Cinco de Mayo, or “the fifth of May” in Spanish, is a day to celebrate Mexican heritage and pride. Not that I need a reason to make my favorite Mexican recipes. With a family of 4 that includes a gluten free vegan, a teenager that prefers her meals out of a box and 2 in between, preparing a meal can be a challenge. One of the things I like best about Mexican cuisine is you have so many options that can be made unbelievably delicious without meat (and gluten free), family and friends won’t give it a second thought.
Southwest Pizza (pictured above)
Tortilla and Black Bean Pie – Martha Stewart
Vegan Enchiladas with Cilantro Avocado Cream Sauce – Oh She Glows
Avocado and Black Bean Enchiladas – Creme de la Crumb
Vegan Taco Salad with Homemade Taco Bowls – Vegangela
Portobello and Black Bean Quesadillas – My Recipes
Baked Black Bean Taquitos – Naturally Ella
Seven Layer Tostado – Kalyn’s Kitchen
Taco Salad – Inventive Vegetarian
Naughty and Nice Vegan Enchilada Casserole – Oh She Glows
Raw Vegan Taco Salad – Sprint 2 the Table
Weeknight Tortilla Soup – Delicious Knowledge
Black Bean Flautas with Avocado Dipping Sauce – Oh My Veggies
Black Bean Enchiladas with Roasted Red Pepper Cashew Cream – Oh My Veggies
Roasted Spring Vegetables and Quinoa Tacos – Buzz Feed
My Mexi-Chopp Salad – Healthy. Happy. Life.
Southwestern Black Bean Salad – Skinny Taste
Mexican Un-Fried Ice Cream – Skinny Taste
Loaded Sweet Potato Nachos – Two Peas and their Pod
Black Bean and Quinoa Enchilada Bake – Two Peas and their Pod
Easy Vegetarian Nachos with Guacamole (recipe below)
Black Bean and Toasted Corn Tacos (recipe below)
Two of my favorite Mexican recipes…
Easy Vegetarian Nachos
2 corn (or gluten free) tortillas
Extra Virgin Olive Oil
1 small onion, chopped
1 red bell pepper, chopped
2 cups cherry tomatoes,
1 cup black beans, rinsed and drained
1/4 cup cilantro, chopped
1/2 avocado, mashed
1 red chili, finely chopped
- Preheat oven to 375 degrees. Cut tortillas into triangles, place them on a nonstick baking sheet and bake until crisp and golden, about 5-7 minutes.
- Mist a large frying pan with olive oil and heat over medium heat. Add onion and pepper. Cook, stirring, until soft, about 5 minutes. Add tomatoes and cook, stirring frequently and mashing with the back of a spoon, until soft, about 5 minutes.
- Add beans and 1/2 cup water and bring to a boil. Reduce heat to maintain a gentle simmer and cook until mixture thickens, about 6-8 minutes. Stir in cilantro and season with freshly ground black pepper.
- Combine avocado and chili in a small bowl. Arrange chips around the edges of 2 plates and spoon bean mixture in the middle. Top with avocado.
Black Bean and Toasted Corn Tacos
1 cup black beans
extra virgin olive oil
1/2 cup salsa
2 cloves garlic, minced
2 1/2 teaspoons cumin, divided
cayenne pepper (to taste)
1 cup corn kernels (fresh or frozen)
1/4 teaspoon ground black pepper
4 6-inch tortillas (gluten free options)
1/2 cup jarred roasted red peppers strips
1/4 cup cilantro, coarsely chopped
1/4 cup green onions, finely chopped
- Bring beans, salsa, garlic and 1 teaspoon cumin to a simmer in a saucepan. Reduce the heat to medium low, and cook 5-6 minutes, or until soft. Remove from heat, and mash with a fork to crush beans for a creamier filling.
- Heat skillet over medium-high heat, and spray with olive oil. If using frozen corn, thawed, wrap in paper towels, and squeeze out excess water. Add corn to skillet in a single layer, and sprinkle with remaining 1 1/2 teaspoon cumin, black pepper and cayenne pepper to taste. Cook 5-10 minutes, or until golden and crispy, stirring frequently.
- Preheat oven to 350 degrees. Bake tortillas 7-10 minutes, or until crisp (see baking tip below). Fill each tortilla with 1/4 cup beans, 1/4 cup corn, red pepper strips, cilantro and green onions.
An upside down muffin tin works wonderfully for making taco shells.
I bet your craving a taco or burrito now. Right? If you have a favorite Mexican recipe leave a link in the comments. I would love to try it.