7 Delicious, Vegan Tex-Mex Dishes High In Protein

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Tex-Mex cuisine traditionally brings together rich flavors with satisfying comfort foods. That’s why I love it so much! Often, though, with a reputation for generous cheese and meat portions. As a vegan, finding high-protein dishes in this category might seem challenging. But, you can enjoy tasty Tex-Mex without sacrificing your beliefs or protein needs!

The mix of Texan and Mexican dishes provides a great base. It lets plant-based ingredients star in protein-rich meals. You may have a slow cooker at home. Or, you may like quick skillet meals. Or, you may love assembling colorful bowls. Vegan Tex-Mex can cater to your tastes and protein goals.

Black Bean and Quinoa Enchiladas

These enchiladas pack a protein punch. They have black beans and quinoa. These make them a satisfying and healthy vegan Tex-Mex dish.

Ingredients:

• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt to taste
• 2 cups red enchilada sauce
• 8-10 corn tortillas
• 1 cup shredded vegan cheese
• Fresh cilantro, chopped (for garnish)
• Avocado, sliced (optional, for serving)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the cooked quinoa, black beans, cumin, chili powder, garlic powder, and salt.
3. Pour 1 cup of enchilada sauce on the bottom of a baking dish.
4. Warm your tortillas lightly to prevent breaking when rolling.
5. Scoop the quinoa and black bean mixture into each tortilla. Roll them up tightly and put them seam side down in the dish.
6. Once all are in the dish, pour the remaining enchilada sauce over the top.
7. Sprinkle vegan cheese evenly across the enchiladas.
8. Bake for about 20 minutes or until the cheese melts and the sauce bubbles.
9. Garnish with cilantro and serve with a side of avocado, if desired.

Loaded with fiber and plant-based protein, this dish is both hearty and flavorful. Enjoy your meal!

Tempeh Fajitas with Peppers and Onions

Tempeh fajitas are high in protein. They mix the smoky sizzle of Tex-Mex with a vegan twist.

Ingredients:

• 8 oz tempeh, sliced into strips
• 2 bell peppers, any color, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Lime juice to taste
• Fresh cilantro (optional)
• Warm tortillas, for serving

Instructions:

1. Soak your tempeh strips in soy sauce, chili powder, cumin, smoked paprika, salt, and black pepper. Let it sit for at least 30 minutes to soak in the flavors.
2. Heat olive oil in a large skillet over medium heat. Add tempeh strips and fry until browned and crispy on both sides. Remove tempeh and set aside.
3. In the same skillet, add more oil if needed, and toss in sliced peppers and onions. Sauté until they are tender but still crisp.
4. Return the tempeh to the skillet with the vegetables and stir to combine. Drizzle with lime juice, and adjust seasoning if necessary.
5. Put the fajita mixture into warm tortillas. Add fresh cilantro if you want.

Serve right away. Enjoy your tasty vegan fajitas. They are full of flavors and key proteins.

Vegan Seitan Chorizo Tacos

Seitan chorizo gives these tacos a meaty texture and a spicy kick. It adds protein without sacrificing flavor. Here’s how to get them sizzling:

Ingredients:

• 1 lb seitan, ground or finely chopped
• 1 tbsp oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• Salt to taste
• 8 small corn tortillas
• 1/4 cup diced onions
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• Lime wedges for garnish

Instructions:

1. Heat oil in a skillet over medium heat.
2. Add ground seitan. Sauté until it starts to brown.
3. Mix in smoked paprika, cumin, coriander, chili powder, and a pinch of salt.
4. Cook for 5-7 minutes, stirring occasionally, until seitan is crispy.
5. Warm tortillas in a separate pan or directly over the stove flame for a charred effect.
6. Assemble tacos by placing a scoop of seitan chorizo on each tortilla.
7. Top with onions, cilantro, and avocado slices.
8. Serve with a squeeze of lime.

Enjoy your high-protein meal with a burst of zest from that lime wedge. Quick, fulfilling, and definitely flavorsome!

Stuffed Bell Peppers with Tex-Mex Tofu

Making stuffed bell peppers with Tex-Mex tofu is straightforward.

For the filling:

• 1 tablespoon olive oil
• 14 oz firm tofu, crumbled
• 1/2 cup black beans, drained and rinsed
• 1/2 cup sweet corn
• 1 diced red onion
• 2 minced garlic cloves
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 cup cooked quinoa
• 4 large bell peppers, tops removed and seeds cleaned out

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a pan, heat the oil over medium heat. Add your onion and garlic, sautéing until softened. Mix in the tofu and spices, continue cooking until lightly browned, about 5 minutes.
3. Add black beans, corn, and quinoa to the tofu mixture. Cook for 5 more minutes. Remove pan from heat, stir in cilantro, and adjust seasoning with salt and pepper.
4. Spoon the mixture into each bell pepper.
5. Place the stuffed peppers in a baking dish.
6. Cover with foil and bake for 25-30 minutes.
7. Remove foil and bake for another 5-10 minutes until the peppers are tender.

Serve hot, garnish with avocado slices, a squeeze of lime juice, or a dollop of your favorite vegan sour cream. These peppers are satisfying. They also pack a protein punch. They are a great addition to your vegan Tex-Mex recipe collection.

Tex-Mex Kidney Bean and Lentil Chili

This protein-packed dish is a hearty option for any meal. Kidney beans and lentils are the main protein sources. The Tex-Mex spices in the blend will bring warmth and bold flavor.

Ingredients:

• 1 cup dry red lentils
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and garlic; sauté until the onion is translucent.
2. Introduce the bell pepper and jalapeño; cook for another 2-3 minutes.
3. Stir in the cumin, chili powder, and smoked paprika; cook until fragrant, about 1 minute.
4. Pour in the diced tomatoes, vegetable broth, lentils, and kidney beans. Raise the heat to bring the mixture to a boil.
5. Once boiling, reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
6. Season with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges.

For added texture, top your chili with crushed tortilla chips. If you have leftovers, the chili tastes even better the next day as the flavors meld together in the fridge. Enjoy your nutrient-dense, vegan comfort food!

Vegan Lentil Taco Salad

When you’re craving Tex-Mex but want to keep it plant-based, your vegan lentil taco salad packs a protein punch that satisfies.

Ingredients:

• 1 cup brown lentils, cooked
• 1 head of romaine lettuce, chopped
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels, fresh or thawed
• 1/2 cup black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and diced (optional)
• 1/4 cup fresh cilantro, chopped
• Tortilla chips for serving (optional)

Dressing:

• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss romaine lettuce, tomatoes, corn, black beans, onion, and jalapeño.
2. Heat the cooked lentils. You can use the microwave or the stove. Then, season them with salt, pepper, cumin, and chili powder for an extra kick.
3. Mix the olive oil, lime juice, cumin, chili powder, salt, and pepper in a bowl. This creates your dressing.
4. Add the seasoned lentils to your salad mixture.
5. Drizzle the dressing over your salad and toss it all together until evenly coated.
6. Top your salad with diced avocado, cilantro, and crunchy tortilla chips if desired.

Serve immediately for a crisp, refreshing twist on taco night. This salad has zesty flavors. It also has various textures, from the creamy avocado to the hearty lentils. It’s a simple yet nutritious meal that comes together quickly!

Vegan Nachos with Cashew Cheese

Let’s make some nachos! This dish isn’t just tasty, it’s loaded with protein, thanks to some clever ingredients.

Ingredients:

• 1 bag of your favorite tortilla chips
• 1 cup cashews, soaked for 4 hours
• 1/4 cup nutritional yeast
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cooked quinoa
• 1 large tomato, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and diced
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drain the soaked cashews. Blend them with yeast, lime juice, salt, pepper, and 1/3 cup water until smooth. Add more water as needed for desired consistency.
3. Layer the tortilla chips on a baking sheet.
4. Spread the black beans and quinoa evenly over the chips.
5. Drizzle the cashew cheese sauce over the top.
6. Bake for 10 minutes until the chips are just turning golden.
7. Sprinkle diced tomato, red onion, and jalapeño over the top.
8. Garnish with fresh cilantro.

Give it a taste—enjoy your high-protein vegan snack!