Mexican food is one of the most popular and beloved cuisines. The food is so flavorful and authentic Mexican dishes can be fairly easy to recreate at home. They’re also easy to customize to one’s own liking. Tacos, enchiladas, tostadas, quesadillas, and more are all made in hundreds of different ways!

It’s difficult to limit our favorite Mexican recipes, but here are 15 delicious, plant-based Mexican entrée recipes from our Food Monster App you are sure to love!


1. Sofritas Burrito Bowl

Source: Sofritas Burrito Bowl

Get your Mexican food fix with Tori Cooper’s delicious and filling Sofritas Burrito Bowl with all the flavors! If you’re making this for your family you can obviously change up what you put in your bowls. You can also skip making the Spanish rice and simply serve plain steamed rice if you like. Using this all as filling for tacos and burritos is also an option. Oh, or make loaded nachos!

2. Mexican Black Bean Soup With Sweet Corn, Tortilla Chips, and Avocado Cream 

Source: Mexican Black Bean Soup With Sweet Corn, Tortilla Chips, and Avocado Cream

Cassidy Payne‘s Black Bean Soup is richly infused with sweet tomatoes, spicy chili, tangy lime juice, and fragrant coriander for an authentic Mexican flavor. This perfectly balanced soup, topped with avocado cream and crispy baked tortilla chips, makes for a hearty and healthy every-day meal. Enjoy a big bowl of it on a chilly winter day — all those spices will keep you warm.


3. Spicy Sweet Potato and Black Bean Tacos 

Source: Spicy Sweet Potato and Black Bean Tacos

These veggie packed Spicy Sweet Potato and Black Bean Tacos are a delicious weeknight meal that can be easily meal prepped in advance. This recipe by Laura Nockett is seriously delicious and seriously addicting!

4. Burrito Stew

Source: Burrito Stew

A delicious burrito-inspired stew! You can serve this Burrito Stew by Andri Neocleous with rice, nachos or wraps. Alternatively you can freeze it and then defrost whenever you need!


5. Taquitos With Avocado Sauce

Source: Taquitos With Avocado Sauce

Fry these Taquitos from the Vegan Junk Food cookbook and you’re well on the way to making an irresistible junk food.


6. Fajita Quesadilla with Chipotle Cream 

Source: Fajita Quesadilla with Chipotle Cream

This vegan Fajita Quesadilla recipe by Amanda Froelich is perfect for eating at home with friends or family, for lunch or dinner. Additionally, if you have kids and they bring friends to your house, this recipe can turn into a delicious and nutritive vegan snack! It is so yummy and can be switched up to match your tastes!

7. Oaxacan Buddha Bowl with Roasted Sweet Potato 

Source: Oaxacan Buddha Bowl with Roasted Sweet Potato

Famously rich and diverse, Oaxacan cuisine is full of rich, robust flavors, and famous for complex and delicious sauces. Guajina sauce is a regional specialty made from just 3 simple but signature ingredients- pepitas (or pumpkin seeds), chile and avocado leaves. Not just any avocado leaves! Mexican avocado leaves are not toxic like some other varieties and have a unique licorice like flavor. You can find them online. Black beans are another ingredient very common in Oaxacan cuisine and these are very simply prepared with just onion and garlic! Rachel Carr‘s Oaxacan Buddha Bowl is delicious and with any seasonal vegetables, but sweet potato is a perfect complement to the earthy and mildly spicy sauce.


8. South-of-the-Border Potato Tacos 

Source: South-of-the-Border Potato Tacos

These South-of-the-Border Potato Tacos from the Vegan Junk Food cookbook are cheesy, caliente potato tacos that are delicious and outta this world. You should serve creamy avocado sauce on the side (even better, just make a really big batch).

9. Mexican Potatoes

Source: Mexican Potatoes

Mireille Aikman‘s Mexican Potatoes are done in no time and tasty as well. What more can you wish for? Oh, and they look so good. Want to learn how you can make these Mexican potatoes? Lets get started!

10. Queso Tempeh Taco Salad

Source: Queso Tempeh Taco Salad

Even though it’s a salad, Taco Salad is usually a far cry from a healthy dish. Its main ingredients typically include fried tortillas, taco meat, and cheese, which all come together to create a calorie-, sodium-, and saturated fat-loaded entree. We made a few tweaks to fix this problem. Natalie Martin‘s taco salad is a nutrient-dense, fiber-loaded entree with all the savory flavors intact.

10. Tamales With Roasted Tomatillo Salsa 

Source: Tamales With Roasted Tomatillo Salsa

These Tamales have flavor packed all throughout, from the dough to the filling, to the incredible sauce on top. You’re going to fall in LOVE. The best part is that Eva Cannon‘s recipe makes almost 30 tamales! And if you’re saying “What am I going to do with 30 tamales?” Freeze them! These tamales will last months in the freezer, and if you don’t want to do that, easily just call over friends and have a tamale party!!!

11. Cheesy Roasted Corn and Sweet Potato Enchiladas 

Source: Cheesy Roasted Corn and Sweet Potato Enchiladas

Danielle Clark‘s Cheesy Roasted Corn and Sweet Potato Enchiladas are the perfect cozy dinner! They’re made with minimal ingredients, come together in under an hour, and are incredibly easy to make.

12. Superpower Stuffed Poblano Peppers 

Source: Superpower Stuffed Poblano Peppers

These Superpower Stuffed Poblano Peppers from the High Protein Vegan cookbook are four huge roasted peppers are stuffed with veggies and spices. Line them up in a casserole for a meal you won’t soon forget. You can soak the cashews the night before so you can dive right in to the preparation.

13. Black Bean Tamales

Source: Black Bean Tamales

Amy Height‘s Black Bean Tamales are a corn-reduced version of a fun to make Mexican dish! Corn, black beans, tomatoes and fiery spices, all cooked in a little corn husk pocket. Voila! A super simple meal. Plus, the tamale filling makes an uber-fueling breakfast (over kale) if you have any leftover. If you bake them in muffin tins for 20 minutes at 350F they’ll firm up and become little beany-corn bites that are awesome to pre-fuel your day.

14. Spiced Black Bean and Roasted Jalapeño Guac Tostadas 

Source: Spiced Black Bean and Roasted Jalapeño Guac Tostadas

When you’re in a pinch, Kristen Genton‘s Tostadas make for an awesome meal or appetizer. Spiced, mashed black beans are served over a crisp corn tortilla with roasted japaleño guacamole, fresh cilantro, and veggies. There are so many layers of flavor that come together and combine so well to create the perfect tostadas.

15. Tofu Veggie Enchiladas With Spicy Chili Sauce and Avocado Crema 

Source: Tofu Veggie Enchiladas With Spicy Chili Sauce and Avocado Crema

In Maya Sozer‘s Enchilada recipe, tofu and vegetable-stuffed enchiladas and coated with a spicy chili sauce and a creamy avocado-cilantro crema. They’re then baked in the oven, allowing the edges of the tortillas to crisp up as the sauce soaks in. Garnish with lime juice and fresh cilantro and we guarantee that you’ve got a real crowd-pleased.

We hope you enjoy these delicious recipes! For more, download our Food Monster App where we have over 15,000 vegan and allergy-friendly recipes.