5 Delicious Mexican Vegan Recipes For Your Kids

5 Delicious Mexican Vegan Recipes For Your Kids

5 Delicious Mexican Vegan Recipes For Your Kids

Mexican food is known for its powerful ingredients, bold tastes, and celebratory flair. This compilation of 5 delicious Mexican vegan recipes is ideal for regular meals, special occasions like Cinco de Mayo, and entertaining. Let’s try some popular Mexican vegan recipes.

4-Layer Enchilada Cakes

1. 4-Layer Enchilada Cakes

Everything is better in cake form, as these healthy vegan enchiladas demonstrate. Each layer of these generously loaded cakes has a different substantial filling and enchilada sauce.

This dish takes some time to prepare, but it's entertaining, flavourful, and sure to wow. Use this fantastic recipe to make your oil-free enchilada sauce, or look for it in the store.

Prep time: 45 minutes | Cook time: 1½ hours | Total time: 2¼ hours | Servings: 2


  • Raw cashews: ½ cup
  • Nutritional yeast: 2 tablespoons
  • Lemon juice: 1 tablespoon
  • Black beans rinsed and drained: 1 15-oz.
  • Cooked brown rice: ½ cup
  • Fresh cilantro, snipped: 2 tablespoons
  • Taco seasoning: 2 teaspoons
  • Red-skin potatoes: 2 medium
  • Mushrooms, thinly sliced: 2 cups
  • Orange bell peppers: 2 cups
  • Red onion: 1 cup
  • Garlic, minced: 2 cloves
  • Ground cumin: ½ teaspoon
  • Chopped Swiss chard: 7 cups
  • Corn tortillas divided: 10 6-inch
  • Oil-free enchilada sauce divided: 4 cups
  • Pico de gallo, homemade or store-bought: ½ cup
  • Sea salt and freshly ground black pepper to taste


  1. Blend cashews and ½ cup of boiling water to make cashew cream in a small dish. Allow for 20 minutes of resting time. Combine the cashew mixture, nutritional yeast, and lemon juice in a blender. Blend until smooth and covered. Salt and black pepper to taste.
  2. Preheat the oven to 350°F. Mash the black beans in a medium basin. Combine the brown rice, cilantro, and taco spice in a mixing bowl.
  3. In a large saucepan, place the red potatoes in a steamer basket. Fill the saucepan halfway with water, slightly below the basket. Bring the water to a boil. Steam for 20 minutes, covered, or until very tender. Remove the potatoes and mash them.
  4. Combine the cashews and 12 cups of hot water in a small bowl to make cashew cream. Allow 20 minutes for the mixture to settle. Add the cashew mixture, nutritional yeast, and lemon juice to a blender and process until smooth. Blend until smooth, then cover and set aside—Salt & pepper to taste.
  5. Preheat the oven to 350°F. Mash the black beans in a medium bowl. Mix well with the brown rice, cilantro, and taco spice in a mixing bowl.
  6. In a large saucepan, steam the red potatoes with a steamer basket. To just below the basket, pour water into the saucepan. Raise the temperature to a boil. Cook for 20 minutes, covered, or until the vegetables are very soft. Potatoes should be taken out and mashed.
  7. Layer 1: Place a tortilla in two 11-inch pie plates or shallow 8-inch baking dishes. Over each tortilla, spread ¼ cup enchilada sauce and half of the bean mixture.
  8. Layer 2: Place another tortilla on top of each stack and lightly press it down. Over each stack, spread ¼ cup enchilada sauce and half of the mushroom mixture.
  9. Layer 3: Add one tortilla, ¼ cup enchilada sauce, and half of the mashed potatoes to each stack.
  10. Layer 4: Add one tortilla, ¼ cup enchilada sauce, and half of the chard mixture to each stack. Top with the remaining tortillas and generously spread enchilada sauce, reserving some for dishing.
  11. Bake the cakes for 25 to 30 minutes or until thoroughly cooked. Warm the remaining enchilada sauce before serving. Serve with the remaining enchilada sauce, cashew cream, and pico de gallo on the cakes.

Spinach-Potato Tacos

2. Spinach-Potato Tacos

Ground beef and sour cream in a fried shell aren't the only ingredients in traditional Mexican tacos. There are various ways to make tacos, but this is one of the best, in my view.

