15 Flavorful Mexican Vegan Recipes You’ll Love

Mexican cuisine is vibrant, flavorful, and perfect for plant-based cooking.

With fresh ingredients, bold spices, and traditional techniques, you can create hearty, satisfying vegan meals.

These 15 Mexican vegan recipes showcase a variety of dishes, from tacos and enchiladas to soups, salsas, and sides.

Each recipe highlights authentic Mexican flavors while keeping meals completely plant-based, nutritious, and delicious.

Whether you’re a seasoned vegan or exploring meatless meals, these recipes make it easy to enjoy the zest, spice, and richness of Mexican cuisine at home.

15 Flavorful Mexican Vegan Recipes You’ll Love

Mexican cuisine offers endless possibilities for vegan cooking.

These 15 Mexican vegan recipes provide flavorful, satisfying options for every meal of the day.

From hearty mains to fresh sides and vibrant salsas, each recipe celebrates bold flavors and wholesome ingredients.

Experiment with beans, vegetables, spices, and herbs to create your perfect Mexican feast.

These recipes prove that vegan meals can be rich, colorful, and deeply satisfying.

Enjoy authentic Mexican flavors in delicious plant-based dishes anytime.

Vegan Mexican Black Bean Tacos

Vegan Mexican Black Bean Tacos are savory, protein-packed, and full of authentic Mexican flavor.

They’re perfect for a quick weeknight dinner or a flavorful lunch.

Ingredients

• 2 cups cooked black beans
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 tbsp olive oil
• Corn tortillas
• Fresh cilantro, diced tomatoes, and avocado for topping
• Salt and pepper to taste

Instructions

• Heat olive oil in a skillet over medium heat.
• Add diced onion and sauté for 5 minutes until translucent.
• Add minced garlic and cook for 1–2 minutes until fragrant.
• Stir in cumin, smoked paprika, and chili powder for 30 seconds.
• Add cooked black beans and cook for 5–7 minutes, stirring occasionally.
• Season with salt and pepper to taste.
• Warm tortillas in a separate pan.
• Fill tortillas with the bean mixture.
• Top with fresh cilantro, diced tomatoes, and avocado slices.

These Vegan Mexican Black Bean Tacos are savory, satisfying, and protein-rich.

They’re perfect for a healthy, flavorful, and quick vegan meal.

Vegan Mexican Street Corn Salad (Esquites)

Vegan Mexican Street Corn Salad is creamy, tangy, and bursting with authentic Mexican flavors.

It’s perfect as a side dish, snack, or party appetizer.

Ingredients

• 3 cups corn kernels (fresh or frozen)
• 2 tbsp vegan mayonnaise
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste

Instructions

• Heat a skillet over medium heat and toast corn kernels for 5–7 minutes until lightly charred.
• In a bowl, combine vegan mayonnaise, lime juice, smoked paprika, and chili powder.
• Add the toasted corn and toss until evenly coated.
• Stir in chopped fresh cilantro.
• Season with salt and pepper to taste.
• Serve warm or at room temperature.

This Vegan Mexican Street Corn Salad is creamy, smoky, and full of flavor.

It’s perfect as a side dish or a snack that brings authentic Mexican street food vibes.

Vegan Mexican Lentil Enchiladas

Vegan Mexican Lentil Enchiladas are hearty, savory, and full of plant-based protein.

They’re perfect for a filling dinner or a make-ahead meal.

Ingredients

• 2 cups cooked lentils
• 6 corn tortillas
• 1 cup enchilada sauce
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet over medium heat.
• Add diced onion and sauté for 5 minutes until soft.
• Add garlic, cumin, and smoked paprika, cooking for 1–2 minutes until fragrant.
• Stir in cooked lentils and cook for 3–5 minutes.
• Season with salt and pepper to taste.
• Fill tortillas with lentil mixture and roll them up.
• Place rolled tortillas in a baking dish and cover with enchilada sauce.
• Bake for 20–25 minutes until heated through.

