9 of our favorite plant-based Mexican recipes 9 of our favorite plant-based Mexican recipes

This lunch wrap brings together all your favorite Tex-Mex staples: black beans, corn, avocado, bell peppers and a warm tortilla. Mmmm. ¡Fresco y rapido!

Crumbling your tofu and seasoning it with paprika and cilantro gives these tacos the texture and taste you crave when you think Mexican food. And a little chilli powder in the dressing gives it that picante punch.

A burger is only as good as its patty, and this delivers the perfect mix: black beans for protein and fiber, mushrooms and walnuts for texture, and cumin for that spicy bite.

Start your day with some spice. This Breakfast Burrito is made with spicy tempeh, an Indonesian alternative to tofu that’s growing in popularity. Protein and fiber makes it a healthy and filling way to get moving in the morning.

We understand the pain of the morning after the big night before. This recovery specialty is as easy as stir, drink, crunch, and it tastes significantly better than hair of the dog. For an even speedier return to wellness, pair with a large glass of water... and perhaps a little lie down.

There are so many great alternative taco fillers – but cauliflower is one of our favorites. The combination of tahini and paprika gives it that added smoky taste.

Any dinner you can scoop onto tortilla chips is a winner in our book! This chilli bowl is hearty, healthy and just hot enough.

Give the black beans a day off and switch to lentils for this colorful and crunchy nacho plate. The chilli flakes are optional if you can’t stand the heat!

Hola to the enterprising Mexican chef who dreamed up “Nachos Especiales” just south of the Texas border in 1943. We suggest increasing the serving size on this nachos recipe and inviting some friends around, because it’s a real people-pleaser!