Mexican food emphasizes fresh, local ingredients and intense flavors. Mexican food is highly diverse, and at first glance, many dishes appear to be some form of protein wrapped in a tortilla. Still, a closer look reveals the complexities of the numerous cuisines and cooking methods. It’s no surprise that Mexican food is among the most beloved ethnic cuisines in the United States and worldwide. In this guide, we have listed easy beginner Mexican recipes that are easily made at home. Let’s get started.
These are some of the Mexican dishes that we have compiled for you and are as follows-
Mexican Pinto Bean Soup- This Mexican-inspired pinto bean soup is creamy, flavorful, and filling enough to serve as a meal! It’s also very simple to make and cooks in one pot, making it ideal for midweek dinners.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 medium sliced red onions 1 medium carrot 1 green bell pepper 2 large garlic cloves finely chopped
- Smoked paprika one teaspoon
- 1 tablespoon cumin
- One teaspoon of dried oregano
- 12 teaspoon red pepper flakes
- One cans of plum tomatoes, 400 g (14 oz.)
- 2 x 400 g (14 oz.) cans drained and rinsed pinto beans
- 100 g sweet corn (3.5 ounces) (canned or frozen)
- 750 ml (3 cups) veggie broth
- 2-3 teaspoons chopped fresh parsley
Preparation of pinto bean soup
- Heat the olive oil in a big, heavy-bottomed saucepan and fry the red onions, carrot, and bell pepper for 10 minutes over medium heat, turning often.
- Sauté for another minute, constantly stirring, until the garlic is aromatic. After that, stir in the smoked paprika, cumin, oregano, and red chili flakes.
- Toss the crushed tomatoes, pinto beans, sweet corn, and vegetable stock. Raise the soup to boil, then reduce to a low flame and cover for 15-20 minutes.
- You can now mash part of the beans with a potato masher or put half of the soup in a processor and combine it into a creamy paste before returning it to the saucepan.
- Sprinkle with salt and pepper to taste, and serve with tortilla chips.
Vegan Mexican Rice – This vegan Mexican rice has rich spices and is so simple to make that it will quickly become a kitchen favorite. This Mexican rice recipe is delicious on its own, but it also pairs well with various other plant-based Mexican dishes. This Simple Vegan Mexican Rice is prepared with only a few ingredients, tastes precisely like authentic Mexican rice, and is the ideal side dish!
Ingredients
- 2 tbsp. vegan butter
- 1 cup whole grain rice
- Two minced garlic cloves
- 1/4cup tomato sauce 2 cups broth
- 1/2 tsp salt
Preparation of Vegan Mexican Rice
- Melt butter in a pan over medium heat. Reduce the heat to medium and add the rice and garlic. Cook until the rice smells browned, stirring regularly for about 2-3 minutes to prevent burning.
- To the pan, add the stock, tomato sauce, and cumin. Bring the water to a boil. Reduce heat to low and cover.
- Cook for 15-20 minutes until the liquid is completely absorbed. With a fork, fluff the rice. If necessary, season with salt, and enjoy your Vegan Mexican rice.
Grilled Tofu Lettuce Wrap – Fill these lettuces wrap with spicy- grilled tofu, and it’s a quick and easy, healthy summer grilling dish!
Ingredients
- 350 g extra-firm tofu, ten large leaves of lettuce
- Two tablespoons of soy sauce
- Two teaspoons of ground ginger
- Two tablespoons of spicy chili-garlic sauce
- 2 tsp lime juice, freshly squeezed
- One teaspoon of chili powder
- One teaspoon of brown sugar
- 1/2 454-g bag coleslaw, ideally carrot-flavored
- 1/3 to 1/2 cup healthful Miso Dressing
Preparation of Grilled Tofu Lettuce Wrap
- Take the tofu, put it on a big dish and cover it with a clean cloth. Wrap with a second plate and Weigh it down with a large can. Allow standing for 30 minutes.
- Next, clean and dry the lettuce. In a pie dish, stir together the soy sauce, ginger, chili-garlic sauce, lime juice, chili powder, and sugar. Cut the tofu into 12 slices, each about 1/4 inch (0.5 cm) thick, and put on a plate. Turn gently to coat evenly. Soak until ready to grill at room temperature.
- Afterward, heat the oil on the grill and preheat it to medium heat. Place the tofu on the heated grill. Close the lid and grill until grill marks develop, about 3 minutes per side. Transfer to a chopping board. Cut each component into three thick strips.
- Mix coleslaw with 1/4 cup (50 mL) miso dressing, and then spoon two tablespoons (30 mL) onto each lettuce leaf. 4 to 5 cooked tofu strips on top. Add more toppings if desired. Drizzle with any leftover dressing. Roll the lettuce around the filling and secure it with toothpicks.
- Arrange the ingredients on a big tray or plate. Alternatively, arrange all ingredients on a big plate and allow guests to make their combinations.
- Hot Grilled tofu lettuce wrap is ready, serve it to your friends and family.
Mexican bean soup with crispy feta tortillas- This vegan Mexican dish is as simple! This substantial soup with cheesy tortillas makes for a moreish combo as a low-fat, vegetarian midweek supper. It’s a one-pot meal that takes about minutes from beginning to end, making it ideal for midweek evenings. This is a famous family supper since it is spicy, rich in fiber and nutrition, and filled with vegetables and beans.
Ingredients
- 1 tablespoon vegetable oil
- One chopped onion
- One heaping tablespoon of chipotle paste
- 500g passata carton
- 500 mL vegetable broth
- 400g kidney beans, rinsed and drained
- 400g black beans, rinsed and drained
- 200g feta
- Two smashed garlic cloves
- Four large flour tortillas or eight little flour tortillas
- To serve, a small bundle of coriander, roughly chopped
Preparation of Mexican bean soup with crispy feta tortillas
- In a big pan, heat the oil and sauté the onion for 10 minutes over medium heat to soften. Combine the chipotle paste, passata, stock, and beans in a mixing bowl. Season, bring to the boil, and then reduce to a gentle simmer for 5 minutes.
- In the meantime, crumble the feta and combine it with the garlic in a mixing bowl. Spread half of each tortilla with the mixture, then top with a pinch of pepper. Fold and squeeze the uncovered side over. Heat a dry frying pan and cook the tortillas for a few minutes on each side until the feta has dissolved and the tortillas are crisp.
- Scoop the soup into bowls, top with coriander, and serve with tortillas.
The wrapping up
Mexican food recipes are delicious meal options that are great for fiesta menus! The following guide aims to help you learn how to prepare Mexican dishes at home and improve your cooking skills. You can explore more tasty, delicious dishes like these on Spicyum, where you can find delicious vegan and Indian vegetarian recipes that you can make as a beginner and help you prepare great meals.
