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I’ve been a fan of the blog Veggies Don’t Bite for a while. It was one of the first blogs that I found when I first went vegan that made me think I could actually make the change! Sophia de Santis is the founder of Veggies Don’t Bite, and she has just released her new cookbook Vegan Burgers & Burritos: Easy and Delicious Whole Food Recipes for the Everyday Cook. Today I’m sharing with you this chipotle and lime burrito stuffed with a mixture cilantro-lime rice and beans, sauteed spicy peppers, and a smoky chipotle cream sauce.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

What’s exciting about this book is that it’s plant-based, meaning it focuses on whole foods, doesn’t have refined sugars, and even includes gluten-free options. Also, who doesn’t like burgers and burritos? Our family loves them, they are some of the few things my kids will eat without questioning what’s in it.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

Every recipe has a beautiful picture, and includes 27 burgers, and 26 burritos. It also has a section with sides, and sauces to top your burger or burrito. Some of our favorite recipes so far are the Fajita your Burger, Sweet Potato Enchilada Burger, Frito Pie Pouches, and of course the Chipotle and Lime Burritos. I love the book so far, but I wish there was a recipe for burger buns and tortillas. I don’t know about you, but I struggle to find a burger bun that doesn’t have refined sugar in it.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

From the kitchen perspective, the recipes are easy to make and don’t use weird or hard to find ingredients. Plus, burgers and burritos are very convenient lunch or picnic options, because they are portable. They also make great game day or tailgating food to munch on. Vegan Burgers and Burritos is available on Amazon in paperback and kindle. Enjoy!

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

The Recipe: Chipotle and Lime Burrito

Serve with homemade salsa or smoky tangy cream sauce. You could also eat this on warm corn tortillas.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.
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Chipotle and Lime Burritos

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.
Servings 4 people

Ingredients

  • 1 cup Chopped red, yellow and green bell pepper mix
  • ½ cup Chopped spicy pepper of choice (jalapeño, cherry bomb, etc.)
  • ½ cup Chopped red onion
  • 1/2 cup Low-sodium veggie broth or drizzle of oil, for sautéing
  • 1 tsp. Sea salt
  • 1 tsp. Garlic Powder
  • 2 tbsp. Fresh lime juice

RICE AND BEANS

  • 1 ½ cups Cooked brown rice
  • 1 cup Cooked or canned black beans, drained and rinsed
  • ¼ cup Chopped fresh cilantro
  • 1 tbsp Fresh lime juice
  • ¾ tsp sea salt
  • ½ tsp chipotle powder

TO SERVE

  • 4 to 5 to tortillas
  • Avocado
  • Shredded cabbage
  • Smoky Tangy Cream (page 135) or World’s Best Roasted Salsa (page 132)

Preparation

  1. Sauté the peppers and onion in a pan over medium heat with veggie broth, salt, garlic powder and lime juice until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
  2. To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt and chipotle powder in a bowl and mix well.
  3. Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado and shredded cabbage.
  4. Drizzle the sauce or salsa over the filling ingredients.
  5. To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (See page 15 for step-by-step photos.) You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
  6. Kids: This can be served as a bowl if folding a burrito is too hard! Do not add spicy peppers or chipotle powder. Substitute spicy peppers with bell peppers.

DisclosureI received a free copy of this book for reviewing purposes, but all opinions and thoughts are my own.

Every country across the world has its own way of celebrating Christmas. Mexico has many wonderful Christmas traditions, but one of the most important is the food. It’s not Christmas without pozole, tamales, buñuelos, or ponche. Another one of those important dishes is this vegan Bacalao a la Vizcaína.

This post contains affiliate links.

Bacalao a la Vizcaína is a braised salt cod dish with tomatoes, garlic, olives, capers, roasted peppers, and potatoes. Depending what part of the country you are in they also add raisins and slivered almonds. For this vegan version I️ have used hearts of palm and artichoke hearts to replace the salt cod. The dish is an adaptation of a Spanish classic, and is mostly consumed in central and southern Mexico on Christmas Eve. Serve it with rice or crusty bread to soak up to the last drop of the stew.

What are some of your favorite Christmas foods? My favorite is without a doubt tamales, and the are super easy to veganize! My favorite Christmas traditions are decorating the tree as a family, pedir posada, and singing Happy birthday to Jesus, and then having the kids kiss little baby Jesus on Christmas Eve. Ok, so there’s a lot of stuff I️ like about Christmas! I️ would love to hear some of your traditions.

The Recipe: Vegan Bacalao a la Vizcaína

I have used one can of hearts of palm and one can of artichoke hearts, but feel free to use one or the other. To give this a fishy flavor you can use dulse flakes or finely chopped nori seaweed. Enjoy!

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.
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Vegan Bacalao a la Vizcaína

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 3 minutes
Servings 6 Servings
Author Dora S.

