Vegan Mexican Recipes easy to follow, delicious, and healthy.

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Habanero Hearts of Palm Ceviche

This habanero hearts of palm ceviche will transport you to the Mexican Caribbean with the combination of habanero, hearts of palm, onion, tomato, and cilantro marinated in lime juice. You can serve it on tostadas, eat with chips or even serve it as a salad. Hearts of palm is a great option for making vegan ceviche, it has a flaky texture but a firm bite, and it absorbs perfectly the flavors of the marinade.

Ingredients for hearts of palm ceviche in a glass bowl.

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of  the Mexican union. With this project I am hoping to encourage the Mexican community in the U.S. and the people of my country to take a chance and make the change to a plant-based diet.

Ingredients for hearts of palm ceviche in a glass bowl.

This recipe is by Alessandro Scetta an Italian vegan chef who has lived in Cancun for more than 15 years, and his recipe is representing Quintana Roo. Quintana Roo is a southern Mexican state bordered by the Caribbean ocean, full of amazing beaches, ruins, and a seafood dominated cuisine.

Ingredients for hearts of palm ceviche in a glass bowl mixed

It is a popular tourist destination, as it is where Playa del Carmen, Tulum, and Cancún are located. Alessandro has transformed the classic Quintana Roo conch ceviche into this delicious and refreshing vegan hearts of palm ceviche.

Hearts of palm ceviche on a blue plate with chips, and a beer.

Alessandro’s Vegan Journey

My name is Alessandro Scetta, and I am Italian, born in Naples, and I have been living in Cancún for the last 15 years. I have been vegan since 2013, a decision that I made for health reasons. However, my eyes were quickly opened to the great animal suffering that is behind the meat, dairy, and entertainment industry, and many others.

Hearts of palm ceviche on a blue plate with chips, and a beer.

Now I can say with certainty that I am vegan for the animals, but of course my health has also received incredible benefits. And since cooking is my thing, I dedicated myself to veganizing a lot of the dishes of my homeland, and of course my second homeland, Mexico. All this so I could tell my family and friends……you can still eat delicious and mouthwatering meals without having to eat animals, plus your health and the planet will benefit.

¿My favorite ingredient? Eggplant
¿My favorite Mexican dish? Chiles en Nogada (vegan of course)
¿Mi favorite regional Mexican cuisine? Yucatán cuisine

You can follow Alessandro on Facebook: @CocinaUrbanaVegana and Instagram: @alessandro_scetta

Hearts of palm ceviche on a blue plate with chips, and a beer.

The Recipe: Habanero Hearts of Palm Ceviche

This recipe is really easy!! Combine all the ingredients let marinate and you’re set to go.

  • You might have to try several brands of hearts of palm and see which one you like best. Some are more tender than others.
  • The recipe calls for 1 whole habanero, but if you don’t eat a lot of spicy food I would only use 1/2 or even a 1/3 of a pepper.
  • Oil is optional.

Hearts of palm ceviche on a blue plate with chips, and a beer.

Hearts of palm ceviche on a blue plate with chips, and a beer.
0 from 0 votes
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Habanero Hearts of Palm Ceviche

This vegan hearts of palm ceviche will transport you to Mexico with the combination of habanero, lime juice, tomato, onion and hearts of palm 
Course Appetizer, Salad
Cuisine Mexican
Keyword heartsofpalm, veganceviche, veganmexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
115 kcal
Author Dora S.

Ingredients

  • 2 cans (14 oz.) Hearts of palm, drained
  • 3 Plum tomatoes, pulp removed, diced
  • ½ Red onion, finely diced
  • 1 Habanero pepper, finely diced
  • 2 tbsp. Lime juice, fresh
  • 3 tbsp. Extra virgin olive oil (optional)
  • 1 tbsp. Chopped cilantro or to taste

Preparation

  1. Cut the hearts of palm in slices or half-moon pieces.
  2. In a large bowl, combine the hearts of palm, tomato, onion, and habanero pepper.
  3. Add the lime juice, olive oil, and cilantro. Mix well. (Hold off on seasoning it.)
  4. Let marinate in the refrigerator for 30 min.
  5. Season with salt and mix to combine.
  6. Serve with chips or tostadas.

Chef's Notes

You might have to try several brands of hearts of palm and see which one you like best. Some are more tender than others. The recipe calls for 1 whole habanero, but if you don't eat a lot of spicy food I would add 1/2 or even a 1/3 of a pepper. Oil is optional. Avocado would go really well with this.

Nutrition Facts
Habanero Hearts of Palm Ceviche
Amount Per Serving (1 serving)
Calories 115 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 253mg 11%
Potassium 213mg 6%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 16.7%
Vitamin C 19.8%
Calcium 1%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.