These Vegan Mexican Lentil Enchiladas are hearty, protein-rich, and flavorful.

They’re perfect for a comforting and satisfying vegan meal.

Vegan Mexican Quinoa Bowl

Vegan Mexican Quinoa Bowl is colorful, nutritious, and full of protein and fiber.

It’s perfect for lunch, dinner, or meal prep.

Ingredients

• 1 cup cooked quinoa
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 small red bell pepper, diced
• 1 avocado, sliced
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

• In a large bowl, combine cooked quinoa, black beans, corn, and red bell pepper.
• Drizzle with lime juice and toss gently.
• Season with smoked paprika, cumin, salt, and pepper.
• Top with sliced avocado and fresh cilantro.
• Serve immediately or chill for 30 minutes to enhance flavors.

This Vegan Mexican Quinoa Bowl is fresh, vibrant, and protein-rich.

It’s perfect for a light, nutritious, and satisfying vegan meal.

Vegan Mexican Stuffed Sweet Potatoes

Vegan Mexican Stuffed Sweet Potatoes are hearty, flavorful, and packed with fiber and protein.

They’re perfect for a filling lunch or dinner.

Ingredients

• 2 large sweet potatoes
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 small red bell pepper, diced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 2 tbsp lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions

• Preheat oven to 400°F (200°C).
• Pierce sweet potatoes with a fork and bake for 45–50 minutes until tender.
• Heat olive oil in a skillet over medium heat.
• Add red bell pepper and cook for 5 minutes.
• Stir in black beans, corn, cumin, smoked paprika, and lime juice.
• Cook for 5–7 minutes, seasoning with salt and pepper.
• Slice baked sweet potatoes lengthwise and slightly mash the inside.
• Fill each sweet potato with the bean and corn mixture.
• Garnish with fresh cilantro and serve immediately.

These Vegan Mexican Stuffed Sweet Potatoes are savory, filling, and protein-rich.

They’re perfect for a wholesome, flavorful, and satisfying vegan meal

Vegan Tacos al Pastor

Vegan Tacos al Pastor are smoky, sweet, and tangy, capturing traditional Mexican flavors without meat.

They’re perfect for a flavorful dinner or street-food-inspired meal at home.

Ingredients

• 1 cup jackfruit, drained and shredded
• 1 small pineapple, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tbsp olive oil
• Corn tortillas
• Fresh cilantro and lime wedges for topping
• Salt and pepper to taste

Instructions

• Heat olive oil in a skillet over medium heat.
• Add diced onion and sauté for 5 minutes until translucent.
• Add garlic, cooking for 1–2 minutes until fragrant.
• Stir in jackfruit, smoked paprika, chili powder, and soy sauce.
• Cook for 10–12 minutes, stirring occasionally, until jackfruit is tender and flavors meld.
• Add diced pineapple and cook for another 3–5 minutes until heated through.
• Warm corn tortillas and assemble tacos with the jackfruit mixture.
• Top with fresh cilantro and a squeeze of lime.

These Vegan Tacos al Pastor are smoky, sweet, and tangy.

They’re perfect for an authentic, plant-based Mexican meal full of flavor.

Vegan Chiles Rellenos

Vegan Chiles Rellenos are stuffed, savory, and perfect for a festive Mexican meal.

They’re hearty and satisfying without using any dairy or meat.

Ingredients

• 4 large poblano peppers
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Tomato sauce for topping

Instructions

• Preheat oven to 375°F (190°C).
• Roast poblano peppers under the broiler until skins are blistered.
• Place peppers in a covered bowl for 10 minutes, then peel skins.
• Heat olive oil in a skillet and sauté onion for 5 minutes.
• Add garlic, black beans, corn, cumin, smoked paprika, salt, and pepper.
• Cook for 5–7 minutes until mixture is heated through.
• Stuff each roasted poblano with the bean and corn mixture.
• Place stuffed peppers in a baking dish and cover with tomato sauce.
• Bake for 20 minutes until heated through.

