Recipe: Five Great Mexican Fillings for Burritos, Tacos, Quesadillas or Bowls {Vegan & Made With Five ingredients or less!}

Mexican food is my favourite! As a vego, it combines my best food elements – beans, cheese, veggies, spices, hot spicy and some sort of carb. I’m so in! It’s easy to think meat eater and have meat, beans, cheese and some lettuce and tomato but there is way, way more that you can add to your mexi meal. If you prep some these things up you are set for a feast! Or a multi course meal or a tapas arrangement or a weekend of picking or an easy week of dinners.

I love that these 5 little recipes have 5 ingredients or less! I prepped up all of them in an hour and Mr Ask made his beautiful handmade tortillas – we were set for a mexi feast! We are vego so we had cheese and sour cream to go  with but all of these recipes are vegan. We made all of these recipes recently and they were awesome! We had burritos and then the next night we had quesadillas and I’m thinking that since we have a few tortillas left, we might have a nachos with what is left. There’s just so many ways to use these veggies up! They are really nice in a bowl with some rice too. These are some of my fave vegetarian fillings but we like to switch around. I have quite a few other mexican style recipes I make up too, you’ll find links at the end, but let’s get to the recipes…

Black Bean & Corn Salsa

• 1 (400g) can black beans, drained & rinsed
• 1 cup salsa (homemade or jar)
• 3/4 cup corn kernels (frozen is okay)
• 1/2 small red onion, finely sliced

Add all the ingredients to a bowl and stir well.

Pan Roasted Sweet Potatoes

• 1 small sweet potato, peeled & diced small (like 1cm dice)
• 1 1/2 tblsp garlic oil
• 1/2 tsp ground coriander
• 1 tsp cumin
• Salt & pepper to taste

Add everything to a skillet and stir to combine.

Cook over medium high heat until soft, around 10 mins.

Red Onion Guacamole 

• 1 small red onion, sliced
• 2 ripe avocados
• 6 cherry tomatoes, quartered
• 2 tsp mexican spice/taco seasoning
• 1-2 lemons or limes, juiced

Add the avocado flesh to a bowl and mass with a fork.

Add the remaining ingredients and stir well to combine.

Lime Zucchini 

• 1 tblsp garlic oil
• 1 large zucchini, diced (1-2 cm)
• 1 tsp mexican spice/taco seasoning
• 1 lime, juiced
• Salt and pepper

Add the oil to a skillet over medium heat. Once heated, add the zucchini and taco seasoning and cook until tender 5 or so minutes.

Add the lime juice and season to taste.

Peppers & Onions

• 1 tblsp garlic oil
• 3 capsicums/peppers, cut into strips (I like to use one of each colour because pretty)
• 1-2 large red or yellow onions, sliced
• Salt and pepper to taste

Add the oil to a skillet over medium heat. Once heated, add the onions and cook till softened, around 5 mins. Add the capsicums and cook until tender 5 or so minutes.

You could also add any of the following: mushrooms, spinach or kale, tomatoes, corn, avocado or anything else you fancy! I know you will just love these recipes but if you want even more fillings than these, you could try some of my other recipes:

• Chilli two ways ( meat & a vegan version of chilli con carne)
• Refried black beans
• Confetti corn
• Spiced street corn (vego but could sub vegan sour cream if desired)
• Homemade salsa
• Homemade ranch dressing (vego but could sub vegan sour cream if desired)