45+ Delicious Sunday Dairy-Free Mexican Recipes for a Flavorful Feast

If you’re looking for flavorful, satisfying, and dairy-free dishes to serve on Sunday, Mexican cuisine offers an abundance of delicious options that can cater to all tastes and dietary needs.

Whether you’re hosting a family gathering, enjoying a laid-back brunch, or just craving something vibrant and zesty, dairy-free Mexican recipes can transform your Sunday meals into a feast full of rich flavors, fresh ingredients, and colorful presentations.

From classic tacos and salsas to indulgent enchiladas and creamy guacamole, these recipes are designed to showcase the essence of Mexican cooking while keeping things dairy-free.

Embrace the vibrant, bold, and comforting tastes of Mexico with these 45+ dairy-free Mexican recipes that will make every Sunday meal memorable and satisfying!

45+ Delicious Sunday Dairy-Free Mexican Recipes for a Flavorful Feast

By incorporating these 45+ dairy-free Mexican recipes into your Sunday meals, you’ll discover how versatile and delicious dairy-free options can be.

From smoky grilled veggies to zesty salsas and fresh salads, these dishes offer a blend of flavors that will delight your taste buds without missing the creaminess of traditional dairy ingredients.

Whether you’re following a dairy-free lifestyle or simply looking to explore new flavors, these recipes prove that you don’t need dairy to enjoy the rich, comforting, and vibrant dishes of Mexican cuisine.

So gather your ingredients, bring out your festive spirit, and create a Sunday meal that will be enjoyed by everyone!

Dairy-Free Mexican Enchiladas

These Dairy-Free Mexican Enchiladas are bursting with flavor and comfort. Made with corn tortillas, a vibrant homemade enchilada sauce, and filled with a delicious combination of vegetables and protein, these enchiladas are a perfect option for a Sunday dinner. The recipe is easy to make, and the result is a dish that’s rich in authentic Mexican flavor but free from dairy.

Ingredients:

• 12 corn tortillas
• 2 cups cooked shredded chicken or black beans (for a vegetarian version)
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 1 cup corn kernels (frozen or fresh)
• 2 cups enchilada sauce (store-bought or homemade)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

For the Homemade Enchilada Sauce:

• 1 can (15 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/2 cup vegetable broth
• Salt and pepper, to taste

Instructions:

1. Prepare the Enchilada Sauce: In a saucepan, heat olive oil over medium heat. Add chili powder, cumin, and garlic powder. Stir for about 1 minute, until fragrant. Add tomato sauce and vegetable broth, season with salt and pepper. Simmer for 10-15 minutes to blend flavors. Set aside.
2. Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté onions and bell pepper for 5 minutes until softened. Add cooked chicken or black beans and corn. Stir in cumin and chili powder, cooking for another 3-5 minutes. Season with salt and pepper.
3. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Lightly heat the corn tortillas in a dry skillet to make them pliable. Spread a small amount of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the vegetable and chicken or bean mixture, rolling them up and placing them seam-side down in the dish.
4. Bake the Enchiladas: Pour the remaining enchilada sauce over the rolled tortillas. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes to allow the sauce to thicken.
5. Serve: Garnish with fresh cilantro and serve hot with a side of Mexican rice or a simple salad.

These Dairy-Free Mexican Enchiladas are not only delicious but also provide a wholesome and hearty meal. The combination of sautéed vegetables, seasoned protein, and tangy enchilada sauce creates a mouthwatering dish that everyone will enjoy. Whether you’re serving a crowd or preparing a family meal, these enchiladas are a versatile and satisfying option that can be customized with your favorite fillings. They are a perfect addition to any Sunday dinner, offering both flavor and a sense of comfort while being dairy-free.

Dairy-Free Mexican Street Tacos

Dairy-Free Mexican Street Tacos bring the vibrant flavors of authentic Mexican street food right to your home. With tender marinated meat or plant-based protein, these tacos are served with fresh toppings like onions, cilantro, and a squeeze of lime. They’re light, delicious, and packed with bold, fresh ingredients.

