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

Instructions 

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. 

Enjoy!