My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Mexican Food

Cilantro Lime Quinoa

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Do you want to know two words that make me swoon? Well I can think of several words but the two I’m referring to are cilantro and lime! I love them both but paired together they can take any dish to a new level. I’ve used the lime juice in the plastic lime and frozen cilantro and it was good but nothing compares to using fresh limes and fresh cilantro.

cilantro lime quinoa

I think the biggest reason is the fresh lime zest. My favorite zester is the Better Zester, it has a zest “catcher” that also measures the amount of zest. I’ve scraped off with zest off with a knife but my zester makes it much easier. I have more recipes coming that use a zester as well, here is a hint: Gluten-Free, Vegan, Lemon, Cake. I don’t want to be too obvious. 🙂

Cilantro Lime Quinoa

Ingredients

  • 2 cups uncooked quinoa
  • 3 1/2 cups of water (you may need a little more, have 4 cups available)
  • 2 limes (you’ll use about 1 Tbsp zest and 1/4 cup lime juice)
  • 1/2 tsp salt (optional)
  • 1/4 to 1/2 cup cilantro

Do

  1. Rinse your quinoa well then cook it in a pot with 3 1/2 cups of water over medium heat. Cover with a lid.
  2. While the quinoa is cooking zest limes then squeeze the juice into a cup or bowl. You will want to remove any seeds the squeeze out. Also chop cilantro, I prefer to use only the leaves because I don’t like using the stems. Set all of this (zest, juice, cilantro) to the side.
  3. After about 15 minutes check on the quinoa. When it is mostly done and all of the water has been absorbed pour the lime juice, zest and cilantro into the pot (add salt if desired) and stir well. Cover with the lid and let it cook for about 5 more minutes. Use more water if needed.

Serve

I love Cilantro Lime Quinoa with Unfried Black Beans and fresh salsa but you can use your imagination. If you think the quinoa is drying out too fast feel free to use more water, I thought it soaked up the lime juice better by using less. This recipe is difficult to mess up.

This post is shared at Plant-Based Potluck Party Link Up

White Enchiladas

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Green Chili “White” Enchiladas
white enchiladas

There’s a little Mexican restaurant in Oklahoma that makes incredible enchiladas. Unfortunately they are chicken enchiladas covered in cheese sauce. Even after we moved to Arizona we would travel to Oklahoma once a year and eat at that restaurant everyday of our visit.

After we changed to a plant-based diet we still ate at that restaurant, in lieu of my usual, I would order veggie fajitas but those creamy enchiladas called to me.

I’m not one to let dietary restrictions get in my way so I created these creamy Green Chili White Enchiladas. The Green Chili is optional but I enjoy the flavor and so do my kids. I used one 4 oz can of dice green chilies. You could easily double the green chilies for more flavor.

white enchiladas

White Enchiladas

Ingredients (for enchiladas)

  • 3 or 4 cups cooked white beans
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt (optional)
  • 2 oz. of diced green chilies (optional)
  • soft corn tortillas

Do

  1. Puree white beans in a food processor with spices and optional green chilies. Add a few tablespoons of water if needed to get a “chicken salad” like consistency.
  2. Spread tortillas out in a layer then spread the puréed white beans over them.
  3. Next spread a layer of sauce (recipe below) and repeat all of the layers until you run out of ingredients ending with a layer of sauce on top.
  4. Bake in an oven preheated to 350° for 20 to 30 minutes.

 

White Sauce

Ingredients

  •  3 Tbsp nutritional yeast
  • 4 Tbsp brown rice flour
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 cups rice milk
  • 2 oz diced green chilies

Do

  1. Pour the dry ingredients into a skillet and allow them to cook until they begin to toast. You can stir, I prefer to shake the pan, so nothing sticks or starts to burn.
  2. Pour the milk and whisk well.
  3. Alternate whisking and scrapping with a silicon spatula regularly as it thickens.
  4. Carefully taste the sauce, consider adding extra nutritional yeast for a cheesier flavor or more garlic or salt as desired.

