Mexican Archives - Forks Over Knives

Vegan Taco Soup

Ellen Boeke — Fri, 08 Dec 2023 19:07:18 +0000

This belly-warming vegan taco soup has everything you love about the classic hand-held Mexican snack: Smoky seasonings, hearty ingredients, and strips of savory corn tortillas. It starts with roasting tomatoes, onions, and chile peppers until they are browned and full of flavor, then blending them into a paste that forms the base of the soup. From there, juicy corn kernels, hearty black beans, and meaty jackfruit are added into the mix to provide hunger-busting substance. Cilantro and lime add brightness to the broth, while baked tortilla strips make for a crunchy topper. Top everything with extra jalapeño slices if you’re a fan of heat, or feel free to add a dash of your favorite hot sauce.

Tip: The soup base in Step 1 can be made ahead of time and frozen for later use.

For more vegan Mexican soups, check out these tasty ideas:

Yield: Makes 11 cups

Time: 75 minutes

8 cups quartered roma tomatoes
1 cup coarsely chopped onion
2 poblano chiles, halved and seeded
1 jalapeño chile, halved and seeded
6 cloves garlic
2 teaspoons dried oregano, crushed
1 teaspoon pure cane sugar
¼ teaspoon crushed red pepper (optional)
3 cups low-sodium vegetable broth
2 cups frozen roasted corn
1 15-oz. can no-salt-added black beans, undrained
1 14- to 20-oz. can no-salt-added jackfruit, drained and shredded
Sea salt, to taste
2 6-inch corn tortillas, cut into strips
½ cup chopped fresh cilantro
Lime wedges

Instructions

Preheat oven to 450°F. Line two 15×10-inch baking pans with foil. In a large bowl combine the first eight ingredients (through crushed red pepper, if using); mix well. Spread evenly in pans. Roast 45 minutes or until charred in places; cool slightly. Transfer to a blender. (You may want to work in batches.) Cover and blend until nearly smooth. Transfer soup base to a large saucepan. Reduce oven temperature to 400°F.
Stir broth, corn, undrained beans, and jackfruit into soup base. Bring mixture to boiling; reduce heat. Simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Season with salt.
Meanwhile, spread tortilla strips on a baking sheet. Bake 5 minutes or until crisp.
Serve soup topped with cilantro, tortilla strips, and, if you like, sliced additional jalapeño. Serve lime wedges on the side.

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Fold-Up Rice and Black Bean Quesadillas

Shelli McConnell — Thu, 16 Nov 2023 18:23:35 +0000

Change up your wrap routine with these fun folded rice-and-bean quesadillas. Each quadrant of a whole wheat tortilla is slathered in scrumptious Tex-Mex ingredients and stacked on top of each other to create a perfectly balanced, hand-held snack. Creamy black beans get a spicy kick from chili powder, brown rice soaks up the tangy flavors of pico de gallo, homemade guacamole gets lightened up with mashed peas, and fresh spinach adds leafy green goodness to each bite. This is a great meal when you’re in a rush or need something cute and quick to pack into your kid’s lunchbox. Serve with extra pico de gallo or hot sauce, and chow down!

For more vegan quesadilla recipes, check out these tasty ideas:

Yield: Makes 4 quesadillas

Time: 15 minutes

¾ cup frozen green peas, steamed until very tender
½ of a medium ripe avocado, seeded, peeled, and quartered
1 cup no-salt-added black beans or pinto beans, rinsed and drained
1 tablespoon unsweetened, unflavored plant-based milk
½ teaspoon chili powder
4 7- to 8-inch whole wheat flour tortillas
4 teaspoons nutritional yeast
¾ cup cooked brown rice
½ cup purchased pico de gallo (fresh salsa)
1 cup shredded fresh spinach
3 tablespoons sliced black olives

