Cinco de Mayo

cinco de mayo

Who doesn’t love Cinco de Mayo?? Give me an excuse to eat Mexican food, and I’ll take it. Some of the prep work included salsa and black bean pico de gallo.

black bean pico

Black Bean Pico de Gallo
Serves: 2
  • ½ avocado diced
  • ½ cup black beans
  • 2-3 TB minced red onion
  • handful grape tomatoes, halved
  • ~2 TB lime juice (to taste)
  • 2-3 TB chopped cilantro
  • salt to taste
  1. Gently combine all ingredients.




Prep time: 
Total time: 
  • 1 can diced tomatoes
  • 1 can fire roasted diced tomatoes
  • ¼ cup lime juice (or more to taste)
  • 1 pablano pepper seeded (jalapeno for hotter result)
  • ½ red onion
  • salt to taste
  • handful cilantro
  1. Add onion, pepper, and cilantro to food processor. Pulse until desired consistency. Add tomatoes, lime juice, and seasonings. Pulse until desired consistency.


I also made another batch of “refried” beans. Those are simply pinto beans that are soaked overnight and simmered with lots of garlic for most of the morning.

"refried beans"

We started in the morning and had all 3 meals of the day in honor of Cinco de Mayo…

Breakfast was black beans and rice prepared in the style of mujadara with caramelized onions, served with salsa.

black bean "mujadara"

Black Beans and Rice w/ Caramelized Onion
Serves: 2
  • 1 onion diced
  • 1 cup vegetable stock (more if needed)
  • ½ cup whole grain basmati, prepared using pkg instructions
  • 1 cup black beans, cooked and drained
  • ~ 2 TB lime juice (to taste)
  • salt and pepper to taste
  1. Heat pan to medium high. Add onions. Cook while stirring often for approximately 20 minutes until lightly golden brown and caramelized. Add vegetable stock by ¼ cups as needed to avoid burning and excessive sticking.
  2. Combine onions, beans, cooked rice, lime juice, and seasonings.


Lunch was the typical beans, salsa, avocado, chips, tortilla feast.

cinco de mayo


We couldn’t resist a happy hour on the deck with margaritas. 🙂


  • 2 parts silver tequila
  • 1 part lime juice
  • 1 part orange juice
  1. Shake or stir to combine. Serve over crushed ice.


Dinner was another version of the recent potato burrito served with black bean pico de gallo. WOW, what a tasty day!

sweet potato burrito

Potato Burrito (Russets and Sweet Potatoes)
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 sweet potato cut into small bite sized pieces
  • 1 russet potato cut into small bite sized pieces
  • 1 TB chili powder (or more to taste)
  • salt and pepper to taste
  • ¼ tsp habanero powder
  • 1 TB olive oil
  • 4 tortillas
  1. Preheat oven to 350.
  2. Toss potatoes with oil and seasonings. Add to roasting pan. Cook for 1 hour.
  3. Divide potatoes among 4 tortillas and fold into burritos.
  4. Heat pan to medium/low. Cook each burrito for 1-2 minutes on each side until lightly golden brown and slightly crispy.
  5. Optional: Add diced avocado, chopped cilantro, salsa, peppers, and other fillings for different variations.

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