Plant-Based Mexican Food Meal Plan

You may think it is silly of me to have a Mexican Food Meal Plan. You would be right since we eat Mexican food most of the time. It’s just who we are. Our fresh fool supply is also extremely low since we haven’t been to the store in a while but I still have beans and grains along with a few tomatoes and jalapenos so all is well.

By the way, I hope you all had a great Easter! My husband and teen son were both out of town so our weekend wasn’t typical. We are all trying to get back into the swing of things.

Mexican Food Meal Plan


Some of these items don’t quite fit with out Mexican food theme but that is ok. I usually prefer a quick breakfast but I don’t mind combining a few things that are already cooked.


You’ll notice most of these recipes use black beans. I cook a large batch to use in multiple recipes to save time.


If I have enough leftovers I may not make all of these dishes. I’ll definitely make the first two because they make great leftovers and I can use them in other meals.

I may even try to work in my Taco Muffins!

Does a Mexican Food Meal Plan look like something you can get behind or do you have a different set of favorites? If you’ve tried some of these recipes I’d love to hear which are your favorites!

custom meal plan

Faux Cheezy Black Bean Quesadillas (Gluten-Free)

backtoschool1 copyGraphics by Melodee Fiske

Looking for something for your kiddos lunch box? Look no further!

quesadillas Forget the boring sandwich and give these babies a try!

Faux Cheezy Black Bean Quesadillas



  1. Spread beans on half of tortilla then add cheese sauce on top of beans.
  2. Fold in half then heat on griddle or in a skillet until brown.
  3. Cut into easy to hold triangles


We Loved these quesadillas! I served them with Mexican spiced quinoa, salsa, guacamole, and coconut milk plain yogurt. They are the perfect size for a lunch box and can be eaten quickly.

lunchbox copyGraphics by Melodee Fiske

What’s in your kid’s lunch box?

Unfried Black Beans

I am soooo over refried beans! Who needs to add extra fat to beans anyway? Certainly not me! I have won over many people with my Unfried Beans made with pinto beans but they are a little to garlic-y for my husband so I decided to lighten up on the spices a bit. Also my 2 year old son (the one with multiple food allergies) has reactions to pinto beans but so far has been doing well with black beans.

This recipe is perfect for lunch boxes too! Use these beans in a burrito or as a delicious dip! My son loves taking beans and chips for lunch. I pair it with some red grapes and carrot sticks for a healthy lunch. See more of my Back to School posts here.

unfried black beans

Unfried Black Beans


  • 2 cups cooked black beans
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt (optional)
  • 1/8 to 1/4 cup water (only as needed, the Blendtec may require more water)


  1. Put beans and spices in food processor or Blendtec. Process 15 to 20 seconds.
  2. Scrape down the sides as needed and process until beans are smooth, add water as needed.


These beans are incredible by themselves but I love them with Mexican Rice or wrapped up in a tortilla.

Tip: If you only have canned beans drain and rinse them, then make as instructed. Most cans only contain about 1 1/2 cups of beans so you may want to ease up on the spices and omit the salt entirely.

Coming tomorrow…Faux Cheezy Black Bean Quesadillas!

What is your favorite way to eat beans?

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Cilantro-Lime Infused Quinoa with Black Beans

Are you a cilantro lover? I am. Some people HATE cilantro, I don’t get it.

If you hate cilantro you could leave it out of this dish and it would still taste amazing!

Quinoa and Black Beans

This is so good like this but it is amazing on a bed of greens or wrapped up in a tortilla.

I submitted this recipe to Pritikin’s Recipe of the Year Contest. To (view and) vote for this recipe just click here and share the recipe using the social media buttons below the picture on Pritikin’s website. Each “share” is a vote for me.

The deadline for voting is August 20th.

I really appreciate your vote!

Green Chili, Cilantro, & Lime Soup

Green Chili, Cilantro Lime Soup

Oh, how I wish you could taste this delicious soup. It has a very complex taste but is incredibly easy to make, and also inexpensive. Does it get much better than that?

I use my Dry Broth Mix here but you could use whatever you normally use for veggie broth. You may have to add some nutritional yeast, salt, garlic, onion, and other spices to give it the same zing. I love how easy it is to add my Dry Broth Mix instead measuring out a bunch of different spices.

Green Chili, Cilantro & Lime Soup


  • 12 cups water
  • 2 cups uncooked brown rice (I used long grain)
  • 2 (4 oz) cans diced green chilis
  • 1/2 cup Dry Broth Mix
  • 1/2 Tbsp sea salt
  • 1/2 a diced onion (optional)
  • 1 cup corn (optional, fire roasted corn would be amazing)
  • 3 cups cooked black beans (or 2 cans of drained and rinsed beans)
  • juice and zest from 1 lime
  • 1 handful of cilantro


  1. Add water to a large pot or dutch oven and bring to a boil.
  2. Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
  3. Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
  4. Ladle into bowls to cool for a few minutes before serving


This soup needs no accompaniment! If you like green chilis, cilantro, and lime you will like this soup. My kids (2 and 4 years old) didn’t like it much, it’s more of a “grown up” soup. I think teens would enjoy it though. If you try it let me know what your kids think.

I’ve made a 1/2 batch and a 1/4 batch of this and both were delicious; I’ve doubled the amount each time I’ve made it. 🙂 If you have leftovers you will need to add extra water the next day because the rice continues to soak up the water.

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