Ingredients

  • 10 Plum tomatoes, medium, (3 cups roasted tomato puree)
  • 1 White onion, diced, (about 2 cups)
  • 6 cloves Garlic, minced
  • 1 can (14 oz.) Artichoke hearts, drained, roughly chopped
  • 1 can (14 oz.) Hearts of palm, drained, roughly chopped
  • 1/3 cup Sliced, pitted manzanilla olives
  • 1 tbsp. Capers
  • 3 Red bell peppers, roasted, peeled, cut into strips
  • 1 bay leaf
  • 1-2 tsp. Finely chopped nori flakes
  • 1 lb. New potatoes, cooked, peeled, cut in half
  • 1/4 cup Parsley, chopped
  • 3 Pickled pepperoni or banana peppers whole or sliced

Preparation

  1. Preheat oven broiler to HI. Place tomatoes on a sheet try and place under the broiler for 4 minutes, until the tomatoes begin to brown and be covered in black spots.
  2. Turn the tomatoes and leave in oven for 4 more minutes. Remove from oven. Using your blender, process until you have a smooth puree. Strain and set aside.
  3. Heat a large pot to medium-low heat and add ¼ cup of water. Add onions and let cook until tender and transparent, about 4 minutes. Add garlic, and cook for 1 more minute.
  4. Pour in tomato puree, and bring it up to a simmer.
  5. Add hearts of palm, artichoke hearts, olives, capers, red peppers, bay leaf, and nori flakes. Continue to simmer for 5-6 minutes. Stir well.
  6. Add parsley, potatoes, pickled banana peppers. Let simmer for 8 more minutes. If the sauce thickens too much, adjust with vegetable stock or water.
  7. Season with salt and pepper to taste.

Chef's Notes

If you are looking for a fishy taste use 2 tsp. of nori flakes. Serve with rice or crusty bread. The pickled pepper can be spicy or mild depending on your preference. In some states they add raisins and slivered almonds, you can add those as well. 

Disclaimer: This post contains affiliate links, meaning at no additional cost to you, I will earn a commission if you click through, and make a purchase. Thank you for your support!

 

I have searched far and wide for a vegan meatball recipe that I didn’t hate, and that wasn’t super complicated. I finally stumbled upon this recipe from Connoisseurus Veg, and I have adapted it to make these Mexican tofu meatballs or vegan albóndigas. The meatballs are made with a mix of tofu, mushrooms, onion, garlic and seasonings, and they are bathed in a spicy chipotle tomato sauce. Serve with some brown rice studded with corn, and warm tortillas.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce.

I have been working like crazy on the launch of the YouTube channel in English and Spanish. Honestly, I don’t know why I am doing this, as if is there already wasn’t enough on my plate. But as my husband keeps telling me YouTube is the new TV, and that if I want to get my recipes out there, I should at least give YouTube a try. We will see, stay tuned.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

The highlight of my week was this amazing email I got from a reader, it was so honest and heartfelt. Here is a excerpt from it:

“I am writing you because I wanted to thank you for this website. I love the recipes you make and I just love that now I can make all these recipes I grew up eating in a healthy vegan way. It has been hard for me and my wife to find true Vegan Mexican recipes and we have tried some of your recipes and we absolutely love them…… I was born and raised in Mexico City and I just want to share with you that your recipes really do have a special touch and they taste just the way I remember them.”

It’s emails like this that keep me going, that motivates me to do things like start a YouTube channel. I just wanted to say thank you to all of you who have supported me over the years, and send me beautiful emails and messages. You make it all worth while.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

The Recipe: Tofu Meatballs in Chipotle Sauce

The key to the texture of this recipe is chopping the mushrooms by hand. If you don’t have much time you can do this in the food processor, but be careful not to over process. Also, don’t forget to drain the excess liquid out of the grated onions. I used cilantro as a garnish, but you can also add it to the meatball itself. If you want to make the sauce spicy add at least 2 chipotle chiles. When I make these for my kids I only use one. Enjoy!

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes
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Mexican Tofu Meatballs in Chipotle Sauce

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. Recipe adapted from Connoiseurus Veg.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6 servings
Author Dora S.

Ingredients

  • ½ lb. Tofu, extra-firm, drained
  • 2 cups (6 oz.) Cremini mushrooms, stems removed
  • ½ Onion, grated, squeeze excess liquid out
  • 1 clove Garlic, minced
  • 1 ¼ cups Panko breadcrumbs
  • 2 tbsp. Almond milk, unsweetened
  • 2 tbsp. Soy sauce
  • 1 tsp. Vegan Worcestershire
  • 1 tbsp. Flaxseed, ground

Sauce:

  • 5 Roma tomates, large, chopped
  • ½ Onion, chopped
  • 2 Garlic cloves, peeled
  • 1 - 2 Chipotle chiles in adobo
  • ½ cup Vegetable stock or water

Garnish

  • ¼ cup Cilantro, chopped

Preparation

  1. Preheat oven to 375°F.
  2. Press tofu between two plates and place a couple of cans on top to drain excess liquid for 20 minutes.
  3. In the meantime chop the mushrooms very finely and place in a large bowl.
  4. Add the garlic, onion, breadcrumbs, almond milk, soy sauce, vegan Worcestershire, and flaxseed to the bowl.
  5. Use your hands to crumble the pressed tofu into the bowl, season with salt and pepper, and mix well.
  6. Roll the mixture into 15- 18 balls and place on a sheet tray covered with parchment paper. (You can add a little bit of oil on the parchment paper so the meatballs don’t stick, but this is optional if you are oil-free.)
  7. Bake for 30 minutes, turning them halfway through.

