A plant-based spin on the fast-food favorite, layered with seasoned taco-spiced filling, melty vegan cheese, crisp lettuce, and a crunchy tostada shell folded into a golden, pan-toasted hexagon. It's the ultimate handheld Tex-Mex mashup for game day or a fun weeknight dinner.

This hearty chili swaps in cubed sweet potato and black beans for a naturally sweet, smoky bowl loaded with warming chili powder and cumin. It's a satisfying, protein-packed dinner that only gets better as leftovers.

Layers of corn tortillas, melty vegan cheese, and a from-scratch red enchilada sauce are stacked casserole-style instead of rolled, making this a fast, fuss-free way to get classic enchilada flavor on the table.

Crispy pan-seared tofu meets juicy fresh mango and a zippy lime dressing in these bright, sweet-and-savory tacos. They come together fast and make a refreshing change of pace from heavier Tex-Mex mains.

Roasted sweet potatoes get piled high with seasoned black beans, corn, salsa, and avocado for a filling, naturally gluten-free dinner that eats like a loaded taco in a bowl.

Strips of chewy, savory seitan sizzle alongside bell peppers and onions in a smoky fajita spice blend, then get piled into warm tortillas with all your favorite toppings. A restaurant-style dinner ready in well under 30 minutes.

Crisp tostada shells are topped with well-seasoned black beans, shredded lettuce, tomato, and avocado for a crunchy, build-your-own-style dinner the whole table can customize.

Melty vegan cheese, sweet corn, and black beans get folded into golden, pan-crisped tortillas for a quick quesadilla that works just as well as a weeknight dinner or a shareable appetizer.

A creamy cashew-based sauce ties together layers of tortillas, beans, and vegetables in this comforting casserole take on enchiladas -- all the flavor of the classic dish with a fraction of the rolling.

A sheet pan of tortilla chips gets piled high with melty cheese sauce, black beans, jalapenos, and all the classic toppings for the ultimate shareable snack or game-day spread.

A rich, meaty-tasting chili built on a hearty mix of beans and warming spices, simmered low and slow until deeply flavorful. Ladle it over cornbread or rice for a cozy, crowd-pleasing dinner.

Protein-rich quinoa is simmered in classic taco seasoning until it takes on a satisfying, almost meaty texture, then piled into tortillas with your favorite fresh toppings for a lighter take on taco night.

Creamy avocado and roasted sweet potato make a naturally rich, satisfying filling for these quesadillas (or soft tacos, if you'd rather skip the cheese) -- a great way to use up leftover roasted sweet potato.

Turmeric-spiced yellow rice and well-seasoned black beans get rolled up burrito-style with your favorite fixings for a filling, freezer-friendly dinner you can make ahead.

Crispy tortillas layered with refried beans, salsa, and melty vegan cheese and baked until golden -- this mashup of pizza night and taco night is a fun, kid-friendly dinner.

All the flavors of taco night piled into a big bowl -- seasoned beans, crisp lettuce, tomatoes, avocado, and crunchy tortilla strips -- tossed with a zesty dressing for a lighter, no-fork-required dinner.

Sturdy collard leaves stand in for tortillas in this lower-carb, gluten-free take on enchiladas, wrapped around turmeric rice and black beans and baked in a smoky red sauce.

Layers of corn tortillas, beans, salsa, and vegan cheese bake up into a comforting, Mexican-lasagna-style casserole that's ready with just a few minutes of hands-on prep.

Fresh jalapenos are stuffed with a creamy, tangy vegan cheese filling, then baked until bubbly and blistered -- a spicy, crowd-pleasing appetizer for any Tex-Mex spread.

This bright, protein-packed salad tosses fluffy quinoa with black beans, sweet corn, and creamy avocado in a light lime dressing -- a great make-ahead side or light lunch.

A brothy, tomato-based soup loaded with vegetables and warming spices, finished with crisp tortilla strips for crunch. It's a lighter, comforting way to bring Southwestern flavor to the table.

This hearty, taco-seasoned soup simmers beans, corn, and tomatoes into a thick, chili-like bowl that's ready in well under an hour -- perfect for busy weeknights.

Layers of seasoned refried beans, guacamole, salsa, and vegan sour cream stack up into a colorful, crowd-pleasing party dip that disappears fast alongside a big bowl of tortilla chips.

Hearty massaged kale is tossed with black beans, corn, and a smoky Southwestern-spiced dressing for a filling, nutrient-packed salad that holds up well as leftovers.

Sweet, tender cornbread gets a savory kick from diced green chiles baked right into the batter -- the perfect companion to a bowl of chili or a pot of beans.

A jar of salsa does most of the flavor work in this fast, pantry-friendly black bean soup that comes together in about 20 minutes flat -- ideal for a last-minute weeknight dinner.

Rice gets blended with cilantro, poblano, and lime for a vibrant, herby side dish that's a welcome change from plain white rice alongside tacos, enchiladas, or burritos.

Ripe tomatoes, onion, jalapeno, and cilantro come together in this simple, chunky salsa that takes just minutes to make and tastes far fresher than anything from a jar.

This vegan take on migas scrambles crumbled tofu with black beans, tomatoes, and crispy tortilla strips for a hearty, savory breakfast (or breakfast-for-dinner) with plenty of Southwestern flair.

A simple, well-spiced mix of rice, black beans, corn, and peppers makes a filling side dish or salad that's just as good served warm or chilled.

Sweet summer corn is the star of this brothy, vegetable-packed stew, simmered with poblano and warming spices for a comforting bowl that celebrates peak-season produce.

Canned black beans get a big flavor upgrade in this quick skillet side, simmered with plenty of garlic and Southwestern spices until deeply savory -- a great base for tacos, bowls, or nachos.

Cubes of tempeh sear up alongside bell peppers and onions in a smoky, Southwestern-spiced sauce for a quick, protein-packed stir-fry that's ready in well under 30 minutes.

This colorful succotash simmers sweet corn, lima beans, and tomatoes with Southwestern seasoning for a simple, veggie-forward side that makes the most of summer produce.