I get a lot of emails about vegetarian recipes that I make frequently (although, I've added some fish to my diet now that I am pregnant), so I thought I'd start sharing some of them here on the ol' blog. Below is one I make a lot because it's super yummy, very easy and always has leftovers which are good to reheat the next day (free lunch!). Hope you try this and dig it! Lope's Easy Taco Salad Ingredients:
2 cans organic black beans 1 packet of taco seasoning 3 large tomatoes - diced 1/2 - 3/4 head of lettuce - shredded 1 12 oz bag of shredded taco cheese tortilla chips
Heat oven to 350•F.
Drain beans and put into a sauce pan with a little water and the packet of taco seasoning. Place over medium heat and stir occasionally until bubbling.
In the meantime, chop up all your veggies and set aside.
Spread a layer of broken up tortilla chips in a 9x13 baking dish.
After beans are bubbling, remove from heat, drain and spread as the first layer over the tortilla chips. Next add a layer of tomatoes. Then a layer of lettuce (make sure you dry it a little after washing. We don't like soggy lettuce.). Then add the bag of cheese over the whole shebang.
Cover with foil and bake for about 20-25 minutes. Remove foil and bake for an additional 5 or so (until cheese is melted). (Sorry... I forgot to take a pic of the final product. Too busy eating it. :))
Top with salsa and hot sauce (I love the green Jalapeno sauce) to taste.
Makes 6-8 servings.
This is really good served with refried beans or spanish rice.
Happy Friday everyone! I hope you enjoy your weekend.