These Vegan Chiles Rellenos are savory, hearty, and protein-packed.

They’re perfect for a festive and satisfying Mexican vegan dinner.

Vegan Mexican Rice Bowl

Vegan Mexican Rice Bowl is colorful, nutritious, and protein-rich.

It’s perfect for a filling lunch, dinner, or meal prep.

Ingredients

• 1 cup cooked brown rice or quinoa
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 avocado, sliced
• 2 tbsp lime juice
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

• In a large bowl, combine cooked rice or quinoa, black beans, corn, and diced red bell pepper.
• Drizzle lime juice over the mixture and toss gently.
• Season with smoked paprika, cumin, salt, and pepper.
• Top with sliced avocado and fresh cilantro.
• Serve immediately or chill for 20–30 minutes to enhance flavors.

This Vegan Mexican Rice Bowl is colorful, flavorful, and protein-rich.

It’s perfect for a satisfying, healthy, and easy-to-make vegan meal.

Vegan Mexican Salad

Vegan Mexican Salad is fresh, vibrant, and full of textures and flavors.

It’s perfect as a side dish or a light main meal.

Ingredients

• 2 cups mixed greens
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 small red bell pepper, diced
• 1 small red onion, diced
• 1 avocado, sliced
• 2 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• 1 tsp cumin
• Salt and pepper to taste

Instructions

• In a large bowl, combine mixed greens, black beans, corn, red bell pepper, and red onion.
• Drizzle lime juice over the mixture and toss gently.
• Season with cumin, salt, and pepper.
• Top with sliced avocado and chopped fresh cilantro.
• Serve immediately as a side or light main dish.

This Vegan Mexican Salad is fresh, flavorful, and nutrient-packed.

It’s perfect for a light, protein-rich, and colorful Mexican vegan dish.

Vegan Sopes

Vegan Sopes are traditional Mexican corn-based cakes topped with beans and fresh vegetables.

They’re perfect for a fun appetizer or main dish.

Ingredients

• 1 cup masa harina
• ½ cup water (adjust as needed)
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 small tomato, diced
• 1 small onion, diced
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

• In a bowl, combine masa harina with water and knead until dough forms.
• Divide dough into 6 portions and shape each into a small disc.
• Heat a skillet over medium heat and cook discs for 2–3 minutes per side until firm.
• Heat olive oil in a skillet and sauté onion and tomato for 5 minutes.
• Stir in black beans, corn, and cumin, cooking for another 3–5 minutes.
• Season with salt and pepper.
• Top each cooked masa disc with the bean and vegetable mixture.
• Garnish with fresh cilantro and serve warm.

These Vegan Sopes are savory, filling, and packed with protein.

They’re perfect for an authentic, colorful, and flavorful Mexican vegan meal.

White Bean & Zucchini Stir-Fry

White Bean & Zucchini Stir-Fry is light, flavorful, and packed with plant-based protein.

It’s perfect as a quick lunch or dinner with colorful vegetables and simple seasonings.

Ingredients

• 2 cups cooked white beans
• 2 medium zucchinis, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Heat olive oil in a large skillet over medium heat.
• Add diced onion and sauté for 5 minutes until translucent.
• Add minced garlic and cook for 1–2 minutes until fragrant.
• Add sliced zucchini and cook for 7–10 minutes until tender but still slightly crisp.
• Stir in smoked paprika and dried thyme, cooking for 1 minute.
• Add cooked white beans and stir gently to combine.
• Cook for 3–5 minutes until beans are heated through.
• Season with salt and pepper to taste.
• Garnish with chopped parsley and serve immediately.

This White Bean & Zucchini Stir-Fry is light, nutritious, and satisfying.

