3 Cinco de Mayo Recipes You’ll Love

Spice your party up with healthy and delicious food

JUMP TO RECIPES

Do you have plans for Cinco De Mayo?

It’s such a fun holiday to celebrate. And as much as I love the energy of the colorful celebrations, I also like celebrating at home with delicious Mexican food.

Food is one of the best ways to bring family and friends together. It creates a sense of connection and community. And who doesn’t love Mexican food?

Here are three of my go-to's for Cinco de Mayo. These recipes are perfect for spicing up your party, and they’re healthy and delicious. Whether you’re throwing a party or just want some delicious food, these recipes will surely please.

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Best Ever Guacamole (Fresh, Easy, and Healthy)

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The Best Homemade Guacamole Recipe

Yield: 5

Prep time: 10 MinTotal time: 10 Min

Indulge in the ultimate homemade guacamole experience. Delicious and good for you. Ideal for gatherings and everyday meals!

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Ingredients

Ingredients

• 3 avocados (pitted)
• 1 lime, squeezed (more or less to your liking)
• 1 diced Roma tomato
• 1/4 to 1/2 cup finely diced red or white onion (depending on how much you like)
• 1/4 to 1/2 bunch of minced cilantro (optional)
• 1/2 diced jalapeno with seeds removed (optional)
• 1–2 cloves finely minced garlic (optional)
• 1 tsp sea salt (adjust to your liking)

Instructions

Instructions

1. Add peeled and pitted avocados, squeezed lime, and salt to a large bowl.
2. Mash with a fork or masher, or blend with an immersion blender, depending on the level of creaminess you prefer.
3. Add the remaining ingredients and stir to incorporate.
4. Adjust flavors to your liking. Add more lime or salt to taste.
5. Place in a serving bowl or molcajete.
6. Serve right away with chips, tortillas, or veggies (cauliflower is terrific for dipping).
7. Enjoy!

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Pico de Gallo Salsa

https://becomingyouwithjulie.com/recipes/fresh-guacamole

Guacamole, Homemade, Recipe, Avocado, Lime, Tomato, Onion, Cilantro, Jalapeno, Garlic, Sea Salt, Instructions, Bowl, Mash, Blend, Creamy, Flavors, Serving, Molcajete, Chips, Tortillas, Veggies, Cauliflower, Dip,

Sides, Snacks, Appetizers, Dips

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Easy and Delicious Fresh-Roasted Salsa

How to Make DELICIOUS Fresh Roasted Salsa | Salsa Recipe | Easy and Authentichttps://youtu.be/8v93s5R8ZoM?si=aCCbSefcoxx-aUWzEasy-to-make authentic salsa is packed with the deliciousness of ripe tomatoes, garlic, onions, fresh cilantro, and a creamy surprise ingredient — ripe avocado.

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Easy and Delicious Fresh-Roasted Salsa

Yield: 8

Author: Julie

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Easy-to-make salsa packed with the deliciousness of ripe tomatoes, garlic, onions, fresh cilantro, and a creamy surprise ingredient - ripe avocado.

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Ingredients

• 8 fresh roma tomatoes
• 2 fresh jalapeño peppers (remove seeds for less spiciness)
• Head of garlic (left whole and unpeeled)
• 1 large yellow or white onion, quartered
• Avocado (pitted)
• 1/3 bunch of fresh cilantro (chopped with stems too)
• 2 tsp salt (or to taste)

Instructions

1. Wash and destem tomatoes and peppers
2. Peel and quarter onion
3. Slice jalapeños in half or quarters
4. Roughly chop cilantro
5. Remove pit from avocado
6. Place all ingredients, except the avocado, cilantro, and salt into a cast iron pan and cook on medium-high heat, occasionally turning, evenly charring. This takes around 10 minutes.
7. After the ingredients are charred to your liking, turn the heat to medium-low and allow everything to soften. This takes about another 10 minutes. The tomatoes will release their juices, but you can add 1/4 of water at a time if it gets too dry.
8. Once everything has softened, turn off the heat.
9. Place all ingredients into a large bowl.
10. Remove the garlic head from the bowl and use the flat end of the knife to remove the skins from the garlic.
11. Place the garlic back into the bowl.
12. Add roughly chopped cilantro to the bowl, along with the pitted avocado and salt.
13. Use an immersion blender (see notes) on low to incorporate the ingredients.
14. Adjust salt if needed.
15. Enjoy!

