One of my favorite cuisines is Mexican food. Living in Tucson, it is easy to find good Mexican food and get inspired for new recipes. With Cinco de Mayo around the corner I thought I would post a Cinco de Mayo Round-up of the vegan Mexican inspired recipes that I have posted so far.
Spinach Beanadillas – this is one of my go-to recipes. When I don’t feel like cooking, I make this. It is easy to whip one of these up and feel like you didn’t cook at all.
Calabacitas – I see calabacitas all the time in Arizona, so I came up with this vegan version. The star ingredients are squash, tomatoes, corn, and green chili.
Guacamole – I could eat this for lunch by itself. Avocadoes are incredibly filling.
Black Bean and Grilled Corn Salsa – This is another dip that I could eat by itself. It is also a delicious addition to tacos.
Black Bean Jicama Tacos with Chipotle Cream – The smoky chipotle cream brings this dish together.
Vegan Chilaquiles with Spinach and Tofutti Cream Cheese – Chilaquiles are basically destroyed enchiladas. They taste the same, but aren’t as pretty.
Portobello and Pepper Fajitas with Salsa – I lived on fajitas in New Mexico on a vacation. Portobellos are incredibly filling.
Salsa Fresca con Serrano / Fresh Salsa with Serrano – To some people, this is a spicy salsa. It all depends on your tolerance.
Sweet Potato and Bean Collard Wraps – One of my favorite ways to make a wrap is with collard greens.
Margarita – This wouldn’t be a Cinco de Mayo round-up without margaritas!
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