5 VEGAN MEXICAN STYLE DISHES

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein, while pinto beans are often less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide similar creaminess with fewer calories, while cucumber is budget-friendly.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas are often cheaper.

Make a chili broth by mixing 50ml boiling water with dried chilies, a cinnamon stick, bay leaves, brown sugar, and nutritional yeast. Set aside.

Heat 2-2.5 tablespoons of vegetable oil in a pan and add a finely sliced white onion. Sauté for about 30 seconds.

Add salt to the onions to help them cook quicker, then add black beans and garlic. Stir to combine.

Add a tin of chopped tomatoes and the prepared chili broth to the pan. Let it simmer for 10 minutes.

Serve the chili with rice and top with avocado and homemade vegan sour cream.

For the quesadilla, heat a pan with a little olive oil and add sliced red onion. Sauté for about 5 minutes, then add garlic and red pepper.

Stir in black beans, chopped tomatoes, and cayenne pepper. Cook for another 5 minutes.

Add 100 grams of sweet corn and a squeeze of lime juice. Season with salt and pepper, then taste and adjust seasoning as needed.

In a separate pan, heat oil and place a tortilla in it. Add dairy-free cheese on top, then the filling from the previous step, avocado cubes, and fresh coriander.

Fold the tortilla in half and cook until golden brown on both sides, about 30 seconds per side. Cut into slices to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary