Cinco de Mayo recipes? Help!

You can try this one; I have searched and this has 5 stars meaning with excellent reviews. Hope you will like this. 1 cup onions, finely chopped 1 (10 ounce) package tortilla chips 2 cloves fresh garlic, minced 1 tablespoon fresh jalapeno peppers or canned jalapeno peppers, chopped 3 ounces mozzarella cheese 1 whole green pepper, diced 1 can black beans, rinsed, drained (red beans/pinto beans could be used as well) 1 tomato, diced onions (optional) sour cream (optional) salsa (optional) olives, chopped (optional) Heat a non-stick pan (or use a teaspoon of oil in regular pan) to saute onions on medium high until clear. Add garlic and saute for one minute. Add beans, pepper, and jalapenos to pan, cook and stir for about 10 minutes. Take the pan off the stove, transfer the contents to a bowl. Mash bean mixture until smooth, only adding water if necessary to make puree smooth. Place chips on a baking sheet. Spread beans, onions and pepper mixture evenly on top of tortilla chips. Then sprinkle with cheese and diced tomatoes. Bake until cheese melts, about 10 minutes. Arrange chopped onions and toppings around serving dish. Each guest tops his or her own nachos with toppings of their choice.

here are some recipes from allrecipes.com Flavorful Mexican Mole SUBMITTED BY: CHEFSKY PHOTO BY: jamiedam "I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like." INGREDIENTS * 20 roma (plum) tomatoes * 8 fresh jalapeno peppers * 1/4 cup crushed walnuts * 1/3 cup sesame seeds * 1/4 cup raisins * 3 ounces bittersweet chocolate, melted * 2 tablespoons minced garlic * 1 quart vegetable stock DIRECTIONS 1. Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds. 2. In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic. 3. Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through. 4. Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use. -------------------------- Calabacitas SUBMITTED BY: HAWAIIAN_MOMMA PHOTO BY: mommymeggy "A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food." INGREDIENTS * 1 tablespoon olive oil * 1 large onion, chopped * 3 cloves garlic, minced * 4 small zucchini, diced * 1 fresh poblano chile pepper, seeded and chopped * 1 cup frozen whole kernel corn * 1 (15 ounce) can black beans, rinsed and drained * 1/2 teaspoon salt, or to taste DIRECTIONS 1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste. ---------------------------- Quesadilla Jalapeno Spread SUBMITTED BY: ALLJER PHOTO BY: scotdog98 "This is a delicious creamy jalapeno spread to use on quesadillas, tacos, or whatever you want. It tastes just like the one on Taco Bell's quesadillas." INGREDIENTS * 1/4 cup mayonnaise * 2 teaspoons diced canned jalapeno peppers * 2 teaspoons juice from canned jalapeno peppers * 1/2 teaspoon ground cumin * 3/4 teaspoon sugar * 1/2 teaspoon paprika * 1/8 teaspoon cayenne pepper * 1/8 teaspoon garlic powder * dash salt DIRECTIONS 1. In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.

Well if you don't want to do the whole 'Mexican-American texmex thing' then the meal's not really in celebration of anything, is it? :S In any case, here are some good veggie and vegan recipes for Cinco de Mayo: Vegan Chili "Cheese" Dip *Tofutti brand cream cheese is a vegan cream cheese substitute that is fairly easy to find in most health foods stores and well stocked grocers. INGREDIENTS: 1 can vegetarian chili (Try Amy's or Hormel brand vegetarian chili) 1 container Tofutti cream cheese PREPARATION: Open can. Open cream cheese. Combine well. Serve with chips. It couldn't be simpler and it couldn't be tastier. --- Vegetarian Mushroom Fajitas INGREDIENTS: 2 red bell peppers, cut into strips 1 1/2 cups sliced fresh mushrooms 1 onion, sliced 1 tbsp olive oil 1/2 tsp curry powder 1/2 tsp chili powder 1/4 tsp cumin flour tortillas sour cream (optional) PREPARATION: Sautee the peppers, mushrooms and onion in olive oil for 3 to 5 minutes. Add the spices and continue cooking for another 2 minutes, or until veggies are tender. Place a few spoonfuls of the mixture in a flour tortilla, top with sour cream if desired and enjoy! --- Black Bean Soup 1 1/4 lbs. canned black beans 4 tsp. diced jalapeño peppers 6 cups vegetable broth 1/2 tsp. garlic powder 1 Tbsp. chili powder 1 tsp. ground cumin 1 tsp. cayenne pepper 3/4 tsp. ground black pepper Hot sauce, to taste 1 Tbsp. cornstarch Cilantro for garnish Nondairy sour cream (optional) • Drain and rinse the beans. • In a crock pot, combine the beans, jalapeños, broth, garlic powder, chili powder, cumin, cayenne, pepper, and hot sauce. • Cook on low for 6 to 8 hours and then purée in a blender in 3 or 4 batches. Purée the last batch with the cornstarch. Return to the crock pot and cook for 1 1/2 to 2 hours, stirring occasionally. Adjust the seasonings as needed. • Serve with the cilantro and nondairy sour cream. --- Enchilada Bake 12 oz. vegetarian burger crumbles (try Morningstar Farms brand—www.kelloggs.com) 1 packet taco seasoning 2 15.5-oz. cans enchilada sauce 18 corn tortillas 2 15.5-oz. cans pinto beans, drained 2 green onions, chopped 2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com) 1 4.5-oz. can diced green chilies 2 cups Fritos corn chips, finely crushed • Preheat the oven to 375°F. • In a small bowl, combine the burger crumbles and taco seasoning and set aside. • Spray a 9-inch by 13-inch pan with oil. • In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes. • Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned. Makes 6 servings --- Mexican Chocolate Cake 1 1/2 cups flour, sifted 1 cup sugar (try Florida Crystals brand) 4 Tbsp. cocoa powder 1 tsp. baking soda 1 tsp. cinnamon 1/2-3/4 tsp. cayenne pepper 1 tsp. vanilla extract 1 Tbsp. distilled white vinegar 5 Tbsp. vegetable oil 1 cup cold water Confectioners’ sugar for garnish • Preheat the oven to 350°F. Lightly grease a 9-inch cake pan. • In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined. • Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool. • Dust with the confectioners’ sugar before serving. Makes 8 to 10 servings Note: This recipe goes great with a spicy dark-chocolate sauce. To make the sauce, melt 2 squares of dark chocolate with 1/4 cup water or soy milk. Stir constantly until the chocolate is melted. Stir in 1/2 cup sugar and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in 3 Tbsp. vegan margarine, 1/2 tsp. vanilla, and cayenne pepper, to taste. Hope that helps!