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Meat-free Mexican

Portobello mushrooms in adobo
by Karla Zazueta

In Mexico an adobo is a sauce made with chillies, spices and vinegar; there are many variations and it is also used as a marinade. Portobello mushrooms in adobo is a delicious vegan option for a meat-free dinner. Serve in tacos or with fried beans and Mexican rice.

Main course

Mexican rice

by Karla Zazueta
Side dishes

Huevos rancheros

by Karla Zazueta
Brunch

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Main course

Fried eggs and green salsa on tortilla chips (chilaquiles)

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Brunch

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Main course

Migas

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Main course

Quick beany enchiladas

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Main course

Spicy black bean quesadilla

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Light meals & snacks

Vegetable fajitas

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Main course

Vegetarian burritos

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Main course

Slow cooker vegetarian tacos

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Main course

Vegetarian tacos

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Main course

Loaded corn on the cob

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Light meals & snacks

Refried beans

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Brunch

Loaded black bean nachos

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Light meals & snacks

Vegetarian chilli tacos

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Main course

Spicy Mexican-style bean burger

by Tom Kerridge
Main course

Vegan black bean enchiladas

by Rachel Phipps
Main course

Sweetcorn salsa

by Izy Hossack
Side dishes

Kidney bean and sweetcorn quesadillas

by Saskia Sidey
Main course

Black bean burrito bowls

by Rachel Phipps
Main course

Guacamole

by The ³ÉÈË¿ìÊÖ Food team
Starters & nibbles

Pico de gallo

by Karla Zazueta
Side dishes

Sweet potato traybake fajitas

by Rachel Phipps
Main course

Spicy tofu fajitas

by Dr Rupy Aujla
Light meals & snacks

Vegan quesadilla

by Sarah Cook
Main course

Vegetable chilli with tortilla chips

by The Hilliard Family
Main course

Vegan elote

by Gaz Oakley
Side dishes
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