Tuesday, April 29, 2014

Vegan Taco Salad

Last Friday I posted this photo of my first attempt at a healthy, vegan taco salad.  I was very pleased with the outcome and had many requests to share how I made it.  Ask and you shall receive, friends!
We've always been big taco lovers but I stopped eating beef last fall and Jeremy hasn't had any for about a month now.  I wanted to try something new and it was yummy, easy and very healthy!

You will need:
lettuce, washed and shredded
juicy tomato, washed and sliced
two cloves of garlic, minced
quarter of a white onion, diced
chickpeas, washed and drained
black beans, washed and drained
taco seasoning (I use the reduced-salt version)
guacamole (I love the Wholy Guacaomole from WalMart, but you can also easily make guac by mashing an avocado and adding some pepper, salt and lemon juice)
tortilla chips

As you can tell, I don't measure much when in the kitchen! I used about half a head of lettuce for two portions, one tomato and about half of each of the cans of beans.  Taco seasoning, maybe a tablespoon or two and then as much salsa and guac as you would like. 
You can also add sour cream or cheese, but I was keeping this as healthy as possible. 

For the "meat" I just browned the onion and garlic in a frying pan and then added the beans and taco seasoning.  These only cook for a few minutes, until they are heated through and seasoned. 
I layered the ingredients and voila! Delicious and easy taco salad. Also fabulous for left overs if you make extra portions.

1 comment:

  1. Tried this for dinner tonight my husband and I both loved it!


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