3 Cinco de Mayo Recipes You’ll Love
Spice your party up with healthy and delicious food
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.
Best Ever Guacamole (Fresh, Easy, and Healthy)
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!
Ingredients
Ingredients
Instructions
Instructions
- Add peeled and pitted avocados, squeezed lime, and salt to a large bowl.
- Mash with a fork or masher, or blend with an immersion blender, depending on the level of creaminess you prefer.
- Add the remaining ingredients and stir to incorporate.
- Adjust flavors to your liking. Add more lime or salt to taste.
- Place in a serving bowl or molcajete.
- Serve right away with chips, tortillas, or veggies (cauliflower is terrific for dipping).
- Enjoy!
Easy and Delicious Fresh-Roasted Salsa
Easy and Delicious Fresh-Roasted Salsa
Yield: 8
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.
Ingredients
Instructions
- Wash and destem tomatoes and peppers
- Peel and quarter onion
- Slice jalapeños in half or quarters
- Roughly chop cilantro
- Remove pit from avocado
- 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.
- 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.
- Once everything has softened, turn off the heat.
- Place all ingredients into a large bowl.
- Remove the garlic head from the bowl and use the flat end of the knife to remove the skins from the garlic.
- Place the garlic back into the bowl.
- Add roughly chopped cilantro to the bowl, along with the pitted avocado and salt.
- Use an immersion blender (see notes) on low to incorporate the ingredients.
- Adjust salt if needed.
- Enjoy!
Notes
- 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.
- 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.
- 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.
- If it’s not hot enough, you can add some cayenne or next time, add in more chiles.
- 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.
- You can also use serrano chiles or a combination.
- 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.
- You can make this salsa how you like: mild or hot, thick and chunky, or blended to smooth perfection.
- I’m a very enthusiastic garlic lover — feel free to reduce. :)
Authentic, Healthy, Full-Flavored Refried Beans
Refried Beans: Easy, Nutritious, and Delicious
Yield: 7
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.
Ingredients
Instructions
- Clean beans and remove any debris. Rinse thoroughly in a strainer.
- 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.
- Close the lid and place the steam release valve on sealing.
- Pressure cook on manual for 40 minutes or 25 minutes for pre-soaked beans. (see notes)
- Let the beans naturally release pressure in the instant pot.
- 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.
- 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.
- Add all your seasonings except the salt.
- Stir to incorporate.
- Pour the beans and liquid into the pan with the cooking liquid.
- Bring to a boil. Reduce the heat to a soft rolling simmer for 25 minutes, stirring occasionally.
- Turn off the heat.
- Blend or mash to desired consistency.
- Enjoy!
Notes
- 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.
- Soak beans overnight to reduce cooking time in the instant pot.
- You can also make the beans on the stove. Here’s an easy method.
- 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.
- 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.
- Omit jalapeno and reduce the cayenne pepper if you‘d like a less spicy version.
- Experiment and modify; it truly is a forgiving and flexible recipe.
- 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
