Cinco de Mayo is a celebration of Mexican culture – its people, history, and of course, food. Mexico’s cuisine is diverse: barbecued meats, dry-rubbed with chiles, dominate the northern part of the country, while rich, hearty sauces are prized in Central and Southern Mexico. But throughout the country, fresh ingredients – and a little bit of a kick, courtesy of fresh or dried chiles – are what makes Mexican food unique and delicious.
Lighten up your festivities with some vegetarian Cinco de Mayo recipes – pile on the veggies by making loaded vegetarian burrito bowls or vegetable quesadillas with fresh salsa. Or what about Portabella mushroom fajitas? For a truly authentic flavor make roasted vegetable and refried bean tostadas.
This simple recipe for a loaded vegetarian burrito bowl from Delish takes less than 30 minutes to prep. Cook the rice while you’re making the rest of the ingredients. Sauté black beans in olive oil and season with cumin. In bowls, add the rice, then beans and top with sliced avocado, salsa and shredded cheddar cheese.
Chop up fresh tomatoes and then toss in diced red onion, cilantro leaves and fresh-squeezed lime juice; set aside. Preheat a nonstick skillet to medium-high heat and place a large flour tortilla onto the pan. Add avocado slices, mashed beans, spinach and then shredded cheese onto one half. Fold the other half over and heat until crisp. Cut the quesadillas into wedges – that’s it to make these vegetables quesadillas with fresh salsa from Epicurious.
Mushrooms have an earthy flavor that’s a simple swap for meat. Cut vegetables into slivers to serve up in these Portabella mushroom fajitas from Betty Crocker. Sauté the vegetables over high heat on a nonstick skillet and season with garlic, cumin and a generous squeeze of fresh lime juice. Offer up warmed flour tortillas with the vegetables.
This vegetable enchilada recipe from Martha Stewart is easy to make ahead and even freeze for later. Make a simple sauce by whisking flour into tomato paste thinned with chicken broth. Scoop a mixture of black beans, spinach, corn kernels and shredded cheese into corn tortillas and roll up. Layer a little bit of the enchilada sauce on the bottom of a casserole dish then fill with the rolled up tortillas. Pour more sauce over the tortillas and bake.
Heat the oven to 450 degrees and slow roast diced mushrooms, zucchini and bell peppers. Crisp corn tortillas in the oven next. Top each tortilla with refried beans, a sprinkling of shredded cheese and a pile of veggies. Your kids will love this recipe for roasted vegetable and refried bean tostadas from Real Simple because you’re supposed to eat them with your hands!
Chilaquiles are a traditional Mexican breakfast food made by mixing a tangy green sauce with crisped tortillas. For this vegetarian black bean chilaquiles casserole recipe from Aberdeen’s Kitchen, start by coating a casserole dish with cooking spray. Pour tortilla chip pieces on the bottom then sprinkle with drained black beans followed by tomatillo (green) salsa then cheese. Repeat the layer once more then bake until the cheese is bubbly. Allow casserole to cool before serving and offer with a garnish of avocado slices, sour cream and cilantro.
Looking for more? Try this pico de gallo recipe from Honey Bee Market La Colmena in Mexicantown.
This post was originally published in 2017 and is updated regularly.