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Ingredients
- 1 1/2 cups black turtle beans
- 1 1/2 cups red kidney beans
- 1 cup carrots, chopped
- 1 cup green pepper, chopped
- 2 or 3 large tomatoes
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 cup TVP (Texturized Vegetable Protein)
- Celtic Sea Salt to taste
- Unsalted tomato juice (*if needed)
- Black olives (optional)
- 3 - 4 bunches of scallions
- 3 - 4 large tomatoes
- Non-dairy cheddar cheese
- Romaine lettuce
- Barbara's Blue Corn Chips (or other corn chips with no or low salt)
Method
- Rinse and soak black turtle beans and red kidney beans overnight in distilled water.
- The following morning, drain the soaking water, rinse and cover beans with fresh water.
- Cook beans until tender, drain and set aside.
- Prepare the taco sauce - saut é carrots, green pepper, tomatoes and onions in a small amount of distilled water. Stir in prepared beans, add garlic powder, cumin, and TVP. Add salt to taste.
- *If additional liquid is required add unsalted tomato juice.
- Prepare the toppings: chop black olives (if using), scallions and tomatoes. Shred non-dairy cheese and lettuce. Crumble corn chips.
- To build the salad: On a large dinner plate crumble a layer of blue corn chips, top with shredded lettuce. Add 1 ladle of taco mix, top with scallions, tomatoes, shredded cheese, black olives if using.
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
