Cinco de Mayo Recipes

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I really don't need a reason to make Mexican food for dinner. I am more than happy to eat it any time, any place. I will definitely be enjoying a menu with some "south of the border" flair on Cinco de Mayo. And, bonus...it is super easy to find plant based Mexican recipes. I'm ready to dig into these right now!

Cumin Rainbow Salsa

(IMAGE AND RECIPE FROM DOTERRA)

Ingredients

  • 3 roma tomatoes, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 red bell pepper, cored and diced
  • 1 orange bell pepper, cored and diced
  • 1 yellow bell pepper, cored and diced
  • 1 can black beans, drained and rinsed
  • 2 fresh corn cobs, cut corn off of cob
  • 1 cup chopped fresh cilantro
  • ⅔ cup chopped red onion
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon garlic powder
  • 1 drop of Cumin Essential Oil
  • 2 teaspoons salt
  • Tortilla chips

Instructions

  1. Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro, and red onion in a large bowl.
  2. In a separate bowl whisk together lime juice, garlic powder, Cumin Essential Oil, and salt until combined.
  3. Pour the juice over the salsa and toss until well combined.
  4. Serve immediately, or cover and refrigerate.

Slow Cooker Pinto Beans

(IMAGE AND RECIPE FROM DOTERRA)

Crockpot Pinto Beans

Ingredients

  • 2 cups dry pinto beans
  • 4 tablespoons cumin
  • 3 teaspoons paprika
  • 2 tablespoons dried garlic flakes
  • 1–2 tablespoons garlic
  • 2 tablespoons taco seasoning
  • 1 onion
  • 2 tomatoes
  • 1 bell pepper
  • 4–6 cups water
  • 2 tablespoons virgin coconut oil
  • 2 cups organic apple cider vinegar
  • 1–2 drops Cilantro Essential Oil
  • 1–2 drops Lime Essential Oil

Instructions

  1. Wash pinto beans and soak overnight in cold water. Drain and add to a slow cooker. Stir in cumin, paprika, dried garlic flakes, and taco seasoning.
  2. Mince garlic and onions; stir into slow cooker.
  3. Dice bell peppers and tomatoes; stir into slow cooker.
  4. Stir in 4-6 cups water, virgin coconut oil, organic apple cider vinegar, and Cilantro Essential Oil. Water level should be one to two inches from top.
  5. Cover and cook on high until beans are very tender (about 5 hours).
  6. Add Lime Essential Oil before serving.

Avocado Hummus Taquitos

(IMAGE AND RECIPE FROM DOTERRA)

Avocado Hummus Taquitos

Ingredients

  • 2 avocados, thinly sliced
  • 1 cup hummus (Try black bean hummus.)
  • 2 drops Lime Essential Oil
  • 1 teaspoon olive oil
  • 10 count small soft corn tortillas
  • Salt to taste

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Steam corn tortillas for one minute in the microwave, or until soft and flexible enough to roll without breaking.
  3. In a medium bowl, combine 1 cup hummus with Lime Essential Oil.
  4. Spread hummus on a tortilla near the edge in a line, then place a few slices of avocado over the hummus. Roll the tortilla tightly around the filling, and place on a baking sheet. Repeat for each tortilla.
  5. Brush each taquito with olive oil and sprinkle with salt.
  6. Bake for 15 minutes, or until tortillas begin to crisp.
  7. Allow taquitos to rest five minutes before serving.

Additional Recipes

Here are a few more recipes to round out your Cinco de Mayo menu.

Essential oils can enhance almost any Mexican dish. Cilantro, Cinnamon Bark, Coriander, Cumin, and Lime are my favorites. Add a swirl of Cinnamon Bark to your next cup of hot cocoa for a yummy Mexican Hot Chocolate.

buy essential oils


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