Taco Salad

Taco Salad

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons grape seed oil

  • 1

    small yellow onion, diced

  • 3

    garlic cloves, minced

  • 12

    ounces Boca crumbles

  • teaspoons ground cumin

  • teaspoons chili powder

  • teaspoon cayenne pepper

  • 2

    tomatoes, diced

  • ½

    cup chopped fresh cilantro

  • 1

    teaspoon chopped fresh oregano

  • Salt to taste

  • cup beef stock or water

  • #

  • #

  • #

  • 8

    inch flour tortillas, cut in wedges, sprinkled with lime juice and baked on cookie sheet

  • 1

    large head iceberg lettuce, shredded

  • 14½ ounce can black beans or pinto beans

  • 7

    ounces shredded Cheddar cheese

  • 1

    cup chopped tomatoes

  • 6

    tablespoons chopped fresh cilantro

  • 1

    large avocado, pitted, peeled and sliced

  • 1

    cup fire-roasted tomato cilantro salsa

Directions

In a large frying pan over medium heat, warm oil until almost smoking. Add onion and cook, stirring occasionally, until softened, about 5 minute. Add the garlic and cook until fragrant, about 1 minute. Add the Boca crumbles, cumin, chili powder, cayenne, tomatoes, cilantro and oregano; stir to combine. Season with salt. Stir in stock and cook until most of the liquid has been absorbed and the tomatoes are soft, 5 to 10 minutes. Taste and adjust seasonings with salt. Set aside.


Nutrition

Facebook Conversations