What are the signature techniques Carolyn Scott recommends for a vegan Mexican cuisine?

Hi, I’m Carolyn Scott-Hamilton from The Healthy Voyager. When I create vegan Mexican dishes, I lean on a few core techniques:

• Build from protein up: Start with beans and rice, lentils, chickpeas, quinoa, tofu, tempeh, or seitan; or use good quality meat alternatives if you want that classic texture.
• Layer fresh produce: Combine avocado, tomatoes, tomatillos, corn, onions, peppers, lime, and fresh fruits like mango or peach to add brightness and contrast.
• “Season in stories”: Use cumin for that “taco” flavor, plus chili powder, paprika, oregano, allspice, cloves, and plenty of cilantro. Vary fresh and dried chiles to control heat and complexity.
• Transform classics, don’t just “omit”: Turn tacos, enchiladas, nachos, quesadillas, and huaraches vegan by swapping the fillings and cheeses, then finish with vibrant toppings like salsa, guacamole, vegan crema, and herbs.

Is there a specific Mexican dish you’d like to veganize with these techniques?