Here are some more delicious vegan ceviche recipes:

Cauliflower Ceviche

Hearts of Palm Aguachile

 

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Vegan Mexican Hot Chocolate Ice Cream (No-Churn)

Disclaimer: The post is in partnership with Hernán & may include affiliate links.

This Mexican hot chocolate ice cream is sweet and creamy with a hint of cinnamon. It might be the combination of my two favorite things Mexican hot chocolate and ice cream. For this recipe I’ve used my new favorite chocolate, Hernán. I found out about Hernan at a local festival here in San Antonio and I instantly fell in love with their all-natural, vegan products.

mexican hot chocolate tablillas in milk

Hernan Mexican hot chocolate is made with stone-ground ORGANIC cocoa beans from a bio-diversified plantation in Chiapas! The chocolate is available in tablillas or shaped into calaveras (chocolate skulls). It has become my favorite chocolates, because in the US it is becoming very hard to find Mexican hot chocolate without artificial flavors or oils.

mexican hot chocolate skulls

 

Plus it’s a local business run by a fellow Mexican and entrepreneur, Isela Hernández  who is crafting these products in partnership with artisan groups and producers in Mexico!

blended mexican hot chocolate for ice cream

I have been experimenting with the chocolate and have made Mexican hot chocolate paletas, so it only seemed natural to try and use it to make ice cream.

I love ice cream and with so many dairy free alternatives on the market it’s not as difficult to find a good vegan ice cream (my favorite brand is Nadamoo). I do wish there were more Mexican or Latino inspired flavors like this Mexican hot chocolate ice cream, or other flavors like jamaica, horchata, arroz con leche, and cajeta.

These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

 

I used to have an ice cream maker, which I loved, but I had to let go of in the move from Hawaii to Texas. I figured I could just buy a new one instead of paying to ship the one I had, but then I never did. So I have made this recipe no-churn, but if you have an ice cream machine you can use it as well.

The Recipe: Vegan Mexican Hot Chocolate Ice Cream

  • I tried several different types of milk for this and my favorite was almond-coconut or soy.
  • I have added avocado for creaminess, but don’t worry the taste blends in perfectly with the chocolate.
  • You can use the sweetener of your choice.
  • If you have an ice cream machine, cool down the chocolate mixture then add to your machine. You can skip the steps 4,5 and 6
  • Enjoy!!
5 from 1 vote
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Vegan Mexican Hot Chocolate Ice Cream

This Mexican hot chocolate ice cream is sweet and creamy with a hint of cinnamon. It is also no-churn and dairy free!!
Course Dessert
Cuisine Mexican
Keyword chipotle pasta, vegan pastas, ice cream, mexican hot chocolate, no-churn
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings (1 quart)
247 kcal
Author Dora S.

Ingredients

  • 2 tablets (tablillas) Hernan Mexican chocolate
  • 2 cups Almond-coconut milk unsweetened
  • 1 Avocado ripe, cut in half, flesh removed
  • ¼ cup Maple syrup

Preparation

  1. Bring the coconut-almond milk to a very low simmer over low heat. Add chocolate tablets, and stir with a whisk or molinillo.

  2. Once the chocolate has dissolved pour it in a container and let it cool completely in the fridge or freezer.

  3. Place the chocolate mixture, avocado, and maple syrup in the blender, and puree until smooth.

  4. Pour into ice trays and freeze overnight.
  5. The following day unmold the cubes and place in the food processor. Process until smooth (hold on to your food processor because it’s going to shake!)
  6. Eat right away and enjoy!!

Recipe Video

Chef's Notes

  • I tried several different types of milk for this and my favorite was almond-coconut or soy.
  • I have added avocado for creaminess, but don't worry the taste blends in perfectly with the chocolate.
  • You can use the sweetener of your choice.
  • If you have an ice cream machine, cool down the chocolate mixture then add to your machine. You can skip the steps 4, 5, 6.
Nutrition Facts
Vegan Mexican Hot Chocolate Ice Cream
Amount Per Serving (1 Serving)
Calories 247 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 175mg 7%
Potassium 288mg 8%
Total Carbohydrates 33g 11%
Dietary Fiber 3g 12%
Sugars 27g
Protein 2g 4%
Vitamin A 1.5%
Vitamin C 6.1%
Calcium 17.8%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Frozen Prickly Pear Margarita