A few notes about this dish…

I made this in a 9×9 casserole dish, if using a 9×15 you will want to double the recipe. I used 4 cups of beans in the 9×9 dish and had about a cup leftover but it really depends on how thick each later is.

You can omit the green chilies all together if you are not a fan, or you can double them or substitute your favorite salsa.

These enchiladas can be rolled like the enchiladas you typically order in a restaurant however corn tortillas are pretty fragile and since I no longer dip them in oil (yuck, I used to do that when making enchiladas) they tear easily. I find it quicker to just layer my ingredients instead of rolling them.

You can add additional veggies. I recommend diced onions, chopped cilantro, tomatoes and peppers.

I use brown rice flour because it is gluten-free. You could use wheat flour or a different flour of your choice. The flour acts as a thickener and makes this sauce nice a creamy.

If you live in an omni household and have to cook meat for your family, this recipe can easily be adapted. I recommend you make them as written but divide them into two separate pans, add small amounts of chicken to the pan for the omni members. These enchiladas are so full of protein and fiber on their own they wont really miss it but you will be able to call them “chicken enchiladas” and make your family happy.

This sauce is pretty amazing on its own and would be delicious on rice or noodles, you may want to omit the green chilies though.

Are you an enchilada fan? Do you prefer red, green or white?

Plant-Based Tostadas

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Tostadas are a beloved Mexican dish known for their crispy tortilla base topped with layers of flavorful ingredients. While traditional tostadas often feature meat or seafood, there’s no reason why you can’t enjoy this tasty treat in a plant-based form. In fact, plant-based tostadas offer a fantastic opportunity to showcase the vibrant flavors and textures of vegetables, beans, and other wholesome ingredients.

Plant-Based Tostadas are a fun and easy meal idea. Kids love tostadas and they are healthy too.

Gluten-Free, Allergy Friendly Tostadas

I rediscovered the Tostada when we learned my son had a wheat/gluten allergy. Tostadas are made with corn tortillas, so they were safe for him. Always read the ingredient label though!

Plant-based tostadas are incredibly versatile and adaptable to various dietary preferences and restrictions. Whether you’re gluten-free, dairy-free, or following a specific eating plan, you can easily customize your tostadas to suit your needs. With a wide array of colorful vegetables, flavorful spices, and protein-rich beans at your disposal, the possibilities are endless when it comes to creating plant-based tostadas that are both satisfying and nourishing.

Customization and Variations

  • Get creative with your toppings by incorporating different vegetables, such as grilled corn, sautéed mushrooms, or roasted sweet potatoes.
  • Add protein-rich ingredients like tofu, tempeh, or seitan for added satiety and flavor.
  • Experiment with different salsas, guacamole recipes, or homemade cashew cream for a personalized touch.
Plant-Based Tostadas

We are always changing up our Plant-Based Tostadas! Sure we need a crispy tortilla and beans but sometimes we used Instant Pot Refried Beans and other times we use Refried Black Beans. Lettuce and tomatoes are usual staples but sometimes we add Pico de Gallo, when the garden is growing we will make Oven Roasted Salsa. Another fun addition is Mango Salsa!

Anything goes! Just use what you have.

Plant-Based Tostadas

Ingredients

  • Soft Corn Tortillas (or buy the crispy tostada tortillas)
  • Unfried Pinto or Unfried Black Beans (store-bought refried beans can be used but read the label)
  • Shredded Lettuce
  • Dice Tomato
  • Salsa (optional)

Instructions

Step 1 – Preheat Oven

If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).

Step 2 – Bake Tortillas

Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.

Step 3 – Add Toppings

Spread beans onto tortillas. Top with lettuce, tomato and any other toppings you prefer.

Step 4 – Serve

These are great as an afternoon snack but also good for lunch or dinner. If serving as a meal I highly recommend making Mexican Rice to go with them. Tostadas are so simple that many kids could assemble them without much help, and they would also be a fun party food.

Plant-Based Tostadas

More Easy Plant Based Meal Ideas

If you like this recipe, you’ll love these plant based meals too:

Plant-Based Tostadas

Plant-Based Tostadas

Plant-Based Tostadas are an easy and family-friendly recipe to add to your plant-based meal plan! They can be customized to meet any allergy-friendly needs too.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

  • Soft Corn Tortillas (or buy the crispy tostada tortillas)
  • Oil-Free Refried Beans
  • Shredded Lettuce
  • Diced Tomato
  • Salsa, peppers, your favorite toppings (optional)

Instructions

  1. If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).
  2. Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.
  3. Spread beans onto tortillas in a thick layer.
  4. Add lettuce, tomato, and any other topping you will enjoy.

Notes

You can use canned beans to save time. One 15 ounce can of fat free refried beans is enough for about 4 people or 8 tostadas. You may need to add some water to the canned beans to get them smooth enough to spread.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Crock Pot Mexican Casserole

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Dairy-free, gluten-free, taste-full and made in a crock pot!? This recipe is definitely a keeper. The savory flavors develop so well that I come back to this meal over and over again.

The colorful ingredients of Mexican cuisine combined with the convenience of a slower cooker result in a dish that is not only delicious but incredibly easy to prepare. I found it so flavorful that I didn’t even want to add salsa or guacamole. It’s that good!

Slow Cooker Mexican Casserole {Plant Based}

One of the best aspects of preparing a Mexican casserole in a crock-pot is the convenience it offers. With just a bit of chopping and assembly, you can set it and forget it, allowing the slow cooker to work its magic while you go about your day.

Slow cooking allows flavors to meld together over time, resulting in a dish that’s rich, complex, and utterly satisfying. As the ingredients simmer gently, the aroma from your kitchen will tantalize your taste buds and build anticipation for the delicious meal that awaits.

crockpotmexicancasserole

Vegan Mexican Casserole Recipe Variations

As always, make this recipe your own. Need more protein? Add it! Don’t have black beans? Use pinto beans! There are many easy swaps and additions that can make the perfect Mexican casserole for you. Mix it up to keep your meal rotation exciting. This staple recipe is an easy place to start.

  • Add veggies – Feel free to customize the casserole with additional vegetables such as zucchini, mushrooms, or spinach.
  • More protein – For extra protein, add cooked lentils or tofu to the mixture.
  • Spice variations – Experiment with different spice blends and seasoning combinations to suit your taste preferences.
  • Make it spicy – If you prefer a spicier casserole, add a diced jalapeño or a dash of hot sauce to the ingredients.

Crock Pot Mexican Casserole

This recipe doubles and triples really well if you are feeding a crowd. The photo above is a triple recipe.

Ingredients

  • 1 cup uncooked brown rice
  • 3 cups water
  • 1 8 oz can of tomato sauce
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) – pinto or black beans work well
  • 1 cup corn (optional)

Instructions

Step 1 – Dump and Stir

Pour all of the ingredients into your slow cooker and stir gently.

Step 2 – Slow Cook

Cook on high for 4 hours or low for 6-8 hours.

Step 3 – Serve

This is delicious served on its own but would be incredible wrapped in a warm tortilla or with organic tortilla chips. It really doesn’t need anything else.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat in the microwave or oven before serving.

More Plant Based Mexican Recipes

If you like this recipe, try these other plant based Mexican dishes:

Yield: 6 Servings

Crock Pot Mexican Casserole

Crock Pot Mexican Casserole

Let your crock pot slowly meld all these rich flavors together to form a savory Mexican casserole.

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

  • 1 cup uncooked brown rice
  • 3 cups water
  • 1 8 oz can of tomato sauce
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) - Pinto or black beans work well
  • 1 cup corn (optional)

Instructions

  1. Pour all of the ingredients into your slow cooker and stir gently.
  2. Cook on high for 4 hours or low for 6-8 hours.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat in the microwave or oven before serving.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Faux Cheezy Black Bean Quesadillas (Gluten-Free)

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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

Ingredients

Do

  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

Serve

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

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Do you like black beans? How about refried beans? Then you have to try unfried black beans!

