Two plates of food: one is a white plate with three vegetarian fajitas on corn tortillas that are filled with avocado, black beans, sauteed bell peppers, and shredded cheese. There is a half a lime and a full lime on the plate for garnish. On the other square white plate, there is a large amount of guacamole in the center with green sugar snap peas, jullienned carrots, and light beige triangular tortilla chips. The plates are on a light brown circular lazy susan with metal details which is on top of a darker brown wooden table.

Two Healthy Versions of Cinco de Mayo Classics

Want to celebrate Cinco de Mayo without indulging too much in the usual unhealthy snacks? These are two fresh, low-calorie, Mexican dishes that you can enjoy without worrying about breaking your diet.

A square, white bowl on a light brown lazy susan with metal details. There is a large amount of guacamole in the center of the bowl with a singular chip sticking out of the middle. There are green sugar snap peas in the left corner, jullienned carrots in the right corner, and light beige triangular tortilla chips in the front of the bowl.


This guacamole recipe is a quick and easy way to always have fresh guac on hand in your own home. Composed of only 6 natural, fresh ingredients, this simple guacamole is a great alternative to store-bought guacamole that adds unnecessary calories and preservatives. To put an even healthier twist on the snack, replace your usual dippers with sugar snap peas, carrots, or Siete grain-free tortilla chips.

  • 5 ripe avocados
  • ½ cup diced red onion
  • 1 diced jalapeno
  • ⅓ cup fresh chopped cilantro
  • 2 juiced limes
  • 1 tsp coarse salt
  1. Prep and chop the red onion, jalapeno, and cilantro and set aside.
  2. Cut and scoop the avocados into a large bowl and mash with either a fork or a masher. Don’t overmash the avocados; try to leave some bigger chunks in the mix for texture.
  3. Once the texture is to your liking, mix in the onion, jalapeno (according to your spice tolerance), and cilantro into the avocados.
  4. Mix in the juice of one lime and half of the salt.
  5. Taste for seasoning and add more jalapeno, lime juice, or salt until the guacamole is to your liking! Top with additional cilantro if desired.

To avoid browning during storage, top the leftover guacamole with extra lime juice or cover with plastic wrap. Original recipe found here.

There is a white, square plate on a light brown lazy susan with metal details. There are three vegetable fajita tacos lined up in the center of the plate, each corn tortilla is filled with black beans, avocado slices, sauteed bell peppers, and shredded cheese. There is a whole lime on the left side of the tacos and a half a lime on the right side for garnish.


Fajitas are a staple of Tex-Mex cuisine and a shoe-in for any Cinco de Mayo party. But for those who have to watch what they eat due to diet restrictions like being gluten-free, vegetarian, or just mindful of what they eat, it can be hard to find fajitas without baggage. These vegetarian fajitas are protein-packed, gluten-free, and incredibly tasty so everyone can enjoy the vibrant flavors of Cinco de Mayo.

  • Seasoning:
    • 2 tsp smoked paprika
    • 2 tsp dried oregano
    • 1 ½ tsp garlic powder
    • 1 ½ tsp ground cumin
    • 1 tsp chili powder
    • 1 tsp taco seasoning
    • 1 tsp brown sugar
    • ¾ tsp salt
    • ¼ tsp ground black pepper
    • ⅛ tsp cayenne pepper
  • Toppings:
    • Mexican shredded cheese
    • Diced avocado
    • Chopped cilantro
  • Misc:
    • 2 tsp extra virgin olive oil
    • 1 thin-sliced red onion
    • 2 thin-sliced orange bell peppers
    • 1 thin-sliced green bell pepper
    • 3 thin-sliced carrots
    • 1 15oz can of black beans
    • 8 corn tortillas
  • Prepare all spices and chop red onion, orange bell pepper, green bell pepper, and carrots into long, thin slices. Open, drain, and rinse the black beans and set aside.
  • Heat 2 tsp of extra virgin olive oil in a pan over medium heat. Add onions, peppers, and carrots and saute for 3-5 minutes.
  • Add all spices to the veggie mix. Saute for 10 more minutes or just until the vegetables caramelize.
  • Add black beans and cook until heated through.
  • Divide vegetable fajitas evenly among the tortillas and add toppings to your liking.

Original recipe found here.