This frozen prickly pear margarita is made with fresh prickly pear, lime juice, Cointreau, and tequila. It is refreshing, slightly sweet, and a beautiful bright pink color.Prickly pear fruit is native to Mexico and South America, but it can be found in France, Italy, Spain, Portugal, Egypt, and parts of the Middle East. It is known for its thick spiny skin and soft, sweet, & watery interior. There are many varieties, but the most well known are green, red, yellow, brown and pink.

red prickly pear used for prickly pear margaritas

red prickly pear used for prickly pear margaritas

It’s the perfect summer fruit, it tastes like a weird combination of pear, cucumber, watermelon and pineapple. It has only one monstrous defect, besides the tiny spines that line its exterior, the flesh of the fruit is riddled with seeds. It is commonly used to make drinks, candy, or jelly.

red prickly pear used for prickly pear margaritas

You can find them at your local Mexican or Hispanic market. They are in season from early spring to late fall. To prepare them, use a paring knife to cut off both ends of the fruit and make a 1/4 of an inch deep cut lengthwise. Please, please, please wear gloves when working with this fruit.

red prickly pear used for prickly pear margaritas

Even though you can find them without the large spines at the store, the tiny and almost hair like spines remain and can get lodged in your flesh. They truly are tiny! Place your finger in between the flesh and the outer skin and simply pull back, the outer layer should come off easily. You can store them in your refrigerator for up to a week or at room temperature if you are going to eat them in one or two days.

red prickly pear used for prickly pear margaritas

Peeled prickly pears in a blender

Have I mentioned I love tequila? I know some of you must be fighting back your gag reflex just thinking about tequila, but not me. Tequila and I go way back, but that’s another story, preferably one told while drinking tequila. After you try this prickly pear margarita you might reconsider your aversion to tequila, at least I hope you do.

Prickly pear juice being strained

 

As far as tequila goes, we usually drink Corralejo, Don Juilo, or Clase Azul, but this time we used Cazadores which is a great option for those who don’t want to spend a lot of money. As for margaritas, I’m happy to see more bars have stopped using sour mix and creating their own flavored syrups and liquors. Did you know, margaritas in Mexico are made with lime juice, tequila, and triple sec or Cointreau? That’s it! Even if this is your first time using prickly pear, you are going to love this margarita.

This recipe for frozen prickly pear margarita is the perfect drink to cool down. The combination of tequila prickly pear fruit, and orange liqueur is irresistible

The Recipe: Prickly Pear Margarita

  • You can add agave syrup to sweeten the margarita if you prefer your margaritas on the sweet side.
  • You can also use green prickly pear.
  • Enjoy!!

Frozen prickly pear margarita in large margarita glass

This recipe for frozen prickly pear margarita is the perfect drink to cool down. The combination of tequila prickly pear fruit, and orange liqueur is irresistible
5 from 1 vote
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Frozen Prickly Pear Margarita

Frozen Prickly pear margarita, a refreshing way to cool down this summer. 

Course Drinks
Cuisine Mexican
Keyword frozen, margarita, prickly pear
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 Large Margaritas
483 kcal
Author Dora Stone

Ingredients

  • 4 Red prickly pears, peeled
  • ¾ cup Tequila, reposado
  • ½ cup Cointreau,
  • ¼ cup + 1 tbsp. Lime juice, fresh
  • 2 cups Ice As Needed

Preparation

  1. Blend prickly pears on low for 60 seconds. Then blend on high for 30 seconds. Strain. Set liquid aside.
  2. Pour tequila, Cointreau, lime juice, and prickly pear juice in blender. Add ice and blend on high.
  3. Serve in two salt rimmed glasses.

Recipe Video

Chef's Notes

If you would like to sweeten this margarita add 1/4 cup of agave nectar. Start with two cups of ice, but add as much as you need.

Nutrition Facts
Frozen Prickly Pear Margarita
Amount Per Serving (2 margaritas)
Calories 483
% Daily Value*
Sodium 10mg 0%
Potassium 473mg 14%
Total Carbohydrates 76g 25%
Dietary Fiber 11g 44%
Sugars 54g
Protein 1g 2%
Vitamin A 1.8%
Vitamin C 32%
Calcium 3.7%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Roasted Butternut Squash and Mushroom Tacos

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

I am so excited to share with amazing book with you. Vegan Yack Attack on the Go, is the first vegan cookbook that I’ve browsed through and immediately though,”I want to make all these recipes!” This recipe for roasted butternut squash and mushroom tacos is one of my favorites from the book. The author is Jackie Sobon from the vegan blog Vegan Yack Attack.

Butternut squash, mushrooms, black beans and tomatillos on a sheetpan.