Unfried black beans are cooked black beans that are seasoned and served without frying. Black beans are loaded with nutrients such as protein, fiber, vitamins and minerals. By avoiding frying, you eliminate the need for oil. I’ve cut oil out of my diet completely and don’t miss it at all.

Easy Unfried Black Beans

This recipe highlights the natural flavor of black beans that can be incorporated into a variety of meals. Serve them with tacos, burritos, salads, wraps or empanadas. The adaptability makes unfried black beans convenient for quick meals when cooking for one or a large crowd.

Of course unfried black beans are great as a stand alone side dish too. They are also ideal for meal prepping and can be eaten hot or cold. I like to make a batch on Sunday to eat in various dishes throughout the week.

unfried black beans

Ways to Eat Unfried Black Beans

Here are a few ideas to get you started, but the possibilities are endless when it comes to incorporating unfried black beans into your meals. Get creative!

  1. Tacos: Fill soft or hard taco shells with unfried black beans, shredded lettuce, diced tomatoes, sliced avocado, and the rest of your favorite taco toppings.
  2. Burrito Bowl: Create a customizable burrito bowl by layering unfried black beans with cooked rice, sautéed vegetables (such as bell peppers and onions), shredded lettuce, diced avocado, and a drizzle of chipotle sauce.
  3. Soup: Blend unfried black beans with vegetable broth, garlic, onions, and spices (such as cumin, chili powder, and paprika) to make a creamy and comforting soup. Serve hot with a garnish of chopped cilantro and a squeeze of lime juice.
  4. Quesadillas: Spread unfried black beans onto a tortilla, top with diced onions, and sliced jalapeños if desired. Place another tortilla on top and cook in a skillet until golden and crispy. Cut into wedges and serve with salsa and guacamole.
  5. Dip: Blend unfried black beans with garlic, lime juice, cilantro, and your favorite spices to make a flavorful dip. Serve with tortilla chips, carrot sticks, cucumber slices, or bell pepper strips for dipping.
  6. Stuffed Bell Peppers: Fill halved bell peppers with a mixture of unfried black beans, cooked quinoa or rice and diced vegetables. Bake until the peppers are tender and the filling is heated through for a wholesome and satisfying meal.
  7. Avocado Wrap: Spread mashed avocado onto a whole wheat wrap, top with unfried black beans, shredded lettuce, diced tomatoes, and a drizzle of hot sauce or your favorite dressing. Roll up tightly and slice into pinwheels for a nutritious lunch or snack.
  8. Sweet Potato Hash: Sauté diced sweet potatoes, onions, and bell peppers until tender, then add unfried black beans and season with spices like smoked paprika, cumin, and garlic powder.

Unfried Black Beans Recipe

Ingredients

  • 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 (as needed)

Instructions

Step 1 – Add to Food Processor

Put beans and spices in food processor or Blendtec.

Step 2 – Blend

Process 15 to 20 seconds. Scrape down the sides and process until beans are smooth. Add water and blend again as needed.

Step 3 – Serve

Once cooked, you can serve the unfried black beans immediately, or allow them to cool for a firmer texture. They are delicious both hot and cold.

Can I Use Canned Black Beans?

If you only have canned beans, drain and rinse them. Then follow the recipe as instructed. Most cans only contain about 1 1/2 cups of beans, so you may want to reduce the spices and omit the salt entirely.

Storage

Store unfried black beans in an airtight container in the refrigerator for up to 5 days.

More Versatile, Plant Based Mexican Recipes

If you like this recipe, you’ll love these versatile, Mexican inspired meals too:

Yield: 2 Cups

Unfried Black Beans

unfried black beans

Skip the oil but not the flavor with unfried black beans. This dish is great alone or served in burritos, tacos, wraps, salads, and more.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 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 (as needed)

Instructions

  1. Put beans and spices in food processor or Blendtec.
  2. Process 15 to 20 seconds. Scrape down the sides and process until beans are smooth. Add water and blend again as needed.
  3. Serve hot or cold.

Notes

To use canned beans, drain and rinse them. Then make continue with the recipe as instructed. Most cans only contain about 1 1/2 cups of beans, so you may want to reduce the spices and omit the salt entirely.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo