Taco Salad

Taco Salad

Serves: 4

What you need:

1 clove garlic

2 Tbsp. water

1 red pepper, sliced

1 green pepper, sliced

1 onion, sliced

12 oz mushrooms (cremini, portabello or button), sliced

1 tsp cumin

3/4 tsp oregano

1/2 tsp paprika

1/4 tsp chili powder (or to taste)

juice of 1/2 lime

Mixed salad greens

Fresh cilantro

Other fresh “taco” vegetables

* * *

2 cups cooked beans, your choice (or 1 15 oz can, drained)

1 cup water

1 tsp Bragg’s Aminos

1 tsp cumin

1/2 tsp chili powder

What you do:

Mix together the cumin, oregano, paprika & chili powder in a small bowl and set aside

Heat the 2 Tbsp water in a large saute pan. Water saute the vegetables until crisp tender.  Let the mushrooms stick to the pan a bit to brown.  Add garlic and seasoning to taste just before the vegetables are done. Squeeze 1/2 lime over the vegetables just before serving

For the beans: Warm the beans in 1 cup of water, cumin & chili powder over medium heat until hot, stirring occasionally.  Serve with a slotted spoon.

To build your salad: Place a generous handful of greens on a plate and add cooked vegetables and beans.  Add other salad toppings such as tomatoes, grated carrots, zucchini, cabbage, sprouts, etc.

Top with low-sodium salsa & Carrie’s Cheese Sauce.  Garnish with fresh cilantro

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2 thoughts on “Taco Salad

  1. Pingback: Weekend re-cap & what I cooked up | My Midlife Mumblings

  2. Pingback: Crazy Busy Weekend & Healthy Eating While Traveling | My Midlife Mumblings

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