Taco Salad

By Mike_67

Ingredients

• 2 tablespoons grape seed oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 12 ounces Boca crumbles
• 1 1/4 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1/8 teaspoon cayenne pepper
• 2 tomatoes, diced
• 1/2 cup chopped fresh cilantro
• 1 teaspoon chopped fresh oregano
• Salt to taste
• 1/3 cup beef stock or water
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• 8 inch flour tortillas, cut in wedges, sprinkled with lime juice and baked on cookie sheet
• 1 large head iceberg lettuce, shredded
• 14 1/2 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

Details

Servings 4

Preparation

Step 1

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.