5 Mexican-Inspired Vegan Recipes for Under $5 Each - From My Bowl (2024)

Ingredients

Scale

For the Taquitos:

• 4 Corn Tortillas
• 1/2 can Refried Beans (make sure they are Vegan)

On the Side:

• 1/3 cup Salsa
• 2 tbsp Cilantro, chopped
• 1 Lime
• Large Handful of Mini Peppers (or sliced veggies of choice)

1. Preheat your oven to 400F.
2. Using a spoon or spatula, scoop 1/4 of the Refried Beans into the beginning 1/3 of each tortilla. Then, roll each tortilla up to form a Taquito shape (Note:you may want to stick a toothpick through them so they don’t unravel).
3. Place the taquitos on a baking tray lined with a silicone mat or parchment paper, and bake in the oven for 18-20 minutes, or until the edges of the tortillas are golden brown.
4. In the meantime, prepare your dipping sauce by mixing the Salsa, Cilantro, and Lime Juice together in a small bowl.
5. Remove the taquitos from the oven and serve with the Salsa and Mini Peppers or fresh veggies of choice.

Ingredients

Scale

For the Tacos:

• 2 Corn Tortillas
• 1/2 can Black Beans, rinsed and drained
• 1/2 cup Salad Greens
• 2 tbsp Salsa
• 1/2 Red Onion
• 1 Lime, for squeezing on top (optional)

For the Mexican Rice (Makes 2 Servings):

• 2/3 cup Brown Rice, dry
• 1/4 cup Corn, fresh or frozen
• 1/3 cup Salsa
• 1/4 cup Cilantro STEMS, finely chopped
• 1 cup Water

1. First, prepare the Mexican Rice. Combine all ingredients in a medium pot and bring to a boil. Cover, and let simmer for 40 minutes, or according to package instructions.
2. In the meantime, prepare your caramelized onion. Heat a nonstick skillet over medium heat and add a splash of water to it. Slice 1/2 of a Red Onion into thick strips, then add to the pan. Cook for 10-15 minutes or until the Onion is golden and soft, adding more water to the pan as it evaporates.
3. If desired, heat your black beans and tortillas in a nonstick pan / the oven, respectively.
4. Finally, assemble your tacos. Fill each Corn Tortilla with a small handful of Greens, half of the Black Beans, and 1 tablespoon of Salsa. Serve alongside half of the Mexican Rice and Lime Wedges, for extra flavor.

Ingredients

Scale

For the Mexican Rice (NOTE: Serves 2)

• 2/3 cup Brown Rice, dry
• 1/4 cup Corn, fresh or frozen
• 1/3 cup Salsa
• 1/4 cup Cilantro STEMS, finely chopped

For the Burrito Bowl:

• 1 serving Mexican Rice
• 1/2 can Refried Beans
• 1/2 Red Onion
• 1/2 cup Corn, fresh or frozen
• 1/4 cup Cherry Tomatoes, sliced
• 1/4 cup Cilantro, chopped
• 1/4 cup Salsa
• 1/2 Avocado
• 1 cup Salad Greens

1. First, prepare the Mexican Rice. Combine all ingredients in a medium pot and bring to a boil. Cover, and let simmer for 40 minutes, or according to package instructions.
2. In the meantime, prepare your caramelized onion. Heat a nonstick skillet over medium heat and add a splash of water to it. Slice 1/2 of a Red Onion into thick strips, then add to the pan. Cook for 10-15 minutes or until the Onion is golden and soft, adding more water to the pan as it evaporates.
3. Heat your Refried Beans and Corn in either the microwave or a nonstick skillet over low heat, if desired.
4. Finally, assemble your Burrito Bowl. Combine the Mexican Rice, Refried Beans, Caramelized Onions, and all remaining ingredients into a large bowl. Stir well to incorporate all of the flavors, and enjoy!

Ingredients

Scale

• 2 cup Salad Greens
• 1/2 can Black Beans, rinsed and drained
• 1/2 cup Corn, fresh or frozen
• 1/4 cup Cherry Tomatoes, sliced
• 1/3 cup Mini Sweet Peppers, sliced (can sub regular Peppers)
• 1/2 Small Red Onion, finely diced
• 1/4 cup Cilantro, chopped
• 1/4 cup Salsa
• Juice of 1 Lime
• 1 Corn Tortilla (optional)

1. Rinse, prep and chop all of your veggies.
2. If desired, cut one Corn Tortilla into thin, bite-sized strips. Place on a baking tray and Broil in the oven on HI, with the door ajar, for 5-7 minutes, or until the strips are golden brown and crispy.
3. Add all of the veggies and beans to a large salad bowl. Top with Salsa and Lime for the dressing, and garnish with crispy Tortilla Strips.

Ingredients

Scale

• 3 Corn Tortillas
• 1 Lime
• 1/2 can Black Beans, rinsed and drained
• 1/4 cup Cilantro, chopped
• 1/4 cup Cherry Tomatoes, sliced
• 1/3 cup Sweet (Mini) Peppers, sliced
• 1/4 cup Salsa
• 1/2 Red Onion, finely diced
• 1/2 Avocado
• Salt, to taste

1. Preheat your oven to 350F.
2. Slice the Corn Tortillas into either 4 or 6 equal pieces. Juice the Lime into a small bowl.
3. Dunk both sides of each Corn Tortilla into the Lime Juice, then set on a lined baking tray. Sprinkle all of the chips generously with salt, then place in the oven and bake for 20-25 minutes, or until the chips are crispy and golden brown around the edges.
4. In the meantime, rinse, prep, and chop all remaining ingredients.
5. Assemble the nachos by placing the baked Corn Tortilla Chips onto a plate, then topping with all remaining ingredients.