My earliest memory of Cinco de Mayo is in second grade. Growing up in a predominately Mexican town, Cinco de Mayo was a big deal. The second grade boys in sombreros would attempt a traditional Mexican dance with the girls, dressed in colorful traditional Mexican dresses and tissue paper roses in our hair. This year’s Cinco de Mayo was a bit simpler, although almost as colorful. Instead of dancing, I celebrated with a meal of vegan black bean tacos, corn and avocado salsa, and a Dos Equis.

After glancing at the recipe, I was concerned it wouldn’t be spicy enough. I was tempted to buy a jalapeño to add to the salsa, but I resisted, which was good because the cumin in the black beans complimented the mildness of the salsa. I didn’t use a very ripe avocado, which initially worried me, but after making the salsa, it turned out to be advantageous. A less ripe avocado won’t get mushy after mixing and will keep longer.

These tacos were incredible!

I made two for myself and added crumbled cotija cheese to the top of one, but the cheese, in combination with the salt and cumin in the black beans, made it a bit too salty. I prepared a few for a friend who came over later, and the first thing he said after his first bite was “Damn!” An adamant carnivore, he didn’t even miss the meat. Similar to a sandwich, where good bread makes a sandwich great– good tortillas made these tacos great. Instead of corn tortillas, I used La Tortilla Factory Handmade Style White Corn and Wheat tortillas. Amazing!