8 Healthy, Plant-Based, Mexican-Inspired Recipes for Cinco de Mayo


Happy Cinco de Mayo! At our house, we don’t need any excuse to eat more Mexican-inspired meals. We enjoy tacos, fajitas, burritos, enchiladas, tostadas, nachos, or some other yummy south of the border treat at least once or twice a week. While many traditional Mexican-style recipes are loaded up with dairy and meat, there are plenty of ways to create a delicious Cinco de Mayo feast that’s bursting with veggies and flavor! Here are 8 plant-based recipes that are so yummy even your carnivorous friends will be going back for seconds.

1. Baja Cauliflower Tostadas 

cauliflowertostadalineup2.Shiitake Mushroom Fajitas fajitaspair

3. Raw Walnut Taco Filling


4. Rainbow Taco Salad Bowl (see below for directions)tacobowl

To make: Line bowl with fresh baby spinach and layer on rows of pinto beans, black olives, red peppers, shredded carrots, cilantro, raw walnut taco filling, and serve with lime wedges and tortilla chips. I like to top with salsa and avocado cream. To make avocado cream simply blend 2 small avocados with 1/4 cup water, lime juice, salt and a pinch of cumin. Alternatively you can blend with 1/4 cup plain unsweetened coconut yogurt.

5. Two Potato and Bean “Grilled Stuffed” Burritos

6. Vegan Mexican Cheese Sauce 

7. Alcohol-Free Cranberry Kombucha Sangria Punchsangria punch

8. Raw Tacos Made With Walnut Taco Filling (see directions below)

rawtacosTo make: Fill fresh romaine lettuce leaves with raw walnut taco filling and top with chopped raw red bell pepper, avocado, cilantro, sliced green onions, and cashew sour cream (blend 1 cup soaked cashews with 1/2 cup water, 1-2 tablespoons of lemon juice, and a pinch of salt).


What is your favorite Mexican-inspired dish?



6 thoughts on “8 Healthy, Plant-Based, Mexican-Inspired Recipes for Cinco de Mayo

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