Vegan taco salad
Recipe by Melissa Meiner
1 tbsp olive oil
1/2 onion
4 mushrooms
1 clove garlic
1/2 bell pepper
1 zucchini
2 tsp Fiesta Seasoning
(chili powder, garlic, cumin)
1/2 tsp salt
1 cup Bean Paste
1/2 head lettuce
1 cup spinach
1/2 cup cilantro
1/4 cup olives
1 tomato
Guacamole
salsa
corn chips
Prep. Time → 20 min
Cook Time → 10 min
1. In a skillet, heat oil. Add in onion, mushrooms, and garlic. Saute until caramelized. Toss in bell pepper, zucchini, salt and spices. Cook until tender. Stir in bean paste. Set aside.
2. Wash and rough chop the lettuce, spinach and cilantro. Place on serving plates. Slice olives and tomatoes and set aside.
3. Layer over the salad the vegetable mixture, guacamole, salsa, tomatoes, olives and corn chips. Serve.
main courses, gluten free, mexican, salad, vegan June 03, 2012 16:53
Author Melissa Meiner
No one has liked this recipe.
No comments yet.