Cinco de Mayo: Vegetarian Style

on April 30, 2012

South Texas Vegetable Tacos with Goat Cheese

A healthy Tex-Mex entrée loaded with zucchini, poblano peppers and corn. Serve with black beans and rice, if desired. If you have leftover vegetables, they’re delicious scrambled with an egg or two and served in a tortilla the following day. Get the Recipe

Omelet Nachos with Black Bean and Corn Salsa

Skip the ubiquitous cheese sauce and try these light nachos that use black bean salsa, scrambled eggs and feta cheese in place of refried beans and queso blanco. Get the Recipe

Black Bean Soup with Salsa

Dressed up as a Cinco de Mayo side or quickly assembled for a busy weeknight, this meatless dish is quick to fix any night of the week. Get the Recipe

Stuffed Zucchini with Red Beans, Rice and Chunky Salsa

A chili-like filling for zucchini makes for a delicious “meaty” main dish without the meat. A pinch of kosher salt sprinkled on the zucchini before it’s filled makes all the difference in the taste. Get the Recipe

Quesadillas with Pinto Beans, Green Chiles and Potatoes

Thousands of combinations can make up a quesadilla, which is essentially a toasted cheese sandwich in a tortilla instead of bread. Spicy green chilies, onions and potatoes blend with pinto beans in this quick-to-fix Tex-Mex entrée. Use black beans instead of pinto if you prefer. Serve with salsa verde with avocado and tomatillo or your favorite tomato salsa. Get the Recipe