Tasty and Nutritious Vegan Mexican Recipes

Hearty, meatless meals

Mexican cuisine is a popular choice among many because it is good to serve as your typical appetizer, a quick breakfast, lunch or dinner. It is perfect for family gatherings! You can be sure that when Mexican food and recipes are on the menu, you are likely to receive a positive reaction from your family and guests.

These vegetarian Mexican dishes are easy dinner recipesyou can make for a variety of different occasions.

Vegan Quesadillas 

Ingredients:

  • Fresh cilantro chopped
  • 1 avocado sliced
  • 8 corn, whole wheat or Ezekiel tortillas
  • 1 purple onion thinly sliced and separated rings
  • 3 oz. alfalfa sprouts
  • 7 oz Daiya shredded vegan cheddar cheese
  • 8 slices tomato

Method:

  • Place the Daiya, onion, tomato and cilantro on tortilla.
  • Cover with another tortilla.
  • Place in a pan and heat until cheese is melted.
  • Remove from heat and add the avocado and alfalfa inside.
  • Repeat with remaining tortillas and serve with the sauce of your choice.

Guacamole 

Ingredients:

  • 1 tbsp olive oil
  • 1 large ripe tomato
  • 1 large Hasse avocado
  • 1 tbsp Lime juice
  • 1 bottle red salsa
  • sea salt to taste

Method:

  • Dice the avocado and tomato.
  • Mix with red salsa, and then add the olive oil and lime juice, and a pinch of salt, if desired.

Veggie Taco – Taco Vegetariano
Ingredients:

  • Salsa
  • 1/4 cup Vegan refried beans
  • 1/4 cup Daiya cheddar cheese shreds
  • 1/4 cup avocado diced
  • 1/2 cup salad vegetables such as lettuce, cucumber, tomato, radishes, scallions
  • 1 corn, whole wheat or Ezekiel tortilla

Method:

  • Spread refried beans on tortilla.
  • Place on a paper plate.
  • Microwave on HIGH for 30-45 seconds until the beans are hot.
  • Sprinkle with cheese.
  • Fold tortilla in half and top with salad vegetables and avocado.
  • Serve with sauce.

Traditional Mexican Refried Beans – Frijoles Refritos 

Ingredients:

  • 1 pound package of dried pinto beans
  • 4 cups of water
  • 3 tsp of garlic powder
  • 2 tbsp of veggie bouillon powder (or 1 cube)
  • 1 tbsp of chili powder

Method:

  • Place beans and water in a pot.
  • Soak for at least six hours.
  • Place the beans in a colander and then rinse thoroughly.
  • Add with enough water to cover in Dutch oven with chili powder, garlic powder and bouillon.
  • Let it boil.
  • Cover and reduce heat, simmer for four to six hours.
  • Mix occasionally. You know when the beans are done because they will be very tender. Mash or stir the beans often.

All of these recipes are good recipes for pleasing a hungry bunch!

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