Veggie Taco Salad

Monday, February 29th, 2016

I really enjoy tacos.

But tacos… they have all that cheese and grease… not to mention those super-delicious, but carb-loaded taco shells.

Fortunately for me, taco-stuffing tastes great on a salad! Add a little salsa and plain Greek yogourt (or caso fresco, if you’re down south), and you’ve got yourself a healthy “dressing” made for tacos, without all the heaviness that usually goes with taco-Tuesday.

If you really want, you can even have your shell to go with it. Just add a handful of salt-free nacho chips (Casa Grande is my locally-made favourite) and you’re on your way to a healthier well-balanced meal!

Now onto the recipe…

Veggie Taco Salad Recipe

Ingredients

  • Taco mix:
    • 2 Tablespoons Olive Oil
    • 1 medium Bell Pepper, diced.
    • 1 cup of cooked black beans or 1 additional medium Bell Pepper, diced (for low-carb)
    • 1 medium Onion, diced
    • 1/2 lb Mushrooms, sliced (about a can)
  • Seasoning:
    • 2 Tablespoons Chili Powder
    • 1 teaspoon Garlic Powder or 1 clove of garlic
    • 1 teaspoon Cumin
    • 1 teaspoon Oregano
    • Salt, to taste (about 1/4 teaspoon)
  • Salad:
    • 2-3 large handfuls Mixed Greens (spinach or lettuce), rinsed and dried
    • Salsa, to taste (optional)
    • 1 heaping Tablespoon Greek Yogourt (optional)
    • 1 handful of Low-salt Nacho Chips (optional)

Tools

  • cutting board and knife
  • frying pan and spoon

Directions

  1. Heat the oil while you chop the onion. Add the onions to the oil when it’s heated, and continue to chop the other ingredients (multi-tasking!).

  2. Add the mushrooms and peppers once the onions have started to sweat (turn clear) and throw in a dash of salt. This will draw out the liquids and add flavour.

  3. Add the beans to the pan if you’re adding them, otherwise, make sure to double-up on the peppers.

  4. Add the other seasonings once the peppers have started to sweat a bit.

  5. Continue cooking the taco mix until the peppers are your preferred level of done-ness. I recommend waiting until all the liquid has cooked off and you’re left with a slightly gooey delicious taco mix.

  6. Place a handful of lettuce on a plate and top with taco mix. Serve with a dollop of salsa and yogourt.

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