It’s perfect for a quick, protein-packed vegan meal full of flavor and color.

White Bean & Roasted Red Pepper Dip

White Bean & Roasted Red Pepper Dip is creamy, smoky, and perfect for snacking.

It’s ideal as an appetizer, a spread for sandwiches, or a dip for fresh vegetables.

Ingredients

• 2 cups cooked white beans
• 1 roasted red bell pepper, peeled and chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions

• Place cooked white beans and roasted red pepper in a food processor.
• Add minced garlic, olive oil, lemon juice, and smoked paprika.
• Blend until smooth and creamy, scraping down sides as needed.
• Taste and adjust seasoning with salt and pepper.
• Transfer to a bowl and drizzle a little olive oil on top.
• Serve with pita bread, crackers, or raw vegetables.

This White Bean & Roasted Red Pepper Dip is creamy, flavorful, and protein-rich.

It’s perfect for a vegan snack or appetizer that’s simple and delicious.

White Bean & Spinach Stuffed Portobellos

White Bean & Spinach Stuffed Portobellos are savory, hearty, and packed with plant-based protein.

They’re perfect for a main dish or a special dinner presentation.

Ingredients

• 4 large portobello mushrooms, stems removed
• 2 cups cooked white beans
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet over medium heat.
• Add diced onion and sauté for 5 minutes until translucent.
• Add garlic and cook for 1–2 minutes until fragrant.
• Stir in chopped spinach and cook for 3–5 minutes until wilted.
• Remove from heat and fold in cooked white beans, oregano, salt, and pepper.
• Stuff each portobello mushroom with the white bean-spinach mixture.
• Place stuffed mushrooms on a baking sheet and bake for 20 minutes.
• Serve warm as a main course.

These White Bean & Spinach Stuffed Portobellos are hearty, flavorful, and satisfying.

They’re perfect for a protein-rich vegan meal that feels indulgent yet healthy.

White Bean & Corn Salsa

White Bean & Corn Salsa is fresh, vibrant, and packed with flavor.

It’s perfect as a side dish, topping for tacos, or a healthy snack with chips.

Ingredients

• 2 cups cooked white beans
• 1 cup corn kernels
• 1 small red bell pepper, diced
• 1 small red onion, diced
• 2 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• 1 tsp cumin
• Salt and pepper to taste

Instructions

• In a large bowl, combine cooked white beans, corn, red bell pepper, and red onion.
• Drizzle with lime juice and sprinkle cumin over the mixture.
• Toss gently to combine all ingredients evenly.
• Season with salt and pepper to taste.
• Stir in chopped cilantro and let sit for 5–10 minutes to allow flavors to meld.
• Serve as a side, taco topping, or dip for chips.

This White Bean & Corn Salsa is fresh, zesty, and protein-rich.

It’s perfect for a colorful, healthy, and flavorful vegan dish.

White Bean & Tomato Ratatouille

White Bean & Tomato Ratatouille is hearty, aromatic, and full of Mediterranean flavors.

It’s perfect as a main dish or served over grains for a satisfying meal.

Ingredients

• 2 cups cooked white beans
• 1 zucchini, diced
• 1 eggplant, diced
• 1 red bell pepper, diced
• 1 cup diced tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

• Heat olive oil in a large skillet over medium heat.
• Add diced onion and sauté for 5 minutes until soft.
• Add garlic and cook for 1–2 minutes until fragrant.
• Stir in zucchini, eggplant, and red bell pepper, cooking for 7–10 minutes until slightly tender.
• Add diced tomatoes, cooked white beans, thyme, and oregano.
• Simmer for 10–15 minutes until vegetables are tender and flavors meld.
• Season with salt and pepper to taste.
• Serve hot, optionally over rice or quinoa.

This White Bean & Tomato Ratatouille is savory, hearty, and nutrient-rich.

It’s perfect for a vegan meal that’s full of flavor, fiber, and protein.