Happy Cinco de Mayo everyone!
This really is one of our favorite holidays. Although it isn’t celebrated nation-wide in Mexico, it is a great occasion to celebrate Mexican culture. And, indulge in some of their terrific cuisine. It is also a great reason to enjoy a margarita or Corona… not like we really one though!
Beans are a regular ingredient in most Mexican recipes and are one big reason Mexican food is so darn good! Tacos, enchiladas, quesadillas and fajitas are all delicious, but if you are like us you don’t really need a special occasion to prepare them for dinner.
This Cinco de Mayo, why not prepare some new and exciting recipes that will make this holiday truly special? Trust us, there is nothing ordinary about any of these dishes, but each and every one is as delicious as they are festive.
This recipe is one of our very own from our food blogger Amber. This traditional Mexican salad is elevated by cornbread which gives it some wonderful texture additions, as well as the sweet, bready cornbread flavor everyone loves. This salad makes a great complement to a big family meal, working perfectly on top of nachos or even as a complete filler for vegetarian tacos. Elevate it to main course status with a helping of protein in the form of grilled chicken or seasoned beef to satisfy everyone’s tastes.
We promised you unique, didn’t we? Chickpeas, although not normally used in Mexican cuisine, were a perfect choice for this gluten-free, vegan take on tacos. Caramelized onions and cauliflower and Randall Beans chickpeas cooked in Mexican spices make up the filler for the tacos. The combination of the three gives these tacos a one-of-a-kind flavor that is sweet, spicy and plenty filling. This recipe from Vegan Richa also includes a step-by-step process to make your own tortillas from lentils and mung beans. However, you can always cut down on the prep and cook time with some store-bought ones.
Feeding a lot of hungry mouths on Cinco de Mayo? Enchiladas are some of our favorite Mexican food, but it is hard to prepare enough for large groups. That’s why we were so thrilled to find this recipe from Well Plated. This dish combines all the great elements of a dynamite enchilada into a crock pot for a hearty enchilada casserole that makes plenty of portions. This recipe also healthifies your standard enchilada recipe by adding quinoa and suggests using ground turkey. Of course, you can always try it with chicken or beef instead. No matter how you slice it (or scoop it, in this case) this is a great recipe for feeding a large party this Cinco de Mayo.
You’ve got your main course locked down, but what about a side dish? How about this recipe that puts a boozy twist on a traditional pinto bean side dish. We found this recipe over at Gonna Have Seconds and it is as fun to make as it is to eat. Just consider the three main ingredients: Randall Beans pinto beans, bacon and tequila. Sounds like a winner to us. After the beans and bacon have been cooked and combined, add a splash of tequila before serving to give it a little extra kick and zip.
We hope you have a happy Cinco de Mayo and these recipes help make it even better! Did you know Mexico isn’t the only culture to regularly use beans in their cuisine? Download our latest, free, online cookbook Beans Around the World for amazing recipe ideas inspired by the delicious food found around the globe.
Are you hungry yet? Head out to the store, and look for Randall’s Pinto Beans to make this dish tonight.