CTO aka Chief Taco Officer

Photo MikeHipp

Since it is Cinco de Mayo and we somehow manage to all be Mexicans on this day, I thought it would be great to share a recipe for your Cinco de Mayo parties. At VegLatino we know the true meaning of Cinco de Mayo isn’t to get inebriated on libations of the margarita kind.

I asked our friends on Twitter and Facebook what are some veggie inspired Cinco de Mayo recipes and here is what they said:

@icaoberg : Tofu chorizo and cheese dip of course.

@IsasBread : A Mexican Pizza-Black Beans and mango salsa as a pizza topping. Peace n Loaf.

@Dolcezza305 : I used to make a bangin veggie wrap. whole wheat, tofu with goya adobo, black bean hummus, hot sauce, lettuce, tomato, and carrot

@ChicaVegan : Throwing a whole vegan event : @VegCincoDeMayo

Folks will be eating lots of spicy food that they may regret in the morning. So here is a simple recipe from the CTO or Chief Taco Officer.


1 Can of Loma Linda Vege-Burger
1 Box of 18 taco shells (any brand)
1 Packet of Taco Seasoning
2 Garlic cloves. 1 for the Vege-Burger Soy Mixture and one for the Topping
1 Tomato
1 Red Onion
1 White Onion
1 Green Pepper
1 Can of Corn
2 scallion stalks

1/2 teaspoon of lime juice (fresh or from concentrate)
3 leaves of Cilantro chopped
2 tablespoon of Extra-Virgin Olive Oil
1/2 cup of Water
Vegetarian Soy Cheese

Dice the garlic clove and toss it in the pan with Olive Oil. This should be done in a medium saucepan over medium heat. Put the Vege-Burger mixture in and all of the dry ingredients from the Taco Packet Mixture or Your own Spice Mixture.

Since the Vege-Burger mixture is already brown in color, you don’t need to cook it too long. Sautee all ingredients and add 1/2 cup of water. Put on simmer and cook for about 15 minutes stirring occasionally, tasting to add more salt or dry ingredients, and making sure you still have some of the liquid in the mixture.

While the Vege-Burger mixture is cooking, chop the tomato, garlic clove, green pepper, red onion, white onion, scallion, and cilantro leaves. Add the lime juice and canned corn. Mix and set in a bowl. Add a pinch of salt and pepper to vegetables.

Assemble your tacos to your liking. The recipe shouldn’t take more than 20 minutes.



  1. veronica leeNo Gravatar on May 9, 2011 at 10:25 am

    Hi! Stopping by from MBC. Great blog.

    Have a nice day!

  2. Raul ColonNo Gravatar on May 9, 2011 at 3:16 pm

    Thanks for the visit!

  3. Ivan Cao-Berg on February 16, 2012 at 7:46 pm

    this year i made some finger foods. mostly tempeh, tofu and paneer (it reminds me of queso fresco) with a bunch of dips. it was awesome.

  4. No Gravatar on February 16, 2012 at 7:50 pm

    We have been making the soft tortillas with out the faux protein. We have been using mushrooms, onions, and basically anyting we have in the house. 

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