21 Gluten Free Mexican Food Recipes and Dinner Ideas

July 28, 2026 by Kate Ramos 2 Comments

Looking for gluten free Mexican food recipes packed with vibrant flavor? This collection has something for every occasion, from tacos and hearty bean dishes to fresh seafood, comforting soups, colorful sides, and traditional desserts, all naturally gluten-free!

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Post last updated July 28, 2026.

Welcome to our ultimate gluten-free guide! You’ll find quick and easy dinners, slow-cooked favorites, vegetarian meals, party appetizers, and sweet treats.

Most Mexican food is naturally made with gluten-free ingredients like corn masa, beans, rice, hominy, chiles, vegetables, meat, and seafood, so they don’t require complicated flour substitutes.

A quick gluten-free reminder: Check labels on corn tortillas, masa harina, mole paste, broth, spice blends, crispy rice cereal, canned goods, and prepared sauces. Choose certified gluten-free products when cooking for someone with celiac’s disease or a serious gluten sensitivity, and take care to prevent cross-contact in the kitchen.

Naturally Gluten-Free Ingredients in Mexican Cooking

Mexican cuisine is perhaps the most friendly gluten-free option as it relies so heavily on corn, beans and rice.

These everyday staples form the base of tacos, tamales, pozole, aguachile, chalupas, soups, stews, and bean dishes. They make it possible to prepare satisfying Mexican meals without depending on specialty gluten-free flour blends or difficult substitutions.

Below you’ll find our most favorite gluten-free recipes but there are many, many more on the site. Head to our gluten-free section for literally 400+ more options!

1. Pastel Azteca

This Pastel Azteca recipe layers crispy corn tortillas with tender shredded chicken, creamy tomatillo sauce, roasted poblano peppers, and melty Oaxaca cheese. Similar to stacked chicken enchiladas, this comforting Mexican casserole is a flavorful gluten-free dinner made for family-style meals.

2. Super Easy Chicken Mole

Quick chicken mole is my shortcut to the deep, complex flavor of traditional mole without spending the entire day in the kitchen. Prepared mole paste, Mexican chocolate, and a little peanut butter create a rich, silky sauce for an approachable weeknight chicken dinner.

3. Instant Pot Barbacoa

This Instant Pot barbacoa turns tender, flavorful beef into an easy Mexican taco filling in about an hour. Made with smoky chiles and aromatic spices, it captures the rich flavor of traditional slow-cooked barbacoa in just five simple steps. Serve it in corn tortillas, rice bowls, or homemade tostadas.

barbacoa tacos in a skillet with avocados

4. Shrimp Aguachile Verde

This shrimp aguachile verde is bright, spicy, and exactly what I want on a hot day. It marinates raw shrimp in a spicy, refreshing blend of serrano peppers, fresh lime juice, cucumber, and cilantro. Serve this naturally gluten-free Mexican seafood appetizer with crispy corn tostadas for a bright summer recipe or festive party starter.

5. No Soak Crockpot Mexican Sofrito Pinto Beans

A good pot of beans is one of those recipes every cook should have, and this pinto bean crockpot recipe is one I come back to often. This recipe makes tender beans in a deeply flavorful, comforting broth. Enjoy them as a naturally gluten-free soup, an easy Mexican side dish, or a hearty addition to rice bowls. You can also mash the cooked beans into creamy homemade refried beans.

6. Tamales de Rajas con Queso

These tamales de rajas con queso are filled with charred poblano peppers, onions, sweet corn, and gooey cheese wrapped in soft pumpkin mole masa. Serve them with extra pumpkin mole sauce for a flavorful vegetarian Mexican recipe that is perfect for holidays, celebrations, and family gatherings.

