Food

3 Mouth-Watering Vegan Mexican Food Recipes

The feature in our May+June issue wasn’t enough. Here are more ways to celebrate summer south-of-the-border-style.

If you’ve seen the May+June issue of VegNews, you’ve already feasted upon the smorgasbord of south-of-the-border delights: cheesy black bean quesadillas with tropical salsa, potato tacos with vegan queso fresco, and cinnamon-dusted churros are just a sampling of the menu. But we didn’t stop there. Once you finish off your third helping of tamales, try one of these Mexican delights. 

Bean and Corn-Stuffed Poblano Peppers
Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
Summer Sunset Sangria

 

Photo: Vanessa K. Rees

 Comments

More Food

Vegan Weddings 2014: Alison Longley & Theodore Ross Butler

Our 2014 wedding couples tied the knot with style, compassion, and great vegan food.
Read More »

Everything You Need to Know About Juicing

From health benefits to how you make it, we’ve got the basics of this white-hot health trend to get you started on your juice journey.
Read More »

Vegan Weddings 2014: Ashley Moore & Jordan Coates

Our 2014 wedding couples tied the knot with style, compassion, and great vegan food.
Read More »

Guide to Vegan Baking

Vegan pastry chef Fran Costigan shares seven must-know tips that will bring your sweet treats to the next level.
Read More »

How to Make Great Vegan Mexican Food at Home

Vegan chef and Mexican food expert, Jason Wyrick, shares his 10 go-to pantry ingredients for great south-of-the-border dishes.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »