Vegan Mexican recipes are my favorite! Why? They’re easy to make, full of plant-based protein and essential vitamins and nutrients, and great crowd-pleasers.
Since it’s close to Cinco de Mayo, and it’s a Sunday, I’m sharing my 3 favorite vegan Mexican recipes so you can meal plan for this week. Vegan enchiladas, vegan quesadillas, and a colorful quinoa salad.
Vegan Black Bean and Quinoa Enchiladas
My most recently published Mexican-themed recipe, these vegan enchiladas are flavorful and ridiculously simple. Sometimes, I even just make the filling and add it to salads or use it as a spread on toast. And the sauce is DELICIOUS. It’s also something that I’ll make separately and use as a spicy dressing for a morning tofu scramble. Click here for the recipe.
“Cheesy” Sweet Potato Black Bean Quesadillas
These vegan quesadillas were one of those “kitchen sink” recipes where I threw a bunch of random things I had in the fridge into a pan. You can either use some spicy vegan cheese sauce or store-bought cheese. Click here for the recipe.
Mexican Quinoa Salad
This was one of my very first recipes that I published on the blog. It’s my go-to potluck recipe and summer outdoor picnic recipe. All the brightly colored ingredients create a flavorful meal. It’s as pleasing for your eyes as it is for your taste buds! Click here for the recipe.
Any one of these vegan Mexican recipes would be perfect for Cinco de Mayo this weekend. Or really, for any time. If you make one, don’t forget to share on social media with the hashtag #rabbitfoodrunner and tag me @RabbitFoodRuns.