Taco Salad Night

Black beans, arugula and spinach, corn, radishes, mushrooms, green onions, salsa fresca, guacamole, and baked tortilla chips. You’re welcome!

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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
salt

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.

Salad:
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