4 Cinco De Mayo Recipes

Cinco de Mayo is right around the corner! Check out these 4 delicious recipes 
that will add a festive touch to your Cinco de Mayo dinner:

1. Chunky Citrus Guacamole

5 avocados, chopped
1/3 cup white onion, diced
1/3 cup tomato, diced
2 cloves garlic, minced
1 jalapeno, seeds and veins removed and finely diced
1 lime, juiced (1/8 cup)
1 small orange, juiced (1/4 cup)
1/4 teaspoon chili powder
1/8 teaspoon smoked paprika (optional)
3/4 teaspoon salt or to taste

1. Place avocado, onion, tomato, garlic and jalapeno in a medium size bowl.
2. In a small bowl, combine orange and lime juicers with chili powder, smoked paprika and salt. Mix well.
3. Pour 3/4 of the juice mixture over the avocado mixture and gently combine, keeping the avocado chunky. 
4. Add more of the juice mixture to taste. Serve with tortilla chips, sliced fresh vegetables or as a topping for a tasty sandwich. 

2. Vegetarian Burrito Bowls
1 Teaspoon olive oil
1 clove garlic, minced
1 can black beans
3 sprigs cilantro
Cooked Brown Rice
Frozen corn, thawed
Monterrey Jack cheese
Grape Tomatoes, halved
Avocado, diced
Cilantro, chopped

1. In a small pot, heat olive oil over medium heat. 
2. When oil is hot, add the garlic and cook, stirring, until fragrant but not browned.
3. Add the black beans with their liquid and then the cilantro.
4. Bring to a boil and reduce the heat to low.
5. Allow to simmer for 15 minutes or until hot and thickened slightly. Discard the cilantro.
6. In a bowl, layer rice, black beans, corn, cheese, tomatoes and avocado. 
7. Add a squeeze of lime juice and sprinkle with cilantro. 

3. Avocado and Bean Grilled Burrito
4 burrito sized flour tortillas
2 avocados
1 15-ounce can pinto beans, rinsed and drained
1/2 cup salsa
1 cup Monterrey Jack cheese

1. Preheat a panini press on high and spray lightly with cooking spray.
2. On one tortilla, smash half an avocado in the center.
3. Pile one quarter of the beans, salsa and cheese in a line down the center of the tortilla.
4. Fold up the bottom, the fold in the sides, and roll the burrito tightly up from the bottom.
5. Place the wrapped burrito seam side down on the panini press and close the cover. 
6. Repeat with remaining tortillas, grilling in batches as needed. 

4. Fruit Salsa Dessert Nachos
3 tablespoons sugar
1 tablespoon cinnamon
10-12 4-inch white corn tortillas
3 tablespoons butter
1.5 cups mango, cut into a large dice
1/2 cup strawberries, cut into a large dice
1/2 cup avocados, cut into a large dice
1/8 cup red onion, minced
1 red jalapeno, seeded and minced
2 tablespoons cilantro, slivered
2 limes, juiced about 1/4 cup
1 tablespoon honey
8 ounces shredded Monterrey Jack cheese

For the cinnamon Sugar Tortilla Chips:
1. Mix the sugar and cinnamon in a small bowl and set aside
2. Stack 3-4 white corn tortillas and cut in half with a sharp knife, then cut the halves into thirds so you end up with 6 triangle-shaped chips per tortilla and place on a baking sheet lined with foil.
3. Melt the butter in a microwave safe bowl for 20 seconds.
4. Brush the tortilla chips with the butter and sprinkle each with a generous amount of the cinnamon sugar. 
5. Bake until golden and let cool, repeating until all chips have been toasted. Set aside.
For the Mango, Strawberry, Avocado Salsa:
6. Mix all of the ingredients up to the cilantro in a medium bowl. Heat the lime juice and honey in the microwave for 15 seconds and then whisk to combine. After it has cooled, add 2 tablespoons to salsa and gently fold to combine. Add more honey lime juice to taste. 
For the Dessert Nachos:
7. Place a layer of cinnamon sugar tortilla chips on a heat proof plate then top with a handful of shredded cheese, then a few spoonfuls of salsa. Top with tortilla chips and repeat 2 or more times ending with cheese. Place in a toaster or regular oven and broil for 3-5 minutes until cheese melts. Top with salsa and serve hot.

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