Veggie Taco Salad Tuesdays

March 16, 2016

Taco Salad:

Heat pan on medium heat, add 1 tbsp oil. Toss in 1 small chopped yellow onion & 1 tbsp minced garlic. Sautee until onions soften.

Lower the heat and add about 2 diced roma tomatoes, 1 can beans (drained & rinsed) of your choice (I did kidney because I was using black for the dip), corn, 1/2 tbsp, 1 tsp chili powder, salt, pepper. Mix everything & let it all heat together for a few minutes. Set aside.

Fill your bowl with delicious mixed greens of your choice, top with taco mixture, avocado, green onions, & greek yogurt.

 

Black Bean Dip:

Sautee 1 onion (I did yellow & red because I had some of each), 3 tbsp minced garlic, 1/4 c chopped sweet jalapenos (or less if you don't care for spicey). We're going to blend this, so cook for about 5 minutes or until onions are soft.

Transfer to blender and add in 2 cans black beans (rinse to remove the added salt & drain), 1 tsp cumin, juice from 1 whole lime, 1/4 c to 1/2 c of fresh cilantro, 2 tbsp water, salt, pepper. Blend it up! You can add seasoning, cilantro, water, etc. to your liking.

 

Enjoy!

 

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March 16, 2016

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Fort Lauderdale, Boca Raton, Lake Worth, Florida

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