Top 5 Vegan Mexican-Inspired Recipes The Whole Family Will Love

There are many benefits to going vegan, and most people begin to feel them within the first few weeks. Whether it’s more energy, clearer skin, or fewer stomach upsets, veganism can literally make people feel better in ways traditional medicine can’t. Going vegan doesn’t have to mean bland food though – we’ve compiled the best vegan Mexican-inspired recipes that you’ll never know are vegan!

The hardest part of going vegan is taking that initial step, as many people assume they’ll no longer be able to indulge in their favorite foods. While you will need to cut out steaks and burgers (andcheese), there are plenty of delicious alternatives and even a few variations of your favorite staples. As Mexican is a favorite cuisine of many, we compiled a few of our favorite vegan Mexican recipes to help inspire you in the kitchen. These recipes are healthy, delicious, and – unless you inform your guests they’re vegan – they’ll be none the wiser.

5.) Mexican Bean Lasagne

vegan mexican bean lasagna


What could be better than a take on both Mexican food and Italian food? Mexican Bean Lasagna is one of our favorite recipes, from one of our favorite vegan sites, It’s cheesy (yes, dairy-free cheese, but still delicious), spicy and full of protein and veggies, and a vegan Mexican dish your family and guests will love.


  • Prep time: 45-50 minutes
  • Cook time: 30-35 minutes
  • Serves: 6-8 people


  • 1 tbsp oil
  • 1 onion, chopped
  • 1 green pepper, deseeded and chopped
  • 395 g tinned mixed beans in spicy tomato sauce
  • 400 g tinned chopped tomatoes
  • 1/2 tsp dried chili flakes, for extra heat if liked
  • 25 g vegan butter
  • 25 g plain flour
  • 300 ml unsweetened soy milk
  • 150 g dairy-free cheese, grated (we love Daiya shredded)
  • salt and
  • pepper
  • 8 flour tortillas, halved


  1. Heat oil in a pan andfry the onion until soft but not brown. Add pepper and fry for further 2-3 minutes.
  2. Stir in the mixed beans and chopped tomatoes, adding chili flakes if liked. Heat through and then reduce heat to low whilst making the dairy-free cheese sauce.
  3. Place vegan butter, flour and soy milk in a medium saucepan. Stirring continuously over a moderate heat, bring to the boil and cook for 2-3 minutes until thickened, smooth and glossy. Stir in 100g dairy free cheddar cheese until melted and season to taste with salt and pepper.
  4. Spoon about a quarter of the tomato sauce over the base of a lasagne dish and arrange a single layer of flour tortillas over the top. Spoon a quarter of the dairy-free cheese sauce over the tortillas then repeat the layers finishing with a layer of cheese sauce. Cover the top with the remaining cheese.
  5. Bake in preheated oven for 30-35 minutes until bubbling and golden.

Additional Tips

  • If you’re trying to stay away from soy, you can also substitute almond milk for soy milk.