7. New Potato and Swiss Chard Tacos

Inspired by the family meals I made between shifts as a sous chef, these new potato and chard tacos are quick, budget-friendly, and satisfying without feeling heavy. This simple vegetarian taco recipe pairs tender potatoes and leafy greens with warm corn tortillas for an easy meatless Mexican dinner.

new potatoes and chard tacos in a brown plate

8. Mexican Chalupas Poblanas

Anyone familiar only with the fast-food version may be surprised by this authentic chalupa recipe. Traditional Chalupas Poblanas are small fried corn masa boats topped with salsa, shredded chicken, onion, and cilantro for a simple, flavorful taste of Puebla street food.

9. Tangy Green Tomato and Beef Chili

Green tomato chili is one of my favorite ways to use the last green tomatoes from the garden. Ground beef, pinto beans, roasted poblano peppers, and tangy green tomatoes create a hearty fall dinner, while tomatillos make it possible to enjoy this comforting Mexican-inspired chili year-round.

10. Pork Adobada Tacos

These adobada tacos feature juicy pork shoulder marinated in a smoky guajillo, chipotle, and orange adobo. The pork is seared until the edges are caramelized, then piled into warm corn tortillas with white onion, cilantro, avocado, and lime for an irresistible Mexican street taco recipe.

adobada tacos in a wooden board with lime wedges on the side

11. Roasted Mexican Street Carrots

Roasted Mexican street carrots bring all the creamy, tangy, chile-lime flavors of Mexican street corn to a colorful vegetable side dish. Cotija cheese, fresh cilantro, and roasted garlic-lime dressing make them perfect for everything from holiday dinners to taco night.

12. Caldo de Camarón

This caldo de camarón combines fruity guajillo chiles, tender shrimp, and a rich broth made from toasted shrimp shells. It is a deeply comforting Mexican shrimp soup with bold, traditional flavor in every spoonful and makes a warming gluten-free dinner for cool evenings.

13. Quick & Easy Black Beans

A simple can of beans becomes something special in this easy black beans recipe. A few pantry ingredients and one helpful technique turn them into a flavorful Mexican side dish for rice, tacos, grilled meats, quesadillas, enchiladas, burrito bowls, and crispy tostadas.

14. Mexican Coconut Candy

This Mexican coconut candy recipe requires only sweetened coconut and condensed milk. Also known as cocadas, these chewy two-ingredient coconut treats are easy to make, fun to gift, and perfect for a Christmas cookie tray, Cinco de Mayo celebration, or traditional Mexican dessert spread.

15. Nopales Con Carne

Tender beef, dried chiles, and cactus paddles simmer together in this hearty nopales recipe. The result is a deeply flavorful Mexican stew that’s delicious with rice and beans or used as a filling for tacos, burritos, and warm corn tortillas.

close up Mexican Cactus with Meat in a brown plate

16. Gluten-Free Churros

Crisp golden edges, soft centers, and a generous coating of cinnamon sugar make these gluten-free churros impossible to resist. A warm bittersweet chocolate dipping sauce turns them into an extra-special Mexican dessert for holidays, parties, or weekend treats.

churros in a wooden tray with dipping sauce on the side

17. Pozole de Pollo

This comforting pozole rojo de pollo combines tender chicken, hominy, guajillo chiles, and ancho peppers in a rich, mildly spicy red chile broth. Finish each bowl with cabbage, cilantro, onion, radishes, avocado, and lime for a cozy gluten-free Mexican soup perfect for cold-weather dinners and holiday celebrations.

a bowl of pozole de pollo with warm tortillas

18. Vegan Arroz con Leche

Simple pantry ingredients transform into a creamy dairy-free Mexican rice pudding in this vegan arroz con leche recipe. Cinnamon sticks and orange zest add warmth, while a sweet strawberry sauce gives the naturally gluten-free dessert a bright, fruity finish.

Vegan Arroz Con Leche with Strawberry Sauce in a white baking dish

19. Cilantro Lime Slaw

This cilantro lime slaw combines crunchy cabbage and carrots with fresh lime juice and cilantro—no mayonnaise needed. Use this vegan, gluten-free Mexican slaw as a fresh topping for fish tacos and shrimp tacos, or serve it alongside chiles rellenos, cochinita pibil, grilled meats, and other favorite Mexican dishes.