The best part is that it is a quick recipe that requires only a sheet pan. All you have to do is chop, toss, and roast and the next thing you know dinner is on the table. I love the combination of butternut squash and black beans, and when you add mushrooms and spices it all comes together perfectly.

vegan yack attack on the go cookbook

Even though it is not a traditional Mexican recipe I wanted to share it with you, because it’s delicious and easy to make. I served mine on warm corn tortillas, but you can definitely make a burrito out of it, or it would make a good filling for enchiladas.

roasted butternut squash, black beans, and mushrooms

So why I am I so excited about this book?? Honestly a lot of vegan cookbooks have the same recipes with a little bit of variation, not this one. There are a few classics like smoothies, burritos, and pasta, but there are so many other great recipes like the creamy berry polenta, asparagus omelette, coconut BLT, and the vanilla chip buckwheat bars.

butternut squash and mushroom tacos on a plate

My favorite part of the book is that the recipes are quick to make, which is absolutely a must when you have 3 kids and work from home. There’s even a section for camping or cookout foods that is just genius, like the campfire banana split. I highly recommend this book. What are you waiting for??? Go check it out .

butternut squash and mushroom tacos with salsa verde, jalapeño and lime

The Recipe: Roasted Butternut Squash and Mushroom Tacos

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
  • Enjoy!!
butternut squash and mushroom tacos, jalapeño and lime
5 from 1 vote
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Roasted Butternut Squash and Mushroom Tacos

Roasted Butternut Squash and Mushroom Tacos, an easy and delicious weeknight dinner everyone will love!

Course Main Course
Cuisine Mexican
Keyword black beans, butternut squash and mushroom tacos, vegan tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
338 kcal
Author Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc. Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.

Ingredients

  • 2 cups Diced and peeled, butternut squash
  • 2 cups Chopped baby bella mushrooms
  • 1 can (15 oz.) Black beans, drained and rinsed
  • 1 cup Chopped yellow onion
  • 1 tbsp. Sunflower oil
  • 1 tsp. Chili powder
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Salt, or more to taste
  • 1/4 tsp. Paprika
  • Pinch Cayenne Pepper
  • 2 cups Chopped tomatillos, with husks removed
  • 8 Corn tortillas
  • 1 cup Shredded cabbage
  • 1 Jalapeño, thinly sliced
  • 8 Small lime wedges
US Customary - Metric

Preparation

  1. Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
  2. Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
  3. Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
  4. Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.

Chef's Notes

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 702mg 29%
Potassium 1123mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 15g 60%
Sugars 8g
Protein 13g 26%
Vitamin A 161.8%
Vitamin C 44.8%
Calcium 10.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 702mg 29%
Potassium 1123mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 15g 60%
Sugars 8g
Protein 13g 26%
Vitamin A 161.8%
Vitamin C 44.8%
Calcium 10.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Carlota de Limon (Key Lime Ice Box Cake)

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.
This is the dessert I have been mourning since the day I decided to stop eating animals. It is my absolute favorite! Carlota de limon ( in some regions of Mexico it is known simply as pay de limon) is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
It is extremely easy to make and it requires no oven, which is perfect for these hot summer days.
All this time I thought I would never eat this again, because Maria cookies are not vegan, at least the ones I had found (Gamesa).
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
However, on a recent trip to Mexico I discovered that Soriana ( Mexican supermarket) has their own brand of Maria cookies which are accidentally vegan. All that was left to do was veganize the lime cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Don’t be disappointed, even though I found the maria cookies in Mexico, I did some research and found an alternative on Amazon!! If you can’t wait until you get your vegan maria cookies on Amazon you could use graham crackers, or any other healthy tea style biscuit that you like.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Go make this and let me know if you like it as much as I do. You can tag me on Instagram with your creations.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

The Recipe: Carlota de Limon

  • If you can’t find the cookies on Amazon, you can use graham crackers or animal crackers.
  • Use key lime juice for a more intense lime flavor.
  • As you’re layering your cookies and lime cream don’t press down on the cookies.
  • I like to use berries to contrast the sweet flavor of the ice box cake. Enjoy!!

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
5 from 4 votes
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Carlota de Limon

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Course Dessert
Cuisine Mexican
Keyword carlota de limom, icebox cake
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 Servings
234 kcal
Author Dora S.

Ingredients

  • 1 package (16 oz). Silken tofu (soft)
  • 1/3 cup Almond Milk, unsweetened
  • 1 cup Sugar, or your favorite sweetener
  • 1/3 cup Key lime juice, fresh
  • 2 packs (sleeves) Vegan Maria cookies
  • 1 pint Strawberries
US Customary - Metric

Preparation

  1. Place tofu, sugar, and almond milk in the blender. Turn blender on low setting and add in lime juice gradually, until the mixture thickens and coats the back of a spoon.
  2. Line the bottom of an 8×8 glass baking dish with parchment paper, add a of lime cream and cover it with a layer of cookies and pour some of the lime cream mixture on top; enough to cover them but not drown them.
  3. Repeat this process by adding another layer of cookies and then covering it with the lime cream, repeat until all the lime cream mixture and cookies have been used up.
  4. DO NOT PRESS DOWN on the cookies. You want a good layer of lime cream in between the cookies and pressing them down with push the lime cream to the sides.
  5. Place cake in refrigerator for at least 4 hours or until it has set.
  6. Invert the baking dish unto a plate. Carefully peel off the parchment. Decorate with strawberries or the fruit of your choice.
  7. Cut and serve cold.

Chef's Notes

If you want to substitute the sugar for agave or maple syrup omit the almond milk. You can use graham crackers if you can’t find vegan maria cookies

Nutrition Facts
Carlota de Limon
Amount Per Serving (1 serving)
Calories 234 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 14mg 1%
Potassium 102mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 33g
Protein 2g 4%
Vitamin A 0.1%
Vitamin C 45.8%
Calcium 2.3%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Carlota de Limon
Amount Per Serving (1 serving)
Calories 234 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 14mg 1%
Potassium 102mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 33g
Protein 2g 4%
Vitamin A 0.1%
Vitamin C 45.8%
Calcium 2.3%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Watermelon Paleta Shot

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This might be the best paleta recipe I’ve ever made, and it’s a boozy popsicle! This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

They’re inspired by the famous watermelon paleta shot, which is a very popular drink along the border of US-Mexico. The shot itself is supposed to mimic the Mexican spicy watermelon lollipop candy. So I’ve taken this concept and turned it into a deliciously spicy watermelon popsicle.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

This is the first time I’ve ever tried to make a boozy popsicle, but with this heat it sounds like the perfect solution to a stressful and hot day. They would also be perfect for an adult pool party or a day at the beach, but be sure to label them as adult popsicles otherwise your little ones might get a tummy ache.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

We recently had our baby boy’s first birthday party and I gave some of our guest this watermelon paleta shot to try and they loved it. I hardly tasted the tequila in there, but they assured me that they definitely felt it.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

I always try to come up with new paleta recipes in the summer. It’s so easy with my handy paleta mold, and whatever fresh fruit I have on hand. I also refer to Fanny Gerson’s book Paletas. Even though it’s not a vegan cookbook, a lot of the recipes are vegan or easily adaptable.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

So far we’ve made strawberry, coconut, corn, Mexican chocolate, banana-pecan, cucumber-chile, and mango-chile paletas. I’m excited to make these over and over again for the rest of the summer.

The Recipe: Watermelon Paleta Shot

  • I used my favorite Corralejo Tequila, but you can use any tequila you want.
  • We prefer Tajin chile powder for these.
  • Because of the alcohol it is best to freeze these overnight.
  • If your watermelon is super sweet, you can reduce the amount of sugar.
  • Enjoy!
This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
5 from 1 vote
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Watermelon Paleta Shot

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
Course Dessert
Cuisine Mexican
Keyword paleta shot, watermelon paleta, watermelon popsicle
Prep Time 15 minutes
Servings 10 paletas
99 kcal
Author Dora S.

Ingredients

  • 4 cups Diced watermelon, seedless
  • ½ cup Tequila, (Corralejo reposado)
  • 3 tbsp. Lime juice, fresh
  • ½ cup Sugar or sweetener of your choice
  • 10 tsp. Tajin chile powder
US Customary - Metric

Preparation

  1. Place the watermelon, tequila, lime juice, and sugar in the blender and process until smooth.
  2. Place 1 tsp. of chile powder at the bottom of each popsicle mold.
  3. Pour in watermelon mixture into molds, snap on lids, insert popsicle sticks, and freeze overnight.

Chef's Notes

If tequila isn’t really your thing or you want these to be less alcoholic use only 1/3 of a cup of tequila. I used my favorite Corralejo Tequila, but you can use any tequila you want. We prefer Tajin chile powder for these. If your watermelon is super sweet, you can reduce the amount of sugar.

Nutrition Facts
Watermelon Paleta Shot
Amount Per Serving (1 Paleta)
Calories 99
% Daily Value*
Sodium 81mg 3%
Potassium 169mg 5%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 14g
Protein 1g 2%
Vitamin A 36.1%
Vitamin C 7.6%
Calcium 2.1%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Mexican Hot Chocolate Popsicles (Paletas de Chocolate)

Disclaimer: The post is in partnership with Hernán & may include affiliate links.

Are you a fan of Mexican hot chocolate?? Well you are going to love these Mexican hot chocolate popsicles.  Maybe the thought of eating frozen hot chocolate doesn’t get you excited, but let me change your mind.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

These Mexican hot chocolate paletas are creamy and sweet, chocolaty and rich, with a touch of cinnamon. They are everything that’s good about Mexican chocolate but in paleta form.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

For this recipe I used my new favorite Mexican hot chocolate: Hernán. I found out about Hernan at a local festival here in San Antonio and I instantly fell in love with their all-natural, vegan products.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

Hernán is the real deal, and I’m not talking about adding cinnamon to cocoa powder and calling it Mexican chocolate. I mean real, authentic, Mexican chocolate sourced from Chiapas, and ground with sugar and cinnamon. In fact, the cacao used to make Hernan Mexican hot chocolate is organic and from a biodiversified plantation! I can’t wait to experiment more with Hernán chocolate, maybe I’ll make Mexican chocolate ice cream next.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

I tried several ways of making this recipe, testing out several different plant milks and methods, but I couldn’t get them creamy enough.Doing some research online, I found a couple of recipes that were doing chocolate and avocado popsicles and I thought maybe I should try it.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

I’m not going to lie, I was super hesitant to use avocado in this recipe. I thought it would change the taste too much. Finally I decided to give it a go and I was shocked. The avocado makes this the creamiest chocolate popsicle ever, without any unhealthy animal fats, and it doesn’t affect the flavor at all.

The kids loved them and I hope you like them too!

The Recipe: Mexican Hot Chocolate Popsicles (Paletas de Chocolate)

  • The recipe calls for 1 tablilla per cup of milk, but if you really like dark chocolate I would use 1 1/2 tablillas per cup of milk.
  • You can use any sweetener of choice, maple syrup would be really good with this though.
  • Make sure your avocado is ripe
  • This is the mold that I used to make these.
  • Enjoy!
These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.
5 from 1 vote
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Mexican Hot Chocolate Popsicles

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon. 
Course Dessert
Cuisine Mexican
Prep Time 20 minutes
Servings 6 popsicles
131 kcal
Author Dora S.

Ingredients

  • 2 tablets (tablillas) Hernan Mexican chocolate
  • 2 cups Almond-coconut milk, unsweetened
  • 1 Avocado ripe, cut in half, flesh removed
  • 2 tbsp. Sugar or maple syrup
US Customary - Metric

Preparation

  1. Bring the coconut-almond milk to a very low simmer over low heat. Add chocolate tablets and sugar, and stir with a whisk or molinillo.
  2. Once the chocolate has dissolved pour it in a container and let it cool completely in the fridge or freezer.

  3. Place the chocolate mixture, avocado, and sugar in the blender, and puree until smooth.

  4. Pour into popsicle molds, snap on the lids, and freeze for at least 5 hours.

Chef's Notes

• The recipe calls for 1 tablilla per cup of milk, but if you really like dark chocolate I would use 1 1/2 tablillas per cup of milk.

• You can use any sweetener of choice, maple syrup would be really good with this though.

• Make sure your avocado is ripe.

Nutrition Facts
Mexican Hot Chocolate Popsicles
Amount Per Serving (1 popsicle)
Calories 131 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Sodium 110mg 5%
Potassium 162mg 5%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 10g
Protein 1g 2%
Vitamin A 1%
Vitamin C 4.1%
Calcium 10.4%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Are you looking for more paleta recipes?? Check these out

Strawberry Paletas

Coconut Paletas

Cucumer-Chile Paletas

Mango-Chile Paletas

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Cucumber-Chile Paletas (Cucumber Popsicles)

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

Sweltering summer heat can only mean one thing, paletas!!! These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart. (You can put lime and chile on almost anything and I’d totally eat it.) We are so happy to be participating once again in Lola’s Cocina Paleta Week. This year there are 10 vegan paletas! So be sure to head over there and check it out and share with #paletaweek.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Paletas are definitely a family favorite treat. Some of our favorites are strawberry, coconut, pecan, mango and tamarind, but there are so many other flavors out there like oreo, chocolate, watermelon, and of course cucumber. The kids love to help make them and they get super excited when they see the paleta mold come out.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Mexico has a history of unconventional ice cream flavors, some of them are even trendy now, but Mexico has been doing it for years. Some of the most popular ones are corn, avocado, arroz con leche, rose petal, and tequila and lime.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

The beginning of the paleta industry can be traced to Tocumbo, Michoacan in the 1930’s. Where a family business, la Michoacana, flourished and spread to the rest of the country. You can find a Michoacana in almost any town in Mexico, and without a doubt you will be able to find vegan options there.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

To find your vegan options, simply ask for paletas or helado de agua, which means from water. Paletas and helado de agua are made with a water base, and are just as delicious as there milky counterparts. One of the greatest things about Mexican paletas and ice cream is that they are made with local and fresh fruit. What are your favorite paleta flavors??

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

The Recipe: Cucumber-Chile Paletas (Cucumber Popsicles)

  • You don’t have to use a fancy cucumber to make this (a.k.a english cucumbers), a regular one will do.
  • Make sure to peel and remove the seeds.
  • Our favorite chile powder for this is Tajín, which is now available at most grocery stores.
  • Make sure that your pineapple is ripe for extra sweetness.
  • You can use any sweetener you prefer.
  • Enjoy!!
Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.
5 from 1 vote
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Cucumber-Chile Paletas (Cucumber Popsicles)

These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart.
Course Dessert
Cuisine Mexican
Keyword cucumber popsicles, vegan paletas
Prep Time 15 minutes
Servings 8 paletas
33 kcal
Author Dora S.

Ingredients

  • 2 ¾ cup Cubed cucumber peeled, deseeded
  • 1 cup Cubed pineapple, fresh
  • 2 tbsp. Sugar or your favorite sweetener
  • 2 tbsp. Lime juice, fresh
  • 2 tbsp. Tajín chile powder
US Customary - Metric

Preparation

  1. Place all the ingredients in the blender, and process until smooth.
  2. Pour into your molds, snap on the lids, and freeze for at least 5 hours.
  3. After unmolding the popsicles, sprinkle them with some more chile powder and enjoy!!

Chef's Notes

If you don’t have popsicle molds, you can use shot glasses or small plastic cups. Pour mixture into glasses and freeze for 30 min to 1 hour. Insert popsicle sticks and freeze for 4 more hours.

Nutrition Facts
Cucumber-Chile Paletas (Cucumber Popsicles)
Amount Per Serving (1 Paleta)
Calories 33
% Daily Value*
Sodium 61mg 3%
Potassium 156mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 6g
Vitamin A 22.8%
Vitamin C 15.1%
Calcium 2.1%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Cucumber-Chile Paletas (Cucumber Popsicles)
Amount Per Serving (1 Paleta)
Calories 33
% Daily Value*
Sodium 61mg 3%
Potassium 156mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 6g
Vitamin A 22.8%
Vitamin C 15.1%
Calcium 2.1%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

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Piloncillo Almond Butter Oatmeal Cookies

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

I’ve been trying to recreate this recipe all of my adult life, and I’ve finally done it! These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too.

These <a target= So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood. Our nanny/housekeeper Polita would make these for us when we were little and we absolutely loved them!

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood

Later the recipe was lost and Polita was not one to write quantities down. For years she we asked her to please recreate them, but too much time had gone by, and the recipe was just a long gone memory.

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood
Well, amazingly Polita still works with my mom, and has become a sort of lifelong companion part employee, part family. After going vegan, I had completely given up on ever tasting these again, but after interrogating Polita incessantly I finally came up with something good.

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood

So good, that I am very happy to say, that the sweet smell of these cookies baking in the oven makes the 6 yr old inside me feel loved, safe, and happy. Enjoy!!

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood
The Recipe: Piloncillo Almond Butter Oatmeal Cookies

  • To make these gluten-free, use oat flour instead of all purpose flour.
  • You can also use peanut butter or tahini instead of almond butter.
  • You can change up the nuts, use cranberries instead of raisins, or even add chocolate chips.

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood
0 from 0 votes
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Piloncillo Almond Butter Oatmeal Cookies

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too.

Course Dessert
Cuisine Mexican
Keyword almond butter oatmeal cookies, vegan oatmeal cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
152 kcal
Author Dora S.

Ingredients

  • 1 tbsp. Ground flax seed
  • 2.5 tbsp. Water
  • ½ cup Grated piloncillo
  • 4 tbsp. Almond butter, unsweetened
  • 1/3 cup Apple sauce, unsweetened
  • 1 tsp. Vanilla extract
  • 1 ¼ cup. Quick oats
  • 1/2 cup All-purpose flour
  • ¼ cup Chopped raisins
  • ¼ cup Chopped pecans
  • ½ tsp. Salt
  • 1 tsp. Ground cinnamon
  • 1/8 tsp, Ground clove
  • 1 tsp. Baking powder
  • ½ tsp. Baking soda

Preparation

  1. Preheat oven to 350°F.
  2. In a small bowl, combine flax seed, water, piloncillo, almond butter, apple sauce, and vanilla. Set aside.
  3. In a large bowl, combine flour, oats, raisins, salt, cinnamon, clove, baking powder, and baking soda.
  4. Pour the wet ingredients into the dry ingredients, and use a wooden spoon to mix until combined.
  5. Drop the dough by heaping tablespoons on a parchment lined sheet tray, 2 inches apart. Flatten cookies slightly with your fingers.
  6. Bake for 15 min. or until golden brown.

