Cinco de Mayo (the 5th of May) commemorates the Mexican Army’s victory on May 5, 1862, in the Battle of Puebla during the Franco-Mexican War. In the United States, Cinco de Mayo has become a broader celebration of Mexican culture. Many communities use Cinco de Mayo as an opportunity to enjoy Mexican music and dance -- and especially food!
Although many traditional Mexican dishes use meat, we’ve collected a number of plant-based recipes that are just as delicious. Whether you’re vegan or just trying to choose healthier options, these plant-based Cinco de Mayo recipes are quick, easy, and irresistible. They’re the perfect addition to a Cinco de Mayo party, Mexican food night with the family or any occasion.
Check out our favorite plant-based and easy Cinco de Mayo recipes down below.
No Cinco de Mayo spread is complete without an easy Cinco de Mayo recipe such as guacamole! Avocados are full of healthy fats and this spicy vegan recipe also adds the anti-inflammatory, immune-boosting power of healthy ingredients like garlic, onion, hot peppers, and lime.
For guacamole lovers who prefer a milder flavor, you can use fewer peppers or leave them out completely. You can also make a creamier version of this Cinco de Mayo favorite by adding a few spoonfuls of plant-based sour cream or plain yogurt.
Have guac your way. Control the heat and consistency by either cutting down on the peppers or dialling back on the avocado mashing.
We also find that some people don’t like raw garlic as much so you can lessen the amount if you like.
Store your leftovers in the fridge by transferring some to an airtight container. If you’re prepping this in advance, just place some cling film on top of the guac bowl and keep in the fridge.
Avocados are full of fiber and that can help with digestion. They also contain potassium, which can help you with your blood pressure. Lastly, they contain the heart-healthy fat called oleic acid - which could help you lower your cholesterol.
Simple and can be prepped in one big bowl. This is a great example of an easy Cinco de Mayo recipe. It’s actually so good that you can even enjoy it any day of the year.
Just because you’re having a plant-based Cinco de Mayo doesn’t mean you can’t have “cheese”! This easy queso dip from Minimalist Baker is completely vegan and gluten-free!
What makes this an easy Cinco de Mayo recipe? It can be done and ready in just five minutes. Plus, it can all be made with just one appliance, removing the hassle of having to wash a ton of dishes after. That said, you will need a blender for this healthy Cinco de Mayo recipe.
You can swap out chili powder and add freshly chopped peppers if you like a bit more of a kick. As far as variations to the recipe as it is, we do recommend you stick to it. It’s an easy Cinco de Mayo recipe that’s already so tasty!
Store in a jar or any container with a lid. Do consume within a few days of making this dip. We recommend finishing freshly made dip!
Cashews are high carb and fiber-filled nuts. They’re also good sources of protein!
It’s vegan queso dip that’ll appease the cheesy lovers and feed the dairy intolerants. No need to go the extra mile and serve up 2 separate dips!
Quinoa is a great to any plant-based Cinco de Mayo spread. It’s a complete protein that’s high in fiber and naturally gluten free. We love this Mexican style quinoa salad as a side dish, burrito filling, or mixed with leafy greens.
If you’re short on time, you can prepare the quinoa and dressing the night before and store in your fridge. That makes it an easy Cinco de Mayo recipe to manage if you’re in charge of cooking duties!
If you have fresh ingredients available, by all means, swap out the canned beans and corn. One tip we have is to stick to the chopping board. We don’t think it necessary to use the food processor to prep the cilantro or onions. Roughly chopped can do as it is a rustic recipe.
Avoid mixing the salad with the dressing if you know you can’t finish it. This serves six, so keep that in mind! Keep separate until you serve it up again - and do serve up leftovers within a couple of days.
Quinoa is rich in antioxidants that could help prevent heart and other organ damage. It’s also a fantastic source of fiber which can aid in digestion.
This recipe is a generous serving of salad. It’s a healthy and easy Cinco de Mayo recipe that allows you to focus on making your main course absolutely perfect.
For a plant-based recipe that makes a banging main course, black bean enchiladas are always a Cinco de Mayo hit! These vegan enchiladas are extra tasty with a dollop of fresh, spicy guac or a melty drizzle of cashew queso from the recipes above.
While it would seem daunting and seem like a not-so-easy Cinco de Mayo recipe, it’s one that is its own reward in flavor! That’s why it’s preferred to follow the ingredient list and not skip out on any of the seasonings. You want a flavorful feast and this is what that delivers!
As the main course, you’re going to want to take your time and prepare it with TLC, just like family cooks always do. Don’t just leave the enchiladas to cook in the oven and just wait for the timer to set, make a habit of checking on them! They’re your little food babies and need watching over.
The end result? A lip-smackingly delicious and healthy Cinco de Mayo recipe worthy of praise!
Use any tortilla you like or any flour you like. Gluten-free options are welcome. As for the cheese, you can follow the recipe or just use whatever you prefer.
You can also skip the making of enchilada sauce and get store-bought if you’re pressed for time. But if you do want to make this recipe as a whole, you won’t regret it.
As a generalization, fresh enchiladas can be stored in the refrigerator for about 5 days. That also depends if they’re properly stored. That means each enchilada needs to be wrapped in plastic wrap or aluminium foil. You also have to make sure that you cover them up in storage!
This one is indeed a healthy Cinco de Mayo recipe. Full of veggies like spinach and broccoli, this recipe gives you Iron, Calcium, Magnesium, Potassium, Kitamin K, Vitamin B6, Vitamin B9, and Vitamin E.
It’s a plant-based take on a classic recipe. If you’d like to add protein, they go for it! Otherwise, this recipe is one for the veggie lovers.
Finally, no healthy Cinco de Mayo recipe list would be complete without a refreshing beverage! Celebrate this holiday with a watermelon margarita!
At Little West, we love making this watermelon margarita from NY Times Cooking -- but we’ve modified the recipe to include The Quench for a healthy, anti-inflammatory twist. (Using cold-pressed juices in cocktails helps your body replenish vitamins, minerals, and electrolytes as you drink, plus there’s no added sugar so you’re less likely to experience a hangover.)
Plus, this watermelon margarita is an easy Cinco de Mayo recipe that you can follow. It’s a refreshing drink that doesn’t need too much to be tasty!
For an alcohol-free “mocktail” version, use a splash of Orange Juice instead of Cointreau and substitute pickle juice or tonic water for tequila.
Keep it in the fridge until ready to drink.
The Quench contains potassium, Vitamin B1, calcium, and iron
This recipe makes a devilishly delicious drink a little healthier thanks to the addition of The Quench!
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