50+ Easy Vegan Mexican Recipes (Authentic & Inspired)

Transport yourself to the Land of Marvels with these amazing vegan Mexican recipes! Tasty and authentic dinner, dessert and drink recipes you can make in the comfort of your own home, while saving money on take out.

Dinners

Vegan Chili with Lentils:
Why put meat in chili when lentils are available? This lentil chili is rich, thick and healthy. Make it on the stove, with a slow cooker or in an Instant Pot.

Vegan Mexican Street Corn Potato Casserole:
Everyone’s talking about Mexican street corn because, uh, it’s delicious. It’s messy to eat, though, so here it is in a yummy casserole reinvention.

Vegan Tortilla Soup (Slow Cooker):
With only 10 minutes of prep and three hours in the slow cooker, you can have a healthy, family-friendly tortilla soup that everyone will adore. What are you waiting for?

Vegan Nachos with Sweet Potatoes:
Who says you can’t have nachos when you’re eating healthy? Sweet Potato Nachos are loaded with all the fixings you know and love. Healthy tastes good, y’all!

Vegan Tacos with Chili-Lime Slaw:
This is one of those sneaky vegan recipes just made for fooling tofu-skeptics. All they’ll know is that they’re eating something fresh, delicious and addictive.

Mexican Potato Skins:
Got people coming over? Prepare this recipe’s components in advance and then assemble your Mexican Potato Skins at the last moment. Then just pop ‘em in the oven and serve.

Red Chile Jackfruit Tamales:
Tamales can be filled with just about anything but these tamales are filled with vegan-friendly red chili and jackfruit. You can taste the authenticity in every bite.

Vegan Avocado, Black Bean & Corn Salad:
When you need a fast side dish, consider making this avocado, black bean and corn salad. The lime dressing provides a fresh zing and brings the whole thing together.

Vegan Tomatillo Poblano White Beans:
No matter what you’re serving, these Tomatillo Poblano White Beans will be an ideal side dish for it. It’s a crowd-pleasing flavor bomb you’ll want to make again and again.

Vegan Fish Tacos Bowl with ‘Baja’ Sauce:
Vegan fish taco bowl? Oh yes you can. Hearts of palm and seaweed are beer-battered for that crunchy exterior. Add rice and some tasty toppings and you have a meal, my friend.

Black Bean Flautas with Avocado Sauce:
After you make Black Bean Flautas once, be prepared to make them again. They’ll say, you know, those fried thingies with that avocado dipping sauce? You’ll just nod knowingly.

Vegan Mexican Pasta Salad:
Usually, pasta salad has an Italian or Greek flair. Why not change things up and give it a Mexican makeover instead? Black beans, corn, cumin and chili powder. Deliciosa!

Taco Casserole:
This simple, vegan Taco Casserole is perfect for a busy weeknight. Throw it together and the mystery of what to have for dinner is solved. It tastes like you’re eating nachos for dinner!

Vegan Huevos Rancheros:
Start your day with vegan Huevos Rancheros. Tofu scramble with refried beans and ranchero sauce on top of a corn tortilla and sprinkled with avocado, vegan cheese and cilantro. Yum.

Lentil and Cauliflower Rice Tacos:
What can’t cauliflower rice do? Here, it’s added to unsuspecting lentils and they’re both transformed into a wholesome and spicy taco filling. Taco Tuesday has never been so healthy!

Mexican Quinoa Stuffed Peppers:
When something looks beautiful, it just tastes better. That’s how your whole family will feel about these Mexican-spiced quinoa stuffed bell peppers. Customizable, colorful and delicious.

Fiesta Rice:
Fiesta rice is all about the flavors, colors and textures. Brown rice, black beans, red Roma tomatoes, green and orange peppers — you get the idea.

Spicy Tofu Enchiladas:
Spicy Vegan Tofu Enchiladas? I am simply in awe of recipes that are easy to make but taste like takeout. The leftovers are great — but don’t count on having any.

Easy Vegan Quesadillas:
How does a vegan make a quesadilla? With spreadable cheese made from plant milk, cashews, nutritional yeast and spices. It’s the glue that holds all the goodness together!

Crockpot Quinoa Tacos:
How do you feed a crowd? Make up a batch of crock pot quinoa taco filling and then set up a do-it-yourself buffet. Add tortillas and toppings and let ‘em at it.

Homemade Spinach Tortillas (gluten-free):
Are you a gluten-free person longing for tortillas you can actually eat? Make your own spinach tortillas with this awesome recipe. They are pliable, tasty and green!

Sofritas Tofu Burrito Bowls:
Imagine tofu tossed with roasted poblanos, aromatic spices and chipotles. Got it? You are envisioning a steaming hot Sofritas Tofu Burrito Bowl. I bet you can almost smell it.

Pico de Gallo:
Listen up! You should always have Pico de Gallo on hand. Those lime juice-soaked diced tomatoes, onions, cilantro and jalapeños will make anything that touches it taste fresh and delicious.

Vegan Black Bean Soup (Slow cooker):
How does a little bit of prep with a whole lot of flavor sound? Try this slow cooker black bean soup. Add avocado and rice and you’ve got a meal fit for company.

Spicy Mexican Cauliflower Rice:
This is a healthy, easy, one-pot meal that you can inhale without feeling guilty. I don’t know about you but I’m there for it. Mexican Cauliflower Rice is also vegan and gluten-free!

Zucchini Burrito Boats:
I’m a sucker for delicious things stuffed into other delicious things. Black beans, brown rice, bell peppers, onions and spices taking a cruise in a zucchini boat? Heck yes!

Pulled Jackfruit Tacos:
This recipe proves that we should all be eating more jackfruit! Versatile and healthy — it really mimics the texture of meat in these vegan Pulled Jackfruit Tacos.

Jalapeño Chickpea Mac and Cheese Pasta (gluten-free):
Mac and cheese is a comfort food classic. What if you made it gluten-free and added chickpeas for protein and jalapeños for spice? I’d say make a spot for me at your table, honey!

Mushroom Fajitas:
First, you won’t believe how good these Portobello Mushroom Fajitas are. Then you won’t believe how few calories they have! One is only 111 calories. So feast and enjoy!

Cilantro-Lime Tacos:
Black beans in a vegan taco are nice. Add some corn and avocado…you have my attention. Now top it with lime and cilantro? Oh, I’m ready to eat, thank you very much.

Roasted Stuffed Poblanos with Smoky Black Beans:
One bite and you know poblano peppers were made for stuffing. Smokey sweet potato, spiced black beans and fire-roasted tomato stuffing will make you glad you’re a vegan.

Quinoa Taco Salad:
Here’s a new take on taco salad — a quinoa taco salad. It has all the familiar spices and flavors but with the health benefits of quinoa instead of lettuce.

Spicy Avocado Sauce for Tacos:
Avocado makes everything taste better. If you go the extra mile, however, and make this 5-minute spicy avocado sauce, everyone will assume you’re a culinary school graduate.

Enchilada Casserole with Jalapeño Cream Sauce:
You could make enchiladas — stuffing and rolling each one. Or you could make an enchilada casserole — an efficient and easy dish with layers of flavor. This is a time-saving, flavor-filled win.

White Bean and Avocado Baked Burritos:
If you’ve never been lucky enough to taste the combination of white beans and avocados, I implore you to stop everything and make this recipe! You will never look back!

One Pot Enchilada Pasta:
What happens when you want the flavor and spice of enchiladas but you’re not in the mood for any tortilla complications? One-pot Enchilada Pasta, my friend. Italy and Mexico never tasted so good.

Chipotle Sauce:
I’ve heard tell that a taco isn’t really a taco unless it has a creamy sauce. Here it is — Dairy-free Chipotle Sauce. It also goes on anything that needs a little kick.

Mexican Street Corn:
You might not be able to go to Mexico but you can bring some of that flavor to your own kitchen. Mexican street corn is nothing but a flavor fiesta and you’re invited.

