Celebrate Cinco de Mayo with 5 clean recipes

Tacos rock — but for this special day, why not try something new? These easy recipes are bound to please everyone and they’re better-for-you, too.

Gluten-Free Chicken & Chorizo Enchiladas (pictured above) from Maria and Ricardo's

Ingredients

• 6 cloves garlic
• 1 medium onion, diced
• 5 dried ancho chilis
• 1/3 cup dried crushed pasilla peppers
• 5 oz. sundried tomatoes in oil
• 1 cup fire-roasted tomatoes
• 1 teaspoon Mexican oregano
• 1/4 Tbsp. canola or light olive oil
• 1 1/4 cup chicken broth
• 1 teaspoon salt
• 3 Tbsp. olive oil
• 1 1/2 lbs chorizo
• 2 chicken breasts, poached and shredded
• 8 Maria & Ricardo’s Quinoa Tortillas
• 1 1/2 cups Mexican cheese, shredded
• 1/2 cup Queso Fresco, crumbled
• Chopped cilantro, for garnish (optional)
• Diced avocado, for garnish (optional)
• Sour cream (optional)

Directions

1. Heat oven to 375 degrees.

2. Make the enchilada sauce: In a blender or food processor, combine garlic, onion, chilis, peppers, sun-dried tomatoes, fire-roasted tomatoes, oregano, oil, broth and salt.

3. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook chorizo and chicken together until chorizo is cooked through. Add 1/3 of the enchilada sauce.

4. Brush tortillas with remaining olive oil. In a large skillet over medium heat, warm tortillas on each side until lightly brown.

5. Spoon filling into tortillas, roll up and place in a 9x13” baking pan. Top with remaining enchilada sauce and shredded cheese.

6. Cover and cook 30-35 minutes, then remove cover, top with Queso Fresco and bake until cheese is melted. If desired, garnish with cilantro and avocado. Serve with sour cream.

7. Vegan version: Replace chorizo with 15 oz refried black beans and 20 oz meatless chicken. Top with vegan cheese shreds.

Chicken Sour Cream Enchiladas from Good Culture

Ingredients

• 1 lb. chicken breast, diced
• 1 medium onion, minced
• 1 tablespoon vegetable oil
• 8 cassava flour tortillas
• 1 1/2 cups Mexican blend cheese, divided
• 1/4 cup butter
• 1/4 cup flour
• 15 ounces chicken broth
• 1 cup Good Culture sour cream
• 4 ounces can chopped green chilies or 2 fresh chili peppers, minced

Directions

1. Cook chicken and onion together in oil over medium-high heat until chicken is just done

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4. Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently. 

5. Remove from heat; stir in sour cream and green chilies.

6. Pour sauce evenly over enchiladas.

7. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Mexican Rice Roll-Up from Lundberg Family Farms

Ingredients

• 1 1⁄2 cups Long Grain Brown Rice
• 1 Tbsp. Olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely minced
• 1 can (14.5-oz.) tomatoes with jalapeños, undrained
• 2 cans (15-oz.) Pinto beans, drained
• 2 cans (7-oz.) chopped green chiles, undrained
• 2 1⁄2 cups water
• 1⁄4 tsp. dried red pepper flakes (optional)
• 2 cups shredded Monterey Jack or Pepper Jack Cheese, divided

Directions

1. Preheat oven to 350°F. Butter a 9 X 13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat and add onions and garlic; cook for 4-5 minutes until onions are translucent. Transfer into a large bowl. Stir in Lundberg Long Grain Brown Rice, tomatoes, beans, and green chilies.
3. Heat water to boiling and stir into rice/bean mixture; pour into baking dish. Stir in one cup grated cheese. Cover with aluminum foil. Bake for 65-70 minutes or until rice is tender. (If rice is tender but excess water remains, remove foil and cook 5 more minutes.)
4. Just before serving sprinkle with reserved grated cheese. Return to oven until cheese is melted.
5. Serve with warm tortillas, sour cream, sliced green onions, cilantro, and salsa.

Beyond Beef 7 Layer Dip from Beyond Meat

Ingredients

• 1 package Beyond Beef
• 1 can refried beans 
• 12 oz plant-based sour cream 
• 2 cups guacamole 
• 1 cup Daiya plant-based Cheez Shreds
• 2 tsp taco seasoning 
• 1 large tomato, chopped 
• 1/4 small white onion, chopped 
• 1/2 lime
• 1/4 cup chopped cilantro 
• 2 oz sliced olives 

Directions

1. In a skillet on medium-high, cook and crumble Beyond Beef for about 8 minutes while mixing in the taco seasoning.
2. While that cooks, make the salsa by combining the diced tomato, onion, lime juice, 3 tbsp of the cilantro, add salt and pepper to taste. Feel free to add hot sauce or jalapeños if you are feeling spicy.
3. Assemble the dish by layering the beans, plant-based sour cream, guacamole, plant-based cheddar, cooked Beyond Beef, salsa, olives and top with the remaining cilantro to garnish.

Cinnamon Churro Ice Cream Pie with Pretzel Crust from Ripple Foods

Ingredients

• 2 1/2 cups Quinn pretzels
• 6 dates, pit removed
• 1/4 cup vegan butter, melted
• 2 pints Ripple Cinnamon Churro Ice Cream
• vegan chocolate syrup
• vegan caramel syrup  

Directions

1. In a food processor, pulse the pretzels until they are small pieces.
2. Then add in the dates and continue to pulse until the pretzels and dates are crumbly and stuck together.
3. Add the pretzel mixture into a bowl and pour in the melted butter, mix well to combine until a dough like mixture is formed.
4. Pour the mixture into a pie pan and press into a crust that goes up the side of the pan. Freeze for 20 minutes or until solid.
5. Microwave the ice cream for 20 seconds each pint and scoop both containers into the crust. Spread into an even layer.
6. Freeze for 3-4 hours or overnight then drizzle with chocolate and caramel before serving.