News Column

Cinco de Mayo Recipes, Including A Vegan One

May 4, 2012


Margarita for Cinco de Mayo

Just in time for your Cinco de Mayo celebration tomorrow, enjoy these easy, quick and yummy recipes. Aren't you happy Cinco de Mayo fell on a Saturday this year? You have all of Sunday to recover.

Mushroom, Chard and Caramelized Onion Tacos

Serves 4

A hearty combination of mushrooms, greens, onions and beans makes a tasty filling for corn tortillas.


2 medium yellow onions, thinly sliced

1 teaspoon reduced-sodium tamari

8 ounces sliced button or cremini mushrooms

1 bunch chard, stems and leaves thinly sliced, reserved separately

1 (15-ounce) can no-salt-added pinto beans, rinsed and drained

1 large tomato or red bell pepper, chopped

8 corn tortillas, warmed


Heat 1/2 cup water to a simmer in a high-sided skillet over medium-high heat. Add onions and cook about 8 minutes or until beginning to soften and brown, stirring occasionally. Add tamari, mushrooms and chard stems and reduce heat to medium. Cover and continue to cook about 15 minutes or until onions are soft and browned and mushrooms are tender, stirring frequently. Add 1 or 2 more tablespoons water if onions begin to stick. Stir in chard leaves and beans, cover and cook 5 minutes or until leaves wilt. Serve in tortillas topped with tomatoes or red bell pepper.


Per serving: 270 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 240mg sodium, 55g total carbohydrate (12g dietary fiber, 10g sugar), 12g protein

The above is from Whole Foods.

Cottage Cheese Enchilades

Serves 6


1 tablespoon vegetable oil

2 skinless, boneless chicken breast halves - boiled and shredded

1/2 cup chopped onion

1 (7 ounce) can chopped green chile peppers

1 (1 ounce) package taco seasoning mix

1/2 cup sour cream

2 cups cottage cheese

1 teaspoon salt

1 pinch ground black pepper

12 (6 inch) corn tortillas

2 cups shredded Monterey Jack cheese

1 (10 ounce) can red enchilada sauce


1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

3. Preheat oven to 350 degrees F (175 degrees C).

4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

The above is from All

Grilled Pineapple Salsa


1 large pineapple, skinned, cored, and cut into 1-inch rounds

1 red bell pepper

1 medium jalapeņo

1 small red onion, finely diced

1/2 cup loosely-packed, finely chopped cilantro

2 small limes, juiced

Kosher salt


Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Place the pineapple slices, bell pepper, and jalapeņo on the grill.

Cook the pineapple until lightly browned on both sides, about 2 to 4 minutes per side. Remove from the grill, chop medium, and place in a medium sized bowl.

Cook the peppers until completely charred all over. Remove from the grill to a paper or Ziploc bag and seal. When the peppers are cool enough to handle, about 5 minutes, remove their skins and chop the red pepper medium and the jalapeņo finely. Add to the bowl with the pineapple.

Add the onion, cilantro, and lime juice to bowl and toss until well combined. Season with salt to taste and serve.

The above is from

Perfect Guacamole Recipe

Serves 2-4

Prep time: 10 minutes


2 ripe avocados

1/2 red onion, minced (about 1/2 cup)

1-2 serrano chiles, stems and seeds removed, minced

2 tablespoons cilantro leaves, finely chopped

1 tablespoon of fresh lime or lemon juice

1/2 teaspoon coarse salt

A dash of freshly grated black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.


Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Just before serving, add the chopped tomato to the guacamole and mix.


For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.

You don't need to have tomatoes in your guacamole. To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.

The above recipe is from

And of course, no Cinco de Mayo is complete without a margarita.

Pineapple-Chile Margarita: If desired, garnish drinks with a wedge of grilled pineapple and a chile slice.


8 (3/4- to 1-inch) chunks peeled pineapple 4 slices red jalapeņo chile with seeds

1/2 cup 100% blue agave silver tequila

3 tablespoons fresh lime juice

3 tablespoons Simple Syrup

2 tablespoons Cointreau or other orange liqueur

2 cups ice cubes, divided

Preparation: Place pineapple chunks and red jalapeņo slices in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, lime juice, Simple Syrup , and Cointreau, then 1 cup ice. Stir to blend well. Strain into large glass measuring cup. Divide remaining ice between 2 tall glasses. Pour Margarita mixture over.

This margarita recipe is from

Source: (c) 2012. All rights reserved.

Story Tools Facebook Linkedin Twitter RSS Feed Email Alerts & Newsletters