Vegan Mexican Recipes
Posted by Meadow Summers on Wednesday, April 27, 2011
Under: Recipes
Mexican cuisine is a popular choice among many because it is good to serve as your typical appetizer, a quick breakfast, lunch or dinner. It is perfect for family gatherings! You can be sure that when Mexican food and recipes are on the menu, you are likely to receive a positive reaction from your family and guests.
These vegetarian Mexican dishes are easy dinner recipes you can make for a variety of different occasions.
Vegan Quesadillas
Ingredients:
fresh cilantro chopped
1 avocado sliced
8 corn, whole wheat or Ezekiel tortillas
1 purple onion thinly sliced and separated rings
3 oz. alfalfa sprouts
7 oz Daiya shredded vegan cheddar cheese
8 slices tomato
Method:
Place the Daiya, onion, tomato and cilantro on tortilla. Cover with another tortilla. Place in a pan and heat until cheese is melted. Remove from heat and add the avocado and alfalfa inside. Repeat with remaining tortillas and serve with the sauce of your choice.
Guacamole - Mexican Recipe
Ingredients:
1 tbsp olive oil
1 large ripe tomato
1 large Hasse avocado
1 tbsp Lime juice
1 bottle red salsa
sea salt to taste
Method:
Dice the avocado and tomato. Mix with red salsa, and then add the olive oil and lime juice, and a pinch of salt, if desired.
Veggie Taco - Taco Vegetariano
Ingredients:
Salsa
1/4 cup Vegan refried beans
1/4 cup Daiya cheddar cheese shreds
1/4 cup avocado diced
1/2 cup salad vegetables such as lettuce, cucumber, tomato, radishes, scallions
1 corn, whole wheat or Ezekiel tortilla
Method:
Spread refried beans on tortilla. Place on a paper plate. Microwave on HIGH for 30-45 seconds until the beans are hot. Sprinkle with cheese. Fold tortilla in half and top with salad vegetables and avocado. Serve with sauce.
Traditional Mexican Refried Beans - Frijoles Refritos
Ingredients:
1 pound package of dried pinto beans
4 cups of water
3 tsp of garlic powder
2 tbsp of veggie bouillon powder
1 tbsp of chili powder
Method:
Place beans and water in a pot. Soak for at least six hours. Place the beans in a colander and then rinse thoroughly. Add with enough water to cover in Dutch oven with chili powder, garlic powder and bouillon. Let it boil. Cover and reduce heat, simmer for four to six hours. Mix occasionally. You know when the beans are done because they will be very tender. Mash or stir the beans often.
All of these recipes are good recipes for pleasing a hungry bunch!
These vegetarian Mexican dishes are easy dinner recipes you can make for a variety of different occasions.
Vegan Quesadillas
Ingredients:
fresh cilantro chopped
1 avocado sliced
8 corn, whole wheat or Ezekiel tortillas
1 purple onion thinly sliced and separated rings
3 oz. alfalfa sprouts
7 oz Daiya shredded vegan cheddar cheese
8 slices tomato
Method:
Place the Daiya, onion, tomato and cilantro on tortilla. Cover with another tortilla. Place in a pan and heat until cheese is melted. Remove from heat and add the avocado and alfalfa inside. Repeat with remaining tortillas and serve with the sauce of your choice.
Guacamole - Mexican Recipe
Ingredients:
1 tbsp olive oil
1 large ripe tomato
1 large Hasse avocado
1 tbsp Lime juice
1 bottle red salsa
sea salt to taste
Method:
Dice the avocado and tomato. Mix with red salsa, and then add the olive oil and lime juice, and a pinch of salt, if desired.
Veggie Taco - Taco Vegetariano
Ingredients:
Salsa
1/4 cup Vegan refried beans
1/4 cup Daiya cheddar cheese shreds
1/4 cup avocado diced
1/2 cup salad vegetables such as lettuce, cucumber, tomato, radishes, scallions
1 corn, whole wheat or Ezekiel tortilla
Method:
Spread refried beans on tortilla. Place on a paper plate. Microwave on HIGH for 30-45 seconds until the beans are hot. Sprinkle with cheese. Fold tortilla in half and top with salad vegetables and avocado. Serve with sauce.
Traditional Mexican Refried Beans - Frijoles Refritos
Ingredients:
1 pound package of dried pinto beans
4 cups of water
3 tsp of garlic powder
2 tbsp of veggie bouillon powder
1 tbsp of chili powder
Method:
Place beans and water in a pot. Soak for at least six hours. Place the beans in a colander and then rinse thoroughly. Add with enough water to cover in Dutch oven with chili powder, garlic powder and bouillon. Let it boil. Cover and reduce heat, simmer for four to six hours. Mix occasionally. You know when the beans are done because they will be very tender. Mash or stir the beans often.
All of these recipes are good recipes for pleasing a hungry bunch!
In : Recipes
Tags: "mexican food and recipes" "easy dinner recipes" "good recipes" "healthy recipes"
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