These sweet potato and carrot tinga tacos simmered in a tangy and spicy chipotle-tomato sauce will keep you coming back for more.

SLOW COOKER JACKFRUIT CHILORIO (vegan Mexican pulled pork) is a popular recipe from the state of Sinaloa.

These Creamy Banana-Pecan Paletas have only 3 ingredients, are vegan, super easy to make, and have no refined sugar.

VEGAN CHOCOLATE STRAWBERRY PANCAKES breakfast, stuffed with thinly sliced strawberries and drizzled with maple syrup

This Vegan Biónico (Mexican Fruit Salad) is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat.

This vegan California burrito is stuffed with french fries, pico de gallo, portobello asada, salsa, vegan cheese, and guacamole.

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano, mayo, olives, and capers is stuffed into a roasted poblano.

These tomatillo poblano white beans can be made in the Instant Pot in less than 40 min. They are creamy, spicy, and delicious.

Roasted Poblano Hummus, smoky, spicy, creamy and delicious!

This Mexican Sweet Potato and Chickpea Stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

Vegan Creamy Chipotle Pasta, the smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

These Vegan Frijoles Charros are a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

This Vegan Day of the Dead Bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

Vegan Mexican Meatball Soup, hearty, warm, and delicious.

These vegan chilies rellenos are truly fantastic! They are crispy, melty, and spicy.

Pico de Gallo, a raw salsa of jalapeño, tomato, onion, cilantro, and lime juice. Super easy to make!