Healthy Vegan Mexican Platter!
If you are looking for a healthy, allergen-free Mexican meal, this is it! I have developed four Mexican style recipes that are designed to be cooked and eaten together to create a Healthy Vegan Mexican Platter. All the recipes are gluten-free and vegan. I have included Mexican Style Rice, Quick and Easy Refried Beans, Fresh Pico de Gallo, and Homemade Guacamole. I like to serve with warm tortilla chips and red leaf lettuce wraps.
Due to the four recipes combined, this meal serves a lot of people, so invite some friends over and enjoy a healthy and delicious Mexican night!
For more healthy crowd pleasing recipes, try my Healthier Vegan Nachos, Chipotle Taco Pasta, or Strawberry Cheesecake Bites!
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.
Healthy Mexican Platter
Ingredients
Mexican Style Rice:
- 1 teaspoon coconut oil
- 1 medium onion diced
- 2 cloves of garlic minced
- 1/2 medium jalapeno seeds removed and minced
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium tomato diced
- 1 1/2 cups of rice
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup water
- 2 tablespoons fresh cilantro diced
- Juice of 1/2 lime
Fresh Pico de Gallo:
- 2 medium tomatoes diced
- 2 tablespoons onion minced
- 1 tablespoon jalapeno minced
- 2 tablespoons fresh cilantro chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon fresh lime juice
Quick and Easy Refried Beans:
- 1 teaspoon coconut oil
- 1 clove garlic minced
- 1 small onion diced
- One 398 ml can of pinto or navy beans drained and rinsed
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh lime juice
- Additional 1-4 tablespoons water optional
Homemade Guacamole:
- 2 avocados
- 4-6 tablespoons onion minced
- 1 medium tomato diced
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt
- 2 teaspoons fresh lime juice
Instructions
Preparation Tips:
- Begin by preparing the Mexican Style Rice. Once all the ingredients are combined, the rice will take 20-25 minutes to cook.
- While the rice is cooking, prepare the Fresh Pico de Gallo. This will take 5 minutes to prepare. Set the mixture in the fridge to chill.
- Next, prepare the Quick and Easy Refried Beans and Homemade Guacamole.
- Serve the four dishes together and enjoy with tortilla chips and red leaf lettuce cups!
Mexican Style Rice:
- Heat oil in a pot over medium heat. Add diced onion, minced garlic, and minced jalapeno. Saute until onion is translucent, about 2-3 minutes.
- Season with chili powder, salt, and pepper. Add fresh diced tomatoes, rice, and tomato paste. Stir until combined.
- Add vegetable broth and water. Bring rice to a boil, then simmer covered over low heat until fully cooked, 20-25 minutes.
- Add fresh cilantro and lime juice.
- Serve with additional fresh cilantro if desired.
Fresh Pico de Gallo:
- Add tomatoes, onion, jalapeno, and cilantro in a bowl.
- Season with salt, pepper, and fresh lime juice. Stir until combined.
- Refrigerate for up to one hour to allow the flavours to develop.
Quick and Easy Refried Beans:
- Heat coconut oil in a pot over medium heat.
- Add garlic and onion and cook until translucent, approximately 2-3 minutes.
- Add drained pinto or navy beans and season with chili powder, salt, pepper, and lime juice. Cook over low heat until beans are heated through, about 5-7 minutes.
- Mash beans with a potato masher until you reach your desired texture. Refried beans are not meant to have a completely smooth texture, so it does not have to be perfect. You can add water to loosen the mixture if needed. Start slowly with 1 tablespoon of water and continue until you reach your desired consistency.
Homemade Guacamole:
- Remove pits from avocados and mash until you reach your desired consistency.
- Add onion, tomato, and cilantro. Season with salt and lime juice. Stir until combined.
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