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


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