vegan tex mex

We are sharing an incredibly wholesome, filling and ridiculously delicious salad, that&#039;s also 100% plant-based. With a variety of fresh salad vegetables, starchy sweet potatoes and protein-rich beans, this Vegan Tex-Mex Bowl is not only healthy but also filling and very easy to make. We roasted sweet potatoes with chilli flakes and dressed the salad in lime juice for the extra bursts of flavour.

Vegan Sweet Potato Tex Mex Salad Bowl

700 g sweet potatoes

olive oil

¼ tsp chilli flakes

gem lettuce (shredded)

tin of sweetcorn (340 grams) (drained and rinsed)

kidney beans (400 grams) (drained and rinsed)

avocadoes

cucumber (300 grams) (quartered lengthways and sliced)

250 g cherry tomatoes (halved)

g fresh coriander (roughly chopped)

½ red onion (thinly sliced)

limes (juice only)

crusty bread to serve (optional)

Preheat the oven to 180°C Fan. Spread the sweet potatoes in a single layer on a large baking tray, drizzle with a tbsp of oil and the chilli flakes, salt and pepper. Roast for approx. 30 minutes until tender and starting to brown at the edges.

In the meantime, combine the salad ingredients in a large mixing bowl. Drizzle with a tbsp of oil, squeeze the lemon juice all over and season well. Mix everything gently and top with the sweet potato chunks.

These baked vegan taquitos are not exactly traditional, but they are SO delicious and easy to prepare. Filled with vegan taco meat and cheese, then baked until crispy! Endlessly customizable, too. Serve with your favorite toppings like salsa, guacamole, green onion, and cilantro.Makes 6 large taquitos (or flautas); serves 3 to 4 people depending on appetites.

Easy Baked Vegan Taquitos

Vegan Taco Meat (tap

flour corn

½ cups shredded vegan cheese (about 2 oz; see Notes for oil-free)

refried pinto or black beans

baby spinach, optional

salsa

sour cream

cilantro

lime wedges

Prep

Preheat oven to 400 degrees F (205 C), and line a baking pan with parchment. If you have an oven-proof metal rack, place that on top.

Heat

If the taco meat was made in advance and is cold from the refrigerator, warm it briefly in the microwave or in a small pot on the stove. It doesn&#039;t need to be piping hot, just warm.

Fill

Lay a tortilla out flat, and spread about 2 tablespoons of refried beans horizontally across the middle. Spoon about 1/3 to 1/2 cup taco meat on top of the beans, and gently pack it down. Lay a few pieces of spinach on top of the meat, then sprinkle with cheese.

Roll

Roll up tightly, and place seam side-down on the baking rack (or directly on the parchment if not using a rack). Repeat with remaining tortillas.

Bake

Bake for 13 to 15 minutes or until hot and crisp. Serve immediately with your favorite toppings. See Notes for storage and re-heating.

Top 2 vegan tex mex recipes from across the web

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

Top Tags

Vegan Sweet Potato Tex Mex Salad Bo...

Easy Baked Vegan Taquitos

Top 2 vegan tex mex recipes from across the web

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

Top Tags

Vegan Sweet Potato Tex Mex Salad Bo...

Easy Baked Vegan Taquitos

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