Vegan recipes Mexican

 Here are some delicious and easy-to-make vegan Mexican recipes that will satisfy your cravings for bold flavors and textures:

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1. Vegan Tacos

Vegan tacos filled with a savory mixture of beans, vegetables, and flavorful seasonings.

Ingredients:

1 can (15 oz) black beans, drained and rinsed

1/2 onion, chopped

1 bell pepper, chopped

1 tsp cumin

1 tsp chili powder

1 tbsp olive oil

Corn tortillas

Toppings: lettuce, avocado, salsa, cilantro, lime

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes.

2. Add the black beans, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally.

3. Warm the tortillas in a separate pan or microwave.

4. Assemble tacos by placing the bean mixture in the tortillas and adding your favorite toppings.

5. Serve with lime wedges and extra salsa.

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2. Vegan Enchiladas

Vegan enchiladas with a rich, homemade enchilada sauce and filled with beans, corn, and spinach.

Ingredients:

8 corn tortillas

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels

2 cups spinach, chopped

2 cups enchilada sauce (store-bought or homemade)

1/2 onion, chopped

1 tsp cumin

1 tsp chili powder

1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Heat olive oil in a pan, and sauté the onion until soft. Add the spinach, beans, corn, cumin, and chili powder, and cook for 5 minutes.

3. Fill each tortilla with the mixture, roll them up, and place them in a baking dish.

4. Pour the enchilada sauce over the rolled tortillas and bake for 20-25 minutes, until bubbly.

5. Serve hot with avocado, cilantro, or vegan cheese.

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3. Vegan Mexican Street Corn (Elote)

A plant-based version of the classic Mexican street corn, with a creamy and smoky flavor.

Ingredients:

4 ears of corn, husked

1/2 cup vegan mayonnaise

1 tbsp lime juice

1 tsp chili powder

1/4 tsp smoked paprika

Salt to taste

Fresh cilantro for garnish

Instructions:

1. Grill the corn on medium-high heat for about 10-12 minutes, turning occasionally until lightly charred.

2. In a small bowl, mix the vegan mayonnaise, lime juice, chili powder, smoked paprika, and salt.

3. Once the corn is grilled, brush it with the mayonnaise mixture.

4. Garnish with chopped cilantro and serve.

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4. Vegan Mexican Rice

A flavorful side dish with rice, tomatoes, and spices, perfect for pairing with any Mexican meal.

Ingredients:

1 cup rice

1 tbsp olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 cup diced tomatoes (fresh or canned)

1 1/2 cups vegetable broth

1 tsp cumin

Salt to taste

Instructions:

1. In a medium pot, heat olive oil and sauté the onion and garlic until softened.

2. Add the rice and cook for a couple of minutes until lightly toasted.

3. Add the diced tomatoes, vegetable broth, cumin, and salt, and bring to a boil.

4. Reduce heat, cover, and simmer for 15-20 minutes, until the rice is tender and the liquid is absorbed.

5. Fluff with a fork and serve.

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5. Vegan Nachos

Crispy tortilla chips topped with seasoned beans, vegan cheese, guacamole, and salsa.

Ingredients:

1 bag tortilla chips

1 can (15 oz) refried beans or black beans, drained and rinsed

1 cup vegan cheese (shredded)

1/2 cup salsa

1/2 cup guacamole

Jalapeños, sliced (optional)

Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Spread tortilla chips on a baking sheet.

3. Heat the beans in a pan and season with cumin, chili powder, salt, and pepper.

4. Spoon the beans over the chips and sprinkle with vegan cheese.

5. Bake for 10-12 minutes, until the cheese is melted.

6. Top with salsa, guacamole, sliced jalapeños, and fresh cilantro.

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6. Vegan Quesadillas

Golden, crispy tortillas filled with a savory combination of beans, vegan cheese, and veggies.

Ingredients:

2 large flour tortillas

1/2 cup black beans, drained and mashed

1/2 cup vegan cheese, shredded

1/2 onion, sautéed

1/2 bell pepper, sautéed

1 tbsp olive oil

Instructions:

1. Heat olive oil in a pan over medium heat. Add the sautéed onion and bell pepper.

2. Spread the mashed black beans on one tortilla and sprinkle with vegan cheese, sautéed veggies, and a bit of cilantro.

3. Place the second tortilla on top and cook in the pan for about 2-3 minutes on each side until golden and crispy.

4. Slice into wedges and serve with salsa and guacamole.

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7. Vegan Tamales

Vegan tamales filled with a delicious combination of vegetables and masa dough.

Ingredients:

2 cups masa harina

1 cup vegetable broth

1 tsp baking powder

1/2 cup vegetable oil

1/2 tsp salt

1 cup cooked vegetables (such as corn, bell pepper, and zucchini)

Corn husks (soaked)

Instructions:

1. In a large bowl, combine masa harina, vegetable broth, baking powder, oil, and salt to make the dough.

2. Spread a small amount of dough on each corn husk, add the cooked vegetables, and fold the husk over the filling.

3. Steam the tamales for 45 minutes to 1 hour, until the masa is cooked through.

4. Serve with salsa or vegan crema.

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8. Vegan Fajitas

Sizzling fajitas made with seasoned bell peppers, onions, and your choice of protein.

Ingredients:

1 block tofu or tempeh, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 onion, sliced

2 tbsp fajita seasoning

1 tbsp olive oil

Flour tortillas

Toppings: salsa, avocado, cilantro, lime

Instructions:

1. Heat olive oil in a pan over medium heat. Add the tofu or tempeh slices and cook until golden and crispy.

2. Remove the tofu and set aside. In the same pan, sauté the bell peppers and onions until softened.

3. Add the fajita seasoning and tofu back into the pan and cook for another 2-3 minutes.

4. Serve with warm tortillas and your favorite toppings.

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These vegan Mexican recipes bring authentic flavors to your kitchen and are perfect for creating delicious, plant-based meals that everyone will enjoy!