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22 Vegetarian Mexican Recipes for Your Cinco de Mayo Menu

Plan your Cinco de Mayo menu with 22 Vegetarian Mexican Recipes jillconyers.com

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 jillconyers.com #recipe

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

22 Vegetarian Mexican Recipes for Your Cinco de Mayo Menu jillconyers.com

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

22 Vegetarian Mexican Recipes for Your Cinco de Mayo Menu jillconyers.com

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 jillconyers.com

Easy Vegetarian Nachos

Serves: 2

Ingredients:
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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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 jillconyers.com

Black Bean and Toasted Corn Tacos

Serves: 2

Ingredients:
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

Directions:

  1. 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.
  2. 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.
  3. 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.
Kitchen tip:

Tip for making homemade taco shells. jillconyers.com

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.

Do you cook or dine out to celebrate Cinco de Mayo? What is your favorite type of cuisine?

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22 Comments

  1. I love me some Mexican! Going to try a couple of these recipes!!
    adifferentd.blogspot.com

  2. I love Mexican food, but I tend to go a bit too crazy when I go out for it, or I feel a little bit restricted because it can be so greasy and cheese laden and my belly just can’t handle it. Thus why I love true Mexican–especially ceviche and the like, because it is not greasy at all. And I love to cook Mexican food. For Cinco de Mayo, I have both gone out and stayed in, but I think that wherever my friends are works for me!

  3. I love love love Mexican food! And this week I’m not supposed to eat any meat, so I may have to give one of these recipes a try on Sunday!!

  4. HaHa – so funny that you ended with saying “I bet you are craving a burrito right now.” I was just thinking how much I wanted to have Mexican food for dinner after seeing all those incredible recipes and your final pictures!

  5. YUM YUM YUM!! Being a vegetarian, I think most of my dinners are rice, beans & its an extra treat when I get a good avocado! MEXICAN EVERYDAY!! 🙂

  6. Not sure if my other comment posted:(

    Anyways these recipes look amazing. I will be using them soon. Thanks for posting. Miss you!

  7. Thank you so much for including my raw taco salad! I love all of these – just pinned it. Those totilla-taco shells are the best. I love doing those. It works well with the paleo coconut wraps too!

  8. I just so happen to LOVE Mexican food and since, meat is kind of grossing me out lately, I’m totally digging these vegetarian options!

  9. I don’t really celebrate Cinco de Mayo, but I’ll take any excuse to eat Mexican food. I might make some chicken tacos

  10. oh my gosh, my husband is gonna love all these!!! YUM! thank you

  11. I love ALL kinds of Mexican food and I also have picky eaters – of course!! I’ll definitely be trying at least one of these easy recipes. I also love the upside-down muffin tin as taco holder. Genius!

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