Instructions

Put peas and avocado in a small bowl; mash them with a fork until mostly smooth. Put beans, milk, and chili powder in another small bowl; mash them until mostly smooth.
Lay a tortilla on a work surface. Make a cut in tortilla from the center to the edge closest to you. Imagine the tortilla divided into four equal sections. On the bottom left section, spread one-fourth of the avocado mixture and sprinkle it with 1 teaspoon of the nutritional yeast. On the top left section, spread 3 tablespoons of the rice and top it with 1 tablespoon of the pico de gallo. On the top right section, spread ¼ cup of the spinach and top it with one-fourth of the olives. Finally, on the bottom right section, spread one-fourth of the mashed beans.
Fold the avocado section over the rice. Fold that portion over the spinach. Finally, fold the three sections over the beans. Repeat to make three more folded tortillas.
To cook, put a large nonstick skillet on a burner. Turn the burner to medium. When the skillet is hot, carefully place two quesadillas in the skillet. Cook about 2 minutes or until quesadillas are golden brown on the bottom. Use a pancake turner to carefully flip quesadillas over. Cook 2 minutes more or until the other side is golden brown. Remove from skillet. Repeat with the remaining quesadillas. Serve quesadillas with the remaining ¼ cup pico de gallo or salsa.

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Vegan Chilaquiles

Ellen Boeke — Wed, 08 Nov 2023 18:34:29 +0000

Chilaquiles originated as a way to use leftover tortillas the morning after a big meal, but this taco-inspired version would be perfect at any time of day. Here, crispy tortilla chips are smothered in a tangy homemade salsa and topped with hearty quinoa infused with the smoky, spicy flavors of Southwest seasoning. Creamy black beans add extra substance while fresh cilantro and scallions dial up the herbal aromas of this mouthwatering dish. Feel free to top with a drizzle of your favorite hot sauce, and dig in!

For more vegan Mexican-inspired breakfast recipes, check out these tasty ideas:

Savory Tamale Breakfast Bowls
Breakfast Tostadas
Mexican Breakfast Hash with Lime Crema
Or take a look at our full collection of vegan Mexican recipes

Yield: Makes 7½ cups

Time: 40 minutes

3 6-inch corn tortillas, cut into wedges
1 14.5-oz. can no-salt-added fire-roasted diced tomatoes
1½ cups low-sodium vegetable broth or water
½ cup chopped onion
1 small jalapeño chile, halved and seeded, if desired
2 cloves garlic, halved
½ teaspoon salt
3 cups cooked red or tricolor quinoa
1 tablespoon nutritional yeast
1 tablespoon salt-free taco seasoning
1 teaspoon smoked paprika
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
½ cup sliced scallions
Chopped fresh cilantro

Instructions

Preheat oven to 400°F. Spread tortilla wedges on a baking sheet. Bake 10 to 12 minutes or until toasted.
In a blender combine undrained tomatoes, 1 cup of the broth, the onion, jalapeño, garlic, and salt. Cover and blend until smooth. Transfer to a large nonstick skillet. Cook over medium 8 to 10 minutes or until slightly thickened. Stir in tortilla wedges until coated. Cook 2 minutes or until heated through.
Meanwhile, in a medium saucepan combine quinoa, the remaining ½ cup broth, the nutritional yeast, taco seasoning, and smoked paprika. Cook over medium 4 to 5 minutes or until broth is mostly absorbed.
Spoon quinoa mixture into shallow dishes. Top with tortilla mixture, beans, scallions, and cilantro.

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Healthy Breakfast Nachos with Vegan Sour Cream

Darshana Thacker Wendel — Thu, 19 Oct 2023 18:27:38 +0000

Need some extra motivation to get out of bed in the morning? You won’t be tempted to snooze your alarm when you can have a batch of these yummy breakfast nachos ready in minutes. Crispy tortilla chips are loaded with hearty beans, sweet corn, and crunchy veggies that are coated in spicy Southwest seasonings. And while the toppings are an important part of the recipe, we all know that nachos are only as good as their sauce—trust us when we say the tangy, homemade vegan sour cream will leave you licking your fingers. (Our Vegan Queso Sauce would be equally delicious.) Juicy pico de gallo and creamy avocado add Mexican flair to the dish, but feel free to drizzle on any other salsa or hot sauce you love once the nachos are out of the oven. While you can certainly make the whole dish at once, we love prepping the baked chips, nacho toppings, and sour cream ahead of time so it’s easy to throw together for a busy morning brekkie. All the different components of this dish can be stored for up to two days in the fridge, but you’ll want to assemble the nachos in a casserole dish right before baking.