Sauce:

  1. While the meatballs are baking, using your blender, process all of the ingredients for the sauce until smooth.
  2. Set a large sauté pan to medium heat and add sauce. Season with salt and pepper, and simmer for 7-8 minutes or until the sauce thickens slightly and changes to a dark red color.
  3. Remove meatballs from oven and add to the pan with the sauce. Cover meatballs in the sauce. 

  4. Serve over brown rice, and sprinkle with chopped cilantro.

Chef's Notes

Make sure to squeeze all the liquid out of the grated onion. If you would like to make this gluten-free you can substitute the breadcrumbs for oat flour. Annie’s sells a vegan Worcestershire or you can make your own. The key to the texture of this recipe is chopping the mushrooms by hand. If you don't have much time you can do this in the food processor, but be careful not to over process.  I used cilantro as a garnish, but you can also add it to the meatball itself. If you want to make the sauce spicy add at least 2 chipotle chiles. When I make these for my kids I only use one

How did I not know this book existed until now! Decolonize your Diet by Luz Calvo and Catriona Rueda Esquivel is part manifesto, part cookbook, and part love story. It is a book that hopes to impulse a movement to help others heal their bodies, reclaim the culture of their ancestors, and revolt against the colonial systems that aim to suppress indigenous traditions.

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.

It all begins when Luz is diagnosed with breast cancer. This forces her to reexamine not only what she had been feeding her body, but to come up with a plan to survive the cancer. This led to her doing extensive research on breast cancer in Latino communities and what she found began a whole new way of life for both Luz and Catriona.

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.

In her research it was clear that immigrant Latinos had significantly lower breast cancer rates than those born in the US. Primarily, because immigrants led a diet closer to that of their ancestors, based on beans, corn, squash, wild greens, nopales, fresh fruit, nuts, and seeds. After this discovery, Luz and Catriona began to decolonize their diet.

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.

The book also touches on how decolonizing your diet fits in perfectly with the Chicana/o movement, in that it aims to preserve our indigenous cooking traditions. This part in particular pulled at my heart strings. I am technically not a chicana myself, because I was born in Mexico, though I have been living in this country for 13 years. My children however are chicanos, and as a mom it feels like every day is a fight against a culture that is not my own. I speak only Spanish to them, I cook Mexican food at home, and we continue traditions that my mother taught me, and her mother taught her. I want them to be proud of their heritage and a big part of that is food. Just like Luz and Catriona say in their book, food is a nexus connecting generations.

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.

There are over 120 recipes in this book, not all of them are vegan, but most of them include a vegan option. The recipes are wonderfully researched, the cooking techniques explained in detail, and there’s even a section with menu ideas. My favorite ones so far are Verdolagas & Nectarine Summer Salad, Chipotle Pumpkin Soup, and the Tlacoyos con Quelites.

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.

Thank you, Luz and Catriona, for the inspiring me to continue to publish plant-based recipes that honor Mexican culture and traditions. I hope to meet you guys some day and maybe share a meal that honors our ancestors!

You can purchase Decolonize Your Diet on Amazon, Barnes & Noble and Indibound.

The Recipe: Pipian Rojo Over Rice

I have chosen this Pipian Rojo Over Rice recipe to share with you, because it is perfect for the coming fall and winter months. The sauce is a hearty, stick to your ribs kind of sauce, made with roasted pumpkin seeds, roasted tomato, and dried pasilla, arbol, and ancho chiles. The sauce is served over potatoes, green beans, and chayote. You can serve this over a bed of rice with a green salad. Enjoy!

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.
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Pipian Rojo Over Rice

Recipe from the book Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel. Recipe used with permission from author. 

Total Time 45 minutes
Servings 8 Servings

Ingredients

Sauce

  • 2 Corn tortillas
  • 3 Guajillo chiles, dried, deseeded
  • 5 Pasilla chiles, dried, deseeded
  • 1 Chile de Arbol, dried, deseeded
  • 1 White onion, peeled, and quartered
  • 2 Garlic, whole, unpeeled
  • 2 Medium tomatoes
  • 3/4 cup Pumpkin seeds, raw, hulled (pepitas)
  • 8 Allspice berries, whole
  • 6 Peppercorns
  • 1 tsp. Achiote, ground
  • 1/2 tsp. Sea salt
  • 1/4 tsp. Pepper

Stew

  • 5 Purple potatoes, medium-sized, scrubbed
  • 1/2 lb. Green beans, ends removed
  • 1 Chayote, peeled
  • 1 Onion, diced
  • 3 tbsp. Olive oil (optional)
  • 4 cloves Garlic, minced
  • 1/2 tsp. Sea salt
  • 2 tbsp. Pumpkin seed oil (optional)
  • 2 cups Cooked rice (white or brown)
  • 1/4 cup Pumpkin seeds, raw, hulled, for garnish
  • 1/4 cup Cilantro, leaves only

Preparation

To make sauce

  1. On a griddle on medium high-heat, toast corn tortillas until crispy and slightly charred. Set aside. On the same griddle, toast dried chiles for 1 minute on each side, taking care not to burn. Put chiles in a bowl and cover with boiling water. Use a small plate to keep chiles submerged for 30 minutes.