20. Toasted Coconut Rum Raisin Rice Krispie Treats

Toasted coconut rum raisin Rice Krispie treats give the familiar no-bake dessert a grown-up twist. Toasted coconut adds rich, nutty flavor, while rum-soaked raisins bring sweetness and chewiness. Use certified gluten-free crispy rice cereal when needed.

Toasted Coconut Rum Raisin Rice Krispie Treats in a tray

21. Charred Shrimp Tacos

These Cajun shrimp tacos are spicy, fresh, and perfect for an easy taco Tuesday. Tender seasoned shrimp are wrapped in warm corn tortillas with tangy cabbage slaw and creamy lime sauce for bold flavor in every bite. They are a quick gluten-free taco recipe that works for summer meals, family dinners, or casual entertaining.

Skillet Charred Cajun Shrimp Tacos Recipe with Slaw in a white plate

I hope you found these gluten-free Mexican recipes helpful! Any one of these recipes would make a delicious evening to remember for anyone, gluten-free or not.

If you do give a recipe a try, be sure to let me know! Leave a comment with a star rating on the recipe.

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Mexican Picadillo Con Papas Recipe with Ground Beef

May 12, 2026 by Kate Ramos 1 Comment

Some nights just call for something warm, simple, and made from what’s already in the kitchen—and that’s exactly where this picadillo con papas recipe comes in. It’s an ultimate comfort food that’s super easy and absolutely everybody loves.

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Post last updated May 9, 2026.

What is Picadillo?

Picadillo is one of those universal Latin dishes that has as many versions as there are cooks. You can add a can of chopped tomatoes, fresh corn kernels, fresh chopped cilantro or go Cuban and add sliced green olives and raisins.

This particular version I learned to make from my Mother-in-law and is essentially seasoned ground beef mixed with cubed carrots and potatoes that you spoon into warm corn tortillas or on a tostada. It requires one large frying pan and about 30 minutes of your time. Really, truly, very easy.

It is a protein-packed dinner that your ravenous family will happily gobble down offering you a solid 10 minutes of peace and the feeling that, yes, even on a weeknight—you nailed it.

Why You’ll Love This Picadillo

One-pan, no-fuss dinner: Everything cooks in a single large skillet
Ready in 30 minutes: Perfect when you’re short on time but still want real Mexican food
Budget-friendly: Made with simple, everyday ingredients
Family-approved: Mild enough for everyone, with easy ways to adjust for spicy food lovers
Incredibly versatile: Serve it in tacos, over rice, or in enchiladas
Even better the next day: The flavors deepen, making leftovers something to look forward to

Ingredients You’ll Need for Picadillo Con Papas

Ground Beef – The savory base that soaks up all the mexican flavors. Swap: Ground turkey or ground chicken works well for a lighter option or ground pork for a heartier version.
Olive Oil – I prefer California Ranch Extra Virgin Olive Oil for its clean, fresh taste.
Onion, carrot & garlic – Build the flavor foundation.
Potato – sweet potato works too for a slightly sweeter, healthier twist.
Kosher salt – I always use Morton kosher salt
Ground black pepper – I highly suggest to use freshly cracked black pepper
Homemade Taco seasoning (chili powder, chipotle powder, garlic powder, ground cumin, paprika, oregano) – Or use your favorite store-bought seasoning.
Beef broth – Creates the saucy base that keeps everything tender and flavorful.

For serving – Include warm tortillas or tostadas, jalapeños, scallions and lime wedges for toppings.

How to Make Picadillo

Sauté the base. Heat oil in a large skillet over medium heat. Add chopped onions and carrot, season with salt and pepper, and cook for about 5 minutes until softened. Add garlic and cook 1 minute more.

Brown the beef. Add ground beef and taco seasoning. Break it up as it cooks and stir into the vegetables. Cook until mostly browned, about 5 minutes.

Simmer with potatoes. Add diced potatoes and beef broth. Cover, reduce heat to low, and cook until potatoes are tender, about 15 minutes.

picadillo finished in a skillet with a spoon

Finish & serve. Taste and adjust seasoning. Serve in warm tortillas with jalapeños, scallions, and lime.

How to make homemade taco seasoning

I like to make it with homemade taco seasoning that I keep handy for just such an occasion, Nana uses the tried and true Sazón flavoring packets which have achiote and dried cilantro and add that special Mexican je ne sais quoi.

This is my favorite combination of spices that I love so much I even included it in my cookbook, Plant Powered Mexican and lovingly call it Magic Spice Mix. It’s a little smoky, earthy, with just a hint of spice (although you can add more chipotle chili powder for a spicier version)

Taco Seasoning Tip: Mix spices together and store in a sealed jar for up to 3 months for quick flavorful meals anytime.

Picadillo tostadas on a cutting board with salsa

Serving Ideas and Favorite Ways to Eat It

This is a deeply flavorful meat and potato dish, so I like to keep the sides simple and let the picadillo shine. It’s especially good over Arroz Blanco(white rice), Mexican Rice, or Cilantro Lime Rice for a complete meal. Warm corn tortillas or crispy tostadas are always a must.

And honestly, picadillo is one of my favorite meat fillings because it’s so versatile. I’ll use it in gorditas, empanadas, tacos al vapor, or burritos drizzled with salsa verde depending on my mood. It’s also amazing stuffed into bell peppers for an easy baked dinner that feels just a little more special without extra effort.

If you want to switch things up, try an Oaxacan-style chicken picadillo recipe for a lighter twist, go classic with Cuban picadillo, or turn it into freezer-friendly picadillo enchiladas for an easy make-ahead meal.

FAQs

Can I make picadillo ahead of time?

Yes, it actually improves the next day as the flavors deepen. Let cool and store in airtight containers for up to 4 days.

Which potatoes work best?

Any kind of potato will work. The waxier potatoes like red potatoes or Yukon gold potatoes hold their shape a little better but Russet potatoes are nice because they turn fluffy.

Can I freeze picadillo?

Yes! Pack tightly in a freezer-safe container and freeze for up to 6 months. Defrost overnight in the fridge and then reheat on the stove with a little extra broth.

Picadillo Con Papas {Mexican Ground Beef with Potatoes}

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Some nights just call for something warm, simple, and made from what’s already in the kitchen—and that’s exactly where this picadillo con papas recipe comes in. It’s an ultimate comfort food that’s super easy and absolutely everybody loves.

No Ratings

Ingredients

2 tablespoons sunflower oil
1 medium medium red or white onion , diced
2 large carrots, chopped
3 cloves garlic, minced
1 pound ground beef
1 tablespoon taco seasoning, homemade (see recipe below) or store-bought
1 large (or 2 medium) large (or 2 medium) potatoes , peeled and diced
3/4 cup beef broth
warm tortillas or tostadas, for serving
sliced jalapeños, sliced scallions, lime wedges, your favorite salsa, for serving
Kosher salt , to taste

For the Taco Seasoning

1 tablespoons chipotle chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano (preferably Mexican oregano)
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions

Heat 2 tablespoons oil in a large frying pan over medium heat. Add 1 diced onion and 2 chopped carrots and season generously with salt. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Add 3 cloves minced garlic and cook a minute more.
Add 1 pound ground beef and 1 tablespoon taco seasoning and season again with salt. stir into onion mixture, breaking up the beef with the back of the spoon. Cook until most of the beef is browned, about 5 more minutes.
Add 1 large diced potatoe and 3/4 cup beef broth or water, cover (a baking sheet works well here if you don't have a big enough lid) and reduce heat to low. Cook until potatoes are tender, about 10 minutes. Taste and season with more salt if needed.
Serve with warm tortillas or tostadas, sliced jalapeños and scallions, and some lime wedges for squeezing.

For the Taco Seasoning

Mix all the ingredients together. Store at room temperature in a sealed jar for up to 3 months.

Notes

The Potato Cut: Dice your potatoes into small, uniform cubes (about 1/2-inch). This ensures they cook through in the 10-minute window without becoming mushy or leaving the centers crunchy.
The "Acid" Kick: Always serve with lime wedges. The acidity cuts through the richness of the beef and makes the earthy cumin in the taco seasoning pop.
Reheating: If the potatoes have soaked up all the liquid in the fridge, add a splash of water or broth before microwaving to keep the beef moist.
Tomato Base: For a "saucier" version, replace 1/4 cup of the beef broth with 1/4 cup of tomato sauce or one finely diced Roma tomato.

Nutrition Information:

Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 470Total Fat: 28gSaturated Fat: 8gUnsaturated Fat: 20gCholesterol: 102mgSodium: 1065mgCarbohydrates: 19gFiber: 4gSugar: 3gProtein: 34g

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Farro and Black Bean Cakes with Pico de Gallo Salsa

April 27, 2024 by Kate Ramos Leave a Comment

Farro and Black Bean Cakes with Salsa, a satisfying vegetarian recipe, full of Mexican flavors! Use home cooked dried beans or go no-fuss and use canned. The farro adds an addictive chew. Pile fresh pico de gallo salsa on top and we’re talking heaven on a plate!

Recipe first published on January 22, 2010 and last updated on April 27, 2024.

Ever since I first shared them back in 2010(!) readers can’t get enough of these vegetarian Farro and Black Bean Cakes.

Why I (and seemingly everyone else) loves them is simple; they are made with everyday, normal ingredients with the secret little weapon of chewy farro that makes them totally irresistible.

As I went through months of researching and testing for my vegetarian cookbook, Plant Powered Mexican, I learned the key to making plant-based Mexican food that shines is to build in tons of flavor, texture, and color into every bite.

And just like my sweet potato nachos with smoked cheddar, this amped up black bean cakes recipe is a perfect example. Creamy black beans and hearty farro with a crisp crust and bright and tangy pico de gallo, all nestled onto a bed of crunchy cilantro-lime slaw.

The combination results in a meatless recipe that’s absolutely killer, not to mention super satisfying, totally good-for-you and seriously easy to make ahead and reheat for a quick meal throughout the week. No wonder it’s one of our most popular recipes!

Ingredient Highlight: Farro

If you are unfamiliar with farro, it’s an ancient grain in the wheat family that is commonly used in Mediterranean cooking. It has a pleasant chewy texture and nutty flavor and is virtually impossible to mess up. You can find it next to the other grains like barley and rice in most grocery stores. If you can’t find it, substitute pearl barley or brown rice.

Black Bean and Farro Cake Details

Flavor: Slightly nutty with an earthy, satisfying flavor. Onions, garlic, and thyme anchor them and give them depth.
Texture: These wholesome cakes are wonderfully creamy with pops of chew from the farro. The crisp outer crust adds contrast and the salsa juicy brightness.
Ease: Like my black bean enchilada casserole, I categorize this as an intermediate recipe. The black beans and farro both need to be cooked on their own in advance (although you can substitute canned beans or use leftover beans). If you read the directions before starting, you’ll be set for success.
Time: Between soaking the dried beans, cooking the beans and farro, and making the cakes, set aside at least 1-2 hours to complete this recipe (plus the overnight soak). But keep in mind that most of the time is hands off as the beans cook. You can even get started on the beans and farro a few days in advance.

✨ If you love wholesome, hearty black bean dishes like this, you’ll enjoy my vegan black bean enchiladas with pipian rojo and black bean and cheese vegetarian tamales recipes too. ✨

Key Ingredients

One of the best things about this black bean patties recipe is that it creates tons of flavor using just a few budget-friendly ingredients, most of which are probably already in your kitchen! Flavor-packed dinners definitely don’t have to be complicated or pricey!

Black beans – A nutrition and protein powerhouse! Cooking dried beans from scratch takes time but isn’t hard and results in super flavorful cakes. Canned black beans are a quicker alternative – just be sure to drain & rinse them well!
Farro – Adds more fiber, texture, and a nutty, toasty flavor.
Eggs and bread crumbs – The one-two punch holds everything together and keeps the cakes from falling apart.
Pico de gallo – Heavy with lime juice, jalapeno pepper, red onion, and fresh cilantro the pico adds a bright and fresh contrast to the earthy cakes. Other salsa options could be sweet corn salsa or avocado salsa or even a creamy avocado sauce like my avocado crema.
Cilantro Lime Slaw – This adds nice crunch and a layer of crisp veggies which offer great contrast to the creamy cakes.

How To Make These Savory Cakes

step one

Cook the black beans. Ideally you will have soaked the black beans overnight, this will make them quicker to cook. Place them in a large pot and fill the pot with water. Place over medium-high heat and bring to a boil, stirring occasionally so they don’t stick to the bottom.

Add a generous, five-finger pinch of salt to the water and lower to a simmer. Cook until beans are tender, about an hour. The technique is the same as my sofrito black beans, just without the sofrito.

While the beans are cooking, stir together the pico de gallo and the slaw. Cover and refrigerate until ready to serve.

step two

Cook the farro. Meanwhile, in a separate medium saucepan heat a tbsp oil and heat over medium heat. Add the farro and toast, stirring constantly, until they are fragrant and have become more golden. Cover with a couple inches of water, add a pinch of salt and bring to a simmer.

Cook until the grains pop open and are tender, about 30 minutes.

step three

Sauté the aromatics. Heat a skillet over medium-high and add a couple tablespoons of olive oil. Add onions (I like white onion for this recipe, but you could substitute green onions) and garlic and season with salt and black pepper. Cook until tender and starting to turn golden brown. Remove from heat.

step four

Make the patties. Drain the beans and farro separately through a colander. Add half the beans to the bowl of a food processor fitted with the blade attachment. Pulse a couple times to break up the beans but not puree them (this will add some textural contrast to the cakes). Transfer broken-up beans to a large bowl.

Now add the remaining beans, the farro, the cooled onion mixture, a teaspoon salt, and all the other cake ingredients to the food processor. Pulse into a chunky puree. Add to the bowl with the beans. Combine the black bean mixture.

Divide mixture into 8 large round cakes, about 1/2 cup mounds each. Place on a baking sheet and refrigerate for at least 30 minutes or up to 5 days.

step five

Pan-fry the cakes. Heat olive oil in a large nonstick frying pan over medium heat. Add half of the cakes and fry on one side until browned and crispy, about 4-5 minutes. Flip with a metal spatula and repeat on the other side. Repeat with remaining cakes.

Serving Suggestions

I like to serve these black bean cakes on a bed of crunchy coleslaw with pico de gallo, but they would also work as veggie burgers with hot sauce and a creamy sandwich spread, or for breakfast with a fried egg, a couple slices of avocado and perhaps a dollop of sour cream.

Meal Prep Tip

The black beans are best soaked overnight before they are cooked, so plan accordingly. The cakes can be made up to 5 days in advance, just form them, cover and refrigerate. When you are ready to serve, remove from the fridge, fry and eat.

✨ Browse all my best black bean recipes! ✨

Top 5 Most Popular Vegetarian Mexican Recipes

Amp Up Your Meatless Monday!

It’s all about getting as much flavor on your plate as possible and these black bean and farro cakes do not disappoint! Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Lots of good stuff in my weekly newsletter too!