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 1 hour | Servings: 12


  • Yukon gold potatoes: 2 large
  • Frozen spinach: 10-ounce
  • Onion: 1 large, diced
  • Poblano pepper: 1 medium, seeded and diced
  • Garlic: 2 cloves, minced
  • Ground cumin: 2 teaspoons
  • Unsweetened, unflavored plant milk: 1 cup
  • Nutritional yeast: 3 tablespoons
  • Corn tortillas: 12
  • Chopped fresh cilantro: ½ cup
  • Sea salt and freshly ground black pepper to taste


  1. Fill a medium saucepan halfway with water and add the potatoes. Bring to a boil, then reduce to medium-low heat and simmer, covered, for 10 to 12 minutes or until the potatoes are tender when pierced with a sharp knife. Drain the water completely and set it aside.
  2. Meanwhile, on the counter, arrange the thawed spinach at the bottom of one short end of a clean kitchen towel or several layers of paper towel.
  3. Roll the spinach in the towel and twist either end of the roll to squeeze out as much moisture as possible while holding it over the sink. Unroll the paper and lay it aside.
  4. Cook the onion and poblano pepper in a large skillet over medium heat until softened for 7 to 8 minutes, turning regularly and adding water 1 to 2 tablespoons as needed to keep the vegetables from sticking. Cook for 1 minute or until the garlic and cumin are aromatic.
  5. Combine the spinach, potatoes, plant milk, and nutritional yeast in a mixing bowl. Season to taste with salt and pepper, and cook for 2 to 3 minutes or until well cooked. Remove the pan from the heat and put it aside. Heat a big nonstick skillet over medium heat in the meantime. To reheat the corn tortillas, place as many in a single layer in the pan as you can fit and heat for a few minutes.
  6. Remove them from the pan and keep them warm by covering them with a clean kitchen towel. Carry on with the remaining tortillas in the same manner.
  7. To serve, divide the potato mixture among the tortillas on individual serving plates or a big platter, spooning it into the center of each. Serve with a garnish of cilantro.

Breakfast Tostadas

3. Breakfast Tostadas

Fresh veggies, creamy avocado, and crispy corn tortillas come together in these Mexican-inspired vegan breakfast tostadas for a filling and healthful morning meal.

Chickpea flour (besan or gram flour) is a cholesterol-free egg substitute that will keep you full throughout the day.

Add a tablespoon of pico de gallo salsa with a fiery blend of Jalapeño, cilantro, and lime juice to turn up the fire.

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour | Servings: 12


  • Fresh jalapeño chiles: 1½
  • Tomato: 1 medium, chopped
  • Onion: ¾ cup, chopped
  • Fresh cilantro: ¼ cup, chopped
  • Lime juice: 2 tablespoons
  • Corn tortillas: 12- 6-inch
  • Red bell pepper: ¾ cup, chopped
  • Fresh broccoli: 2 cups, coarsely chopped
  • Chickpea flour: 1 cup
  • Nutritional yeast: 2 tablespoons
  • Regular or sodium-free baking powder: 1 teaspoon
  • Ground cumin: 1 teaspoon
  • Ground turmeric: ½ teaspoon
  • Unsweetened, unflavoured plant-based milk: 1½ cups
  • Chopped romaine or salad greens: 2 cups
  • Avocado, seeded, peeled, and sliced: ½
  • Lime: 1, cut into wedges
  • Sea salt to taste
  • Freshly ground black pepper to taste


  1. To make Fresh Pico de Gallo, combine 1 thinly sliced jalapeño chile, tomato, ¼ cup chopped onion, cilantro, and lime juice in a medium bowl. Refrigerate until ready to serve, covered.
  2. Preheat the oven to 375°F. Toasted tortillas should be placed immediately on the oven rack and baked for 8 to 10 minutes or until crisp. Allow cooling on a wire rack.
  3. Chop the remaining 12 jalapeño chiles finely. Cook bell pepper, remaining onion, and chopped jalapeño in a large nonstick skillet over medium heat for 3 to 4 minutes, turning occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  4. Cook for 2 to 3 minutes or until the colour of the broccoli brightens.
  5. Combine the following five ingredients in a large mixing bowl (through turmeric). Gradually add the milk and continue to beat until the mixture is smooth. Cook, stirring regularly, for 10 to 15 minutes or until thickened. Salt and black pepper to taste.
  6. Layer romaine, broccoli combination, Fresh Pico de Gallo, and avocado on tortillas to serve. Serve with lime wedges on the side.

Potato And Roasted Poblano Enchiladas

4. Potato And Roasted Poblano Enchiladas

Corn tortillas are stuffed with roasted poblano chiles and a simple potato mash. Salsa verde and cashew crema are served on top of the tortillas. Add your favorite toppings to finish. I like to use a lot of cilantro and lime juice.