  2. On same hot griddle, slightly char onions and garlic, about 4 minutes. Peel garlic and place it with onions in blender. Put whole tomatoes on griddle and turn often to char on several sides, then add to blender. When chiles have finished soaking, drain, and add to blender.

  3. On same hot griddle, toast pumpkin seeds until they begin to puff up. Reserve 1/4 cup of pumpkin seeds for garnish, and add the rest to the blender. On griddle, toast allspice and peppercorns for a few seconds and add to blender wth achiote, salt, and pepper. 

  4. Break charred tortillas into quarters and add to blender. Purée until ingredients form a smooth sauce. If necessary, work in batches or add a small amount of water to blender to process smoothly. Sauce should have the consistency of a tomato sauce or just a little bit chunkier. 

To make stew:

  1. Coarsley chop potatoes, green beans, and chayote into hearty, bite-sized chunks and set aside. In a large pot on medium heat, sauté onions in olive oil for 5 minutes. Add garlic and stir until fragrant. Add potatoes, green beans, and chayote and stir to combine. 

  2. Season vegetables with salt. Add just enough water to cover vegetables and bring to a boil. Stir in pipian sauce. Lower heat to medium simmer, stirring occasionally, for about 30 minutes or until vegetables are fork-tender. Adjust seasonings.

  3. Divide rice between bowls and serve pipian over rice. Garnish each serving with a drizzle of pumpkin seed oil, pumpkin seeds, and cilantro leaves.

Disclosure: I received a free copy of this book to complete this review. 

These vegan chiles en nogada will transport you to the city of Puebla in the fall. This dish is one of the stars of Mexican cuisine, because it perfectly embodies why Mexican cuisine was declared Intangible Cultural Heritage of Humanity in 2010. It is painstakingly laborious, but don’t worry I have adapted it so you can make it at home in less than an hour. A roasted poblano chile is stuffed with a picadillo of pork (lentils in this version), sautéed in onion, garlic, and tomato puree with almonds, apples, olives, plantain, pear, capers, and raisins. It is bathed in a walnut cream sauce and sprinkled with pomegranate seeds.

chiles-en-nogada-02

The earliest versions of this dish can be found in cookbooks as early as 1817, and there are several theories or legends as to where it originated. Some say that the Agustinian Recollects of the Convent of St. Monica  created the dish in honor of the emperor Agustin Iturbide who was in town and had played an important role in the recently won war for Mexican independence. The dish was meant to symbolize the three colors of the Mexican flag green, white, and red.

Another version says that three soldiers of Agustin’s regiment were returning home to Puebla after the war was won, and their girlfriends wanted to prepare a special dish for them. They each found an ingredient that represented the colors of the Mexican flag and said a prayer to our Lady of the Rosary and St. Paschal Baylon, thus chiles en nogada were born.

chiles-en-nogada-01

Regardless of their true origin, chiles en nogada today is a very popular dish only available in the fall, since it uses completely seasonal ingredients found in Puebla. Chiles in nogada season is highly anticipated in Mexico as it is a reflection of our national pride and the celebration of Mexico’s independence which is celebrated on September 16. Mexican cuisine is deeply integrated into the history, culture, and the community identity of the Mexican people, and this dish is only one example of the beauty and richness of it all.

chiles-en-nogada-03

The Recipe: Vegan Chiles en Nogada

You can add peach to the picadillo, but I prefer to leave it out. Traditionally the walnuts are peeled, but this takes insanely long, so instead I have just soaked them the night before. Instead of lentils you could use beefless crumbles, TVP or jackfruit. ¡Enjoy!

Vegan Chiles en Nogada, roasted poblano chile is stuffed with an aromatic picadillo, covered in walnut cream sauce and pomegranate seeds.
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Vegan Chiles en Nogada

Vegan Chiles en Nogada, roasted poblano chile is stuffed with an aromatic picadillo, covered in walnut cream sauce and pomegranate seeds.
Course Main Course
Cuisine Mexican
Keyword chiles en nogada, chiles rellenos, vegan mexican recipes
Total Time 1 hour
Servings 4 Servings
446 kcal
Author Dora S.

Ingredients

  • 1 1/2 cups lentils dry
  • ½ Onion, large
  • 2 Garlic cloves, peeled, smashed
  • 2 Large tomatoes, (see note)
  • 4 Poblano peppers, roasted, peeled, seeds removed

Lentil picadillo:

  • ¼ cup Water
  • ½ Onion, minced (1 cup)
  • 3 cloves Garlic, minced
  • ¼ cup Pear, diced
  • ¼ cup Apple, diced
  • ¾ cup Peeled, diced green plantain
  • ¼ cup Slivered almonds
  • 2 ½ tbsp. Raisins
  • 8 Manzanilla olives, quartered
  • 1 tbsp. Chopped capers
  • 1/4 tsp. Clove, ground
  • 1/8 tsp. Cinnamon, ground
  • 1/8 tsp. Ground black pepper

Sauce:

  • 1 cup Walnuts, soaked in water the night before, drained
  • 1 cup Almond milk, unsweetened
  • 1 cup Baguette or bolillo, cut crust off, cut bread into cubes
  • 1 tsp. Sugar or sweetener of choice
  • 1 tsp. White wine
  • Salt to taste

Garnish:

