40 Vegan Mexican Style Recipes for year round enjoyment. From the best bloggers with the best recipes. Appetizers to Desserts!
Whether you live in the southwest of the US or not Mexican Style food is a hot commodity.
You can’t argue with the hint of spicy mixed in with tortillas or polenta or beans. From appetizers to desserts we’ve got you covered.
Start scrolling through the recipes below and your’ll be amazed and enthralled with these 40 Vegan Mexican Style Recipes.
Healthy Mexican Cheese Rice – Contentedness Cooking
Mexican Brown Rice with Tomatoes – Watch What U Eat
Mexican Tofu Scramble – My Darling Vegan
The Best Breakfast Burrito in Town – Vegan in the Freezer
Smoky Cilantro Lime Mexican Bean Dip – Veggie Inspired
Baked Taco Salad – Fork & Beans
Mexican Lentil Soup – Yummy Mummy Kitchen
Mushroom Carnitas Tacos – Connoisseurus Veg
Soyrizo Potato Tacos (Vegan) – Veggies Save the Day
Quinoa Tacos with Lava Sauce – Two City Vegans
Slow Cooker Enchilada Sauce with Veggie Enchiladas – Vegan in the Freezer
Jackfruit Carnitas Enchiladas – Fried Dandelions
Sweet Potato & Corn Enchiladas with Mole Sauce – it doesn’t taste like chicken
Easy Black Bean Enchiladas – Healthier Steps
Protein Monster Vegan Enchiladas – The Garden Grazer
Mexican Stuffed Sweet Potatoes – The Mostly Healthy
Southwestern Pasta Salad – Vegan Heaven
Grilled Corn Salad w/ Creamy Cilantro Lime Dressing – Vegan Huggs
Chipotle Refried Beans, Pico De Gallo, Lime crema on Wheat Sorghum Crust. Vegan Mexican Pizza – Vegan Richa
Mexican Burgers with Adobo Sauce – A Virtual Vegan
Mexican Black Bean Spaghetti – Veganosity
Vegan Ceviche – Vegan Yack Attack
White Bean and Avocado Baked Burritos – Ceara’s Kitchen
Quick Healthy Bean Burritos – Wallflower Kitchen
Quinoa Fajita Bowls – Healing Tomato
Swoon-worthy Vegan Nachos with Cashew Queso – Cadry’s Ktchen
Mexican Vegan Falafel Bites (GF) – Cotter Crunch
All Purpose Roasted Salsa – Food Pleasure and Health
Mexican Vegan Stuffed Peppers (Slow Cooker) – Happy Healthy Mama
Fire Roasted Poblano Chilaquiles with Spicy Cumin Cream – spabettie
Mushroom, Jalapeno & Cilantro Salsa – The View from Great Island
Vegan Mexican Tortilla Roll Ups – The Stingy Vegan
Vegan Crockpot Carnitas – Blissful Basil
Crispy Tofu Tikka Masala Tacos with Peppers, Onions, & Chilifire Crema – Vegetarian Gastronomy
Vegan Stretchy Melty Cheese Quesadillas (GF) – Rhian’s Recipes
Michelada – The Mexican Bloody Mary – Vegan in the Freezer
Mexican Bolillo Dinner Rolls – Trial and Eater
Vegan Chipotle Queso – VNutrition
Raw Churro Cheesecake Cups – Veggies Don’t Bite
Amy’s Coconut Tres Leches Cake – Unconventional Baker
Let me give you a nice little cocktail recipe to go along with all of these other great 40 Vegan Mexican Style Recipes
Copper Cadillac Margarita
- 3 ounces tequila
- 2 ounces simple syrup see notes below
- 1 ounce triple sec
- 1 ounce lime juice - freshly squeezed
- 1 ounce Cointreau
- coarse salt - optional
- Slice a couple of small slices through the center of the lime before I squeeze the lime for it's juice. Then I have a pretty garnish. This is optional.
- Pour all of the ingredients (not the salt) into a one cup measuring cup. Stir.
- Sprinkle salt into a sauce so that it will hit the rim of your glass when you dip it down.
- Take a bit of your leftover lime and run it around the rim of your cocktail glass.
- Flip glass and go straight down, rim first, and dip it into the sea salt.
- Flip it over again and fill the glass with ice so that you don't knock off any of the salt.
- Fill up your glass and garnish with the lime.
Bring to a boil and let cool.
This will give you 4 ounces of simple syrup.