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Plant-Based Mexican Comfort Food: Cozy Weeknight Wins
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Plant-based Mexican comfort food Recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time42 minutes
Calories: 380kcal

Ingredients

  • 2 cups cooked pinto or black beans or one 15-ounce can, rinsed
  • 1 cup frozen corn thawed (or fresh if you’re feeling fancy)
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 bell pepper chopped (any color has vibes)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika for that cozy BBQ-ish kiss
  • 1/2 cup tomato sauce or crushed tomatoes
  • Salt and pepper to taste
  • 2 tablespoons olive oil or veggie oil
  • Fresh cilantro lime wedges, and avocado for topping
  • Optional: tortilla shells or taco bowls shredded lettuce, salsa

Instructions

  • Heat oil in a large skillet over medium heat. Sauté onion and garlic until soft and fragrant (about 3–4 minutes).
  • Add bell pepper and corn. Cook until they start to blister and soften, about 5 minutes.
  • Stir in beans, tomato sauce, chili powder, cumin, and paprika. Simmer for 8–10 minutes, until the sauce thickens slightly and flavors mingle.
  • Season with salt and pepper. If you want it saucier, splash in a bit of water or veggie stock. If you want it smokier, a pinch more paprika does wonders.
  • Toast tortillas or warm taco shells as directed on the package. Spoon the bean mixture into shells or over bowls. Top with cilantro, avocado, and lime juice.