The Vegan Mexican Cookbook

Lentil-Sweet Potato Tacos
Preparation time: 30 minutes

Cooking time: 1 hour 10 minutes

Servings: 8 to 10 Tacos

Ingredients:

½ cup dry lentils

1½ cups water

1 – 1 ½ cups cubed sweet potato, (or 1 sweet potato or yam)

¾ cup chopped red onion

1 tbsp tomato paste (or ½ of a large ripe tomato minced)

½ tsp garlic powder

½ tsp chipotle chili pepper (or 1 chipotle chili in adobo sauce, diced)

¼ - ½ tsp smoked paprika

½ tsp cumin seeds or powder

1 tsp coriander powder

½ tsp dry oregano

½ tsp dry basil

¾ tsp salt or to taste

1/8 tsp black pepper (or more to taste)

1 tsp Sriracha sauce (optional)

1to 2 tsp lime juice

Arrangements:

Soft or hard tacos

Lettuce or cabbage, finely chopped

Pico de Gallo (or desired salsa)

Jalapenos, avocado, etc

Cilantro, diced

Lime juice

40 oz. (2 cans) of jackfruit

1 tbsp ground cumin

1 tbsp chili powder

½ tbsp paprika

1/8 tsp red pepper

1 tsp salt

¼ veggie broth or water

8 small corn tortillas

Toppings:

Cashew nacho cheese (optional)

Guacamole (optional)

Vegan chili or black beans (optional)

Pico de Gallo (optional)

Servings: 6 to 8 tacos

Ingredients:

8 oz. tempeh

15 oz. (1 can) black beans, rinsed and drained

½ onion

2 garlic cloves

2 tablespoons taco seasoning (or any desired seasonings)

Corn tortillas

Vegan Mexican Jackfruit Tacos
Preparation time: 15 minutes

Cooking time: 20 minutes

Servings: 8

Ingredients:

1 tbsp olive oil

1 white onion

2 garlic cloves

Mexican Tempeh Black Bean Taco

Vegan Mexican Chickpea Tacos
Preparation time: 10 minutes + 30 minutes marinate time

Cooking time: 30 minutes

Servings: 6 to 8 tacos

Ingredients:

15 oz. (1 can) vegetarian refried beans

15 oz. (1 can) chickpeas, rinsed and drained

3 tablespoons Taco seasoning

1 - 2 tablespoons lime juice

Taco shells, soft and hard ones

Mexican Black Bean- Lentil Tacos
Preparation time: 15 minutes

Cooking time: 15 minutes

Servings: 6

Ingredients:

3 cups cooked brown lentils

15 oz. (1 can) black beans, rinsed and drained

1 small onion, chopped

2 garlic cloves, minced

¾ teaspoon cumin

½ teaspoon chili powder

1/3 cup salsa

2/3 cup veggie broth, more if required

Corn or Tortillas

Salt to taste

Toppings: tomato, corn, lettuce, cilantro, cheese, guacamole, salsa, etc.

Vegan Spinach ‘N’ Red Pepper Quesadillas
This is a blend of soft spinach, crispy peppers, charred tortillas, vegan cheese and delicious tomato sauce. Yummy!

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings: 2

Ingredients:

2 gluten-free tortillas or brown rice

2 cups chopped spinach

1 red bell pepper, sliced thinly

4 tbsp thick tomato sauce

¼ cup vegan cheese

Vegan Mexican Avocado Pico de Gallo
Enjoy Pico de Gallo made with chunky salsa which is eaten using your thumb and forefinger to peck.

Preparation time: 15 minutes

Cooking time: 0 minute

Servings: 6 (yields 4 cups)

Ingredients:

2 medium-size tomatoes, diced

¼ cup chopped cilantro, plus 6 small sprigs for garnish

¼ cup chopped green onions (about 3 green onions)

1 teaspoon minced garlic clove (1 garlic clove)

1 small jalapeno, deseeded and minced

1 medium-size avocado, pitted, peeled and chopped

15 oz. (1 can) hearts of palm, drained, sliced thinly

2 tablespoons fresh lime juice

¼ teaspoon salt

Vegan Clayudas
This is a Mexican recipe made with tortillas which are slathered with hot black bean puree, baked and garnished with numerous toppings. Enjoy!

Preparation time: 20 minutes

Cooking time: 15 minutes

Servings: 8

Ingredients:

1 tablespoon canola oil

1 cup diced white onion (1 small one)

1 teaspoon minced garlic clove

1 teaspoon ground cumin

15 oz. (1 can) black beans, rinsed and drained

1 canned chipotle chili in adobo sauce, drained

½ teaspoon brown sugar

4 (8-inch) flour tortillas

8 oz. slaw mix

½ cup chopped cilantro

2 tablespoons lime juice