vegan mexican recipe

Who needs take out when you can make these scrumptious &quot;beefy&quot; vegan burritos at home! Stuffed with a spicy mixture of refried beans and crumbled seitan ... these babies are packed with flavor and great for meal-prep.

"Beefy" Vegan Burritos

olive oil

onion, (diced)

garlic cloves, (minced)

cumin

ancho chile powder

water

tomato paste

vinegar-based hot sauce ((such

Salt and pepper, (to taste)

(10 inch) flour tortillas

beans

cilantro

Vegan cheese ((optional))

Coat the bottom of a large skillet with the oil and place it over medium heat.

When the oil is hot, add the onion. Cook the onion, stirring occasionally, for about 10 minutes, until soft and beginning to brown.

Add the seitan to the skillet and continue cooking everything for about 5 minutes, until the seitan begins to brown.

Stir the garlic, cumin, and ancho chile powder into the skillet. Cook the mixture until the garlic becomes very fragrant, about 1 minute.

Stir in the water and tomato paste. Raise the heat and bring the mixture to a simmer.

Lower the heat and allow the mixture to simmer for about 5 minutes, stirring occasionally, until the sauce thickens up a bit.

Remove the skillet from the burner. Season the mixture with hot sauce, salt and pepper.

Place a tortilla onto the counter. Spoon about 1/2 cup of the seitan mixture and 1/2 cup refried beans into the center. Top with cilantro, and cheese, if using.

Fold the side of the tortilla closest to you over the fillings. Fold the sides inward, then tightly roll the burrito away from you.

Repeat until all of the fillings and tortillas are used.

Serve.

Layers of corn tortillas, zesty beans and veggies, and spicy sauce are baked up to bubbly perfection to make this easy and mouth-watering enchilada casserole. 100%&nbsp;vegan and easy enough for a weeknight!

Loaded Enchilada Casserole

canola oil, (or high-heat oil of choice)

red bell pepper, (diced)

(14 ounce) can black beans, (drained and rinsed)

(14 ounce) can pinto beans, (drained and rinsed)

corn kernels, (thawed)

enchilada sauce, (divided)

Hot sauce, (to taste)

Salt and pepper

corn tortillas

Avocado slices

scallions

Salsa

Guacamole

sour cream cream

Coat the bottom of a large skillet with oil and place it over medium heat.

When the oil is hot, add the onion and pepper. Cook, stirring occasionally, until the pepper begins to soften up and the onion becomes translucent.

Stir in the garlic and cumin. Cook for about 1 minute more, until the garlic becomes very fragrant.

Stir in the black beans, pinto beans, corn, and 1 1/2 cups of enchilada sauce.

Raise the heat and bring the sauce to a simmer. Lower the heat and allow the mixture to simmer, stirring occasionally, for about 5 minutes.

Use a fork or potato masher to mash up about 1/4 of the mixture (about 10 to 12 smashes should do it). Stir everything together and allow the mixture to simmer for 1-2 minutes more.

Remove the skillet from heat. Season with hot sauce, salt and pepper to taste.

Preheat the oven to 375°F.

Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish (I used a 9 x 9 inch square dish).

Arrange 6 of the tortillas over the sauce. You can cut some of the tortillas in half so the edges line up with the sides of the dish, if desired.

Ladle half of the bean mixture over the tortillas.

Arrange 6 more tortillas over the bean mixture.

Ladle the other half of the bean mixture over the tortillas.

Arrange the last 6 tortillas over the bean mixture.

Ladle the remaining sauce over the tortillas, spreading it out to cover the tortillas fully.

Bake, uncovered, for 40 minutes, until the casserole is hot and bubbly.

Remove the casserole from the oven and let it sit for at least 10 minutes.

Slice and divide the casserole onto plates. Top with toppings of choice. Serve.

These quick and easy vegan refried beans are perfect for dipping, served as a side dish, or stuffed into burritos. Ready in minutes and full of flavor!

Easy Vegan Refried Beans

oregano

water ((or as needed))

lime juice

salt, (or to taste)

Coat the bottom of a large skillet with the oil and place it over medium-high heat.

Give the oil a minute to heat up, then add the onion. Sauté the onion for about 5 minutes, until soft and beginning to brown.

Add the garlic, cumin, and oregano to the skillet. Cook everything for about 1 minute, until the garlic becomes very fragrant.

Stir in the beans and water. Raise the heat and bring the water to a boil.

Lower the heat and allow the water to simmer for about 10 minutes, until most of it has evaporated and the beans have softened a bit. You can add more water to the skillet if it becomes too dry while cooking.

Remove the skillet from heat. Mash the beans as much as you like with a fork or potato masher — they can be made creamy or left somewhat chunky. It&#039;s up to you!

Return the skillet to the burner and reheat the beans if needed. You can also add more water if needed.

Remove the skillet from the burner and season the beans with lime juice and salt.

Vegan Birria Tacos with Consommé are delicious and highly addictive. All it takes is one bite and you&#39;ll be deeply hooked!

Vegan Birria Tacos with Consommé

tbsp Olive Oil

oz Oyster Mushrooms

½ ea White Onion (sliced)

ea Ancho Chili Pepper

ea Guajillo Chili Pepper (Note1)

Garlic (minced)

Tomato Puree (or two Roma Tomatoes diced)

tbsp Pure Maple Syrup

¼ tsp Ground All Spice

½ tsp Ground Cumin

¼ tsp Ground Cinnamon

½ tsp Dried Oregano

½ tsp Dried Marjoram

Salt

Vegetable Stock (low-sodium

ea Corn Tortillas

Vegan Cheese (grated)

Lime

Cilantro

Cut the Mexican dried chilies stems off and open and then remove the seeds. Tear them into smaller pieces by hand.

Start shredding oyster mushrooms by using your hands.

Heat the frying pan on medium-low heat with a tablespoon of oil, slightly fried the chili peppers for 2 minutes to bring out the fragrance. Then add sliced white onion, garlic, maple syrup and spices( ground all spice, ground cumin, ground cinnamon, dried oregano, dried marjoram), cook until onions become transparent. Pour in the vegetable stock, let it simmer for 2 minutes.

Transfer everything in the frying pan into the blender. Blend at high speed until the mixture becomes a smooth puree. Preserve one cup of Birria Consomé  for brushing tortillas and dipping for later use. Set aside.

Heat the frying pan on high heat with one tablespoon of oil, we gonna sauté the oyster mushrooms until golden brown color. ( a little bit over-cooked, as we want the chewy texture from cooked mushrooms). Add the birria sauce to the mushrooms, turn the heat to low, constantly stir and let it simmer for 2 minutes.

Heat up another pan on medium heat with oil. Place corn tortillas in the pan and brush them with our previously saved birria sauce. Flip and brush the other side. (If you like crispy taco, you do need more cooking oil to fry the tortillas. If not enough oil, they won&#39;t get crispy).

Place around a half cup of oyster mushroom mixture on each tortilla, and add a spoonful of vegan cheese on the top of the mixture.

Fold them into halves like tacos. ( You can watch the video on the recipe card for visual help.) Press the vegan birria tacos with a spatula and cook until the bottom of the tortillas are lightly browned and crispy. Flip them over so they crisp on both sides and the cheese is melted and gooey in the middle. Repeat the process until finished. Garnish with cilantro and lime wedges. Serve immediately when hot. 🌮🇲🇽

This recipe is an explosion of flavors and textures, made in one sheet pan, and feeds up to 8 - a dream party dish, family dinner, or a barbeque favorite.

Sheet Pan Crunchwrap

tortillas

garlic (minced)

540 ml canned black beans (one large can, drained and rinsed)

taco seasoning

roma tomatoes (diced)

onion

tortilla chips (crushed)

lettuce

vegan cheese (shredded)

vegan sour cream (or coconut yogurt)

sour cream (to taste)

guacamole (to taste)

jalapeños (to taste)

salsa (to taste)

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

In a pan over medium heat, sauté the garlic for 1 to 2 minutes until fragrant.

Add the black beans and taco seasoning along with 1/2 cup of water. Cook for 5 to 7 minutes, stirring frequently, until the beans are soft and flavorful. Lightly mash with the back of a spoon for a chunky texture.

Lay 6 of the tortilla wraps slightly overlapping across the prepared sheet pan so they cover the base and hang over the sides. Place the remaining 1 tortilla in the center to fully cover the bottom, reserving the final tortilla to close the top.

Spoon the bean mixture evenly over the tortillas. Top with vegan cheese, crushed tortilla chips, chopped romaine (optional - the lettuce does go soft and can be skipped), diced tomatoes, red onion, and a drizzle or dollops of vegan sour cream or yogurt.

Fold the overhanging edges of the tortillas toward the center, creating a sealed wrap with the final tortilla in the center. Place another sheet pan on top to help keep it flat and compact.

Bake for 15 to 20 minutes, removing the top sheet pan halfway through if you&#39;d like it extra crisp.

Let cool slightly before slicing into squares. Serve with extra sour cream, salsa, or guac if desired!

Another delicious vegan sheet pan recipe paying tribute to the versatile Mexican cuisine!

Buffalo Chickpea Cauliflower Tacos

cauliflower

oz chickpeas (1 can, drained and rinsed)

hot sauce (vegan)

maple syrup

lime (juiced)

vegan feta (optional,

vegan Caesar dressing

fresh cilantro (chopped)

Preheat the oven to 400°F.

Add the cauliflower and chickpeas to a large skillet with the olive oil. Cook over medium heat, covering and stirring occasionally, until the cauliflower is fork-tender and lightly golden, about 10 minutes.

Add the hot sauce, maple syrup, and lime juice. Stir well and continue cooking for a few minutes, until everything is evenly coated and slightly caramelized.

Using a potato masher or the back of a sturdy spatula, gently mash the mixture so it’s broken down and textured but not completely smooth. You want it roughed up with plenty of little craggly bits for crisping.

Line a large sheet pan with parchment paper or lightly grease it. Arrange 12 small tortillas on the pan. Spoon about 2 tablespoons of the buffalo chickpea cauliflower mixture onto one half of each tortilla. Sprinkle with vegan feta if using, then fold the tortillas over and press down gently to seal. Lightly spray or brush the tops with oil so they crisp up in the oven.

Place a second sheet pan directly on top to weigh them down and prevent the tortillas from lifting while baking.

Bake for about 10 minutes. Remove the top sheet pan, then switch the oven to broil on high and cook for another 3 to 5 minutes, watching closely so they don’t burn, until the tortillas are golden and crispy.

Serve drizzled with vegan caesar dressing and topped with chopped cilantro and a squeeze of fresh lime juice.

Top 6 vegan mexican recipe recipes from across the web

The most viewed vegan mexican recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

"Beefy" Vegan Burritos

Loaded Enchilada Casserole

Easy Vegan Refried Beans

Vegan Birria Tacos with Consommé

Sheet Pan Crunchwrap

Buffalo Chickpea Cauliflower Tacos

Top 6 vegan mexican recipe recipes from across the web

The most viewed vegan mexican recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

"Beefy" Vegan Burritos

Loaded Enchilada Casserole

Easy Vegan Refried Beans

Vegan Birria Tacos with Consommé

Sheet Pan Crunchwrap

Buffalo Chickpea Cauliflower Tacos

The most viewed vegan mexican recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine