vegan mexican food

Seriously the BEST Vegan Enchiladas! Made with all whole food ingredients, including easy plant "meat", black beans, and vegan cheese sauce.&nbsp;

The Best Vegan Enchiladas

water

all purpose flour (| gluten-free if needed)

chili powder

garlic powder

cumin

salt

tomato paste

vegetable broth

apple cider vinegar

riced cauliflower (| 1/2 medium head cauliflower)

mushrooms (| 1/2 package, or 4-5 mushrooms)

walnuts

vegetable broth, more if needed

smoked paprika

onion powder

soy sauce (| tamari

salt,

black beans, drained and rinsed

Recipe Vegan Nacho Cheese Sauce

12-15 corn tortillas

cilantro

Make a 1/2 recipe of&nbsp;Nacho Cheese Sauce. Set aside.

Measure and add all the dry ingredients to a small bowl (flour, chili powder, garlic powder, cumin and salt). Have the tomato paste and vegetable broth ready and nearby.

In a medium pot over medium heat, warm the water. Once warm, pour in the flour/spice mixture and whisk constantly for about a minute. Whisk in the tomato paste, then slowly pour in the broth, whisking constantly.

Bring to a boil, then simmer for 5 minutes, whisking often to remove lumps. It should thicken a bit. Remove from heat, and whisk in the vinegar. Taste and add more salt as needed. Set aside.

Make the Enchilada Sauce:

If using whole cauliflower, wash, chop off the florets and place them in a food processor. Pulse, creating rice. Add 2 cups of cauliflower rice to a large pan on the stove.&nbsp;

Add the mushrooms and walnuts to the food processor, and pulse until they are a similar consistency as the cauliflower. Don't over process. Add to the pan with the cauliflower.

Turn the heat to medium-high, and pour in the vegetable broth (2 tablespoons), spices and soy sauce. Stir to combine. Continue to cook for 10-15 minutes, stirring frequently. Add salt to taste, and remove from heat. Stir in the black beans.

Make the Taco "Meat":

Preheat oven to 375 degrees F. Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch casserole dish.

Wrap 5 tortillas at a time in a damp paper towel, and microwave for 30 seconds to 1 minute to soften. This will make them much easier to roll.

Fill each tortilla with a scoop of "meat" and a spoonful of cheese sauce. Roll and place into the prepared pan. Repeat until all the tortillas are used. Pour the rest of the enchilada sauce on top, then pour the rest of the cheese on top of the red sauce.&nbsp;

Bake, uncovered, for 20-25 minutes, until bubbly. Top with chopped cilantro and serve hot.

Assemble the Enchiladas:

https://content.jwplatform.com/videos/pxfsU2M0.mp4

Seriously the BEST Vegan Enchiladas! Made with all whole food ingredients, including easy plant “meat”, black beans, and vegan cheese sauce.

Vegan Enchiladas

This quick and easy vegan Spanish rice (or Mexican rice) is just like the restaurant dish and full of flavor from the onions, garlic, vegetable broth, and spices. It&#x27;s made with pantry staples and will be ready for your burrito bowls or taco dinner in less than 30 minutes!

Quick & Easy Vegan Spanish Rice with Tomatoes (Mexican Rice)

olive oil

onion,

garlic,

rice

vegetable broth, broth

tomatoes

oregano

Salt and pepper,

Heat the olive oil in a medium saucepan...

Heat the olive oil in a medium saucepan over medium heat.

Add the onions and sauté for 4-5 minutes,...

Add the onions and sauté for 4-5 minutes, until golden.

Add the garlic and cook for another 30...

Add the garlic and cook for another 30 seconds.

Add the rice, stirring to coat with the...

Add the rice, stirring to coat with the onions and garlic.

Add the broth, tomatoes, oregano, and salt and...

Add the broth, tomatoes, oregano, and salt and pepper.

Stir to make sure there's no rice stuck...

Stir to make sure there's no rice stuck to the bottom of the pan.

Cover and bring to a boil, then reduce...

Cover and bring to a boil, then reduce to a simmer.

Cook for 15 minutes, or until the liquid...

Cook for 15 minutes, or until the liquid has been absorbed and the rice is soft.

Let the rice rest for 4 minutes, then...

Let the rice rest for 4 minutes, then fluff with a fork and serve.

Sheet Pan Cauliflower Fajitas! Cauliflower takes the place of meat in these mouthwatering, flavorful vegetarian fajitas. Serve with tortillas, vegan sour cream, guacamole and maybe some refried beans on the side.

Sheet Pan Cauliflower Fajitas (Vegetarian Fajitas)

head cauliflower, chopped into bit sized florets

red peppers, sliced

green peppers, sliced

paprika

Preheat oven to 425 degrees and spray a large sheet pan or two smaller sheet pans with oil. Or use parchment paper.

Add all spices to a small bowl and mix. Set aside.

Place the chopped cauliflower, peppers, onions, spice mixture and olive oil in a large bowl. Mix well.

Add the mixture to sheet pan(s) and roast for 20-25 minutes, until the vegetables are soft with a crisp edge.

Serve with tortillas (corn or flour) with vegan sour cream, guacamole and perhaps a side of refried beans or spanish rice. Enjoy!

<p>Making your own Easy Vegan Taquitos is a fun way to eat a healthy whole-food plant-based diet in a quick and delicious way!</p>

Easy Vegan Taquitos

corn tortillas

beans

Spread out the tortillas on a baking sheet lined with parchment paper and bake at 400 degrees Fahrenheit for 4 to 5 minutes. Remove the tortillas from the oven once they have been warmed up.

Using a spoon add 1 to 2 tablespoons of the refried beans to the middle of the tortillas. Roll the tortilla up tightly and place onto the baking sheet lined with parchment.

Bake the taquitos at 400 degrees Fahrenheit for 10 minutes. Turn the taquitos and bake for another 5 to 10 minutes or until the taquitos are golden brown and crispy.

Remove from the oven and allow to cool before dipping in your favorite salsa or taco sauce.

https://www.youtube.com/watch?v=mrlwL6yw-HM

Easy Vegan Taquitos (WFPB, Oil Free)

Baked vegan taquitos are packed with hidden veggies in rolled taco form! The perfect plant-based dinner to make with your family. Whole food plant based, oil-free, and WHOA so tasty!

Vegan Baked Taquitos

Vegan Ground Beef (ingredients listed below)

cauliflower

mushrooms

carrots,

garlic cloves,

raw pepitas (shelled pumpkin seeds), or walnuts

Mexican Cauliflower Rice

Savory Cashew Cream

Guacamole

Pico de Gallo or other salsa

Preheat the oven to 425F.

In a food processor fitted with the s-blade, pulse the pepitas and sun-dried tomatoes until they are finely crumbled and no large pieces remain. Set aside to a small bowl.

Using the shredding blade for the food processor, shred the cauliflower, mushrooms, onion, garlic, and carrots.

Heat a large, deep skillet to high heat.

Add the shredded vegetable mixture and cook until all of the vegetables are soft and the cauliflower is no longer white and opaque, about 8-10 minutes. If any liquid remains in the pan, continue cooking until it has evaporated and the mixture seems somewhat dried out and not mushy.

Reduce the heat to low and add the pepita/sun-dried tomato mixture. Cook for 1-2 minutes, stirring to combine and warm through.

Set aside 2 cups and transfer the rest to the fridge or freezer for future meals. (see notes for options)

Add the reserved mixture back into the pan and add the taco seasoning along with a 1/2 cup of water.

Bring to a boil, then reduce to a simmer for 2-3 minutes.

Add the refried beans and stir to combine.

Warm the corn tortillas until soft and pliable. I like to wrap them in a clean kitchen towel dampened on all sides with a bit of water, then microwave for 2 minutes. The towel will be hot so use a hot pad to remove it from the microwave.

Using a small cookie scoop or spoon, measure about two tablespoons of filling onto a tortilla, then roll up tightly, pushing the filling to each edge as you go. Place seam side down on a large rimmed sheet pan. Repeat with the remaining tortillas and filling.

Bake at 425F for 20 minutes, or until slightly browned and crispy. Check at the 10- and 15-minute marks to make sure they are not browning too quickly.

Serve warm with your favorite dips such as cashew cream, guacamole, salsa. Mexican Cauliflower Rice makes the perfect side dish.

Make the Vegan Ground Beef

A delicious and wholesome recipe featuring classic Mexican flavors and providing all the nutrients you need in a meal.

Vegan Taquitos

onion

garlic (minced)

roma tomato (diced)

jalapeno (diced)

corn

block extra firm tofu (grated)

oz black beans

vegan yogurt (unsweetened)

lime juiced

salsa

tbsp chili powder

tbsp cumin

green goddess dressing (optional)

yogurt (unsweetened)

pico de gallo

Add the onion and garlic to a pan over medium heat, with a tablespoon of olive oil, if desired. Saute until the onion is translucent, approximately 3 minutes. 

Add the tomato, jalapeño, corn, grated tofu and black beans to the pan, along with the spices. Saute until fragrant, approximately 5 minutes.

Add in the vegan yogurt, lime juice, and salsa, and mix until everything is combined. 

Divide the filling into the centre of the mini tortillas, then roll into your “taquitos”. 

Transfer to a casserole dish, and bake for 12 to 15 minutes, until browned. Serve with vegan goddess dressing, vegan yogurt for drizzling, and pico de gallo optional. 

Delicious, nutritious, and super-easy recipe for one-baked tacos filled with spiced black beans and served with creamy lime sauce.

Crispy Black Bean Tacos

garlic (diced

tomato puree

tsp chili powder

tsp cumin

yeast

oz black beans (2 cans, drained and rinsed)

lime (juiced)

vegan cheese (optional)

olive oil (or cooking spray)

cilantro (large, chopped)

garlic

Preheat the oven to 450F.

In a pan over medium heat, add the onion and saute until translucent. Add in the garlic, tomato paste, vegetable broth and spices. Saute until fragrant, an additional 2 minutes.

Add in the drained and rinsed cans of black beans and vegetable broth, and stir until combined with the spices and tomato paste. 

Using a potato masher or the back of a fork, mash the beans into a thick paste. Finish with a squeeze of lime. 

Coat a sheet pan with spray oil, and lay out the tortillas. Transfer the mixture 2 tablespoons at a time onto the tortillas, and top with vegan cheese if using. Fold in half, making sure to seal the tortillas so they don&#39;t flip open in the oven. 

Place in the oven for 5 minutes, then flip and bake the other side until crispy. While the tacos bake, make the herb dressing by adding all ingredients to a blender and blitzing until combined. 

Enjoy with the dipping sauce. 

Mushroom Chorizo Tacos are a quick and delicious taco recipe that is easy to make with very few ingredients; you won&#x27;t believe how tasty they are!

Mushroom Chorizo Tacos

baby portobello mushrooms (or mushrooms of choice)

taco seasoning

Tablespoons adobo sauce

water (for cooking)

organic corn tortillas

skinny pico de gallo (store bought or homemade)

guacamole (store bought

pickled red onion

avocado (skin and pit removed)

lime juice

cilantro (1/2 cup)

Salt and pepper

Pre-heat oven to 400 degrees

Place tortillas on a baking sheet with a silicone baking mat or parchment paper

Make sure tortillas are not touching each other

Cook for 5 minutes on each side

*Variation: For a firmer corn tortilla (a tostada), cook for 10 minutes on each side. 

OPTION 1

Place individual tortillas in a large skillet (you do not need oil)

Cook on medium-low for 5 minutes on each side

OPTION 2

Boil 1 cup of water in a glass measuring cup in the microwave or on a stovetop in a pan

Once boiled, add sun-dried tomatoes, and let sit for 10 minutes

Drain water

Add all &quot;meat&quot; ingredients (except 1/4 cup water in the ingredients list), including rehydrated sun-dried tomatoes

Turn the food processor on high until you achieve a meaty texture; DO NOT OVER BLEND; the texture should be crumbly

Pour contents into a non-stick skillet; cook on medium-low heat

Add 1/4 cup  water once meat begins to brown and stick to the pan

Heat until browned and heated through; about 15 minutes

*Variation: You can cook this &quot;meat&quot; later and store it in an airtight container for up to 5 days. 

Top 11 vegan mexican food recipes from across the web

The most viewed vegan mexican food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Vegan Enchiladas

Quick & Easy Vegan Spanish Rice wit...

Sheet Pan Cauliflower Fajitas (Vege...

Easy Vegan Taquitos

Vegan Baked Taquitos

Vegan Taquitos

Crispy Black Bean Tacos

Mushroom Chorizo Tacos

Green Goddess Salad Tostadas

Avocado and Corn Salad

Buffalo Chickpea Cauliflower Tacos

Top 11 vegan mexican food recipes from across the web

The most viewed vegan mexican food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Enchiladas

Quick & Easy Vegan Spanish Rice wit...

Sheet Pan Cauliflower Fajitas (Vege...

Easy Vegan Taquitos

Vegan Baked Taquitos

Vegan Taquitos

Crispy Black Bean Tacos

Mushroom Chorizo Tacos

Green Goddess Salad Tostadas

Avocado and Corn Salad

Buffalo Chickpea Cauliflower Tacos

The most viewed vegan mexican food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine