Taco Salad with Homemade Black Bean Chili

I should have taken a picture, but I didn’t have my camera at S’s last night. So imagine a beautiful shell, stuffed with fresh greens, black bean chili, peach salsa and cheese.

Spicy as eff chili:
2 homemade (or not) veggie burgers, crumbled. (S makes hers with TVP.)
1 can of black beans, drained
1/2 red onion chopped
3 cloves garlic, minced
2 tablespoons Creole seasoning
2 jalapenos, chopped and some juice
1/2 can of leftover tomato sauce

Saute veggie burgers in some olive oil until browned. Add in onion, garlic and seasonings. Stir frequently. Add in black beans, jalapenos and tomato sauce. Continue stiring and bring to a slow boil. Lower heat and cover slightly, let cook for awhile. It should be nice and thick.

Taco shells:
Chipotle tortillas from TJ’s
Place in baking dish, or “mold,” we use a casserole dish and a lot of aluminum foil to make it small enough. Bake at 350-375 for 10-15 minutes, until crispy.

Several handfuls of fresh kale and rainbow chard
3/4 cup green onions chopped
1/2 cup small yellow tomatoes

Peach salsa: Wholefoods

Cheese: sharp white cheddar


One thought on “Taco Salad with Homemade Black Bean Chili

  1. This recipe made a lot, so we used up most of the leftovers last night. S made white corn on the cob (the way her mama taught her) and we ate the chili on rice, with a side of kimchee. The chili was even spicier and thicker (similar to the consistency of (re)fried beans.)

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