Ingredients:

• 1 lb flank steak or tempeh (for a vegan option)
• 8 small corn tortillas
• 1 red onion, finely diced
• 1 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Salsa (optional, for topping)

Instructions:

1. Marinate the Protein: For the flank steak, season it with garlic powder, cumin, chili powder, salt, and pepper. Drizzle with olive oil and let it marinate for at least 30 minutes (or overnight for maximum flavor). For tempeh, slice into thin strips and marinate in a similar spice mix with a splash of soy sauce or tamari.
2. Cook the Protein: Grill or pan-fry the marinated flank steak or tempeh for about 4-5 minutes on each side for a medium-rare steak, or until golden brown for tempeh. Once cooked, allow the meat or tempeh to rest before slicing it thinly against the grain.
3. Prepare the Toppings: Dice the red onion and chop the fresh cilantro. Cut lime into wedges.
4. Assemble the Tacos: Warm the corn tortillas in a skillet or on a grill for 1-2 minutes per side. Place a few slices of meat or tempeh on each tortilla. Top with red onion, cilantro, and a squeeze of fresh lime juice. Optionally, add your favorite salsa for extra flavor.
5. Serve: Serve the tacos with a side of refried beans or Mexican street corn for an authentic experience.

These Dairy-Free Mexican Street Tacos capture the essence of traditional Mexican street food with a focus on fresh, bold flavors. The marinated protein is perfectly complemented by the tangy lime, fresh cilantro, and crisp red onion, making each bite an explosion of taste. Whether you’re serving guests or enjoying a family meal, these tacos are quick to make and can be easily customized to suit different dietary preferences. They offer a light yet satisfying option for a Sunday gathering, keeping the flavors of Mexico alive while being completely dairy-free.

Dairy-Free Mexican Rice and Beans

This Dairy-Free Mexican Rice and Beans dish is a flavorful, satisfying side that pairs perfectly with any Mexican meal. The rice is cooked in a savory tomato sauce with garlic, onions, and cumin, while the beans are seasoned to perfection. This dish is full of flavor, and it’s the perfect accompaniment to tacos, enchiladas, or grilled meats.

Ingredients:

• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Cook the Rice: In a large saucepan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing for about 5 minutes until softened and fragrant. Stir in the rice and cook for an additional 2 minutes until lightly toasted.
2. Add the Tomatoes and Broth: Pour in the diced tomatoes (with juices) and vegetable broth. Season with cumin, chili powder, salt, and pepper. Stir to combine, then bring to a boil.
3. Simmer the Rice: Reduce the heat to low, cover the saucepan, and simmer the rice for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. If the rice is not fully cooked and the liquid is gone, add a little more broth or water and continue cooking.
4. Prepare the Beans: While the rice is cooking, heat the black beans in a separate saucepan over medium heat. Season with salt, pepper, and a pinch of cumin.
5. Combine and Serve: Once the rice is done, fluff it with a fork and gently fold in the beans. Garnish with fresh cilantro and serve.

This Dairy-Free Mexican Rice and Beans dish is the perfect side to any Mexican-inspired meal. The combination of tender, flavorful rice and hearty beans creates a comforting and satisfying dish. Whether enjoyed on its own or paired with tacos, enchiladas, or grilled vegetables, this dish brings both flavor and nutrition to the table. It’s easy to make, budget-friendly, and free from dairy, making it a great choice for a Sunday dinner or a casual weeknight meal. The fresh cilantro adds a final burst of flavor, ensuring each bite is vibrant and satisfying.

Dairy-Free Mexican Pozole

Dairy-Free Mexican Pozole is a traditional, hearty soup that’s both comforting and full of flavor. This version skips the usual dairy-based ingredients while keeping all the authentic flavors of the rich hominy, tender meat (or plant-based protein), and flavorful broth. This dish is a perfect choice for a cozy Sunday dinner, especially when served with a side of tortillas or chips for extra crunch.

Ingredients:

• 1 lb pork shoulder or jackfruit (for a vegan option)
• 1 can (15 oz) hominy, drained and rinsed
• 6 cups vegetable broth or chicken broth
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 dried ancho chilies, seeds removed (or substitute with chili powder)
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, lime wedges, and radishes for garnish

Instructions:

1. Prepare the Broth: In a large pot, heat olive oil over medium heat. Add the garlic and onion, sautéing until softened, about 5 minutes. Add the cumin, oregano, and ancho chilies (or chili powder), and cook for 1-2 minutes until fragrant.
2. Cook the Meat or Jackfruit: Add the pork shoulder (or jackfruit) to the pot. If using pork, brown the meat on all sides for 5-7 minutes. If using jackfruit, sauté it for 3-5 minutes until lightly browned.
3. Simmer the Soup: Pour in the vegetable broth (or chicken broth) and bring to a boil. Reduce the heat, cover, and let it simmer for 1.5-2 hours, or until the pork is tender and easily shreddable, or the jackfruit has softened and can be shredded.
4. Add the Hominy: Add the hominy to the pot and continue simmering for another 30 minutes to allow the flavors to meld together. Adjust seasoning with salt and pepper to taste.
5. Serve: Once the pozole is ready, shred the pork if used, and serve hot with fresh cilantro, lime wedges, and sliced radishes for garnish.

This Dairy-Free Mexican Pozole offers all the satisfying qualities of a traditional pozole without any dairy. The hominy adds a chewy texture, while the broth is rich with the earthy flavors of cumin and chilies. Whether you opt for the tender pork or a plant-based alternative like jackfruit, this dish is hearty enough to serve as a main course and can be easily customized to your preferences. It’s a perfect dish for a Sunday gathering, as it’s both comforting and full of bold flavors that will leave everyone asking for more.

Dairy-Free Mexican Guacamole

Dairy-Free Mexican Guacamole is a simple yet flavorful dip that is essential for any Mexican meal. Creamy avocado, tangy lime juice, and fresh cilantro make for the perfect combination. This guacamole is naturally dairy-free, ensuring that everyone can enjoy this crowd-pleaser at your Sunday gathering or Taco Tuesday celebration.

Ingredients:

• 3 ripe avocados, peeled and pitted
• 1/2 red onion, finely diced
• 1 small tomato, chopped
• 1 jalapeño, seeds removed and minced (optional for extra heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Mash the Avocados: In a medium bowl, mash the avocados using a fork or potato masher until you reach your desired consistency (smooth or chunky).
2. Add the Fresh Ingredients: Add the finely diced red onion, chopped tomato, and minced jalapeño (if using). Stir in the fresh cilantro and lime juice.
3. Season and Mix: Season the guacamole with salt and pepper to taste. Mix everything together, making sure the ingredients are evenly incorporated.
4. Serve: Serve immediately with tortilla chips, tacos, or as a topping for enchiladas and other Mexican dishes. If you’re preparing the guacamole ahead of time, cover it with plastic wrap directly on the surface to prevent browning.

This Dairy-Free Mexican Guacamole is not only a simple and quick dip but also a refreshing and healthy addition to any Mexican meal. The creamy avocado blends perfectly with the freshness of cilantro, lime, and the heat from jalapeños. It’s a versatile dish that can be enjoyed with chips, tacos, or as a topping for your favorite Mexican dishes. The best part? It’s completely dairy-free, making it suitable for those with dietary restrictions while still being incredibly delicious and satisfying.

Dairy-Free Mexican Tamales

Dairy-Free Mexican Tamales are a holiday favorite and a great choice for a Sunday celebration. These tamales are made with a flavorful masa dough and filled with a variety of fillings, all wrapped in corn husks and steamed to perfection. With this dairy-free version, you can enjoy all the deliciousness of tamales without any butter or cheese, making them suitable for those avoiding dairy.

Ingredients:

• 2 cups masa harina
• 1 1/2 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup cooked shredded chicken (or black beans for a vegan option)
• 1 cup red or green salsa (store-bought or homemade)
• 20-30 dried corn husks, soaked in warm water for 30 minutes

Instructions:

1. Prepare the Masa Dough: In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the vegetable broth and olive oil, mixing until the dough comes together. The masa should be soft and easy to spread.
2. Prepare the Filling: In a small bowl, combine the cooked shredded chicken or black beans with salsa. Mix well and set aside.
3. Assemble the Tamales: Take a soaked corn husk and spread a small amount of masa dough onto the center. Spoon a tablespoon of the chicken or bean filling onto the masa. Fold the sides of the corn husk in, then fold the bottom up to secure the tamale.
4. Steam the Tamales: Arrange the tamales in a large steamer, standing them upright. Cover with a damp cloth and steam for 1-1.5 hours, or until the masa is fully cooked and separates easily from the husk.
5. Serve: Allow the tamales to cool for a few minutes before serving. Enjoy with a side of Mexican rice or salsa.

