Category Archives: Mexican

Vegan Mexican Soup




On a facebook group that I follow, a girl posted a mexican soup recipe from her blog Sarahsveganvida, I wanted to give it a try since it’s totally my kind of food. Like always I changed few things. I’m still giving you the link of her recipe. (You can find it HERE)

Is there something better than a hot bowl of soup during the cold Canadian Fall?! 😀

I made a batch of homemade corn tortillas to eat with the soup. Feel free to serve it with what you like!




1/2 cup of uncooked organic brown rice

2 cups of small red kidney beans

Olive oil

1/2  onion

3 green onions

3 garlic cloves, minced

1 stalk of broccoli (mostly the top part)

2 large carrots

1 green bell pepper

1/2 Jalapeno pepper

(you can skip it)

3 cups diced tomatoes

5 cups vegetable broth

1 1/2 tablespoons of mexican chili powder

2 1/2 teaspoons garlic powder

2 1/2 teaspoons cumin

2 teaspoons oregano

redbeans brownrice

carrots1 broccoli


Cook the rice.

While the rice is cooking, wash and peel the veggies. In a food processor, pulse them 2-3 times to chop them.

In a large pot, heat some olive oil. Saute the onions (2 kinds) and garlic for 2-3 minutes. Add the spices, cook another minute. Then add the veggies. Cook for another 4-5 minutes.

Add in the vegetable broth and the diced tomatoes. Bring to a boil over medium-high heat. Reduce the heat and simmer on medium heat for about 20 minutes.

After 20 minutes, add the beans and the rice. Cook another 3-4 minutes.

Remove from heat, serve and enjoy!


Zesty Mango & Avocado Salad


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It’s the most perfect salad ever (for me, hahaha) it’s everything I like the most combine together!! Black beans.. mangoes.. avocados.. cilantro and lime! It couldnt be better! It taste like Mexico.. it reminds me of my honeymoon. Talking of tasting like south… in 2 weeks we’re going to Varadero, Cuba.. I CAN’T WAITTTTTTTTT! Fresh tropical fruits, here I come!!!

To bring even more of the Mexican taste, I did a batch of homemade corn tortillas and serve the salad with them. It was like eating heaven. 😀 Well not for my husband, he hates cilantro and I love it like crazy. I made him a bowl without any cilantro.

The dressing and the avocado are so creamy together! And if you’re waiting the next day to eat the salad, the cilantro taste will be very powerful (YAY!) and the avocado will still be a bright green tone because of the lime juice.


4 servings


* 2 ripe mangoes

* 2 ripe avocados

* 2 cups cooked black beans

* 3 tablespoons lime juice

* Zest of one lime

* Salt/pepper (to taste)

* 1/4 teaspoon sugar

* 3 tablespoons olive oil

* 2-3 tablespoons choped cilantro

(or more, muahhaha!)

mango black beans



* Peel, remove the pit and dice the mangoes and avocados.

* In a bowl, combine the mangoes, avocados and 1 tablespoon of the lime juice.

* For the dressing, whisk together 2 tablespoons lime juice, lime zest, chopped cilantro, sugar, salt and pepper. Add the oil then whick until it reach a more creamy consistency.

* Pour the dressing on the mango mixture. Add the black beans and combine well.

* Serve (I served mine with homemade corn tortillas) and Enjoy!

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Vegan Avocado Quesadillas




The other day I bought ripe avocados for 0,25$ a piece.. I used some in smoothies, then I used some to make avocado quesadillas too.

Avocado quesadillas are just super creamy and delicious (and healthy, hehe)… just writing this down makes me wants one, hahahahaha!!!


2 quesadillas


* 2 small 6 inches wheat tortillas

* 1 ripe avocado

* 1 small tomato, diced

* 2-3 cloves garlic, minced

* 2 green onions, sliced

tortillas tomato




* Smash avocado and mix with the garlic. Spread out on one half of the tortilla. Add the diced tomatoes and green onion. (You can add spices if you want to.. I didnt added anything because It’s not blend at all without any.) Fold the tortillas in two.

* Heat a cast iron griddle.

* Heat the tortilla for around 1 minute on each side.

* Remove from heat, serve and enjoy.

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Vegan Sweet Potato & Peanut Tacos


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Tacos are awesome.. they are so delicious! Mmm! I’m such a fan! these one are sooooo delicious, any meat eater would fall in love with these tacos. It’s the perfect combination of bbq and peanut.. it’s hard to explain because these two are not often seen together, but damn it’s good! I just ate one and I felt good.

They are super easy and quick to make, super healthy and cheap too, hehe!


4 small tacos



* 1 small onion, thinly sliced

* 1 small sweet potato, peeled, cut in strips

* Olive oil

* Water


* 1/4 cup of your favorite vegan BBQ sauce

* 1 tablespoon peanut butter


* 1/2 cup thinly sliced red cabbage

* 1 clove garlic, minced

* 1 tablespoon lime juice

* Few roasted unsalted peanuts, chopped

* Olive oil

* Mexican chilies powder

* 4 homemade corn tortillas (see recipe HERE)

sweet potato peanut




* In a skillet, heat (medium heat) the olive oil. Add the onions and cook until they start to brown. Add the sweet potatoes and add enough water to cover the potato slices. Cook for 8-10 minutes until the potatoes are soft and there is almost no liquid in the skillet.

* When the potatoes are cooking, combine the bbq sauce and the peanut butter in a bowl, then mix. Once the potatoes are cooked, add the sauce and mix well. Cook for another 4-5 minutes.

* For the cabbage ”slaw”, just combine the cabbage, garlic and lime juice together.

* In another small skillet, heat (over medium heat) olive oil. Add the chopped peanuts and cook for 2-3 minutes. Add the mexican chilies powder (to taste), combine well then remove from heat.

* Remove the potato mixture from heat.

* Now you just have to assembly your tacos… so one corn tortilla, then the potato mixture, then the peanuts and finally the cabbage.

* Serve and Enjoy!

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Corn Tortillas


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For Christmas, my dad gave me some awesome Vegan mexican books, a tortilla press and a cast iron griddle… haha, it was a Mexican themed Christmas for me, hahaha! Finally I’m able to do my own tortillas. I’m so happy, it taste a thousand times better than the one from the stores. In fact in the regular grocery store it’s wheat tortillas and not corn tortillas that I can find in my town.. Even corn flour is not easy to find in my small town.

Homemade tortillas are so easy to make!!

To store them before eating them, I found in my kitchen an old glass corningware that my mom gave to me.. it was hers and it was from the times where cooking with a moicrowave was trendy. It’s just the perfect size and it’s keeping the tortillas warm for a long time. Who said you needed the special tortillas container? 😉


4 small tortillas

(You can double.. triple.. the recipe to make more)


* 1/2 cup corn flour

* 1/3 cup water

* Pinch of salt




* Combine the corn flour, the salt and the water.

* Let rest for 2-3 minutes.

* Mix thouroughly until you form a soft dough. If it’s too dry you can add water, but be carefull not to add to much.

* Divide the dough in 4 balls.

* With a tortilla press (or by hand with a rolling pin) with two sheets of wax paper, press the ball of dough. Be carefull when you remove it from the paper to male sure you don’t break it.

* Preheat your ungreased griddle on medium-high heat.

* Cook each tortilla for about 30-40 seconds on each side. Remove from heat and store the warm tortillas in a container or under a warm cloth to keep them soft.

If you make them in advanced you can reheat the tortillas to make them soft again.


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Vegetarian Quesadillas




The other night (yeah I know I’m late once again on posting things on my blog, haha!) I was watching a very average cooking show (in french) and they were cooking quesadillas.. so I wanted to cook some too, because it’s delicious and that my family would be happy too. So I did.. and it was good 😀




* 2 cups red kidney beans

(I used small kidney beans)

* 1 red bell pepper, finely diced

* 2/3 cup corn

* 1/2 cup diced tomatoes (with juice)

*1 cup shredded aged cheddar

(or any other kind of cheese)

* 1/2 teaspoon chili powder

* 1/2 teaspoon taco seasoning

(I used homemade)

* Salt and pepper (to taste)

* 10 small whole wheat tortillas

* vegetable oil (optional)

tortillas redbeans

cheese bellpepper


* Preheat oven to 400’F

* In a bowl with a potato masher, crush the beans.

* Add the bell pepper, the corn, the spices, half of the cheese (1/2 cup) and the tomatoes. Mix well.

* On baking sheets, place 5 tortillas. Spread the bean mixture on every tortillas. Divide the remaining cheese to be able to put on each tortillas.

* Place the remaining 5 tortillas on each one on the baking sheets.

* You can brush a little bit or oil on the tortillas to get a crisper texture.

* Cook for 20 minutes.

* Remove form the oven and cut each tortillas in 4.

* Serve and Enjoy.