When it comes to dinner salads, none are more hearty than taco salad. Load it up with veggies, and serve it with rice and guacamole for an extra satisfying weeknight dinner.
Freshly ground black pepper
2 tbsp. taco seasoning
2 tbsp. tomato paste
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
1 small pack of cherry tomatoes, halved
1 can or 150 gms of black beans, boiled, drained and rinsed
1 cup white rice or brown rice, boiled in salted water
Sour cream (use vegan version)
Salt to taste
1/4 c. freshly chopped cilantro
Step 1: In a sauté pan, add about 1/2" of vegetable oil. Heat until hot but not smoking, then fry tortilla strips until golden brown. Transfer strips to a plate lined with paper towels and season with salt just after removing from hot oil.
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