Chef's Notes

To make these gluten-free, use oat flour instead of all-purpose flour. You can also use peanut butter or tahini instead of almond butter. You can change up the nuts, use cranberries instead of raisins, or even add chocolate chips.

Nutrition Facts
Piloncillo Almond Butter Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 152 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 138mg 6%
Potassium 163mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 9g
Protein 3g 6%
Vitamin C 0.2%
Calcium 5.1%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Piloncillo Almond Butter Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 152 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 138mg 6%
Potassium 163mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 9g
Protein 3g 6%
Vitamin C 0.2%
Calcium 5.1%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Spicy Peanut Sauce Enchiladas (Encacahuatadas)

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema. They are crazy easy to make, and are so good you’ll be making them again and again.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

In Mexico these are known simply as encacahuatadas, and are a classic home cooked dish. They are usually filled with chicken, but your favorite vegetable filling will go great with these. They would make a great dinner, or even a good brunch option.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Let me just say that I am obsessed with this sauce. I have been putting it on everything! So far it is perfect with the enchiladas, but you can also put it on your baked potatoes, polenta, pasta, tacos, buddha bowls, and tofu. I’m one of those people that falls in love with a sauce or dish and then I makes it over and over again until I get tired it. This is one of those sauces. So you definitely have to try it.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Summer is coming up and I am so not ready to have all the kids home. Not ready!! The first couple of weeks are always a little rough, but once we get into a groove we really have fun. My two older ones are always arguing and bothering each other, which can get really stressful sometimes, but our sweet baby is always all smiles. What are some of your summer plans?? I’ll tell you what I am ready for, all the delicious summer fruit. 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

The Recipe: Spicy Peanut Sauce Enchiladas

  • Your favorite veggie filling will be perfect with these
  • If you are allergic to peanuts you can use cashews or almonds.
  • Corn tortillas are the best option for this recipe.
  • You can use cashew or almond crema
  • Do not place these in the oven because they will fall apart.

 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
4.75 from 4 votes
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Peanut Enchiladas with Braised Greens

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
Course Main Course
Cuisine Mexican
Keyword peanut enchiladas, spicy peanut sauce, vegan enchiladas
Total Time 30 minutes
Servings 4 people
387 kcal
Author Dora S.

Ingredients

Sauce

  • 8 Guajillo Chiles stems and seeds removed, rinsed
  • 1-2 Chipotle pepper in adobo
  • 2 Garlic cloves
  • 1 cup Peanuts, toasted
  • 1 Plum tomato, roasted
  • 1/8 tsp. Ground clove
  • 1 cup Vegetable stock

Filling

  • 1 lb. Mushrooms. cremini sliced
  • 3 Garlic cloves, minced
  • 8 oz. Spinach or other leafy green, roughly chopped
  • 1 can (14.5 oz) Hominy, drained, rinsed
  • 12 Corn tortillas
  • 1 cup Almond crema

Preparation

To make the peanut sauce:

  1. Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer, let simmer for 10 min.
  2. Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, roasted tomato, clove, and vegetable stock. Blend until smooth. If necessary add more stock until you reach the desired consistency.If you do not have a high powered blender, strain the sauce. Set aside.

To make the filling:

  1. Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  2. Lower heat to medium-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes. Add hominy and stir to combine. Season with salt and pepper. Set aside.

To assemble

  1. Bring a medium sauce pot to low-medium heat and pour in sauce. Heat just enough to get it hot. If it simmers, the sauce might break.
  2. Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
  3. Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish, Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
  4. Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

Chef's Notes

If the sauce and the filling are hot there is no need to put the enchiladas in the oven. If you would rather place them in the oven do so at 350°F for 5-7 minutes. If you are allergic to peanuts you can use cashews or almonds. Corn tortillas are the best option for this recipe.

Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Sodium 648mg 27%
Potassium 1392mg 40%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 18g 36%
Vitamin A 149.8%
Vitamin C 26.4%
Calcium 17%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Sodium 648mg 27%
Potassium 1392mg 40%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 18g 36%
Vitamin A 149.8%
Vitamin C 26.4%
Calcium 17%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.
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