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by Abbie In the Tidepool July 12, 2017
Having made the decision to move in the direction of a Plant-based diet I'm challenged with coming up with new recipes that are tasty, healthy and meatless.
I came up with this one last week and it's a hit!
My shortcut was to go to a local Mexican restaurant for the Tortilla Chips, Salsa's, and Guacamole. They deep fry their chips in vegetable oil and because we're staying away from processed foods, a better choice than store bought. The salsas are made fresh daily at the restaurant too.
Meatless Taco Salad
Serves 2-3 - large dinner salads
1 head Romaine heart lettuce - chopped
1 Medium ripe tomato - chopped
2 Tbls. Extra Virgin Olive Oil
1/2 cup diced sweet onion
1/2 cup Canned Black Beans - drained and rinsed
1/2 4 oz. can diced green chili's (mild or jalapeno-your preference)
1/2 cup frozen (or fresh) corn
2 Tbls. chopped cilantro
2 Tbls. Green salsa Verde
1/2 tsp. Taco Seasoning
1/2 cup guacamole
4 Tbls fresh Salsa (red)
1/2 cup tortilla chips (restaurant quality) - crumbled
Salt and Pepper to taste
Chop Romaine lettuce and tomato and put into large salad bowl in preparation for making a taco salad. Chill in refrigerator while making bean and corn mixture.
Heat saute pan over medium heat. Add 2 Tbls. olive oil. Heat 1-2 minutes.
Add Onion, and cook until translucent. 2-3 minutes. Season with salt and pepper.
Add Black beans, heat 1 minute. Stir
Add Diced green chilis. Stir
Add Corn, heat 1 minute (if frozen, 2 minutes) Stir.
Sprinkle with 1/2 chopped cilantro
Drizzle 2 Tbls Salsa Verde into mixture. Stir
Add Taco Seasoning. Stir
Turn heat off saute pan. Squirt mixture with lime juice to your liking. 1/2 lime is enough for the bean mixture and to top salad with.
To salad in bowls, top each salad with 1/2 bean mixture (it's really enough for 3 salads!)
Top with Guacomole, red salsa, remaining cilantro, lime juice, and tortilla chips, crushed. Sprinkle edge of bowl with cilantro. Top salad with lime wedge.
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