Notes

1. If you don’t have an immersion blender, you can also use a blender, potato masher, or food processor. If you use a food processor or blender, just use a quick pulse; you don’t want to overmix. 
2. I prefer using ripe tomatoes for this recipe; it offers a sweeter and richer flavor. Season depending, I love growing my own or purchasing them at our local farmer’s market. 
3. Once salsa has cooled to room temperature, store in an airtight container for up to 5 days in the refrigerator. We love using a mason jar. 
4. If it’s not hot enough, you can add some cayenne or next time, add in more chiles. 
5. The white lines, or veins on the chile, are a great way to tell how hot a jalapeño is. The more lines the green chili has, the hotter it will be. It’s not foolproof, but it’s a great indicator.
6. You can also use serrano chiles or a combination. 
7. I’ve also used cherry tomatoes for a surprising burst of flavor. Add them in towards the end as they don't take as long to cook. 
8. You can make this salsa how you like: mild or hot, thick and chunky, or blended to smooth perfection. 
9. I’m a very enthusiastic garlic lover — feel free to reduce. :) 

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Authentic, Healthy, Full-Flavored Refried Beans

Delicious Refried Beans: Quick and Easyhttps://www.youtube.com/watch?v=J_Wr5eL1vtU

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Refried Beans: Easy, Nutritious, and Delicious

Yield: 7

Author: Julie

Prep time: 15 MinCook time: 40 MinInactive time: 40 MinTotal time: 1 H & 35 M

Creamy refried beans are a delicious plant-based Mexican comfort food. This simple and flavorful recipe is perfect as your meal prep staple, for busy weeknights, or for Taco Tuesdays.

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Ingredients

• 5 cups dry pinto beans
• 12 cups water for the instant pot, depending on your instant pot size
• 1 white onion, diced
• 1 carrot, diced
• 3 celery stocks, diced
• 1 jalapeno, seeded and diced
• 1 tomato, diced
• 7 garlic cloves, minced
• 2 bouillon cubes
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 Tbsp paprika
• 1/2 tsp cayenne
• 2 tsp Mexican oregano
• 1 tsp cumin
• 1/2 cup water or more as needed for vegetables
• 1 Tbsp salt or to taste

Instructions

1. Clean beans and remove any debris. Rinse thoroughly in a strainer.
2. Place the pinto beans in your large capacity instant pot, along with the water. Do not fill over your max fill line; halve the recipe if needed.
3. Close the lid and place the steam release valve on sealing.
4. Pressure cook on manual for 40 minutes or 25 minutes for pre-soaked beans. (see notes)
5. Let the beans naturally release pressure in the instant pot.
6. Place the diced veggies, 1/2 cup water, and bouillon in an extra-large skillet or pan that’s large enough to hold the beans and liquid. You can also replace the water with broth or 2 tablespoons of oil if you prefer.
7. On low to medium heat, sweat the veggies until they release their natural juices. Add an additional 1/4 cup of water at a time, if necessary, to avoid burning or drying out. Keep an eye on them as they can overcook fast. Stir often. This takes about 10 minutes.
8. Add all your seasonings except the salt.
9. Stir to incorporate.
10. Pour the beans and liquid into the pan with the cooking liquid.
11. Bring to a boil. Reduce the heat to a soft rolling simmer for 25 minutes, stirring occasionally.
12. Turn off the heat.
13. Blend or mash to desired consistency.
14. Enjoy!

Notes

1. This refried bean recipe is a staple in our weekly meal prep. First thing when I wake up on meal prep day, I make the beans in the instant pot. That way, when I start meal prepping, they‘re ready and waiting. 
2. Soak beans overnight to reduce cooking time in the instant pot.
3. You can also make the beans on the stove. Here’s an easy method.
4. For smooth and creamy refried beans, I use an immersion blender. It’s an excellent way to get little ones to eat more veggies. They don’t even know they’re there! For textured refried beans, use a potato masher.
5. This recipe makes a large batch of beans. You can freeze leftovers in an airtight container for up to 3 months. Thaw and reheat on the stovetop before serving.
6. Omit jalapeno and reduce the cayenne pepper if you‘d like a less spicy version.
7. Experiment and modify; it truly is a forgiving and flexible recipe. 
8. Though this recipe is plant-based, it’s also open to additions for meat eaters, such as Mexican chorizo. 

Topping Ideas

• Shredded Cabbage
• Fresh white/red/green onions
• Tomatoes
• Avocados
• Guacamole
• Chile de arbol salsa
• Creamy tomatillo salsa
• Cashew sour cream
• Pico de gallo
• Pickled jalapenos
• Squeeze of lime juice
• Fresh cilantro
• Minced garlic
• Corn tortillas
• Crushed tortilla chips
• Drizzle of olive oil

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Did you make this recipe?

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