These Dairy-Free Mexican Tamales are a delicious and festive dish that’s perfect for any Sunday gathering. With their flavorful masa dough and hearty fillings, tamales bring a sense of tradition and celebration to the table. The combination of shredded chicken or black beans with zesty salsa creates a mouthwatering filling that complements the rich, steamed dough. Whether you’re hosting a family meal or a celebration, these tamales will impress guests and satisfy everyone’s taste buds—without any dairy.

Dairy-Free Mexican Street Corn (Elote)

Dairy-Free Mexican Street Corn, or Elote, is a popular Mexican street food that features grilled corn on the cob slathered in a flavorful, dairy-free dressing. The creamy, tangy sauce is made with plant-based ingredients and perfectly complements the smokiness of the grilled corn. This recipe is a great way to enjoy a classic Mexican treat with a dairy-free twist, perfect for a Sunday barbecue or casual gathering.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup dairy-free mayonnaise (such as avocado-based mayo)
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh cilantro, chopped
• Salt, to taste
• Lime wedges for serving

Instructions:

1. Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn on the grill and cook, turning occasionally, for about 10-15 minutes, until the corn is charred and cooked through.
2. Prepare the Sauce: While the corn is grilling, in a small bowl, mix together the dairy-free mayonnaise, lime juice, chili powder, smoked paprika, and a pinch of salt.
3. Coat the Corn: Once the corn is cooked and slightly cooled, generously coat the corn with the dairy-free sauce, making sure to cover all sides.
4. Garnish and Serve: Sprinkle the cilantro on top of the coated corn and serve with extra lime wedges for squeezing.

Dairy-Free Mexican Street Corn offers all the delicious flavors of traditional elote while keeping it free of dairy. The smoky grilled corn pairs beautifully with the tangy and creamy sauce, and the cilantro adds a refreshing finish. This dish is perfect as a side for tacos, grilled meats, or as a standalone snack. The combination of chili powder and lime gives it that authentic street corn flavor, making it an irresistible addition to your next Sunday meal.

Dairy-Free Mexican Tacos with Jackfruit

These Dairy-Free Mexican Tacos with Jackfruit offer a fantastic plant-based alternative to traditional taco fillings. Jackfruit mimics the texture of shredded meat, making it an ideal choice for tacos. The tacos are seasoned with a variety of spices, and paired with fresh toppings like avocado, cilantro, and lime for a satisfying and delicious dairy-free meal. They’re perfect for a relaxed Sunday dinner or when you want a tasty vegan option.

Ingredients:

• 2 cans young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Prepare the Jackfruit: In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes. Add the shredded jackfruit, cumin, chili powder, smoked paprika, oregano, and vegetable broth. Stir to combine.
2. Cook the Filling: Let the jackfruit mixture cook over medium heat for 10-15 minutes, stirring occasionally, until the jackfruit has absorbed the flavors and softened.
3. Warm the Tortillas: While the jackfruit is cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they’re soft and pliable.
4. Assemble the Tacos: Spoon the seasoned jackfruit mixture into each tortilla. Top with avocado slices, fresh cilantro, and a squeeze of lime juice.
5. Serve: Serve the tacos immediately with extra lime wedges on the side.

These Dairy-Free Mexican Tacos with Jackfruit are an excellent plant-based alternative to traditional tacos, offering the perfect balance of spices and textures. The jackfruit takes on the flavors of the seasonings, providing a meaty texture that’s satisfying without any dairy. Topped with creamy avocado and fresh cilantro, these tacos are bursting with flavor and make for a wonderful Sunday meal. They’re a hit with vegans and non-vegans alike, making them a versatile option for any gathering.