For more vegan nacho recipes, check out these tasty ideas:

Yield: Makes 18 cups

Time: 1 hour 70 minutes

16 6-inch corn tortillas
3 cups cooked brown rice
2 15-oz. cans black beans, rinsed and drained (3 cups)
2 cups fresh or frozen corn
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped fresh poblano chile
¼ cup chopped fresh cilantro
¼ cup + 3 tablespoons lemon juice
2 tablespoons taco seasoning
1½ teaspoons garlic powder
12-oz. package extra-firm tofu, drained
1 tablespoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon yellow mustard
1 16-oz. container store-bought pico de gallo
1 avocado, halved, seeded, peeled, and cut into ½-inch dice

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper. Cut each tortilla into eight triangles. Spread them in a single layer on prepared baking sheets. Bake 20 minutes or until light brown and crispy, turning halfway through baking time. Cool completely. Store chips in an airtight container until ready to use.
In a large bowl stir together the next 7 ingredients (through cilantro), ¼ cup lemon juice, the taco seasoning, garlic powder, and a pinch of sea salt. Cover and chill until ready to bake.
For Tofu Sour Cream, in a blender combine tofu, remaining 3 tablespoons lemon juice, the white wine vinegar, ½ teaspoon sea salt, and the yellow mustard. Cover and blend until smooth. Refrigerate until ready to serve.
When ready to bake and serve, preheat oven to 350°F. Arrange baked chips in a 3-quart rectangular baking dish. Top with bean mixture; spread in an even layer over chips. Bake, uncovered, 35 minutes or until heated through. Top with Tofu Sour Cream, pico de gallo, and avocado. Serve warm.

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Homemade Vegan Sopes with Refried Beans

Darshana Thacker Wendel — Mon, 02 Oct 2023 17:29:58 +0000

A traditional dish in Mexican cuisine, sopes are like very thick corn tortillas with slightly raised edges that hold in a tasty filling and are easy to make from scratch. In this scrumptious recipe, the sopes are formed by combining masa harina, sea salt, and water into a soft dough and rolling it into a log, which is then cut like a tube of store-bought cookie dough. Grilling them in a skillet ensures they’re crispy on the outside and tender on the inside so your choice of toppings has the perfect base to highlight all the finger-licking flavors. To make things extra simple, we’ve topped these vegan sopes with canned refried beans, store-bought guacamole, and premade pico de gallo. Simply open a few packages, load up each sope, and chow down on some bite-size snacks that are perfect for serving up as a party appetizer. A few sopes also makes a great meal!

Tip: To reheat leftover sopes, preheat oven to 350°F. Place masa bases on a baking sheet; top each with 1 tablespoon bean mixture. Bake 20 minutes or until heated through. Arrange on a serving platter and top with pico de gallo and guacamole.

For more vegan Mexican recipes, check out these tasty ideas:

Breakfast Tostadas
Savory Tamale Breakfast Bowls
Mushroom Chorizo Tacos con Papas
Or take a look at our full collection of vegan Mexican-inspired recipes

Yield: Makes 12 sopes

1 cup + 2 tablespoons masa harina
½ teaspoon sea salt (optional)
½ of a 15-oz. can oil-free refried beans (1 cup)
½ teaspoon taco seasoning (optional)
1 cup purchased fresh pico de gallo or salsa, plus more for serving
1 cup purchased guacamole

Instructions

In a bowl combine masa harina, salt (if using), and 1 cup water. Mix until a soft dough forms. The dough should be moist, not crumbly.
Roll dough into a log. Cut log into 12 equal pieces. Roll pieces into balls; press balls into 2½-inch disks. Heat a griddle or large nonstick skillet over medium. Add disks to griddle, fitting as many as you can at one time. Cook 10 minutes or until disks are browned around the edges; flip disks and cook until lightly browned.
Transfer cooked disks to a platter and let sit until just cool enough to handle. Pinch the edges of each disk to create a slightly raised edge.
For filling, in a small pan stir together refried beans and taco seasoning (if using). Cook over medium until heated through.
To assemble sopes, drop 1 tablespoon of bean mixture onto each masa base, then top with the pico de gallo and guacamole. Serve extra pico de gallo on the side.

The post Homemade Vegan Sopes with Refried Beans appeared first on Forks Over Knives.

Loaded Vegan Chalupas with Chipotle Queso

Ellen Boeke — Thu, 21 Sep 2023 16:36:50 +0000

Chalupa is a Spanish word for boat, and these crispy, queso-filled wraps are some of the tastiest-looking boats we’ve ever seen! While traditional chalupas tend to be heavy on animal products and oil, our vegan version—which may remind you of a popular chain restaurant’s taco wraps—relies on a savory tofu and pinto bean filling to replace the meat. A homemade chipotle queso sauce adds delicious plant-based cheesiness to the chalupas, and fresh pico de gallo salsa provides refreshing contrast to the crispy tortillas. To serve, dip these delicious tacos into extra queso sauce or break out the guacamole and vegan sour cream for a full-on feast. You’ll never crave takeout again once you have this fantastic recipe under your belt!

For more plant-based tacos, check out these tasty ideas:

Grilled Nopales Tacos
20-Minute Black Bean Tacos
Red Onion and Charred Cauliflower Tacos
Or take a look at our full collection of plant-based tacos

Yield: Makes 4 wraps

1 tablespoon salt-free taco seasoning
1 tablespoon reduced-sodium tamari or soy sauce
1 teaspoon smoked paprika
1 12-oz. package light firm tofu, drained
1 15-oz. can no-salt-added chickpeas, undrained
½ cup nutritional yeast
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons lime juice
4 to 5 tablespoons unsweetened, unflavored plant milk
Sea salt, to taste
1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
⅔ cup purchased pico de gallo, drained
Four 7- to 8-inch whole wheat flour tortillas
½ cup chopped jicama
½ cup chopped tomato

Instructions

In a medium bowl stir together taco seasoning, tamari, and paprika. Crumble tofu into bowl; stir to coat. Preheat air fryer to 375°F. Line the bottom of the basket with parchment paper. Add tofu to basket. Air-fry 20 minutes or until tofu is nearly dry and browned on edges, stirring twice.
Meanwhile, for Chipotle Queso, in a blender or food processor combine chickpeas, nutritional yeast, chipotle chiles, and lime juice. Cover and blend. Gradually add plant milk until smooth and creamy. Season to taste with salt, and set aside.
Place beans and ⅓ cup of the pico de gallo in a small food processor. Process until mostly smooth, adding 1 to 2 tablespoons water as needed.
Lay tortillas on a work surface. Spread bean mixture in centers of tortillas. Top with tofu mixture, jicama, and tomato. Top each with 2 tablespoons Chipotle Queso. Fold tortillas in half over the filling.
Heat a large nonstick griddle or skillet over medium. Place wraps on griddle. Cook 4 to 5 minutes or until browned, carefully turning halfway through cooking. Serve with the remaining ⅓ cup pico de gallo and the remaining Chipotle Queso for dipping.

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Healthy Salsa Verde Taco Casserole

Ellen Boeke — Tue, 19 Sep 2023 17:26:49 +0000

Homemade salsa verde—a tantalizing blend of savory tomatillos, spicy jalapeño, herbal cilantro, and tangy lime juice—transforms simple pantry staples into a mouthwatering taco casserole. The meaty filling is made up of mushrooms and barley that have been infused with Southwest seasonings and cooked to tender perfection before being layered between soft corn tortillas. Roasted corn, spinach, and cannellini beans add extra heft to this Mexican-inspired dish while a sprinkling of nutritional yeast delivers a scrumptious cheesy finishing touch. Feel free to add a dollop of vegan sour cream to each slice of this comforting and healthy casserole that’s bound to become an instant hit in your household.

Tip: You can make the salsa verde (Step 1 in this recipe) up to 3 days ahead and keep it refrigerated in an airtight container.

