With intense flavors, healthy ingredients, and festive flair, Mexican cuisine has all hearts. Here are six plant-based, whole-food Mexican recipes. Prepare them for regular meals, entertainment, or holidays like Cinco de Mayo.
Delicata Squash Tacos
The thin skin of delicata squash makes things easier because you don’t need to peel it. Putting in some avocados holds these vegan Mexican tacos together.
- Seeded and halved delicata squash (1 lb.)
- Thinly chopped medium onion
- 3 Tbsp lime juice
- 1/2 tsp chili powder
- Freshly ground black pepper, sea salt
- 15 oz can of black beans, drained and rinsed
- 1 cup frozen roasted corn
- 1 chopped and seeded Roma tomato
- 1/4 cup thinly sliced green onions
- 1 finely chopped and seeded jalapeño chile
- 12 6-inch warmed corn tortillas
- Lime wedges
- Cilantro leaves for garnish
- 1 avocado, sliced
First of all, heat the oven to 425°F. Next, spread foil over a baking pan. Chop squash into thin slices of half an inch. Then cut the slices further into thirds. Keep onion and squash in one bowl.
To them, add two tablespoons of chili powder, lime juice, black pepper, and salt. Toss these ingredients to coat. After that, spread them in an already prepared pan. Roast until the squash turns golden and tender (usually takes 25 minutes). Stir once.
Add flavor to this Mexican food with salsa. To prepare it, take black beans, tomato, jalapeno, corn, and scallions in a bowl. Also, pour the remaining one tablespoon of lime juice.
Finally, fill tortillas with salsa, roasted squash mix, fresh cilantro, and chopped avocado. Serve this freshly delicious Mexican flavor with lime wedges.
Butternut Squash Black Bean Enchiladas
Make this lip-smacking authentic Mexican dish with just ten ingredients! It is a satisfying, savory, plant-based meal all foodies love.
- 3 cups butternut squash, cubed
- 1 Tbsp avocado or coconut oil
- Sea salt and black pepper
- 1 15 oz can black beans
- 1/2 tsp ground cumin
- 8 corn tortillas
Enchilada Sauce Ingredients
- 1 Tbsp coconut or avocado oil
- 3 minced garlic cloves
- 1 15 oz can tomato sauce
- 1 can chipotle peppers in adobo sauce
- 1/2 cup water
- Black pepper and sea salt
- 1-2 Tbsp coconut sugar
After preheating the oven, keep a rack in the middle of it. Drizzle the cubed butternut squash on the baking sheet with oil and a pinch of pepper and salt. Once you toss to combine, bake for 20 minutes. Make the squash fork-tender and cool it. Reduce the oven heat: 350 degrees F.
How To Prepare Enchilada Sauce?
Add garlic and oil to a hot skillet. Until you get a brown shade, keep cooking or stirring it after every five minutes. Add tomato sauce, adobo sauce, chipotle pepper, and water after removing the pan from heat. Cover the pan and heat on a reduced flame for five minutes.
Back To The Vegan Mexican Recipe
Add black beans to the skillet used earlier. Then, season with salt, cumin, and pepper. Stir until it starts bubbling. Remove from heat and add enchilada sauce (1/4 cup), roasted butternut. Stir and set aside.
Wrap these corn tortillas in a cloth towel. Then, place in a microwave for thirty seconds. Pour some enchilada sauce into the baking dish and spread.
Place a corn tortilla in the dish. Provide a filling of squash and black beans and roll it up. Prepare several tortillas and pour the remaining sauce over the enchiladas.
For 20 minutes, bake at 350 degrees F. Give them a topping of red onion and lime juice. Serve the vegan Mexican feast with optional seasonings like tortilla chips and cashew cream.
Chipotle Black Bean Tortilla Soup
Enjoy soupy dinners with your fam-jam! Prepare a simple and hearty chipotle black bean tortilla soup.
- 2 Tbsp coconut or avocado oil
- 1 yellow or white onion, diced
- 3 minced garlic cloves garlic
- 1 orange and red pepper, diced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 cup red chipotle salsa
- 4 cups vegetable stock
- 2 Tbsp coconut sugar
- 2 15 oz can of black beans
- 1 15 oz can of whole kernel corn
Optional Serving For Tortilla Soup
- Fresh cilantro
- Lime juice
- Tortilla chips
- Red onion
- Hot sauce
Heat a large pot over medium flame. Once hot, add oil, garlic, onion, bell pepper, and salt. Keep cooking for four minutes, stirring occasionally, and let the onions turn translucent. Add chili powder, cumin, and stir. Then, pour coconut sugar, vegetable stock, and salsa. Increase the heat to medium flame and low boil. Add corn and black beans, stir, and reduce the heat to low. Keep the pan covered for 30 minutes. Occasionally stir. Let it simmer for a day to enjoy the true Mexican flavor. Serve with hot sauce or sour cream and tortilla chips.
Big Breakfast Burrito
Rich in onions, sweet potatoes, and peppers, this Mexican food is amazing. On top of that, the tofu filling makes it a plant-based diet, versatile and tasty.
- 1 cup finely chopped and peeled sweet potato
- 1 cup chopped yellow onion
- 1 cup chopped red sweet pepper
- 2 tsp dried basil
- 2 tsp turmeric
- 3 minced garlic cloves garlic
- 1 tsp dried thyme
- 1 lb extra-firm, crumbled tofu
- 1/4 cup nutritional yeast
- Freshly ground pepper and sea salt
- Flour tortillas
Once you preheat the oven, cook your ingredients in a large skillet. Heat onion, sweet potato, and sweet pepper on medium heat. You can do it for 10 minutes and keep stirring. Add water, spoon by spoon, to prevent sticking. Add turmeric, basil, thyme, and garlic and stir and cook for a minute. Make the garlic soft. Then, stir in the yeast and tofu. You may season with pepper and salt. Finally, spread the mix in a baking pan. Make the tofu light brown in around 30 minutes. Turn occasionally. You can spoon the salsa and tofu mix on tortillas. Roll up and serve hot.
Apart from the delight these authentic vegan Mexican recipes are, plant-based foods are great for your health! Prepare these cuisines in just 30 minutes and relish your family feast!