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Scott P. Richert

Lent Recipes: Mexican Food

By April 11, 2014

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As Lent draws to a close, our Lenten abstinence does as well.Papadzules, tortillas stuffed with eggs and vegetables, © Chelsie Kenyon, licensed to About.com, Inc. We have only two more Fridays (today and Good Friday) before Easter 2014. But if you have enjoyed the Lent recipes that I have featured here over the past several weeks, why not use them throughout the year, to fulfill your obligation to practice a form of penance on Fridays?

For today's Lent recipes, we leave Europe, but we don't leave the Old World entirely behind. You will find some overlap between Spanish Lent recipes and Mexican ones, but the Mexican recipes for Lent offered by Chelsie Kenyon, the Expert at About Mexican Food, may look a bit more familiar. Many staples of Mexican restaurants in the United States, such as cheese enchiladas, chile rellenos, and chilaquiles, make perfect Lenten foods. But Chelsea also includes some delicious side dishes and wonderful desserts—for those of us who haven't given up dessert for Lent!

You can find Chelsie's recipes, as well as recipes from other About Food Experts, in Lenten Recipes: Meatless Recipes for Lent and Throughout the Year.

(Photo of papadzules, tortillas stuffed with eggs and vegetables, © Chelsie Kenyon, licensed to About.com, Inc.)

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