My Plant-Based Family

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

Mexican Food

Dinner Meal Plan, the one with Hot Dogs

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This week we have a very special interruption to our Dinner Meal Plan. We have a birthday and my soon to be 6 year old has requested hot dogs. It’s a tradition for the birthday boy to choose dinner so hot dogs it will be. Last year he requested a cake with black and white stripes and Angry Birds on it. Here is a picture of the excitement!

 

birthday

The Meals

I’ve gotten away from planning every meal of the day but I’ll give you a few ideas of what we are eating. Breakfast has been Breakfast Rice, cereal and Baked Sweet Potatoes (these come out perfect in the Instant Pot) and Gluten-Free Steel Cut Oats also in the Instant Pot.

Lunches are usually leftovers. I’ll admit to skipping lunch a few days a week when I’m in the office. I love what I’m doing and don’t even think about lunch until it’s almost time to leave. I pack my kids lunches and snacks every day. I just did a recap last week.

Meal Plan Monday

Dinner Meal Plan

Faux Cheezy Black Bean Quesadillas with Mexican Rice

Potato Kale Soup

Hot Dogs and Birthday Cake

Burritos with Unfried Black Beans, Cilantro Lime Quinoa and Pico de Gallo

Fiesta Pasta

I’ll save time this week by using Black Beans for 3 different dishes! I’ll cook up a large batch in my Instant Pot. If you don’t have an Instant Pot you can read my Beans Guide for soaking and cooking directions.

This meal plan is really easy because most of the recipes use similar ingredients which I usually keep on hand. The biggest deal will be making the birthday cake and reading the ingredient list on a dozen packages of hot dogs before I find the right ones. I’ll come up with some side dishes for the birthday dinner as well.

We’ve had a complete lack of Mexican Food lately so I’m making up for it this week.

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Fiesta Pasta

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I’ve been sitting on this recipe for a long time, like over a year. My apologies. I think you will agree that it is worth the wait. I’m the kind of girl who loves a vegan, gluten-free, nut-free pasta that tastes like it belongs in a restaurant. It’s also soy-free if that is important to you.

Fiesta Pasta is Vegan, Gluten-free, Dairy-Free and Nut-Free

What’s better than pasta? Pasta with Mexican flare. I often use macaroni noodles and call this Fiesta Mac but you use whichever noodles you like but if you are feeding toddlers small noodles are usually best.

Fiesta Pasta

Ingredients for the sauce

  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp Brown Rice Flour*
  • 1 tsp salt (optional)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 1/2 cups unsweetened plant-milk

Ingredients for the pasta

  • 1 package (16 oz) Gluten-Free Pasta (any shape)
  • 1 can black beans, drained and rinsed
  • 1 cup organic corn (I use frozen)
  • 1 cup diced tomatoes

*cornstarch can be used instead

Do

  1. Dump all of the dry ingredients for the sauce into a medium sauce pan on medium heat. Pour in 1/2 cup plant-milk and stir with a whisk.
  2. In a separate pot bring water to boil to cook pasta. Follow the package directions.
  3. Alternate between whisking the sauce and scraping the bottom with a silicone spatula. As the sauce thickens add another 1/2 cup of plant milk until the full 1 1/2 cups is used.
  4. Pour beans and corn into the pasta in its last few minutes of cooking time.
  5. Drain pasta (and corn and beans), pour Fiesta Sauce on top of pasta and mix well.
  6. Dump tomatoes on top and mix one more time.

Serve

Fiesta Pasta is perfect for a potluck and can be used as the Main Dish or a Side Dish! The Fiesta Sauce gives it just the right amount of cheezy flavor without the dairy. You can also add an 8 oz can of tomato sauce (no need to change other measurements, just cook it a bit longer) for a slightly more savory flavor.

This recipe made me fall in love with nutritional yeast all over again. You can easily alter it to suit your preferences.

Yield: 4 Servings

Fiesta Pasta

Fiesta Pasta is Vegan, Gluten-free, Dairy-Free and Nut-Free

Pasta with a Mexican flare! Fiesta Pasta is Vegan, Gluten-free, Dairy-Free and Nut-Free

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp Brown Rice Flour or Corn Starch
  • 1 tsp salt (optional)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 1/2 cups unsweetened plant-milk
  • 1 package (16 oz) Gluten-Free Pasta (any shape)
  • 1 can black beans, drained and rinsed
  • 1 cup organic corn (I use frozen)
  • 1 cup diced tomatoes

Instructions

  1. Dump all of the dry ingredients for the sauce into a medium sauce pan on medium heat. Pour in 1/2 cup plant-milk and stir with a whisk.
  2. In a separate pot bring water to boil to cook pasta. Follow the package directions.
  3. Alternate between whisking the sauce and scraping the bottom with a silicone spatula. As the sauce thickens add another 1/2 cup of plant milk until the full 1 1/2 cups is used.
  4. Pour beans and corn into the pasta in its last few minutes of cooking time.
  5. Drain pasta (and corn and beans), pour Fiesta Sauce on top of pasta and mix well.
  6. Dump tomatoes on top and mix one more time.

Notes

You can also add an 8 oz can of tomato sauce (no need to change other measurements, just cook it a bit longer) for a slightly more savory flavor.

Did you make this recipe?

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

© Heather Mayes

Oven Roasted Salsa

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Let me be up front about this. This is not one of my quick recipes, BUT it is incredibly easy AND delicious. This Roasted Salsa taste better than my favorite Mexican restaurant.

If you have an abundance of tomatoes from your garden or if you just can’t resist the low prices at the store and farmers markets then I have a recipe you really need to try. I’m addicted to it.

Roasted Tomato Salsa

Roasted Salsa

Ingredients

  • 8 Roma Tomatoes (more or less)
  • 2 Jalapeno Peppers
  • 1 head garlic
  • 1/4 of an onion
  • salt to taste (optional)

Do

  1. Preheat oven to 350 degrees.
  2. Wash your produce. Put tomatoes and garlic in one oven safe pan and put your jalapenos in a separate pan. You do not need oil! I didn’t roast the onion because I didn’t have much left but you could. Watch it so that it doesn’t burn.
  3. Roast veggies (1 hour for jalapenos, 2 hours for tomatoes and garlic).
  4. Remove from oven and allow everything to cool so that it can be handled.
  5. Once everything is cool put the tomatoes, jalapenos, half of the garlic and the onion in a high-powered blender. I used my Blendtec and pushed the “Dip” button. I also removed the skins from my tomatoes and the seeds from the jalapenos and tomatoes before blending them. You don’t have to do this, it’s just an extra step. (If you don’t have a Blendtec I recommend putting it on your Christmas List. You can even get a Reconditioned Blendtec for a great deal.)
  6. Blend until there are no large chunks, add a little salt if needed.

Serve

This is heaven with tortilla chips but I’ve also eaten it on Black Bean Tostadas and Tacos. Today I’ll have it on my Baked Potato.

You can mix things up and use roasted onion, roasted corn, whatever you have in abundance. This made about 2 cups for me but it will depend on the size of your tomatoes.

Yield: 2 cups

Oven Roasted Salsa

Roasted Tomato Salsa

Roasted tomato salsa with fresh tomatoes

Prep Time 10 minutes
Cook Time 2 hours
Additional Time 40 minutes
Total Time 2 hours 50 minutes

Ingredients

  • 8 Roma Tomatoes (more or less)
  • 2 Jalapeno Peppers
  • 1 head garlic
  • 1/4 of an onion
  • salt to taste (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Wash your produce. Put tomatoes and garlic in one oven safe pan and put your jalapenos in a separate pan. You do not need oil! I didn’t roast the onion because I didn’t have much left but you could. Watch it so that it doesn’t burn.
  3. Roast veggies (1 hour for jalapenos, 2 hours for tomatoes and garlic).
  4. Remove from oven and allow everything to cool so that it can be handled.
  5. Once everything is cool put the tomatoes, jalapenos, half of the garlic and the onion in a high-powered blender. I also removed the skins from my tomatoes and the seeds from the jalapenos and tomatoes before blending them. You don’t have to do this, it’s just an extra step.
  6. Blend until there are no large chunks, add a little salt if needed.

Notes

You can mix things up and use roasted onion, roasted corn, whatever you have in abundance. This made about 2 cups for me but it will depend on the size of your tomatoes.

Did you make this recipe?

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

© Holly Yzquierdo

Mexican Rice

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This Mexican Rice recipe has been a family favorite for years! In fact, it is one of the first recipes I posted here and one of the first recipes my husband taught me to make when we got together.

Mexican Rice

I’ve seen this recipe discussed in online communities and while everyone said it was delicious some insisted it should be called Spanish Rice instead of Mexican Rice. If you have time to kill, feel free to google the difference, everyone has an opinion and everyone insists they are right.

This recipe was adapted from the recipe my husband grew up eating. When I started making it I removed the oil and started measuring the ingredients. At the time we lived in the South where Tex-Mex reigns. You can add optional veggies like onion, peas and carrots. I usually leave them out due to forgetfulness and ease.

I love adding cilantro though! Some people hate cilantro and that’s OK, it doesn’t need it.

When we started eating plant-based, I started making this with brown rice. It takes about 40 minutes to cook brown rice. Lately I’ve been making it with white rice because it cooks in only 20 minutes!

Mexican Rice

This recipe can be made with basic pantry staples and can serve 4 generously as a side dish. I’ll warn you though, if there is a little left it is really hard to save the leftovers without eating it straight from the skillet.

I love using it to meal prep because it reheats so well! I eat it plain with beans, in Taco Salads, Burritos and just about anything else you can think of.

Mexican Rice

Plant-Based Mexican Rice

Ingredients

  • 2 1/2 cups of water
  • 1 cup of short grain brown rice (or use long grain white rice for a quicker recipe)
  • 8 oz tomato sauce (you can make do with 6 oz if you need the extra 2 for Lentil Tacos)
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • handful of chopped cilantro, optional

Do

  1. Dump all of the ingredients except cilantro (is you are using it) into a skillet and turn on medium heat.
  2. Cover skillet with a lid and set timer for 45 minutes. OR, if using long grain white rice, cook for 20 minutes.
  3. When timer beeps give the rice a good stir. If liquid remains remove lid and let the rice cook a few more minutes to allow liquid to evaporate.

If using cilantro toss it on top and cover with the lid for a few moments.

Serve

This Mexican Rice is the perfect side dish to tacos, but can also be used in a Bean and Grain Bowl, burritos, or Taco Salad.

If you are looking for more delicious Mexican inspired recipes take a look at my Mexican Food Page or my Pinterest Board for Plant-Based Mexican Food.

Yield: 4 Servings

Mexican Rice

Mexican Rice

Mexican rice or Spanish rice? You decide!

Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 1/2 cups of water
  • 1 cup of short grain brown rice (or use long grain white rice for a quicker recipe)
  • 8 oz tomato sauce (you can make do with 6 oz if you need the extra 2 for Lentil Tacos)
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • handful of chopped cilantro, optional

Instructions

  1. Dump all of the ingredients except cilantro (is you are using it) into a skillet and turn on medium heat.
  2. Cover skillet with a lid and set timer for 45 minutes. OR, if using long grain white rice, cook for 20 minutes.
  3. When timer beeps give the rice a good stir. If liquid remains remove lid and let the rice cook a few more minutes to allow liquid to evaporate.
  4. If using cilantro toss it on top and cover with the lid for a few moments.

Notes

Serve as a side dish, in burritos or on taco salad

Did you make this recipe?

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

© Holly Yzquierdo

7 Quick and Easy Mexican Food Ideas

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Today is Cinco de Mayo. For most of you that is just an excuse to eat Mexican food, you know that I don’t need an excuse to eat Mexican food. It’s pretty much on the menu daily at our casa. It takes a lot of thought to branch out into anything else for me.

Today I’m going to forgo the normal Meal Plan and share 7 Quick and Easy Mexican Food Ideas! This is for those of you who haven’t planned and have NO TIME! Go ahead and admit it, embrace it even.

Each of these ideas can be ready in less than 30 minutes, some much less. If you are exhausted, frustrated or feel like running away from home then these recipes are for you.

7 Quick and Easy Mexican Food Ideas

7 Quick and Easy Mexican Food Ideas

Let’s begin the countdown with the recipes taking the longest time to the recipes taking the least amount of time. Remember they are all quick, taking less than 30 minutes.  [Read more…] about 7 Quick and Easy Mexican Food Ideas

Plant-Based Mexican Food Meal Plan

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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

Breakfast

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.

Lunch

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

Dinner

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