For more vegan Mexican recipes, check out these tasty ideas:

Mexican Breakfast Hash with Lime Crema
Mexican Chocolate Nice Cream
Red Onion and Charred Cauliflower Tacos
Or take a look at our full collection of vegan Mexican recipes

Yield: Makes 9 cups

1½ lb. tomatillos, husked, washed, and halved
1 cup coarsely chopped onion
2 fresh jalapeño chiles, halved and seeded, if desired
⅓ cup packed fresh cilantro leaves
2 tablespoons lime juice
1 8-oz. package fresh cremini mushrooms, chopped (3 cups)
2 cups cooked barley
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
2 cups fresh baby spinach
8 6-inch corn tortillas
1 15-oz. can no-salt-added Great Northern beans, rinsed and drained (1½ cups)
1 cup frozen roasted corn
¼ cup nutritional yeast
Sliced scallions and fresh cilantro leaves

Instructions

For salsa verde, preheat oven to 400°F. Line a 15×10-inch baking pan with foil. Spread tomatillos, onion, and jalapeños in pan. Roast 30 minutes or until slightly charred. Cool slightly. Transfer to a blender. Add ⅓ cup cilantro and the lime juice. Cover and blend until mostly smooth. Reduce oven temperature to 375°F.
In a large nonstick skillet cook mushrooms over medium 6 minutes or until tender. Stir in barley, chili powder, cumin, garlic powder, and ½ cup water. Cook 4 minutes or just until water is absorbed. Stir in spinach until just wilted.
Cut four of the tortillas into 1-inch-wide strips. Spread barley mixture in a 2-quart baking dish. Top with tortilla strips, beans, corn, nutritional yeast, and salsa verde. Bake 30 minutes or until heated through. Let cool 15 minutes before serving. Top with scallions and additional cilantro. Serve with remaining tortillas, warmed.

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Chocolate Vegan Flan

Darshana Thacker Wendel — Thu, 07 Sep 2023 17:29:29 +0000

This eggless chocolate flan recipe is a surefire winner for your next fiesta. Sweet potato puree takes the place of sweetened condensed milk to create a luscious creamy texture that melts in your mouth with every spoonful. Agar powder (a vegan setting agent derived from seaweed) ensures you still get the traditional jiggly texture while cocoa powder infuses everything with chocolatey goodness. The key to a perfect flan is to let it chill long enough so it holds its shape when you remove it from the mold, so make sure it’s fully set before flipping it over. Top each adorable flan with a drizzle of date syrup (or maple syrup) and fresh berries to wrap up your evening with a scrumptious sweet treat.

For more vegan Mexican-inspired favorites, check out these tasty ideas:

Yield: Makes ten ⅓-cup servings

1 15-oz. can sweet potato puree
½ cup date syrup or pure maple syrup, plus more for serving
¼ cup unsweetened cocoa powder
1 tablespoon cashew butter or any other nut butter
1½ teaspoons pure vanilla extract
1 teaspoon agar powder
1 tablespoon arrowroot powder
Chopped strawberries, for garnish

Instructions

In a blender combine the first six ingredients (through agar powder) and 1½ cups water. Cover and blend until smooth and creamy.
Transfer mixture to a small saucepan. Bring to a simmer over medium. Simmer, uncovered, 10 to 12 minutes or until agar is fully dissolved, stirring frequently to keep mixture from scorching.
In a small bowl whisk together arrowroot powder and 1 tablespoon water. While stirring, add mixture to saucepan. Cook 4 to 5 minutes more or until mixture thickens slightly, stirring constantly. Remove from heat; let stand 20 minutes to cool, stirring occasionally for even cooling and thickening.
Place a silicone cupcake tray or 10 individual molds on a tray. Pour ⅓ cup of the mixture into each mold. Transfer the tray to the refrigerator. Chill 1 hour or until set.
To serve, flip the molds and press flans out onto individual dessert plates. Drizzle with additional date syrup and garnish with strawberries.

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Fajita Pasta Salad

Ellen Boeke — Thu, 24 Aug 2023 18:01:07 +0000

Red lentil noodles give extra color to this festive pasta salad, which borrows its zesty flavors from fajitas, a Tex-Mex dish of grilled veggies, savory spices, and fresh herbs served on warm tortillas. Sweet corn, bell peppers, poblano chiles, and onions are grilled to tender perfection and sliced into fajita-style strips before joining the pasta. A spicy lime vinaigrette is drizzled over the eye-catching jumble to pack each forkful with powerful flavors, while pinto beans and juicy tomatoes are added for extra substance. After divvying up the pasta salad into bowls, top each portion with slices of creamy avocado and crunchy pepitas to get the full Southwestern experience.

For more unique pasta salad recipes, check out these tasty ideas:

Cauliflower Pasta Salad Lettuce Wraps
Stone Fruit Pasta Salad with Fennel
Broccoli Pasta Salad with Red Pepper Pesto
Or take a look at our full collection of pasta salad recipes

Yield: Makes 10 cups

¼ cup lime juice
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon low-sodium fajita seasoning, such as Simply Organic brand
1 8.8-oz. package dry red lentil penne pasta
4 ears fresh sweet corn, husks and silks removed
2 orange bell peppers
2 fresh poblano chiles
1 large sweet onion, cut into ½-inch slices
1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
1 cup halved grape or cherry tomatoes
½ cup chopped fresh cilantro
1 avocado, halved, seeded, peeled, and sliced
2 tablespoons pepitas
Lime wedges

Instructions

For Lime Vinaigrette, in a small bowl whisk together lime juice, Dijon mustard, maple syrup, fajita seasoning, and 3 tablespoons water. Set aside.
Cook penne according to package directions; drain. Rinse under cold water; drain well. Transfer to a large bowl.
Grill the next four ingredients (through onion), covered, over medium 8 to 10 minutes or until corn is tender and browned in places, turning occasionally. Cool vegetables 15 minutes or until cool enough to handle. Cut corn off cobs in planks. Remove stems and seeds from bell peppers and poblano chiles, peeling poblanos if desired. Cut peppers and chiles into strips. Quarter onion slices.
Meanwhile, add beans, tomatoes, and cilantro to bowl with penne. Add grilled vegetables and Lime Vinaigrette. Toss to combine. Cover and chill 2 to 24 hours. When ready to serve, let stand at room temperature 30 minutes. Top salad with avocado and pepitas. Serve with lime wedges.

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Taco Lettuce Wraps with Melon Salsa

Nancy Macklin, RDN — Wed, 16 Aug 2023 17:02:06 +0000

Fresh and filling, these taco lettuce wraps infuse chewy quinoa and hearty pinto beans with your favorite Mexican flavors to create a delicious handheld meal. Corn kernels add bursts of juicy sweetness to the grain medley while red onion offers a tangy crunch. The drool-worthy filling is spooned into tender lettuce leaves and topped with a cantaloupe salsa that gets a kick of heat from chopped jalapeño. Mint replaces cilantro in the salsa to add a fresh twist, which works perfectly to liven up the smoky, savory flavors of the taco filling. Feel free to add a drizzle of hot sauce or a dollop of vegan sour cream for extra oomph!

For more vegan lettuce wrap recipes, check out these tasty ideas:

Yield: Makes 12 to 16 wraps

1½ cups dry tricolor quinoa
1 cup fresh or frozen sweet corn kernels
1 cup chopped red onion
3 cloves garlic, minced
2 tablespoons salt-free taco seasoning
1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
Sea salt, to taste
Freshly ground black pepper, to taste
2 cups chopped cantaloupe
1 cup fresh salsa or pico de gallo
1 fresh jalapeño chile, seeded and finely chopped
2 tablespoons chopped fresh mint
2 tablespoons lime juice
12 to 16 green-leaf lettuce leaves
1 avocado, halved, seeded, peeled, and thinly sliced

Instructions

In a large saucepan combine quinoa, corn, ¾ cup of the onion, the garlic, taco seasoning, and 3 cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Remove from heat. Stir in pinto beans. Season with salt and black pepper.
Meanwhile, for salsa, in a medium bowl stir together the next five ingredients (through lime juice) and the remaining ¼ cup onion.
Fill lettuce leaves with quinoa mixture. Serve with melon salsa and avocado.

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