Black Bean Burritos (gluten-free):
Drive on by that fast food restaurant and make a healthy black bean burrito at home. Fresh, tasty ingredients that you chop yourself will make all of the difference.

5-minute Reastaurant Salsa:
Fact — everyone loves salsa. When you make your own, it’s even more special. This 5-minute restaurant salsa turns any meal into a special occasion.

Pozole Rojo:
Here is a veganized version of the ultimate Mexican comfort food — pozole. Dried chilies, hominy, broth, onion and garlic — all of those traditional flavors are in there.

Baked Buffalo Chickpea and Artichoke Taquitos:
When you crave the spice of buffalo sauce and the cool creaminess of the dairy-free cheese sauce, make up a batch of these artichoke and chickpea taquitos. Totally vegan and totally yummy.

Black Bean Empanadas:
Next time you have a party with vegans and non-vegans, you’ve got to make these crowd-pleasing black bean empanadas. No one will ever know that they’re vegan as all get out.

‘Chicken’ Chili Verde:
Sorry red tomatoes — I’m in the mood for some green veggie and fruit-forward Chili Verde. You don’t need shredded chicken when jackfruit is in town

Migas:
Good news! You don’t need eggs if you want to make migas! Tofu and strips of corn tortilla are sautéed with veggies and spices. You’ll be craving migas for breakfast from now on.

Guacamole:
Everyone needs a go-to recipe for guacamole and this 5-minute version can’t be beat. It’s just avocados and homemade salsa, which you can make ahead of time.

Taco Cups:
Taco cups? Absolutely. Just make the cups and fill them with a yummy lentil and veggie filling. Sign me up, especially if because there will be no dishes to wash!

Desserts

Churro Bites with Chocolate Sauce (GF):
How would you like the cinnamon and sugar deliciousness of a churro all wrapped up in a single bite? Would the chocolate dipping sauce convince you? I thought so.

Tres Leches Cake:
When they invented tres leches cake, no one said the three milks couldn’t be plant-based. Soy, coconut and almond milk do the job quite nicely, thank you.

Flan (Creme Caramel):
Flan is a dessert classic. This vegan version is soy, egg and dairy-free and has all of the wiggly-jiggly indulgence of the original.

Mexican Wedding Cookies:
Soft and buttery — Mexican Wedding Cookies can be made vegan. Get some walnuts, coconut oil, pecans and a few other ingredients and you’re on your way to sweetness.

Capirotada:
A Mexican bread pudding traditionally served at lent — is a great way to use extra bread and treat the family to dessert all at once. This vegan version omits the cheese.

Arroz con Leche:
Think sticky and sweet with just a touch of cinnamon — this Arroz con Leche is made with rice and plant-based milk. The result is a vegan, gluten and dairy-free dessert everyone will love.

Day of the Dead Bread:
Traditionally made to celebrate Mexico’s Day of the Dead, Pan de muerto is a decorated round loaf of orange-scented bread. The vegan version substitutes eggs with potatoes.

Buñuelos:
You can’t pass up buñuelos, a traditional fried dough that is a Christmas and New Year’s Day treat. Flavored with orange and cinnamon, they’ll make any occasion feel special.

Biscochitos:
A crisp and buttery Mexican cookie that’s just the thing when you’re craving something sweet. This vegan recipe makes only 14 cookies — just right for a quick cookie fix.

Drinks

Classic Margarita:
Everyone needs a classic Margarita recipe in their cocktail arsenal. Here it is! It’s delicious, simple, customizable and a definite party starter. Don’t wait for Cinco de Mayo.

Mexican Hot Chocolate:
Imagine waking up that soothing mug of hot chocolate with a touch of naughty spice. That’s Mexican Hot Chocolate and if you haven’t had it before, trust me…it’s a revelation.

Horchata:
Did you know an almond milk horchata is actually good for you? It’s hard to believe when you taste the creamy, cinnamon-scented drink that perfectly washes down spicy food.

Cucumber Melon Agua Fresca:
Crisp, refreshing — aguas frescas is water infused with the flavors of fruits and herbs. This version has cucumber and melon, which is lovely to look at and tastes extra special.