Vegetarian Recipes for Cinco de Mayo: Festive & Easy Idea

Get ready to celebrate Cinco de Mayo with a burst of vibrant flavors—minus the meat! If you’re looking for vegetarian recipes that capture the heart and soul of Mexican cuisine, you’re in the right place.

Cinco de Mayo is a festive occasion to honor Mexican culture, and what better way than with a spread of colorful, crowd-pleasing dishes everyone can enjoy?

Whether you’re hosting a fiesta or just craving a fresh take on classic favorites, these vegetarian recipes are designed to delight your taste buds and keep your guests asking for seconds.

In this blog post, I’ll share my go-to menu for a vegetarian Cinco de Mayo feast. We’ll whip up vegetarian enchiladas verdes, street corn salad (esquites), and a zesty black bean and avocado salsa—all easy to prepare and absolutely packed with flavor.

With step-by-step instructions and tips for customizing each dish, you’ll discover how effortless and fun vegetarian Mexican cooking can be.

Why You’ll Love This Recipe

These vegetarian recipes are perfect for Cinco de Mayo because they’re:

• Flavor-packed: Layered with authentic Mexican spices, roasted veggies, and homemade sauces, every bite bursts with bold taste.
• Easy to customize: Swap out vegetables, adjust spice levels, or add your favorite toppings to suit your preferences.
• Great for gatherings: These dishes are ideal for sharing, making them perfect for parties, potlucks, or family dinners.
• Nutritious and satisfying: Packed with fiber, protein, and fresh produce, these recipes keep you full and energized.

“Vegetarian Mexican food is anything but boring—it’s all about the layers of flavor, texture, and color!”

If you’re new to meatless cooking or simply want to impress your guests with something different, this menu is a guaranteed crowd-pleaser. Plus, it pairs beautifully with your favorite margarita or agua fresca!

Ingredients

Vegetarian Enchiladas Verdes

Mexican Street Corn Salad (Esquites)

Black Bean and Avocado Salsa

Equipment

• Baking dish (9×13-inch, for enchiladas)
• Large skillet (for sautéing veggies and corn)
• Mixing bowls (varied sizes)
• Cutting board and sharp knife
• Measuring cups and spoons
• Spatula and wooden spoon
• Aluminum foil (for baking enchiladas)
• Serving platters or bowls

Instructions

Vegetarian Enchiladas Verdes

1. Roast the sweet potatoes: Preheat your oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender. Set aside.
2. Sauté the veggies: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until softened, about 3 minutes. Add the chopped spinach and sauté until wilted, then stir in the roasted sweet potatoes and black beans. Season with salt and pepper. Remove from heat.
3. Prepare the tortillas: To prevent cracking, lightly warm the corn tortillas. You can wrap them in a damp paper towel and microwave for 30 seconds or heat them in a dry skillet for a few seconds on each side.
4. Assemble the enchiladas: Spread ½ cup green enchilada sauce on the bottom of the baking dish. Divide the filling among the tortillas, sprinkle in some shredded cheese, and roll each one up tightly. Place seam-side down in the dish.
5. Top and bake: Pour the remaining green enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese. Cover with foil and bake at 350°F (175°C) for 15 minutes. Uncover and bake another 10 minutes until bubbly and golden.
6. Garnish and serve: Let cool slightly, then top with extra cilantro, diced avocado, or a squeeze of lime if desired.

Mexican Street Corn Salad (Esquites)

1. Cook the corn: Melt butter in a large skillet over medium-high heat. Add corn kernels and sauté, stirring occasionally, until lightly charred and cooked through (about 6-8 minutes).
2. Mix the salad: Remove from heat and let cool slightly. In a large bowl, combine corn, mayonnaise, lime juice, chili powder, cotija cheese, and fresh cilantro. Stir until well mixed. Season with salt to taste.
3. Serve: Spoon into a serving bowl and garnish with extra cotija and chili powder. Serve warm or at room temperature.

Black Bean and Avocado Salsa

1. Combine ingredients: In a medium bowl, mix black beans, diced avocado, tomatoes, red onion, cilantro, and jalapeño if using.
2. Add lime and season: Drizzle with lime juice, add salt and pepper to taste, and toss gently to combine. Serve immediately with tortilla chips or as a topping for tacos and enchiladas.

Tip: For the freshest flavor, make the salsa just before serving to prevent the avocado from browning.

Tips & Variations

• Make it vegan: Use plant-based cheese and vegan mayonnaise for dairy-free versions of the enchiladas and esquites.
• Add more veggies: Try adding sautéed mushrooms, zucchini, or bell peppers to the enchilada filling for extra texture and nutrition.
• Spice it up: Increase the heat by adding more jalapeño or even chipotle powder to your salsas and salads.
• Homemade green sauce: Blend roasted tomatillos, jalapeño, onion, garlic, cilantro, and lime for a homemade enchilada sauce.
• Meal prep: The enchiladas can be assembled ahead of time and baked just before serving. The street corn salad also holds well in the fridge for up to 2 days.
• Gluten-free: All these recipes are naturally gluten-free if you use corn tortillas and check your cheese labels.

“Don’t be afraid to get creative—Mexican cuisine is naturally flexible, and there’s always room to improvise with what you have on hand!”

Nutrition Facts

Note: Nutrition values are approximate and based on standard serving sizes. Adjustments may be needed based on specific brands and portion sizes.

Serving Suggestions

Bring your Cinco de Mayo table to life by serving these vegetarian dishes alongside a variety of fresh toppings and sides. Here are some ideas for a festive spread:

• Toppings bar: Offer bowls of sliced jalapeños, chopped cilantro, diced red onion, extra cotija cheese, and lime wedges.
• Dips and chips: Pair the 2-Ingredient Guacamole or classic pico de gallo with tortilla chips for snacking.
• Refreshing beverages: Serve agua fresca, horchata, or margaritas to complement the meal.
• Sweet finish: For dessert, try something light like churros or explore unique sweets like Almond Cashew Clusters.
• Mix and match: These recipes pair well with other vegetarian dishes, such as All American Chili for a heartier option, or a fresh green salad.

Pro tip: Set up a DIY taco or enchilada bar so guests can build their plates just the way they like.

Conclusion

Celebrating Cinco de Mayo with vegetarian recipes is an exciting and delicious way to honor Mexican culinary traditions. These dishes prove that you don’t need meat to enjoy bold, satisfying flavors.

With enchiladas verdes, street corn salad, and a vibrant black bean and avocado salsa, you’ll have a colorful spread sure to impress everyone at your table.

Don’t be afraid to get creative—mix and match ingredients, adjust seasonings, or swap in your favorite veggies. Whether you’re a longtime vegetarian or just looking to include more plant-based meals in your celebrations, these recipes are sure to become new favorites.

Explore even more inspiration with recipes like 2-Ingredient Guacamole and Allens Green Beans Recipe for next-level veggie cooking. Happy Cinco de Mayo—enjoy every bite!