HEALTHY VEGAN MEXICAN RECIPES ‣‣ easy & meal prep friendly

corn tortillas

🥗Healthier: baked tortilla chips

💰Cheaper: store-bought tortilla chips

Baked chips reduce calories and are easier to prepare.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are lower in calories, while pinto beans are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier and cheaper than store-bought.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers provide flavor without the heat.

Add olive oil into a large pan.

Add chopped onion and garlic, sauté until the onions have started to soften and there are some brown bits on the bottom.

Add chopped bell pepper and sauté until everything is nice and soft.

Add fire-roasted diced tomatoes, canned black beans, and spices, then stir.

Add vegetable broth and top with water, stir again.

Add tomato paste, season with salt and pepper if desired, and bring the mixture to a boil.

Let the mixture simmer for about 15 minutes.

Add quinoa and frozen corn, and cook for another 15 minutes.

Cut four corn tortillas into strips and fry them in avocado oil until golden brown, about a minute or two per side.

Remove the tortilla strips from the oil and transfer to a parchment-lined plate, patting off any excess oil.

Serve the soup in bowls, topping with tortilla strips, sliced avocado, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary