Mexican Fiesta Board

Mexican Fiesta Board Recipe

By Hot For Food

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 13 minutes


3 C frozen or fresh corn kernels

1 tsp vegetable oil

1 tbsp minced garlic (about 2 garlic cloves)

2 tsp onion powder

¼ tsp smoked paprika

¼ tsp chili powder

1 tub (12oz / 340g) store-bought vegan sour cream

⅓ C vegan feta/cotija cheese (such as Follow Your Heart feta crumbles), plus more for garnish

¼ C pickled jalapeños

¼ C packed cilantro, plus more for garnish

½ a lime, juiced

1 tsp sea salt

freshly ground black pepper, to taste

smoky refried bean dip

2 dried ancho or pasilla pepper

1/4 C warm water

1 tbsp olive oil

1/2 C red onion

1 tbsp minced garlic (about 2 garlic cloves)

½ tsp smoked paprika

1 can (16oz / 454g) refried pinto beans

½ C fire roasted diced tomatoes

sea salt, to taste


1 tbsp vegan cheddar shreds

1 tsp finely chopped red onion

1 tsp finely chopped cilantro

homemade Tajin (if you don’t have Tajin)

1 tsp flaky sea salt

1 lime zested

¼ tsp chili powder

watermelon avocado salsa

1 large ripe avocado, diced into small cubes

1 C watermelon, diced into small cubes

1/4 C red onion, finely chopped

1/4 C cilantro, finely chopped

2 tsp Tajin seasoning

½ a lime, juiced

1 tbsp finely chopped jalapeño (optional)


1Heat a cast iron over medium-high heat. Add all the corn in an even layer. There's no need to thaw frozen corn. Cook for 5 to 7 minutes without tossing to develop some char on the kernels. Add vegetable oil, then toss and cook the other side for about 4 to 5 minutes.

2Remove 1 cup of corn kernels onto a plate and spread out to cool. Turn heat to low on the cast iron pan and to the remaining corn add garlic, onion powder, smoked paprika, and chili powder and continue to sauté for about a minute more. Remove the corn to another plate to cool completely. You don’t want to mix this corn with the vegan sour cream while it’s extremely hot. However, it can be slightly warm to room temperature.

3To a food processor combine the cooled seasoned charred corn and garlic mixture with sour cream, vegan feta/contija cheese, pickled jalapenos, cilantro, lime juice, and sea salt. Blend until combined but still slightly textured. Remove the blade of the food processor and stir in the remaining charred corn and ground pepper. Garnish with cilantro and a bit more cheese. This can be served immediately or refrigerated for a day and served at room temperature.

4Soak the dried pepper in 1/4 cup of warm water in a bowl for about 6 to 8 minutes. Place a spoon or something on top so it gets submerged under the water. Once it's much softer, de-stem and de-seed and place in a food processor.

5In a cast-iron pan over medium heat, add olive oil and sauté red onion and garlic for about 3 to 4 minutes until softened and fragrant. Stir in smoked paprika and cook for another minute. Add canned refried beans and 1/2 cup fire roasted tomatoes (with the liquid) and stir to combine until warmed through, about 1 to 2 minutes. Add the mixture to the food processor with the dried pepper and process until mostly smooth but still has some texture and the pepper is flecked throughout.

6It should be warm enough to serve. Otherwise reheat for serving, add to a bowl and top with chopped red onion, cilantro, vegan cheddar shreds – or other garnishes of your choice

7To make homemade Tajin seasoning, in a medium serving bowl add flaky sea salt and lime zest. Use your fingers to rub the salt and lime zest together. Add the chili powder and combine with a fork. Use this bowl to continue on with the recipe.

8In the same mixing bowl add avocado, watermelon, red onion, cilantro, Tajin, lime juice, and jalapeño, if using. Fold together gently until combined. This is best served immediately so the avocado doesn’t get brown.

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