VeganSmart’s Guide to Cinco de Mayo

Happy Cinco de Mayo! While this day is usually filled with fun and flavorful Mexican treats, it may be difficult for people living a plant-based life to enjoy it. Don’t worry healthy eaters, we have a 3 Cinco de Mayo recipes to get you through the day that are both good for you and festive!

Suggested: Vegan Spicy Black Bean Burritos

Black Bean Salsa 

Black Bean Salsa Ingredients:

• 1 cup of canned black beans drained and rinsed
• 1 cup of lightly cooked corn kernels
• 1 cup of diced tomatoes
• 1/4 cup of yellow or red onion
• 1/2 cup of chopped red and green bell peppers
• Juice of 1 lime
• 1 hot chili pepper seeded and minced
• 1/4 cup of chopped cilantro
• 1/4 teaspoon of ground cumin
• 1/4 teaspoon of dried oregano

*This recipe makes about 2 cups of salsa

Black Bean Salsa Instructions:

1. Combine all Ingredients into a serving container and mix together well.
2. Cover and refrigerate for at least an hour, this will allow the flavors to blend.
3. Serve and enjoy.

Guacamole 

Guacamole Ingredients:

• 1 medium avocado, pitted and peeled
• 3/4 cup of prepared salsa (see above recipe)
• 1 -2 tablespoons of lime to taste
• 1/4 cup of chopped cilantro
• 1/2 teaspoon ground cumin
• 1 fresh hot chili, seeded and minced

*This recipe makes about 1 1/2 cups of guacamole

Guacamole Instructions:

1. Cut the avocado into chunks and place in a bowl. Mash well with a fork. The avocado should be mashable, but not mushy.
2. Add the salsa, lime, cilantro, ground cumin, and hot chili into the bowl.
3. Mix the ingredients together well and serve.

Quinoa Tacos 

Quinoa Taco Ingredients:

• 3/4 cup of quinoa
• 1 1/2 cups of water
• 1 tablespoon of olive oil
• 1 chopped onion
• 1 diced red or green bell pepper
• 2 cloves of minced garlic
• 2 chili peppers, seeded and minced
• 3/4 cup of tomato puree
• 2 teaspoons of chili powder
• 1 teaspoon of ground cumin
• 12 taco shells or corn tortillas

*This recipe makes about 6 tacos.

Quinoa Taco Instructions:

1. Combine the quinoa with the 1 1/2 cups of water in a small sauce pan.
2. Bring the quinoa mixture to a boil, then cover the saucepan and let it simmer for about 15 minutes or until the water is completely absorbed.
3. While the quinoa mixture is simmering, heat the oil in a large skillet and saute the onion over medium heat until translucent.
4. Add the diced bell pepper, garlic, and the Chile pepper into the large skillet and saute until all are golden. This will take about 5 minutes.
5. When the quinoa is ready, add it to the large skillet. Also add the tomato puree, chili powder, and cumin. Stir the mixture together until everything is well blended.
6. Season with salt and pepper to taste and transfer to a serving dish.
7. Serve with garnishes such as shredded lettuce, diced tomatoes, olives, salsa, tomatillo sauce, or any others that come to mind.

Take these three recipes with you to any Cinco de Mayo fiesta this weekend!

Read More:  Zucchini with Corn and Cilantro Salad