31 plant-based recipes
Explore CuisineSavvy recipes and articles tagged Mexican.
This collection brings together CuisineSavvy recipes explicitly tagged Mexican. It is a focused way to explore the catalogue without scrolling through every plant-based recipe on the site. Tags describe the recipe as published; they are not inferred from a title or from a search phrase. That makes the recipes here a more dependable match for the topic, while still leaving room for different cuisines, courses, cooking methods and levels of complexity.
Use the filter below to narrow these mexican recipes by an ingredient, dish or cooking style, then sort the complete set by newest, oldest or HealthScore. Each recipe links to its full ingredients, method, declared allergens and nutrition panel, so you can compare the details that matter to you rather than relying on a label alone. Nutrition needs vary from person to person; where a category relates to a medical condition or prescribed diet, use the recipe data as a starting point and follow advice from your qualified healthcare professional.
A vivid, herb-scented Mexican broth that arrives at the table steaming and brick-red, loaded with silky mushroom strips and bright green purslane. The chile de árbol brings a clean, lingering heat that the epazote cuts through with its wild, citrusy sharpness. Deeply comforting yet light enough for a weeknight supper, it pairs beautifully with warm corn tortillas.
HealthScore 85
Deep, smoky guajillo chillies blended with fire-roasted tomato and warm spices make a broth that is rich, earthy and gently fiery — ladled over shatteringly crisp corn tortilla strips and finished with creamy avocado and a bright squeeze of lime. It looks as vivid as it tastes, with rust-red broth pooling around golden tortilla shards. A generous, warming bowlful that is just as welcome on a midweek evening as it is at a weekend table with cold Mexican lager alongside.
HealthScore 78
A stunning plant-based adaptation of traditional Mexican birria de hongos silvestres, featuring meaty king oyster, maitake, lion's mane, and shiitake mushrooms simmered in a rich chile-adobo consommé. Served with warm corn tortillas and cups of deeply savoury broth for dipping.
HealthScore 88
A CuisineSavvy plant-based adaptation of the traditional Mexican cheese-stuffed chillies (Chiles Poblanos y Anchos Rellenos de Queso). Fresh poblano chillies and rehydrated dried ancho chillies are stuffed with vegan melting cheese, coated in a light aquafaba or chickpea-flour batter, fried until golden and crisp, then served in a rich roasted-tomato caldillo sauce. This recipe honours the authentic method—charring, stuffing, battering, and frying—for a spectacular main course.
HealthScore 68
A fully plant-based take on the beloved Mexican taquería classic, alambre de res. Meaty oyster and portobello mushrooms stand in for beef, marinated in a bold blend of lime, orange juice, soy sauce, and dark beer for deep, savoury flavour. Smoked coconut bacon delivers that irresistible crispy, smoky bite, whilst melted vegan Oaxaca-style cheese (or vegan Manchego) brings everything together into a gloriously gooey, sizzling tray. Pile it all into warm corn or flour tortillas and serve straight from the pan. Perfect for casual weeknight dinners or scaled up for a crowd — simply prepare the tray the day before and finish it on the barbecue grill or in the oven at 190 °C (375 °F) for 15 minutes, topping with vegan cheese for the last 5 minutes until molten and bubbling.
HealthScore 78
A vibrant, fully plant-based take on the classic Mexican salpicón de res — traditionally a chilled shredded beef salad served on crispy tostadas. Here, tender rehydrated soy curls (or shredded king oyster mushrooms) stand in brilliantly for the meat, soaking up a tangy oregano-vinegar dressing spiked with a touch of nutritional yeast for savoury depth. Tossed with crisp romaine, juicy tomato, peppery radishes, briny green olives, and sweet onion rings, this refreshing salad is assembled at the table — guests simply pile the chilled filling onto crunchy corn tostadas and top with creamy avocado and pickled jalapeños. Because everything is served at room temperature or straight from the fridge, it is the ideal make-ahead dish for outdoor parties and summer buffets.
HealthScore 83
These golden, shatteringly crisp taquitos dorados are a completely plant-based take on the beloved Mexican street-food classic. Thin corn tortillas are tightly rolled around a smoky, well-seasoned filling of shredded jackfruit and hearty black beans, then fried until deeply golden and irresistibly crunchy. Perfect party finger food — roll and fry the day before, refrigerate, then blast in a hot oven or reheat on a barbecue grill rack just before serving. Lay them out buffet-style alongside bowls of cool cashew soured cream, vibrant fresh salsa, crisp shredded cabbage, creamy avocado slices, and crumbled salted pressed tofu for a stunning, crowd-pleasing spread that is 100% animal-free from filling to garnish.
HealthScore 80
A fully plant-based take on the beloved Mexican classic, Pastel Azteca. Layers of soft corn tortillas are stacked lasagne-style with smoky poblano strips (rajas), sweet corn, a rich roasted-tomato caldillo, tender shredded jackfruit in place of chicken, silky cashew crema, and a melty tapioca-based vegan cheese. Every bite delivers the deep, comforting flavours of traditional Mexican home cooking — entirely free from animal products. Perfect for a midweek family dinner or assembled a day ahead as a crowd-pleasing party centrepiece.
HealthScore 80
A fully plant-based take on a beloved Mexican breakfast classic. Crispy fried corn tortilla wedges (totopos) are bathed in a bold, smoky red tomato and serrano chile sauce, then garnished with dairy-free crema, crumbled vegan cheese, fresh coriander, and sliced white onion. Ready in under 30 minutes, this vibrant dish is hearty, satisfying, and completely free from animal products — without sacrificing a single drop of authentic flavour.
HealthScore 75
Traditional Guanajuato-style enchiladas made entirely plant-based. Corn tortillas are dipped in a rich guajillo chilli sauce and filled with vegan cheese, then topped with golden sautéed potatoes, carrots, and crisp lettuce for a hearty, authentic Mexican dish.
HealthScore 84
These vibrant tofu skewers bring together the smoky char of the grill with sweet caramelised peach, crisp green pepper, and golden tofu cubes coated in savoury nutritional yeast. Quick to prepare and boldly flavoured, they make a satisfying plant-based main course that celebrates the balance of sweet, savoury, and smoky notes in every bite. Serve with a drizzle of tahini or chimichurri for an extra layer of flavour.
HealthScore 89
A vibrant sharing platter of three distinct plant-based quesadillas: smoky mushroom-walnut chorizo with jalapeños, green beans tossed in earthy mole poblano, and tender potato and leek with bright salsa verde. Each fold delivers bold Mexican flavours without a trace of meat or dairy, using corn tortillas, whole-food fillings and just a modest scatter of melting vegan cheese.
HealthScore 87
A vibrant, crunchy side salad featuring finely shredded green cabbage and carrot ribbons dressed simply with fresh lime juice and aromatic dried oregano. This refreshing salad is perfect alongside tacos, burrito bowls, or any Mexican-inspired meal. Let it rest for 15 minutes before serving to allow the cabbage to soften and the flavours to meld beautifully.
HealthScore 90
A vibrant plant-based take on the classic Mexican breakfast dish, featuring seasoned tofu scramble atop warm tortillas with spiced black beans, fresh salsa, and creamy avocado. A hearty and satisfying morning meal packed with protein and flavour.
HealthScore 89
A vibrant, entirely plant-based take on a classic Mexican breakfast. Crumbled firm tofu is sautéed with onion, garlic, fresh tomato, serrano chilli and fragrant coriander — a colourful trio that gives the dish its "a la Mexicana" name, echoing the red, white and green of the Mexican flag. Spooned into warm corn tortillas and topped with tangy salsa verde, these tacos deliver a satisfying, high-protein morning meal that is as nourishing as it is delicious.
HealthScore 89
A vibrant Mexican green rice featuring poblano and jalapeño peppers blended with fresh herbs, creating a flavourful and aromatic side dish. This low-sodium version is naturally plant-based and pairs beautifully with tacos, enchiladas, or grilled vegetables.
HealthScore 76
A vibrant, fiery Mexican salsa bursting with tropical sweetness from ripe mangoes, balanced by the intense heat of habanero peppers. This refreshing dip is packed with vitamin C and perfect for serving with tortilla chips, tacos, or grilled vegetables.
HealthScore 91
A vibrant Tex-Mex take on traditional pozole verde, featuring meaty maitake or oyster mushrooms in place of conventional proteins. This hearty Mexican-inspired soup combines tender hominy with a tangy green sauce made from tomatillos, poblano peppers, and fresh herbs, topped with crisp radishes, creamy avocado, and crunchy tostadas for a satisfying plant-based feast.
HealthScore 87
A crowd-pleasing Mexican party dip featuring a silky cashew-based cheese sauce loaded with hearty black beans and zesty salsa. This plant-based version delivers all the comfort of traditional chilli cheese dip with a protein-packed twist, perfect for dipping tortilla chips or fresh vegetables.
HealthScore 89
Smoky chipotle-braised jackfruit served in warm corn tortillas with pickled red onion, crisp red cabbage, creamy avocado, and fresh coriander. A vibrant, lighter weeknight taco that is completely plant-based and bursting with bold Mexican flavours.
HealthScore 86