Dairy-Free Mexican Churros

Dairy-Free Mexican Churros are a delightful treat that’s crispy on the outside, soft on the inside, and coated in a sweet cinnamon-sugar mixture. These churros are made without any butter or dairy, but still maintain the signature texture and flavor of the classic Mexican dessert. Whether served as a sweet snack or dessert, these churros are perfect for a Sunday treat or as part of a festive celebration.

Ingredients:

• 1 cup water
• 1/4 cup coconut oil (or vegetable oil)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup sugar (for coating)
• Vegetable oil for frying

Instructions:

1. Prepare the Dough: In a medium saucepan, combine water, coconut oil, sugar, and salt. Bring to a boil over medium heat, then remove from heat. Stir in the flour until the mixture forms a smooth dough.
2. Heat the Oil: Heat vegetable oil in a deep pan or pot over medium-high heat. The oil should be around 350°F (175°C) for frying.
3. Shape the Churros: Transfer the dough to a pastry bag fitted with a star-shaped tip. Carefully pipe 4-6 inch long strips of dough into the hot oil, cutting them with scissors or your fingers. Fry the churros for 2-3 minutes, turning them occasionally until golden brown and crispy.
4. Coat with Cinnamon Sugar: In a small bowl, combine the cinnamon and sugar. Once the churros are fried, remove them from the oil and immediately coat them in the cinnamon-sugar mixture.
5. Serve: Serve the churros warm, optionally with a dairy-free chocolate dipping sauce.

Dairy-Free Mexican Churros are the perfect sweet ending to any Mexican meal. Crispy, sweet, and lightly spiced, these churros are a treat everyone can enjoy, regardless of their dietary restrictions. The coconut oil gives the churros a slightly tropical flavor, and the cinnamon-sugar coating adds that extra sweetness we all love. These churros are perfect for sharing with family and friends during a Sunday gathering or as a fun dessert option to complete your meal.

Dairy-Free Mexican Stuffed Poblano Peppers

Dairy-Free Mexican Stuffed Poblano Peppers are an exciting and flavorful dish filled with a savory combination of quinoa, black beans, and roasted vegetables. Poblano peppers provide a mild heat and smokiness that pairs perfectly with the filling, making these peppers a great option for a Sunday dinner. This dish is naturally dairy-free, full of plant-based protein, and packs a punch of Mexican flavors that will leave you craving more.

Ingredients:

• 4 large poblano peppers
• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Prepare the Peppers: Preheat your oven to 400°F (200°C). Cut the tops off the poblano peppers and remove the seeds. Place the peppers on a baking sheet and roast for 15-20 minutes, until the skins begin to blister. Remove from the oven and set aside to cool slightly.
2. Cook the Quinoa: While the peppers are roasting, cook the quinoa according to package instructions, and set it aside once fully cooked.
3. Sauté the Vegetables: In a large pan, heat olive oil over medium heat. Add the chopped onion, zucchini, bell pepper, and corn. Sauté for about 7-10 minutes, until the vegetables are tender. Stir in the black beans, cumin, chili powder, salt, and pepper, and cook for an additional 2 minutes.
4. Stuff the Peppers: Mix the cooked quinoa with the sautéed vegetable and black bean mixture. Carefully stuff each poblano pepper with the filling.
5. Bake and Serve: Place the stuffed peppers on a baking dish and bake at 375°F (190°C) for 15 minutes until the peppers are tender. Garnish with fresh cilantro and serve with lime wedges.

Dairy-Free Mexican Stuffed Poblano Peppers offer a vibrant combination of textures and flavors that are both satisfying and healthy. The roasted poblano peppers add a smoky flavor to the quinoa and black bean filling, making it the perfect dish for a cozy Sunday meal. With the addition of fresh cilantro and lime, these peppers are bursting with freshness. This dish is a wonderful plant-based option that brings the taste of Mexico to your dinner table without the need for dairy.

Dairy-Free Mexican Rice and Beans

Dairy-Free Mexican Rice and Beans is a comforting and nutritious dish that brings the flavors of Mexico to your plate. The rice is perfectly seasoned with cumin, garlic, and tomatoes, while the black beans add hearty protein and a touch of earthiness. This dish is incredibly versatile and can be served as a side to tacos or as a main dish for a simple yet satisfying Sunday meal. It’s completely dairy-free, full of flavor, and perfect for meal prepping.

Ingredients:

• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (with juices)
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 cup vegetable broth
• 1 can black beans, drained and rinsed
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

1. Cook the Rice: In a large saucepan, heat olive oil over medium heat. Add the rice and cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted.
2. Sauté the Aromatics: Add the chopped onion and minced garlic to the pan with the rice. Sauté for 2-3 minutes until the onion becomes soft and translucent.
3. Simmer the Rice: Add the diced tomatoes (with juices), cumin, chili powder, vegetable broth, salt, and pepper to the pan. Stir to combine, and bring the mixture to a simmer. Cover the pan, reduce the heat to low, and let it cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
4. Add the Beans: Once the rice is cooked, stir in the black beans. Cover again and cook for an additional 5 minutes to warm the beans through.
5. Serve: Garnish with fresh cilantro and serve with lime wedges on the side.

Dairy-Free Mexican Rice and Beans is a flavorful and satisfying dish that’s both easy to prepare and versatile enough for any meal. The cumin and chili powder give the rice a nice depth of flavor, while the black beans provide a heartiness that makes this dish perfect as a main or side. It’s a wholesome, plant-based meal that’s great for feeding a crowd or enjoying as leftovers throughout the week. The cilantro and lime finish off the dish with a burst of freshness, making it a perfect addition to any Sunday meal.

Dairy-Free Mexican Bean and Sweet Potato Tacos

Dairy-Free Mexican Bean and Sweet Potato Tacos offer a delicious and nutritious twist on traditional tacos, with roasted sweet potatoes, black beans, and fresh toppings. The sweetness of the roasted sweet potatoes pairs perfectly with the savory beans and the spicy seasonings. This dish is simple to prepare and can be customized with your favorite taco toppings, making it an ideal choice for a Sunday evening meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, until the potatoes are tender and slightly caramelized.
2. Warm the Beans: While the sweet potatoes are roasting, warm the black beans in a small saucepan over low heat. Add a pinch of cumin and chili powder, if desired, for extra flavor.
3. Warm the Tortillas: In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds per side.
4. Assemble the Tacos: Once the sweet potatoes are ready, fill each tortilla with a spoonful of black beans and a portion of roasted sweet potatoes. Top with avocado slices, red onion, cilantro, and a squeeze of lime juice.
5. Serve: Serve the tacos warm with extra lime wedges on the side.

Dairy-Free Mexican Bean and Sweet Potato Tacos are a delicious, hearty, and satisfying meal that can easily be customized to your taste. The sweetness of the roasted sweet potatoes blends beautifully with the savory black beans, while the toppings add a burst of freshness and crunch. These tacos are a great way to enjoy a plant-based, dairy-free meal that’s full of flavor and nutrition. Perfect for a Sunday dinner, they’re also easy to make ahead for a quick meal during the week.

Dairy-Free Mexican Street Corn (Elote)

Dairy-Free Mexican Street Corn, or Elote, is a classic Mexican street food that combines the sweet and smoky flavors of grilled corn with a zesty, creamy topping. This dairy-free version substitutes traditional cheese with a rich cashew-based sauce, making it just as indulgent and flavorful without the dairy. Topped with cilantro, lime, and chili powder, this dish makes a perfect side for any Mexican-inspired meal and is ideal for a Sunday BBQ or family gathering.

Ingredients:

• 4 large ears of corn, husked
• 1/2 cup raw cashews, soaked for 2 hours and drained
• 1/4 cup water
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh cilantro, chopped
• Salt, to taste
• Lime wedges, for serving

Instructions:

1. Grill the Corn: Preheat your grill to medium-high heat. Grill the corn for 8-10 minutes, turning every 2-3 minutes until the corn is charred and tender. Remove from the grill and set aside.
2. Prepare the Cashew Sauce: In a blender or food processor, combine the soaked and drained cashews, water, olive oil, lime juice, chili powder, smoked paprika, and salt. Blend until smooth and creamy. If the mixture is too thick, add more water a tablespoon at a time until you reach the desired consistency.
3. Assemble the Elote: Brush the grilled corn with the cashew sauce, ensuring each ear is fully coated. Sprinkle with extra chili powder, smoked paprika, and chopped cilantro.
4. Serve: Serve the elote immediately with lime wedges on the side for extra zest.

Dairy-Free Mexican Street Corn offers a fresh twist on the beloved classic, delivering all the smoky, tangy, and spicy flavors without any dairy. The creamy cashew sauce brings the perfect texture and richness to the corn, while the toppings of cilantro and lime provide a vibrant contrast. This dish is an excellent addition to a Sunday cookout or a festive meal and is sure to be enjoyed by everyone, whether they follow a dairy-free lifestyle or not.

Dairy-Free Mexican Cauliflower Tacos

Dairy-Free Mexican Cauliflower Tacos are a delicious, plant-based alternative to traditional tacos. The cauliflower is roasted with a smoky blend of spices, then topped with fresh ingredients like avocado, salsa, and cilantro. This dish is light yet flavorful and perfect for a meatless Sunday dinner. With a balance of textures from the roasted cauliflower and creamy toppings, these tacos offer a refreshing take on Mexican cuisine without the dairy.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh salsa (store-bought or homemade)
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the cauliflower evenly on a baking sheet and roast for 20-25 minutes, or until tender and golden brown, flipping halfway through.
2. Warm the Tortillas: While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
3. Assemble the Tacos: Once the cauliflower is roasted, fill each tortilla with a generous portion of the cauliflower. Top with avocado slices, red onion, salsa, and fresh cilantro.
4. Serve: Squeeze lime wedges over the tacos just before serving for an extra burst of flavor.

Dairy-Free Mexican Cauliflower Tacos are a healthy, vibrant alternative to traditional tacos, perfect for those looking to enjoy bold flavors without dairy. The roasted cauliflower provides a satisfying texture and is full of smoky, spiced flavor. The fresh toppings, including avocado and cilantro, create a refreshing contrast that brightens the dish. These tacos are simple to make, incredibly versatile, and sure to be a hit at your Sunday meal.

Dairy-Free Mexican Chilaquiles

Dairy-Free Mexican Chilaquiles are a traditional Mexican breakfast dish made with crispy tortilla chips, a flavorful salsa, and topped with your choice of protein and fresh ingredients. This dairy-free version omits cheese and sour cream, opting for avocado, cilantro, and a drizzle of dairy-free crema for a rich and creamy finish. Chilaquiles are the perfect comfort food to enjoy on a lazy Sunday morning or brunch gathering with friends and family.

Ingredients:

• 6 corn tortillas, cut into triangles
• 2 tablespoons olive oil
• 1/2 cup red or green salsa (store-bought or homemade)
• 1/4 cup vegetable broth
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 red onion, thinly sliced
• 1/4 cup dairy-free crema (or cashew cream)
• Lime wedges, for serving
• Optional: fried or scrambled eggs, for topping

Instructions:

1. Fry the Tortilla Chips: Heat olive oil in a large skillet over medium-high heat. Add the tortilla triangles and fry for 2-3 minutes, turning occasionally until golden and crispy. Remove from the skillet and drain on paper towels.
2. Simmer the Salsa: In the same skillet, pour in the salsa and vegetable broth. Stir to combine and bring to a simmer. Let it cook for 3-4 minutes to allow the flavors to meld.
3. Combine the Chips and Salsa: Add the crispy tortilla chips to the skillet with the salsa. Gently toss to coat the chips in the sauce, and let them soak for 2-3 minutes. The chips should be soft but still hold some crunch.
4. Serve the Chilaquiles: Transfer the chilaquiles to a serving plate. Top with slices of avocado, fresh cilantro, red onion, and a drizzle of dairy-free crema. Optionally, add fried or scrambled eggs on top for extra protein.
5. Serve: Squeeze lime wedges over the chilaquiles before serving to add a zesty kick.

Dairy-Free Mexican Chilaquiles are a flavorful and satisfying dish that brings the comforting tastes of Mexican cuisine to your breakfast or brunch table without the need for dairy. The crispy tortilla chips, savory salsa, and creamy avocado create the perfect balance of flavors and textures. Whether served as a main dish or topped with eggs for extra protein, chilaquiles are a crowd-pleasing option that’s perfect for a relaxed Sunday morning meal.

Note: More recipes are coming soon!