How Do Vegans Eat Mexican?

The challenge for me, when it comes to overhauling my diet in favor of plants, is replacing staples from my previous diet without sacrificing flavor.  Vegan and Vegetarian cookbooks are exciting because they explore the types of international cuisine that we don't eat much of in the United States like Indian and Asian dishes.  But I was already good at cooking Mexican and Italian dishes so it's only natural for me to start there. 

Thankfully, there's a lot to work with.  Guacamole is vegan without even trying.  Mix it with mashed edamame beans and you get a lower-fat version.  Vegetarian refried beans can be made with butter (or vegan butter substitute) and a little liquid smoke.  Fajitas become meaty deliciousness when you replace the meat with sauteed portobello mushroom strips.

Tonight's burritos were a hit with my manly family.  I simply sauteed onions, peppers, garlic, pinto beans, chipotle peppers, corn, and cubed potatoes in olive oil with a little apple cider vinegar and spooned it into flour tortillas.  The kids topped their burritos with fresh salsa, tomatoes, lettuce and sour cream.  I left off the sour cream for a vegan dish. 

Give it a try and let me know what you think.  What changes would you make?