I tried this tonight for dinner and my husband loved it. It is a recipe that I copied from another recipe blog that my friend in my Ward runs. A barefooter's quest to find the better way. She is Vegan so there is no meat in it. However it is extremely tasty and you don't miss it. If you decide that you can't live without meat I believe that it would taste great with some browned hamburger and taco seasoning. I hope you enjoy it as much as we did. We have decided to try eating a meatless meal more often. I don't know if it will be once a week, but it sure helps when the recipe is easy and good. Tonight though I cheated and used prepackaged salad and baby spinach. Also I used Corn Tortilla Chips instead of crisping up Flour Tortillas. Below I added pictures from what I made one without cheese and one with cheese. As she says Enjoy!
I've done a few different taco salad blends, but this one took the prize!2-3 ripe avocados, diced
3 Roma tomatoes seeded and diced
approx 1/4-1/2 cup diced onion (I mixed yellow and red.)
1/4 red pepper, finely diced
2 cloves garlic, minced
approx 3/4- 1 cup corn kernels
1 can black beans, rinsed and drained
3-4 tbsp lemon or lime juice
sea salt to taste
Flour tortillas
1/4-1/2 cup olive oil
Fresh flat leaf or baby spinach
romaine lettuce, washed and shredded
baby carrots, chopped
broccoli, chopped into small pieces
shredded mozzarella cheese (optional)
In a large bowl, combine first 9 ingredients. Stir well.
In large skillet, heat olive oil over medium heat. One at a time, brown tortillas in olive oil on both sides until golden and crisp.
Build taco salads per plate starting with crisped tortilla, spinach and lettuce, broccoli, carrots, avocado mixture and top with a sprinkling of cheese.
Delicious!!
My kids liked a little natural ranch on top. It think the avocado mixture does a beautiful job doubling as a dressing!
Enjoy!
3 Roma tomatoes seeded and diced
approx 1/4-1/2 cup diced onion (I mixed yellow and red.)
1/4 red pepper, finely diced
2 cloves garlic, minced
approx 3/4- 1 cup corn kernels
1 can black beans, rinsed and drained
3-4 tbsp lemon or lime juice
sea salt to taste
Flour tortillas
1/4-1/2 cup olive oil
Fresh flat leaf or baby spinach
romaine lettuce, washed and shredded
baby carrots, chopped
broccoli, chopped into small pieces
shredded mozzarella cheese (optional)
In a large bowl, combine first 9 ingredients. Stir well.
In large skillet, heat olive oil over medium heat. One at a time, brown tortillas in olive oil on both sides until golden and crisp.
Build taco salads per plate starting with crisped tortilla, spinach and lettuce, broccoli, carrots, avocado mixture and top with a sprinkling of cheese.
Delicious!!
My kids liked a little natural ranch on top. It think the avocado mixture does a beautiful job doubling as a dressing!
Enjoy!
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