Plant based recipes mexican

These Vegan Avocado Hummus and Cucumber Pico de Gallo Tostadas actually keep me full. And, wait for it, they taste good too!?!

This vegan crunchwrap supreme is fully loaded! Made with homemade vegan queso, plant-based ground, crunchy tortilla, lettuce, salsa, tomatoes and avocado. All packaged together in a tortilla wrap and pan-fried into a crispy and neat hand-held tortilla pocket.

These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions.

These Mexican inspired cauliflower tacos are full of flavor and incredibly easy to make. With roasted cauliflower, cabbage slaw and a creamy vegan cilantro lime crema, these tacos are bound to impress!

Made with brown rice, beans, roasted peppers, avocado and a chipotle sauce, this Mexican Buddha bowl is SO delicious and nourishing.

Vegan enchiladas with lentils! This veggie enchilada casserole contains wholesome ingredients. The recipe is gluten-free, vegetarian & tasty.

This vegan burrito bowl is easy, healthy, and so delicious! It's packed with cilantro lime rice, spicy black beans, guacamole, and pico de gallo. Enjoy this plant-based meal for lunch or dinner!

Vegan Burrito Bowls are one of the best meals ever! Packed with black beans, corn cilantro lime quinoa, pico de gallo and guacamole.

These Fajita Veggie Burrito Bowls have rice, beans, seasoned fajita veggies, corn, tomatoes, avocado & a non-dairy yogurt cilantro sauce.

This recipe for Vegan Calabacitas is a Mexican-inspired Zucchini dish brimming with vibrant summer veggies like zucchinis, tomatoes, and corn kernels! Sautéed with a trio of aromatic spices, Mexican oregano, cumin, and black pepper, making it delightfully savory and mildly spicy!