Cinco de Mayo is this Thursday and celebrations are going on all over Metro Detroit. Cinco de Mayo is Spanish for “May fifth,” and this festival celebrates the victory of the Mexican army over French forces at the Battle of Puebla on May 5, 1862.
Vegan Cinco de Mayo Menu:
Chips, Salsa, & Pico de Gallo
Vegan Wet Burrito Casserole
Vegan Ice Cream with Cinnamon Bananas
You can get vegan cheese at Metro Detroit area health Food stores like Whole Foods Market. Check back for more recipes. Happy Cinco de Mayo!
Vegan Wet Burrito casserole:
Preheat oven to 350 and spray 9×13 inch baking dish with non-stick spray.
1 recipe sauce (below)
1 Tbs canola oil
1/2 C red onion, chopped
1 red or green bell pepper, diced
1 clove garlic, minced
1/2 C canned mild green chilies, diced
1/2 can diced tomatoes
1 tsp ground cumin
1/2 tsp salt
2 15 oz. Cans vegetarian refried beans
10 flour tortillas
1 C shredded vegan cheese
Heat oil over medium heat in large skillet. Add onion and bell pepper, cook 2 minutes.
Add garlic and chilies, cook 1 minute.
Add tomatoes, cumin, and salt, cook 30 seconds.
Stir in refried beans until well combined and set aside.
Spread ¾ C sauce in bottom of baking dish. Cover bottom of dish with 5 tortillas. Slightly overlapping tortillas. You may need fewer than 5 tortillas.
Spread bean mixture over tortillas. Lay remaining tortillas on top of beans. Using only as many tortillas as needed.
Spread remaining sauce over casserole. Top with vegan cheese. Bake 30-35 minutes until cheese is melted and casserole is hot.
2 Tbs canola oil
1 Tbs flour
1 tsp ground cumin
4 Tbs chili powder
1 tsp dried oregano
10 oz. Tomato paste
½ tsp salt
2 C Kitchen Basics vegetable stock
1/2 15 oz. Can diced tomatoes
Heat oil over medium heat in large saucepan. Add flour and cumin and stir well and cook 1 minute.
Add oregano, chili powder, tomato paste, and salt, mix well, and cook 90 seconds.
Gradually whisk in stock until all lumps are gone and sauce is smooth. Stir in 1 can of tomatoes, reduce heat to medium low and cook, stirring occasionally for 15 minutes, until sauce coats back of wooden spoon. Remove from heat. (Recipe adapted from Emeril Lagasse’s Easy Enchilada Sauce)