Vegetarian Taco Salad

Vegetarian Taco Salad

Workout Recovery Drink Reading Vegetarian Taco Salad 1 minute Next Burmese Zucchini and Peas

Ingredients

1 1/2 cups black turtle beans, organic, if possible
1 1/2 cups red kidney beans, organic, if possible
The following morning, drain the soaking water, rinse and cover beans with fresh water. Cook until tender, drain and set aside.
To prepare Taco Sauce: Chop 1 cup carrots
1/2 teaspoon Garlic Powder
Chop 1 cup Green Pepper
1/2 teaspoon Cumin
Chop 1 cup Onions
1 cup TVP (Texturized Vegetable Protein) 2 or 3 large tomatoes
celtic sea salt to taste
Saute vegetables in small amount of distilled water, stir in prepared beans, add seasoning and TVP. If additional liquid is required add unsalted tomato juice.
Black olives (optional)
Chop 3 - 4 bunches of scallions
Chop 3 - 4 large tomatoes
Shred non dairy cheddar cheese
Shred Romaine lettuce
Barbara's Blue Corn Chips, crumbled (or other corn chips with no or low salt)

Directions

1. 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.

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