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:

1. Soak pinto beans overnight in water
2. In 4 quart saucepan, add water, pinto beans, chopped onions, and garlic
3. Bring to boil, reduce heat and simmer until beans are tender
4. Add water if necessary
5. Cut chicken free strips into ¼ pieces and cook according to direction on package
6. Place one half the cooked beans plus ½ cup bean liquid in food processor or blender
7. Add chipotle chilies, vegetable bouillon cubes, and cumin to the blender
8. Cover and process until smooth
9. Remove from blender and pour into large bowl
10. Add remaining pinto beans and ½ cup bean juice to the blender or food processor
11. Cover and process until smooth
12. Pour the beans into the bowl
13. In a 10-inch skillet, heat oil until hot
14. Add bean mixture to skillet, and stir into the hot oil
15. Cook uncovered, stirring often, for 5 minutes
16. In flour tortilla, place ¼ cup cook vegan chicken stripes
17. Fold in half and place in 13x9x2-inch greased casserole dish
18. Spoon refried beans over top of tortillas
19. Top with sour cream, cheese, tomatoes, and olives
20. Bake uncovered in 350 degree oven for 15 to 20 minutes