  • 1 Pomegranate, cut, peeled, and seeds removed
  • 1/4 cup Chopped parsley

Preparation

  1. Fill a medium pot with water and add lentils, ½ of an onion, and 2 smashed garlic cloves. Bring to a simmer over medium heat and cook until tender, about 20 minutes. Remove from heat and set aside.
  2. While the lentils are cooking, place the two tomatoes and the poblano peppers on a sheet tray. Turn your oven broiler to high and place sheet tray on the top rack of the oven. Let them cook for a couple of minutes on each side until the tomato and the chiles begin to soften and have black spots all over. Remove from heat. Place the tomates and chiles in a bowl and cover with plastic wrap. Let rest 5 minutes.
  3. Drain the lentils, reserve 1 cup of the lentil cooking liquid, and using a potato masher, mash them to break them up.
  4. Peel the poblano peppers, make 1 cut lengthwise with a knife, and remove the seeds. Set aside.
  5. Remove half of the skin off of the tomatoes, and using a blender process them into a puree. Set aside.
  6. Set a large pot to medium heat, add ¼ cup of water, and add onion. Cook for 4-5 minutes until onion begins to soften and look translucent.
  7. Add garlic and cook for 2 more minutes.
  8. Add cooked lentils, mix well, and pour in tomato puree. Let cook for 3-4 minutes or until the puree begins to bubble and change to a darker red color.
  9. Add clove, cinnamon, black pepper, plantain, apple, pear, almonds, olives, capers, and raisins. Stir mixture.
  10. Add 1 cup of the liquid you reserved from the lentils, and simmer for 20 min or until the plantain is cooke through. Season to taste with salt and pepper.

  11. While the picadillo is cooking, soak the cut bread in the cup of almond milk for 5 minutes.

  12. In a blender, place the soaked bread and milk, previously soaked and drained walnuts, sugar, and white wine, blend until smooth. Season to taste with salt. It should have the consistency of a cream sauce. If it is too thick, add more almond milk. Set aside.

  13. Stuff the chiles rellenos with the lentil picadillo. Place the chiles seam side down on a plate. Pour walnut sauce over them, and sprinkle with pomegranate seeds and chopped parsley.

Recipe Video

Chef's Notes

To save time you can buy pre-cooked lentils, and substitute the tomatoes with 1 cup of pureed roasted diced tomatoes (canned). Do not heat up the walnut sauce. Instead of lentils you could use TVP, beefless crumbles or jackfruit.

Nutrition Facts
Vegan Chiles en Nogada
Amount Per Serving (1 chile en nogada)
Calories 446 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 2g 10%
Sodium 374mg 16%
Potassium 1279mg 37%
Total Carbohydrates 70g 23%
Dietary Fiber 17g 68%
Sugars 24g
Protein 17g 34%
Vitamin A 32.6%
Vitamin C 154.8%
Calcium 19.8%
Iron 30.7%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Vegan Chiles en Nogada
Amount Per Serving (1 chile en nogada)
Calories 446 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 2g 10%
Sodium 374mg 16%
Potassium 1279mg 37%
Total Carbohydrates 70g 23%
Dietary Fiber 17g 68%
Sugars 24g
Protein 17g 34%
Vitamin A 32.6%
Vitamin C 154.8%
Calcium 19.8%
Iron 30.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

I have fallen in love with sweet potatoes. I actually used to dislike them, but during my pregnancy I craved them and now I can’t get enough of them. These sweet potato and carrot tinga tacos are one of the many ways you can use sweet potatoes. The shredded carrots and sweet potatoes are stewed with onion, garlic, and a tomato-chipotle sauce. The sweet potatoes make this dish just a bit sweet, the chipotle-tomato sauce adds a tanginess that will keep you coming back for more, and the avocado gives it a luscious creaminess. Serve on warm tortillas for tacos or on tostadas smothered with beans.

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Traditionally, tinga is a shredded pork dish that originates from Puebla. It is also commonly made with chicken or beef. For another vegan option you could use jackfruit or hearts of palm. The best thing about this recipe though is that it’s super easy to make and only requires a couple of ingredients. I make a less spicy version for my kids and they love it!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Our baby is now 2 months old, and I’m trying to get back into the rythm of things, testing recipes, posting, and recording videos. I am planning on finally launching a youtube channel in the next couple of weeks, but I have to say it makes me really nervous. If you have any suggestions, words of encouragement, or recipe requests I am all ears. Enjoy!!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

The Recipe: Sweet Potato and Carrot Tinga Tacos

Make sure to cook the tinga until the sweet potatoes and carrots are tender. The texture should not be crunchy. Enjoy!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.
4.5 from 4 votes
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Sweet Potato and Carrot Tinga Tacos

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.
Course Main Course
Cuisine Mexican
Keyword carrot tinga, vegan mexican recipes, vegan tacos
Total Time 30 minutes
Servings 4 Servings
304 kcal

Ingredients

  • 1/4 cup Water
  • 1 cup Thinly sliced white onion
  • 3 Garlic cloves, minced
  • 2 1/2 cups Grated sweet potato
  • 1 cup Grated carrot
  • 1 can (14 oz.) Diced tomatoes
  • 1 tsp. Mexican oregano (optional)
  • 2 Chipotle peppers in adobo
  • 1/2 cup Vegetable stock
  • 1 Avocado, sliced
  • 8 Tortillas corn or flour

Preparation

  1. In a large sauté pan over medium-heat, add water and onion, cook for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and continue to cook, stirring for 1 minute.

  2. Add sweet potato and carrot to the pan and cook for 5 min stirring often.

Sauce:

  1. Place the diced tomatoes, vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.

  2. Add chipotle-tomato sauce to the pan and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add more vegetable stock to the pan. 

  3. Serve on warm tortillas and top with avocado slices.

Recipe Video

Chef's Notes

Increase or decrease spiciness by adding or removing some of the chipotle peppers. You can also serve on tostadas smothered with refried beans. 

Nutrition Facts
Sweet Potato and Carrot Tinga Tacos
Amount Per Serving (2 tacos)
Calories 304 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 340mg 14%
Potassium 820mg 23%
Total Carbohydrates 53g 18%
Dietary Fiber 11g 44%
Sugars 7g
Protein 6g 12%
Vitamin A 348.5%
Vitamin C 16.1%
Calcium 11.7%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Sweet Potato and Carrot Tinga Tacos
Amount Per Serving (2 tacos)
Calories 304 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 340mg 14%
Potassium 820mg 23%
Total Carbohydrates 53g 18%
Dietary Fiber 11g 44%
Sugars 7g
Protein 6g 12%
Vitamin A 348.5%
Vitamin C 16.1%
Calcium 11.7%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

The amazing Jeni from Thyme & Love is helping me out this week with another guest post. Jeni has done a guest post for me before, you have to try her delicious tequila truffles. Jeni has recently added a travel section to her blog that is worth visiting. There’s a vegan guide to Boston and vegan eats at Walt Disney World. Thank you for always having my back Jeni!

I’m excited to be writing another guest post for Dora! My name is Jeni and I blog at Thyme & Love, a Vegan food and travel blog. When Dora reached out to me last month about sharing a recipe with you, I immediately started to brainstorm some Vegan Mexican recipe ideas.

chilorio-5

One of the first recipes that came to mind was Chilorio, a popular recipe from the state of Sinaloa, in the North of Mexico. Chilorio is traditionally made with pork, but for a vegan version jackfruit replaces the meat. Lately I have been loving jackfruit. I think that it makes a wonderful plant-based meat.

chilorio-3
In traditional Chilorio recipes, the pork is simmered in an ancho chile and orange juice puree.  One of my favorite ways to cook jackfruit is in the slow cooker. It is just so easy and doesn’t heat up the kitchen.

After the jackfruit has simmered in the slow cooker for 3 to 4 hours, I like to shred the jackfruit and cook it for another 30 minutes to an hour.

chilorio-2

Traditionally, flour tortillas are served alongside Chilorio. I didn’t have any hand, so I served it with corn tortillas. I like to top my tacos with avocado slices.

This Slow Cooker Jackfruit Chilorio is:
Naturally gluten-free
& Oil-free
Flavorful plant-based dinner
Not too spicy
& Easy to make!

The Recipe: Slow Cooker Jackfruit Chilorio

 

Jackfruit Chilorio is a popular recipe from the state of Sinaloa. It is traditionally made with pork, but this version uses jackfruit instead
5 from 1 vote
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Slow Cooker Jackfruit Chilorio

Total Time 5 hours
Servings 4 servings

Ingredients

  • 2 (20 oz) cans Green Jackfruit in Brine, rinsed and drained
  • 2-3 Ancho Chiles, stemmed and seeded
  • 2 cups Water
  • 1 1/4 cup Orange juice
  • 2 tbsp. Apple cider vinegar
  • 1/2 Medium White Onion, roughly chopped
  • 4 Garlic, cloves
  • 1/2 cup Parsley
  • 1 tsp. Mexican oregano
  • 1/4 tsp. Cumin
  • Salt and Pepper to taste

Preparation

  1. In a small saucepan, add the chiles and cover with the water. Bring to a boil and then turn off the heat. Cover and let the chiles rehydrate for 10-15 minutes. Reserve ½ cup of the chile cooking liquid. 
  2. To a blender, add the chiles, ½ cup chile cooking liquid, orange juice, vinegar, onion, garlic, parsley, oregano and cumin. Blend until smooth. Season with salt and pepper.
  3. Add the drained jackfruit to a slow cooker. Pour the blended chile puree over the jackfruit. Stir, making sure all the jackfruit is coated in the sauce. Cook on low for 3 to 4 hours. 
  4. Using two forks, shred the jackfruit. Cook for another 30 minutes to 1 hour. Season with salt and pepper. 

  5. Serve with warm tortillas. 

Chef's Notes

Traditionally, flour tortillas are served alongside Chilorio.

The incredible Ale Graf, from the blog Piloncillo & Vanilla, is doing a guest post for me this week while we continue our new baby bliss here in the Stone household. ¡Thank you Ale! 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious. Imagine, that with each bite you get the full flavor of the potatoes, the texture of the kale, and the explosive flavor of the cilantro cream sauce…..yum!

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

Sometimes I draw a blank and I can’t figure out what to make for lunch or dinner. I open the fridge three hundred times and I just can’t seem to figure it out, but the truth is making a delicious lunch or dinner doesn’t have to be that hard. I made these tacos for the first time on one of those days, when I kept opening the fridge and didn’t feel like cooking at all. Which is rare, because I always feel like cooking.

But when the onion sizzled in the sauté pan and the aroma hit me, everything changed. That’s when I knew that what I really wanted to eat was tacos, like the good Mexican that I am. Once the onion was tender and transparent, I added the potatoes, and that’s when I realized that kale was the perfect addition to these tacos.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

I always try to add greens to everything I cook, it’s a really easy way to consume them and this way you don’t have to eat them only in salads. Greens go well with everything. I like to add them to soups and sandwiches. Anyway, once the potato and kale mixture was ready I decided to make the cilantro cream sauce.

This cilantro cream sauce can be prepared in one day and it keeps up to one week in the refrigerator. It’s one of those sauces that pairs really well with everything and brings out other flavors. I am leaving the recipe below, I hope you like it, and that it will be useful on those days when you just don’t know what to make for dinner.

The Recipe: Kale Potato Tacos & Cilantro Cream Sauce

 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.
4 from 2 votes
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Kale and Potato Tacos & Cilantro Cream Sauce

Total Time 30 minutes
Servings 3 -4 people
Author Alejandra Graf

Ingredients

  • 2 tbsp. Olive or vegetable oil
  • 1/3 cup Diced onion
  • 2 1/2 cups (1 lb.) Diced potatoes (I used fingerlings)
  • 3 cups Dinosaur kale or other leafy green
  • 1/2 tsp. Salt
  • 8 Corn tortillas

Cilantro Cream Sauce

  • 1/4 cup Diced onion
  • 1/2 cup Raw cashews soaked for 3 hours
  • 3/4 cup Washed and chopped cilantro
  • 1/2 Serrano chile
  • 1 Lime, juice of
  • 1/3 cup Water
  • 1/2 tsp. Salt

Preparation

  1. Heat a large sauté pan to medium heat, add oil and onion. When the onion is translucent and tender add the potatoes. 

  2. Cook for approximately 10 minutes or until the onion and potatoes are golden brown. 

  3. Add the kale and salt and continue cooking until the kale and potatoes are tender. 

  4. In the meantime, place the onion, soaked cashews, cilantro, chile serrano, lime juice, water, and salt in the blender and process until smooth. Taste and adjust seasoning as necessary.
  5. To make the tacos, heat the corn tortillas, add 2-3 tbsp. of the kale and potato mixture and top with a tsp. of cilantro cream sauce. 

 

 Here are some more delicious taco recipes

 

 

 

 

 

 

 

 

 

 

 

 

The Best 18 Vegan Burritos for 5 de Mayo

1. Healthy Mexican Burritos

brown-sugar-vanillabrownsugarandvanilla.com

An easy burrito filled with black beans,brown rice, and an awesome chipotle enchilada sauce. Find recipe here.

2. Plantain and Black Bean Burritos

cadrys-kitchen2                 cadryskitchen.com

Savory black beans, rice, sticky sweet fried plantains, and a hefty dollop of guacamole. Find recipe here.

3. Vegan California Burrito

This vegan California burrito is stuffed with baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole.dorastable.com

Stuffed with fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. Find recipe here. 

4. Grilled Veggie Vegan Burrito Bowl

cilantro-and-citronellacilantroandcitronella.com

Packed with flavor and healthier than takeout. A quick 20-minute meal that will fill you up! Find recipe here.

5. White Bean and Avocado Baked Burrito

cearaskitchencearaskitchen.com

Baked burritos smothered in tomato sauce and zesty avocado lime dressing. Find recipe here. 

6. Roasted Cauliflower and Spicy Baked Tofu Burritos

connoisseurusveg                 connoisseurusveg.com

Filled with creamy avocado, roasted cauliflower, baked tofu, and covered in spicy tomato sauce. Find recipe here. 

7. Lentil Spinach Burritos

garden-grazer2                                                                   thegardengrazer.com

Flavorful, healthy, easy, and always satisfying. Find recipe here.

8. 30 Minute Vegan Breakfast Burritos

veggiesdontbiteveggiesdontbite.com

These are hearty, filling and downright delicious, all in 30 minutes or less! Find recipe here.

9. Jamaican Jerk Jackfruit Black Bean Mango Burritos

vegan-richaveganricha.com

Packed with hot shredded jerk jackfruit, black beans, mango and cucumbers. Find recipe here.

10. Grilled Chili Cheese Burritos

keepinitkind      keepinitkind.com

Crispy skillet-grilled tortilla combined with steamy jackfruit chili and melty cheddar cheese. Find recipe here.

11. Summer BBQ Burrito

euphoric-vegan                           euphoricvegan.com

Filled with beans, mango salsa, tomatoes, spinach, and vegan cheese. Find recipe here.

12. Pozole Burrito

vegicanovegicano.com

Mushrooms, onions, peppers and hominy in a chipotle sauce, brown rice and guacamole. Find recipe here.

13. Scrambled Tofu Breakfast Burrito

vegan-slow-cooking                                     healthyslowcooking.com

Scrambled tofu, black beans, sour cream, salsa and cheese. Find recipe here. 

