Plant-Based Mexican Recipes to Add to Your Summer Rotation

As the days start to feel more and more like summer, our taste buds crave a little bit more of that cool and refreshing feel. Meet Alexa Soto, a lifestyle-food blogger filling our feeds with aesthetically pleasing and mouth watering Mexican plant-based recipes that’ll take your summer rotation to the next level. Not only does Alexa curate delicious recipes but synonymous with her instagram handle, @alexafuelednaturally  all of her creations are both vegan and plant-based with the purpose to fuel your body – naturally! Her approach is unique – Alexa is changing the way we think about food, agriculture and nutrition with a Latina flare. Aside from seemingly effortless dishes, her page also encompasses a sense of lifestyle and home. Her personable and authentic personality shines through the phone screen leaving an everlasting connection to both her page and her character. Alexa takes the time to talk about her own insecurities, struggles and life moments that help us as followers relate to her and her story. 

Originally from San Diego, CA, Alexa’s roots are deeply rooted in her Mexican culture. From her authentic Mexican handmade clay dishes to the wide array of Mexican recipes – tacos, taquitos, tortas and even Mexican pastries – Alexa has mastered the true Mexican feel with her page, but make it natural! Complimenting her incredible culinary skills, one can’t help but notice the insane videography/photography and editing skills. I have never left her page not feeling either – starving or like I want to rethink my life goals and become a cocinera. If I haven’t convinced you yet, you’ll surely give her a follow after you see these unique Mexican dishes.

We are laying out a list of vibrant, easy & delicious plant-based recipes by Alexa that will be a perfect addition to your summer rotation: (When you’re done, make sure to watch her videos that show each recipe in action!)

Salsa De Mango – Mangos are in season!!

Ingredients:

• 2-3 Ripe Mangos, dice small
• 1/2 Large Red Onion, diced small
• 3 Cloves of Garlic, minced
• 1-2 Serrano Peppers, (or Jalapeño), seeds removed & diced small
• 1/2 Bunch of Cilantro, chopped
• 2-3 Roma Tomatoes, seeds removed & diced small 
• Salt & Pepper
• Juice of 2 Limes
• 1 Avocado, diced small

Instructions: 

1. Combine all prepared ingredients in a bowl. Mix, taste and adjust seasonings! Enjoy with chips or on tacos! Store leftovers in a glass container.

The ideal partner to any summer lunchtime meal – Piña Coladas!!!!

Ingredients:

• 2 Cups Ice
• 4 Ounces Rum
• 6 Ounces Pineapple Juice (or homemade agua de pina)
• 1 1/2 Ounces Simple Syrup
• 4 Ounces Coconut Milk

Instructions:

1. Add all ingredients to a blender and blend in high until frothy and smooth! Pour into a glass, with the option to add a few splashes of pineapple juice in between a couple pours!

CRISPY BAKED LENTIL TAQUITOS

Ingredients:

• Makes 8-10 taquitos
• 1/2 small large yellow onion
• 3 cloves garlic
• 2 bay leaves
• 1 tbsp extra virgin olive oil
• Salt and pepper
• 1 cup green lentils
• 4 cups vegetable broth
• Corn tortillas
• Oil of choice

For serving:

• Vegan sour cream or crema
• Avocado
• Salsa

Instructions: 

1.  Rinse and drain lentils, then add lentils in a pot followed by 4 cups of vegetable broth (I used water + 1 tsp of bouillon paste).
2. Add in half an onion and 3 whole garlic cloves.
3. Bring to medium / high heat. Cook for 25-30 minutes or until lentils are tender and cooked. Remove bay leaves … you Can remove the onion and garlic as well but I leave it in! I just mash with the back of my spatula.
4. The broth will begin to reduce… Taste and add salt and pepper to your liking then add 1 tbsp of extra virgin olive oil, (adds nice flavor) mix!
5. Preheat your oven to broil setting / high.
6. On a pan, Heat your corn tortillas on both sides then start assembling your taquitos. Add 2-3 spoonfuls of your filling and roll them up. Place on a baking sheet and brush or spray a little oil on them & place in the oven on a broil for 2-4 minutes or until crispy and golden! Keep an eye on them!
7. Serve with vegan sour cream or crema, salsa or hot sauce and avocado !

Creamy Chipotle Cabbage Salad – I know we all love a good Mexican summer salad!!

Ingredients:

Salad –

• 1/2 Head of Cabbage, diced small
• 1 Can Chickpeas
• 1/4 Cup Pickels Onions, chopped
• 1 Avocado, diced
• 1/4 Cup Roasted Walnuts (I used maple walnuts)
• Meat-like item of choice, I like to do either “asada” mushrooms, crispy vegan chicken or crispy tofu Salt and pepper to your liking

Creamy Chipotle Dressing –

• Juice of 1 Lime
• 1 1/2 Tbsp Apple Cider Vinegar
• 3 Tbsp Tahini
• 1 Tbsp Pure Maple Syrup
• 1-2 Tbsp Chipotle Hot Sauce (you can also use the adobo sauce from a can of chipotle peppers)

Instructions:

• Combine all dressing ingredients in a cup or bowl and mix together.
• Add all your salad ingredients in a bowl, pour over dressing and toss! Season salad with a pinch of salt and freshly cracked pepper.

These are just a few of the healthy & mouth watering dishes Alexa curates … and the best place (in my opinion) to find AUTHENTIC Mexican plant-based recipes. Not to mention, Alexa is also an honorary Get it Girl herself! Check it out!