime juice and taste for seasoning, adding more salt or pepper as needed.
6. Serve the pozole in bowls, garnished with radishes, cilantro, avocado, and tortilla chips.

Dairy-Free Mexican Pozole is a warm, comforting dish full of flavor and texture. The hominy and beans provide a hearty base, while the smoky chilies and fresh toppings bring depth and freshness to the soup. This pozole is a great alternative to the traditional version, making it a perfect dish for a dairy-free diet that doesn’t skimp on flavor.

Dairy-Free Mexican Stuffed Peppers

Mexican Stuffed Peppers are a flavorful, filling dish that can be made easily dairy-free. The peppers are filled with a seasoned mixture of rice, black beans, corn, and vegetables, then baked to perfection. Topped with a dairy-free cheese alternative or avocado slices, these stuffed peppers are perfect for a hearty meal that’s both satisfying and nutritious.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup cilantro, chopped
• 1/4 cup dairy-free cheese (optional)
• 1 avocado, sliced, for topping
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, cut side up, and set aside.
2. In a large skillet, sauté the onion and garlic in olive oil over medium heat until softened, about 5 minutes.
3. Stir in the rice, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to blend together.
4. Spoon the rice mixture into the hollowed bell peppers, pressing down gently to pack them tightly.
5. If using, sprinkle dairy-free cheese on top of each stuffed pepper and bake for 20-25 minutes until the peppers are tender and the cheese is melted.
6. Serve the stuffed peppers topped with avocado slices and a squeeze of lime juice.

These Dairy-Free Mexican Stuffed Peppers are a flavorful and filling meal perfect for any occasion. The combination of brown rice, black beans, and vegetables creates a nutritious, hearty filling that pairs perfectly with the tender bell peppers. Topped with avocado or dairy-free cheese, these stuffed peppers provide a complete meal that everyone can enjoy.

Dairy-Free Mexican Tamales

Tamales are a beloved Mexican dish, typically made with masa and stuffed with a variety of fillings. In this dairy-free version, the masa is made with vegetable broth and vegetable oil instead of butter or lard. These tamales are filled with a savory mix of vegetables and spices, wrapped in corn husks, and steamed to perfection. They’re ideal for special occasions, family gatherings, or simply a fun weekend project.

Ingredients:
For the masa:

• 2 cups masa harina
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup vegetable broth
• 1/2 cup vegetable oil
• 1 teaspoon cumin

For the filling:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 cup mushrooms, chopped
• 1/2 cup corn kernels
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the masa harina, baking powder, salt, vegetable broth, vegetable oil, and cumin. Mix until the masa dough is soft and smooth. If it feels too dry, add a bit more vegetable broth.
2. For the filling, heat olive oil in a skillet over medium heat. Add the onion and garlic and cook for 5 minutes until softened.
3. Add the zucchini, mushrooms, and corn, and cook for 7-10 minutes, until the vegetables are tender. Stir in chili powder, salt, and pepper, then remove from heat.
4. Soak corn husks in warm water for 30 minutes to soften.
5. To assemble the tamales, spread a small amount of masa on a corn husk, leaving space on the sides for folding. Add a spoonful of the vegetable filling in the center and fold the sides of the husk over the masa and filling.
6. Steam the tamales in a large pot with a steaming rack, standing them upright. Cover and steam for 45-60 minutes, or until the masa is fully cooked and pulls away from the husks.
7. Serve the tamales warm with your favorite salsa or hot sauce.

Dairy-Free Mexican Tamales are a fun and festive dish that’s sure to be a hit at any gathering. The masa is light and flavorful, while the vegetable filling provides a rich and savory taste. Whether served as a main dish or a side, these tamales are a great way to enjoy traditional Mexican food without dairy. Making tamales from scratch can be a fun cooking project for the family, and the result is always delicious.

Dairy-Free Mexican Chilaquiles

Chilaquiles is a classic Mexican breakfast dish, traditionally made with fried tortillas and smothered in red or green salsa. This dairy-free version swaps out the usual cheese and sour cream, using avocado for creaminess and a dairy-free cheese alternative. It’s a flavorful, comforting dish that can be customized with your favorite toppings such as beans, cilantro, or even a fried egg on top. Perfect for a hearty start to your day, Chilaquiles offers all the flavors of traditional Mexican cuisine in a dairy-free format.

Ingredients:

• 6 corn tortillas, cut into triangles
• 2 tablespoons vegetable oil
• 1 cup green or red salsa (store-bought or homemade)
• 1/2 cup vegetable broth
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup dairy-free cheese, optional
• 1/4 cup sliced red onion, for garnish
• Lime wedges, for serving
• 1/2 cup black beans or pinto beans, cooked (optional)

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the tortilla triangles and fry them until they are crispy and golden, about 3-5 minutes. Remove them from the pan and place them on paper towels to drain excess oil.
2. In the same skillet, add the salsa and vegetable broth. Stir to combine and let it simmer for 5 minutes until heated through.
3. Add the fried tortilla chips back into the skillet, stirring to coat them with the sauce. Let the tortillas soak in the salsa for another 2-3 minutes until softened but not soggy.
4. Transfer the chilaquiles to serving plates. Top with sliced avocado, cilantro, dairy-free cheese (if using), and red onion. Add beans for extra protein, if desired.
5. Serve with lime wedges on the side for a fresh burst of flavor.

Dairy-Free Mexican Chilaquiles are a satisfying and vibrant breakfast option that’s both flavorful and customizable. The crispy tortillas combined with the savory salsa make for a perfect base, while the creamy avocado and cilantro add freshness and richness. This dish is a great option for those following a dairy-free diet without sacrificing the authentic Mexican flavors everyone loves.

Dairy-Free Mexican Tacos with Jackfruit

These Dairy-Free Mexican Tacos with Jackfruit are an innovative and delicious plant-based option for taco night. Jackfruit, with its meaty texture, takes on the flavors of the bold, smoky taco seasoning, making it a fantastic substitute for shredded pork or beef. Paired with fresh toppings like avocado, cilantro, and a squeeze of lime, these tacos offer a satisfying, hearty meal that’s entirely dairy-free yet bursting with flavor.

Ingredients:

• 2 cups canned young green jackfruit in brine, drained, and shredded
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• Lime wedges, for serving
• Salsa or hot sauce, optional

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shredded jackfruit and cook for 5-7 minutes, stirring occasionally to avoid sticking.
2. Add the cumin, chili powder, smoked paprika, garlic powder, salt, and pepper to the jackfruit. Stir well to coat the jackfruit evenly with the spices. Continue to cook for another 5-10 minutes, allowing the jackfruit to absorb the seasonings and become tender.
3. Warm the corn tortillas in a dry skillet or microwave.
4. To assemble the tacos, spoon the seasoned jackfruit onto each tortilla, then top with avocado slices, cilantro, red onion, and a squeeze of fresh lime. Serve with salsa or hot sauce if desired.

Dairy-Free Mexican Tacos with Jackfruit are a flavorful and satisfying alternative to traditional meat-based tacos. The jackfruit absorbs all the delicious spices, creating a perfect texture and taste that rivals pulled pork or chicken. With fresh toppings and a squeeze of lime, these tacos are a healthy, hearty meal that’s both dairy-free and full of authentic Mexican flavors.

Dairy-Free Mexican Guacamole

Guacamole is an essential part of Mexican cuisine, and this dairy-free version is packed with fresh ingredients for a light, flavorful dip. With creamy avocado, tangy lime, and a kick of cilantro, this guacamole is perfect for serving with tortilla chips, tacos, or as a topping for various dishes. It’s simple, quick to make, and guaranteed to be a crowd-pleaser at any gathering.

Ingredients:

• 3 ripe avocados
• 1 small onion, finely chopped
• 1-2 jalapeños, seeds removed and finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tomato, diced (optional)

Instructions:

1. Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
2. Mash the avocado with a fork or potato masher to your desired consistency.
3. Add the chopped onion, jalapeños, garlic, cilantro, and lime juice to the mashed avocado. Stir to combine.
4. Season with salt and pepper to taste. If using, fold in the diced tomato for added flavor and color.
5. Serve immediately with tortilla chips, or cover with plastic wrap and refrigerate for later use.

Dairy-Free Mexican Guacamole is a simple, fresh, and creamy dip that perfectly complements any Mexican meal. The natural richness of avocado is balanced by the zesty lime and spicy jalapeños, making it the perfect side or topping for tacos, burritos, or chips. This guacamole is easy to prepare and always a crowd favorite, making it a great addition to any dairy-free meal.

Dairy-Free Mexican Elote (Mexican Street Corn)

Mexican Elote, or street corn, is a popular dish often enjoyed as a snack or side dish in Mexico. Traditionally, it’s slathered in mayonnaise and topped with cheese, but this dairy-free version substitutes the mayo with a plant-based alternative and omits the cheese entirely. Instead, the corn is generously seasoned with lime, chili powder, and a drizzle of dairy-free crema, providing a delightful combination of smoky, tangy, and spicy flavors. Perfect for a summer barbecue or a flavorful snack, this version of elote is just as satisfying as the original!

Ingredients:

• 4 ears of corn, husked
• 1/4 cup dairy-free mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. Grill the corn on the cob, turning occasionally, for 8-10 minutes or until the kernels are slightly charred and tender.
3. While the corn is grilling, mix the dairy-free mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt in a small bowl.
4. Once the corn is done, brush each ear of corn generously with the mayo mixture, ensuring it’s evenly coated.
5. Sprinkle with freshly chopped cilantro and serve with lime wedges on the side.

Dairy-Free Mexican Elote is a delicious and refreshing take on the popular Mexican street food. The combination of grilled corn, creamy dairy-free mayo, tangy lime, and spicy chili powder makes this dish an irresistible treat. Perfect for cookouts, picnics, or simply as a snack, this dairy-free elote offers all the bold flavors of the traditional recipe without the dairy, ensuring everyone can enjoy it.

Dairy-Free Mexican Bean and Rice Burrito

A hearty and flavorful meal, the Dairy-Free Mexican Bean and Rice Burrito is an easy, quick, and satisfying option for a lunch or dinner. Filled with seasoned rice, refried beans, sautéed vegetables, and a variety of toppings like avocado and salsa, this burrito is packed with flavor. The combination of fiber-rich beans, rice, and veggies makes it a filling, nourishing meal, and it’s completely dairy-free. Plus, it’s customizable, allowing you to add your favorite toppings or protein for an even heartier option.

Ingredients:

• 1 cup cooked white or brown rice
• 1 can (15 oz) refried beans (check for dairy-free)
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 large flour tortillas (or corn for gluten-free)
• 1 avocado, sliced
• 1/2 cup salsa
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion, bell pepper, and zucchini. Sauté until tender, about 5-7 minutes.
2. Add the cumin, chili powder, garlic powder, salt, and pepper. Stir to combine and cook for another 2 minutes.
3. In a separate pot, heat the refried beans until warmed through.
4. Warm the tortillas in a dry skillet or microwave for 10-15 seconds to make them pliable.
5. To assemble, spread a layer of refried beans on each tortilla. Then, add a spoonful of rice, sautéed vegetables, avocado slices, salsa, and fresh cilantro.
6. Fold in the sides of the tortilla and roll it up tightly to form a burrito.
7. Serve immediately with additional salsa or hot sauce, if desired.

The Dairy-Free Mexican Bean and Rice Burrito is an incredibly versatile and satisfying meal that combines bold Mexican flavors with wholesome ingredients. Packed with fiber, protein, and healthy fats from the beans, rice, and avocado, it makes for a balanced and filling option. This burrito is perfect for anyone seeking a quick and easy dairy-free meal that’s both flavorful and nutritious.

Dairy-Free Mexican Pozole Rojo

Pozole Rojo is a traditional Mexican soup made with hominy and meat, usually pork, in a rich, flavorful broth. This dairy-free version swaps out the meat and still retains all the rich, comforting flavors with a plant-based twist. The broth is infused with dried chiles, garlic, and spices, creating a complex and satisfying soup. It’s hearty, spicy, and perfect for colder weather or any occasion that calls for a nourishing meal. This dairy-free pozole is sure to please anyone looking for a flavorful, warm dish that’s entirely dairy-free.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) hominy, drained and rinsed
• 2 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 6 cups vegetable broth
• Salt and pepper, to taste
• 1/2 cup fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Sliced radishes, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. While the onion and garlic cook, soak the dried chiles in hot water for 10 minutes to rehydrate. Once softened, blend the chiles with a small amount of water until smooth.
3. Add the chili puree to the pot with the cumin, oregano, smoked paprika, and a pinch of salt and pepper. Stir and cook for 2-3 minutes to bring out the flavors.
4. Add the vegetable broth and bring to a simmer. Stir in the hominy and cook for 20 minutes.
5. Adjust seasoning to taste and continue cooking until the soup is flavorful and thickened, about 10 more minutes.
6. Serve the pozole hot, garnished with fresh cilantro, sliced radishes, and lime wedges.

Dairy-Free Mexican Pozole Rojo is a delicious and comforting soup filled with bold flavors and rich spices. The hominy absorbs the smoky, tangy broth, creating a hearty meal that’s perfect for colder months. Topped with fresh cilantro and radishes, this soup is a satisfying dish that’s full of texture and flavor. Whether you’re serving it for a family dinner or a special occasion, this pozole offers a dairy-free alternative that doesn’t skimp on taste.

Note: More recipes are coming soon!