Prep Time: 2 Hours
Cook Time: 20 Minutes
Cinco de Mayo is right around the corner and what better way to celebrate this holiday. I am busy preparing my shopping list for my annual Vegan Mexican feast I have every year. Homemade guacamole, salsa, chips, bean dips, and different Mexican recipes. I love to make a hot mango, papaya, and avocado guacamole for my dinner party. This combination also makes a great avocado salad to serve with the hot and spicy foods. Fresh lettuce, vegan sour cream, tomatoes, onions, and olives add great toppings to all the food I prepare. So this year for Cinco de Mayo try this delicious Mexican delight and surprise your entire family. I want to wish all my vegan friends and everyone here on The Flaming Vegan a Happy Cinco de Mayo.
Ingredients:
- 4 Cups water
- 1 Pound dried pinto beans
- ½ Cup onions
- 4 Cloves garlic, minced
- ½ Cup canned chipotle chilies in adabo
- 2 Rapunzel vegetable bouillon cubes with herbs
- 2 ½ Cups Beyond Meat, chicken strips, cubed
- 1/8 Teaspoon ground cumin
- ½ Cup vegetable oil
- 12 Flour tortillas
- 1 ½ Cups Vegan Gourmet, sour cream
- 1 ½ Cups Vegan Gourmet, Monterey Jack cheese, shredded
- ½ Cup green onions, sliced
- 1 Can sliced black olives
- 2 Cups diced tomato
Preparation:
- Soak pinto beans overnight in water
- In 4 quart saucepan, add water, pinto beans, chopped onions, and garlic
- Bring to boil, reduce heat and simmer until beans are tender
- Add water if necessary
- Cut chicken free strips into ¼ pieces and cook according to direction on package
- Place one half the cooked beans plus ½ cup bean liquid in food processor or blender
- Add chipotle chilies, vegetable bouillon cubes, and cumin to the blender
- Cover and process until smooth
- Remove from blender and pour into large bowl
- Add remaining pinto beans and ½ cup bean juice to the blender or food processor
- Cover and process until smooth
- Pour the beans into the bowl
- In a 10-inch skillet, heat oil until hot
- Add bean mixture to skillet, and stir into the hot oil
- Cook uncovered, stirring often, for 5 minutes
- In flour tortilla, place ¼ cup cook vegan chicken stripes
- Fold in half and place in 13x9x2-inch greased casserole dish
- Spoon refried beans over top of tortillas
- Top with sour cream, cheese, tomatoes, and olives
- Bake uncovered in 350 degree oven for 15 to 20 minutes
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I can't wait to try this recipe. It sounds delicious and so different.
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This sounds delicious I have to try the chicken strips you have used in this recipe.
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I love Cinco de Mayo and this recipe sounds delicious for this day. Can I come to your party? lol
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Excellent reminds me of my vacation in Spain.
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This is amazing and sounds so good.
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Oh how I adore Mexican food.
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Excellent looks good
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I really like these type casseroles. Must try!