Prep time: 30 minutes | Cook time: 1 hour | Total time: 1½ hours | Servings: 4-6

Ingredients For The Salsa

  • Tomatillos: 1 lb, husks removed and cleaned
  • Jalapeño: 1
  • White onion: ¼
  • Garlic: 1 clove
  • Cilantro: ½ cup
  • Salt: 1 teaspoon
  • Oil: 1 teaspoon

Ingredients For The Potato Filling

  • Thin-skinned potatoes: 1½ lbs
  • Small white onion: 1, diced
  • Garlic: 3 cloves, minced
  • Mexican oregano: 1 teaspoon
  • Cumin: 1 teaspoon
  • Vegetable broth: ¾-1 cup
  • Salt to taste
  • Poblano peppers: 3, roasted
  • Corn tortillas: 12

Ingredients For The Cashew Crema

  • Cashews: ½ cup, soaked for 2-4 hours
  • Water: ¼-½ cup
  • Garlic: 1 clove
  • Lemon juice: 1 teaspoon
  • Cornstarch: 1 teaspoon
  • Pinch of salt

Method For The Salsa

  1. In a saucepan, combine the tomatillos and Jalapeño that have been cleaned. Over medium-high heat, cover with water and bring to a simmer. Once the tomatillos become darker green, reduce the heat to medium and cook for another 10 minutes.
  2. Transfer the tomatillos and Jalapeño to a blender using a slotted spoon. Combine the onion, garlic, cilantro, and salt in a mixing bowl. About a quarter of the tomatillo cooking liquid should be added. Blend until completely smooth.
  3. In a medium saucepan over medium heat, heat the oil. When the oil is heated, gently pour in the salsa and simmer, stirring regularly, for 5 minutes. Set aside until the enchiladas are ready to be assembled.
  4. Rinse the blender jar thoroughly.

Method For The Filling

  1. Fill a big pot halfway with cold water and add the cubed potatoes—season with a pinch of salt. Over medium heat, bring to a boil—Cook for about 20 minutes or until the vegetables are soft. Drain the water and set it aside.
  2. Preheat the oven to 350°F. Heat the oil in a big, deep skillet over medium heat. Cook occasionally until the onion is tender, about 4-5 minutes. Cook for 30 seconds after adding the garlic. Stir in the oregano and cumin.
  3. Add the liquid and drained potatoes to the pot. Cook, stirring occasionally, until the broth has been reduced and the mixture is moist. Mash the potatoes with the back of a fork just enough to create a chunky texture,
  4. Add salt & pepper to taste.

Method To Make The Cashew Crema

  1. Drain the cashews and combine them with a high-powered blender.
  2. Add ¼ cup of water, garlic, lemon juice, cornstarch, and salt to the pot.
  3. Blend until completely smooth, adding more water if necessary.
  4. Season to taste and, if necessary, adjust seasonings.
  5. Remove from the equation.

Assemble The Enchiladas

  1. Warm the corn tortillas on a comal or dry skillet until warm.
  2. Pour enough salsa verde into a 9 x 13 baking dish to coat the bottom.
  3. To make the enchiladas, take one corn tortilla and stuff it with a large scoop of the potato mixture, about 3 heaping teaspoons. 1 or 2 poblano strips, roasted. Roll up the tortilla and lay it in the prepared dish, seam side down. Continue until you've used up all of the fillings.
  4. Apply the salsa verde to the tops of the enchiladas, making sure to cover all of the tortillas.
  5. Over the enchiladas, pour the cashew crema.
  6. Bake for 20-25 minutes or until the cashew crème has hardened.
  7. Before serving, I like to let the enchiladas sit for 10 minutes. After they have cooled for a few minutes, it is easier to remove them. I like to top them with a generous amount of cilantro and a generous squeeze of lime juice.

Vegan Enchiladas With Homemade Enchilada Sauce

5. Vegan Enchiladas With Homemade Enchilada Sauce

Vegan Enchiladas at their Finest! Created with a simple “meaty” filling, black beans, homemade enchilada sauce, and vegan cheese sauce, it is authentic in flavour and completely delectable!

Prep Time: 30 minutes | Cook Time: 1 hour | Servings: 6

Ingredients For The Vegan Cashew Cheese Sauce

  • Raw cashews: ½ cup
  • Unsweetened plain vegan yogurt: ½ cup
  • Nutritional yeast: 1 tablespoon
  • White vinegar: 1 tablespoon
  • Vegan butter: 1 tablespoon
  • Miso: 1 tablespoon
  • Salt: ¼ teaspoon
  • Garlic salt (not powder): ½ teaspoon

Ingredients For The Enchilada Sauce

  • Vegan butter: 3 tablespoons
  • All-purpose flour: 4 tablespoons
  • Red Mill
  • Water: 3 cups
  • Better Than Bouillon No Chicken Soup Base: 1 tablespoon
  • Masa flour (corn flour): 1 tablespoon
  • Tomato paste: 1 tablespoon
  • Ancho chilli powder: 1 tablespoon
  • Chilli powder: 1 teaspoon
  • Ground cumin: 1 teaspoon
  • Granulated garlic: ½ teaspoon
  • Granulated onion: ½ teaspoon
  • Salt: ½ teaspoon or to taste

Ingredients For The Enchilada Filling

  • Oil: 1 tablespoon
  • Yellow onion or red onion: 1 medium, diced
  • Gardein Beefless Ground: 3 cups
  • Black beans: 1 can (540 grams), rinsed and drained
  • Chopped green chillies: 1 can (127 grams)
  • Better than Bouillon No Beef Soup Base: 2 teaspoons
  • Cumin: 1 teaspoon
  • Chilli powder: 1 teaspoon
  • Granulated garlic: ½ teaspoon
  • Granulated onion: ½ teaspoon
  • Enchilada sauce: ½ cup
  • Water: ⅓ cup

Method For The Vegan Cheese Sauce

  1. In a small bowl, place the cashews and cover them with boiling water from the kettle.
  2. Soak for 5 minutes, then drain and puree in a Nutra Bullet or high-powered blender.
  3. Blend in the remaining cheese sauce ingredients until smooth.
  4. Remove from the equation.

Method For the Enchilada Sauce

  1. Combine the chilli powder, ancho chilli powder, cumin, granulated onion and garlic, masa flour, and salt in a small mixing dish and leave aside.
  2. In a medium sauce saucepan, melt the vegan butter over medium heat. Once the butter has melted, mix in the flour for one minute. Add in the seasonings you set aside and whisk to mix. Cook for one minute while stirring. Gradually drizzle in the water, constantly stirring to avoid lumps.
  3. Combine the remaining ingredients in a mixing bowl. Bring to a boil over medium heat, whisking continually for a few minutes until the sauce has thickened somewhat.
  4. Remove the pan from the heat. (It thickens as it cools)
  5. Combine onions, oil, and salt and pepper in a large nonstick skillet. Sauté for 5 minutes over medium heat until softened and lightly browned.

Method For the Enchilada Filling

  1. Cook for 4-5 minutes until the frozen Gardein beefless ground has defrosted and begun to brown. If required, reduce the heat to medium-low.
  2. Stir in the black beans, canned green chillies, and the remaining ingredients.
  3. Cook for a few minutes or until the filling is heated through and has a decent consistency.
  4. Season to taste, and season with salt and pepper if necessary.

Method To Assemble The Enchiladas

  1. Preheat the oven to 350°F. Pour ⅓ cup of sauce into the bottom of a 9×13 casserole dish and spread evenly (I use my lasagna dish). Set aside some time.
  2. Dip a corn tortilla in the heated enchilada sauce with tongs or your fingers (if using flour tortillas, skip this step). This will make the tortillas malleable for rolling. Allow the excess sauce to drain away. Place the tortilla on a large plate or cutting board.
  3. Roll up the tortilla with ⅓ cup of the filling in the centre. In the baking dish, place the seam side down. Continue with the remaining tortillas. Fill the baking dish to the rim with any excess filling.
  4. (If corn tortillas aren't rolling properly, wrap a few at a time in a dishcloth and heat for 30 seconds or so in the microwave before dipping.)
  5. Pour the leftover enchilada sauce over the rolled tortillas in an even layer. The cheese sauce comes next.
  6. Bake for 20 minutes with the lid on. Remove the cover and broil for 2-4 minutes to thicken and slightly brown the cheese. Keep an eye on it so it doesn't burn! Allow cooling on the counter for a few minutes.
  7. Enjoy! If desired, serve with pico de gallo, chopped cilantro, and lime wedges. Vegan sour cream and chopped avocado or guacamole are also fantastic additions! This dish is delicious with Mexican rice and refried black or pinto beans.

Conclusion To The 5 Delicious Mexican Vegan Recipes For Your Kids


Who doesn't enjoy Mexican cuisine? You can cook your plant-based Mexican dinners at home with these vegan Mexican recipes. Let us know which one you like most.

I trust you enjoyed this article about the 5 Delicious Mexican Vegan Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!



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