42 Mexican-Inspired Recipes You Won’t Believe Are Vegan

One of the most delicious plant-based meals you’ll find at a Mexican restaurant is a fajita platter loaded with grilled vegetables, and now you can create your own in only 35 minutes! The success of this recipe is the smoky homemade salsa prepared with grilled roma tomatoes, scallions, limes, jalapeño, and garlic. Brush the salsa onto asparagus, red onion, zucchini, and bell pepper before grilling, and add a portion to the mashed pinto beans to give them extra flavor. Serve with avocado, lime wedges, and warm tortillas.

“This will satisfy everyone, even the omnivores.” —Zelda

Seasoned black beans, cooked until extra soft and mashable, create a tasty topping for these family-friendly tostadas. Garnish with lettuce, tomato, cilantro, and green onion for a quick and easy meal you’ll make again and again. Low in fat and packed with protein and fiber, these will keep you powered up for hours.

“These are so good. We've made them twice already.” —Kim

These toothsome whole wheat quesadillas folded in quarters make a convenient handheld meal, ideal for a packed lunch or kid-friendly snack. Chili powder gives the black beans a kick, pico de gallo adds tang, and mashed peas and avocado combine to create a creamy, lower-fat guacamole.

“This is one of our favorites. I’ve done it with refried black beans or home-cooked pinto beans.” —Vicki

These fan-favorite tacos are simple enough to make on a busy weekday and tasty enough to serve on a special occasion. Juicy mango plays well against tangy red onion and earthy black beans, and avocado and lime juice act as a dressing, coating every mouthful with a bright, creamy flavor.

“This recipe has it all: quick and easy to make, tasty, healthy, satisfying. And it would also be easy to pack as a lunch/picnic, etc.” —Ginger

Sweet-tart tomatillos create a flavorful base in this scrumptious take on the festive Mexican dish pozole. The fibrous flesh of jackfruit and the soft chewy texture of hominy absorb the flavors perfectly, adding an appealing earthiness to every mouthful. Top with chopped red cabbage, cilantro, and a squeeze of fresh lime juice.

This 10-minute recipe transforms canned refried beans, sweet corn, and salsa into a nutritious veggie taco filling. Top with baby greens, juicy cherry tomatoes, and creamy avocado for a welcome serving of fresh produce. Get creative with additional toppings, such as hot sauce, shredded purple cabbage, and cilantro.

This hunger-busting Mexican-inspired hash features butternut squash, which adds an unexpected sweetness, along with green bell pepper, jalapeño, corn, black beans, and warming spices. If you don't have squash on hand, readers have shared that this recipe is also scrumptious with potatoes. The luscious Lime Crema complements the veggies perfectly. Serve the hash on its own or in warm corn tortillas for a morning twist on tacos!

“Wow! This was amazing!” —Amy

Sick of the same old weekend breakfasts? Mix things up with this nourishing nacho casserole. Crispy tortilla chips are topped with a seasoned mix of beans, corn, brown rice, and veggies. An easy tofu sour cream ties it all together, and pico de gallo and avocado add Mexican flair. To save time on the day of, make the different components the day before; then all you have to do is assemble and bake.

This verdant dip from Mary McDougall, RN, is a lower-fat (and budget-friendlier) alternative to traditional guacamole, using peas in place of avocado. Cumin adds depth, and the usual add-ins, such as fresh garlic, lime, and cilantro, brighten things up. If you like it spicy, add hot sauce to taste.

“A great alternative to avocado guacamole. Always have peas in the freezer, so great when you can’t get hold of ripe avocados.” —Alie

In this vegan take on barbacoa (tender, slow-cooked meat), portobello mushrooms and peppers are cooked in a savory, smoky chipotle sauce to create a delicious filling, which can be used in tacos, enchiladas, burritos or fajitas. Top with homemade pickled onions (these can be stored in the fridge for up to 3 weeks), lettuce, salsa, cilantro, or any other favorite garnishes.

Chilaquiles first came about as a way to use up leftover tortillas from the night before. In this recipe, crispy tortilla chips are smothered in a tangy homemade salsa and topped with smoky seasoned quinoa. Creamy black beans add heft, while fresh cilantro and scallions make the meal feel complete. Don't forget a drizzle of your favorite hot sauce!

“I made this for dinner instead of breakfast, and it was really good!! So flavorful.” —Gretchen

Lime juice, chipotle pepper, green chiles, and cumin give Mexican flavor to the sweet yam filling in these delectable plant-based quesadillas.

This easy twist on pozole swaps hominy for hearty chickpeas, while the broth is infused with a delicious blend of Southwest spices, including chile powder, cumin, and oregano. Made in one pot, it’s hard not to love the simplicity of this one. Garnish with your choice of toppings, such as baked tortilla strips, roasted corn, and hot sauce.

“Quick, simple, and delicious!” —Riley

Recreate the flavors of Mexico in just 20 minutes with this plant-based twist on a classic street food. These grilled corn cobs are tangy, slightly spicy, and perfect for your next cookout. The creamy sauce, made with tofu, lime, and a touch of chipotle, is slathered over corn before and after grilling. Finish with fresh cilantro, black pepper, and a squeeze of lime.

Learning how to bake your own corn chips without oil is a game-changer when it comes to healthy plant-based snacking. And it’s so simple.

A popular Mexican stew, this vegan pozole has all the flavor of meat-based versions. The star of the show, hominy, is dried corn that's been alkalized in a mineral lime bath. The corn turns into tender, bean-like morsels, which are perfect for a stew.

This lighter version of Mexican-style rice, which features brown rice, frozen peas, chopped carrot, and onion, is great served alongside enchiladas, tacos, or tostadas. The addition of flavorings such as dried Mexican oregano, tomato sauce, cilantro and plenty of garlic give it that extra special flavor.

Turn your kitchen into a taco-making station and in less than an hour you'll have a plate of scrumptious tacos that are a testament to the staying power of plants.

The meat-like texture of jackfruit is the perfect filler for these vegan tamales. Using pumpkin instead of fat in the masa dough makes them light, easy to work with, and much healthier.

This creamy sauce from Mexican cookbook author Dora Ramírez is a vegan riff on nogada sauce, which is traditionally served with stuffed chile peppers. Ramirez notes that while many people use cashews to make a cream sauce, she prefers almonds as they are not as sweet and thus complement the flavors of Mexican cuisine better. Use it in Ramirez’s Creamy Poblano and Corn Tacos, or drizzle it over grilled or stuffed veggies.

Black beans and cocoa powder are the new "it" couple when it comes to baking vegan brownies. Together, they create a fabulously chocolatey, moist brownie that's sweet, but not too sweet.

In this wholesome meal packed with nourishing flavors and textures, smoky barbecue-infused tempeh sits atop crunchy tortilla chips. Lettuce, cherry tomatoes, and red bell pepper add freshness to every mouthful while a creamy chipotle sauce ensures every mouthful is a luscious one.

Filled with cashew cheese, spinach, and a red pepper–onion mixture, these vegan quesadillas are even more delicious than their cheese-laden cousins.

Poblano peppers sautéed with onion, garlic, and corn and tossed in a silky vegan Almond Crema are the star of these tasty tacos. The smoky heat of the poblanos is balanced by the creamy sauce, making for a delicious and satisfying meal.

The contrast of earthy potatoes and mushrooms alongside fresh corn, creamy avocado, and tangy cilantro and lime creates a soup that's both refreshing and hearty.

These enchilada stacks are impressive. Layered cashew cream, rice and beans, mashed potato, enchilada sauce, corn tortillas, and veggies create a sensational dish that looks amazing and is fun to eat.

Tofu and sweet potato keep these nourishing burritos moist and tender, while turmeric adds color and flavor. Make them your own by mixing up the vegetables.

All it takes to transform a can of black beans into citrusy taquito filling is a couple of oranges, some garlic, chili powder, and cumin seeds. Serve with Spiked Sour Cream.

Built to satisfy, this scrumptious three-bean soup is easy to modify, so you can use ingredients you have on hand.

Layers of refried beans, colorful veggies, and tofu sour cream create a festive dip that's a hit at any party. Serve with homemade baked tortilla chips.

In this Mexican classic, brown rice is cooked with a pureed blend of poblano pepper, green chiles, cilantro, and spinach, for delicious effect.

This black bean, corn, and brown rice casserole is great for entertaining or to warm up a cold night. The cashew cheese sauce doesn't require cooking—just 5 minutes in the blender.

This sun-kissed mango salsa tastes every bit as good as it looks. Dial the heat up or down by controlling how much fresh jalapeño pepper you use.

Corn- and bean-filled enchiladas are tucked snugly into a casserole dish with a well-seasoned chili sauce for a lip-smacking, comforting main dish.

Savor the Mexican flavors in this colorful tomato-chili soup topped with baked tortilla strips, lime wedges, green onions, and cilantro.