The following article
was written by Keegan Baur.
Cinco de Mayo, how do I love thee? Let me count the ways:
guacamole, margaritas, tacos, burritos, enchiladas, guacamole. Need I say more?
This year, I decided to celebrate by rocking out to one of my all-time favorite
musical duos, Rodrigo y
Gabriela, while whipping up these spicy vegan enchiladas in the kitchen.
Chick'n Enchiladas*3 Tbsp. vegetable oil2 bags Gardein Chick'n Scallopini
CutletsSalt and pepper2 tsp. cumin powder2 tsp. garlic powder1 tsp. Mexican spice blend1 red onion, chopped2 garlic cloves, minced1 cup frozen corn, thawed5 canned whole green chilies,
seeded and coarsely chopped4 canned chipotle chilies,
seeded and minced1 28-ounce can stewed tomatoes1/2 tsp. all-purpose flour16 corn tortillas20 ounces canned enchilada sauce1 cup vegan shredded cheese
Optional garnishes: chopped
cilantro leaves, chopped scallions, vegan sour cream, chopped tomatoes
*This recipe was adapted from foodnetwork.com.
Looking for more vegan Mexican recipes to make a perfect Cinco de Mayo celebration? We've got you covered!
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