14. Refried Bean Burritos for a Quick Lunch

cadrys-kitchen                  cadryskitchen.com

These cozy refried bean burritos make for a very tasty lunch. Add jalapeño slices or hot sauce. Find recipe here.

15. Quinoa Fajita Burritos

garden-grazer                                                                gardengrazer.com

Veggie fajitas, black beans, salsa, cheese, and quinoa! Find recipe here. 

16. Smothered Burrito with Cashew Cream Sauce

healthy-happy-life                                                    kblog.lunchboxbunch.com

Veggie stuffed burrito smothered in a cilantro cashew cream sauce. Find recipe here. 

17. Vegan Pizza Burrito

veggiesdontbite2                 veggiesdontbite.com

Two favorite foods unite in this ultimate vegan creation. Find recipe here.

18. Northern Mexico Chimichangas

healthyslowcooking                 healthyslowcooking.com

Deep fried burrito filled with seitan and nopales, and smothered in sauce. Find recipe here. 

Have you heard of a California burrito? If you haven’t been to California you are seriously missing out. This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. It is the perfect meal after a long day surfing on a sunny beach. I must confess that when I first moved to California a couple of years ago, I was puzzled by this behemoth of a burrito, but somehow this strange combination works!

california-burrito-1

I am still in Mexico, and finding a flour tortilla large enough to make this burrito was a huge challenge. None of the grocery stores seemed to have them. I had to go to a tortilleria and ask them to make them for me. Even then they were very confused. They kept telling me that the tortillas they already sold were perfect for burritos, and I’m sure they were, but they were pretty small. I had to demonstrate with my hands a tortilla the size of my head. They kind of looked at me like I was crazy, but they made a couple of tortillas for me. The burritos in my part of Mexico are more like slightly large flour tortilla tacos, nothing like the giant burritos you buy in the US, that’s why the ladies at the tortilleria were so surprised at my request.

california-burrito-2

I hope you enjoyed the Easter holiday with your loved ones as much as I did. We had lots of family come in from out of town and had lots of fun and activities. I’m still exhausted! I had forgotten how wonderful and stressful it is to have a really big family. I had the opportunity to see some of my cousins that I hadn’t seen for years, and it was so nice to talk and have our children play together. I look forward to doing it again soon.

california-burrito-5

The Recipe: Vegan California Burrito

I used portobello mushrooms, in place of steak, but you can use the recipe for the marinade on tempeh or seitan if you prefer. I also omitted the vegan cheese, because of my dislike for all vegan cheeses, but if you have a favorite brand you are more than welcome to add it to your burrito. (I would love to hear what your favorite brand of vegan cheese is.) Make your burrito as big or small as you like and enjoy!

california-burrito-6

Here are some recipes for salsa that you can use in your burrito:

Salsa Molcajeteada

Roasted Tomatillo Salsa

Chile Morita Salsa

Chile de Arbol Salsa

 

This vegan California burrito is stuffed with baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole.
4.8 from 5 votes
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The Best Vegan California Burrito

Total Time 40 minutes
Author Dora S.

Ingredients

Portobello Asada

  • 6 Portobello mushrooms, rinsed, sliced ¼ in. thick
  • 1/4 cup Soy Sauce
  • 1/3 cup Water
  • 1 tbsp. Lime juice, fresh
  • 3 Garlic cloves, minced
  • 1 tbsp. Chopped cilantro
  • 1 tsp. Chopped jalapeño or serrani

Oven Baked Fries

  • 4 Medium potatoes, peeled and cut into ¼ in. matchsticks
  • 1 tbsp. All-purpose flour
  • 1 tsp. Salt

Burrito

  • 2 Large flour tortillas or 4 medium ones
  • 3/4 cup Pico de Gallo (see note)
  • 3/4 cup Salsa of your choice
  • 2 Avocadoes, pitted, flesh removed
  • 1 Lime
  • 3/4 cup Vegan Shredded Cheddar Cheese (Optional)

Preparation

  1. Preheat oven to 450F

  2. Combine all the ingredients for the marinade in a Ziploc bac and add the sliced mushrooms to it. Let marinate for 1 hr. up to 24 hours. 

  3. In a large bowl toss the potatoes with the flour and salt. Arrange fries in a single layer on a sheet tray lined with parchment paper and bake for 15 min. then flip the fries and bake for 15 more minutes or until golden brown. Remove from oven and set aside. 

  4. Mash the avocadoes and season with salt and pepper and a splash of lime juice. 

  5. Heat a large sauté pan to medium-high heat, remove excess marinade from mushroom and add to the pan. Sauté mushrooms for 6-8 minutes or until almost all the liquid has evaporated and the mushroom are golden brown. Set aside.

Assemble Burritos

  1. Heat tortillas on a comal or griddle. Add baked French fries, mushroom asada, pico de gallo, guacamole, salsa, and vegan cheese. Roll into a burrito. If your burrito is really big you will have to secure it with aluminum foil. 

  2. If you prefer, you can place your rolled burrito on the griddle or plancha and brown a couple of minutes on each side. 

Chef's Notes

You can use the recipe for the marinade on tempeh or seitan if you prefer. The vegan cheese is optional if you are a no-oil vegan. You can find a recipe for pico de gallo here.