Happy Cinco De Mayo! Thursday “commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867).” In the U.S., the holiday is a way to share Mexican culture and heritage with mariachi music and lots of food! And, since today is meatless Monday, I present to you “Meatless Cinco de Mayo.”
Breakfast is the most important meal of the day, so start it with Salsa Verde Baked Eggs.
Once you have cleaned the tomatillos, this is an easy and quick meal to make. Did I mention that it is also delicious? Because it is 🙂
Now that you have have a hearty breakfast, lets get to planning dinner. Start the meal with Four Cheese Stuffed Grilled Peppers – they are gluten free and vegetarian (and colorful and delicious)
Really, how can you go wrong when mozzarella, goat cheese, ricotta, and Parmesan are involved?
Move on to Stacked Roasted Vegetable Enchiladas. Look how yummy they look, and they taste even better!
While these are delicious to make and eat in the same day, these are also great freezer meals to make ahead and bake later. These stacked enchiladas are really good for the type-A people that get stressed out when the tortilla cracks when you roll them…not that I know anyone that happens to…
Bottom line: While these are perfect for a fiesta, there is really no bad time to eat these veggie delights