Black bean, quinoa tacos

By GuidingVegan

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Ingredients

Lettuce ( prefer a mix of greens and romaine)
Cooked Beans (I use pinto, black beans or Taco Lentils)
Cooked Grains (I use leftover rice, quinoa or Quinoa Tacos)
Cooked Corn (I just buy organic frozen corn)
Pico de Gallo or salsa
Avocado, sliced
Lime Juice
Crispy Corn Tortillas* or Tortilla chips (Optional)

Details

Servings 1
Adapted from myplantbasedfamily.com

Preparation

Step 1

Layer all ingredients into a large bowl (I use a serving bowl for me) except the tortillas/chips.
Toss the salad so everything is well mixed and add a few chips for crunch.
*To make Crispy Corn Tortillas use soft corn tortillas, sprinkle with life and seasonings of your choice. Cut tortillas into thin strips and bake for about 10 minutes at 350° or until crisp.