Meatless Mondays BONUS!

In honor of Meatless Mondays, and because I have been a recipe slacker, I wanted to add a recipe today.

TACO SALADS!

Easy and quick dinner that is so good. For my picky kids, I deconstruct it and serve all the components separately along with a bowl of chips.

I make my own taco seasoning (many kinds contain dairy ingredients FYI) but your favorite packet is easily substituted. Like I blogged before my favorite veggie crumbles to use are Morningstar, one bag equals 1 pound of cooked ground beef. I heat the crumbles, add the seasoning and some water, I add a can of rinsed and drained beans to stretch it out and add some fiber, and continue to heat on low for 10 minutes to let the flavors meld. And then from there it's a matter of personal taste, I like lots of lettuce, tomatoes, taco meat and beans, and instead of cheese or sour cream, avocado! I love avocado. For dressing I use salsa, but French or Ranch would be good. Salsa mixed with sour cream is also yummy.

Pictures of my taco salad, and recipe below.



First the baby spinach.



Next, mixed baby greens and grape tomatoes.



The taco "meat" and beans are then added. I need a bigger bowl.



My beloved avocado, I had to restrain myself not use the whole half.



And finally, a couple of spoonfuls of salsa. Mmmm, jalapeno salsa.

Taco Salad
Serves 4

1 12 ounce package Morningstar Grillers Recipe Crumbles (or your favorite vegetarian ground beef substitute)

2 Tbsp chili powder
2 tsp cumin
1/2 tsp EACH onion powder, garlic powder, paprika, oregano, black pepper, and salt.
Generous pinch of cayenne pepper
1 Tbsp flour
1/2 cup water
15 ounce can of black or pinto beans, rinsed and drained or 1 1/2 cups cooked beans

Baby spinach
Salad greens, like romaine, mixed baby greens, green leaf lettuce, etc.
Your favorite salad accompaniments, like grape tomatoes, sliced cucumber, chopped red onion, diced avocado, etc
Shredded cheese
Sour cream
Salsa
Your dressing of choice, French, Ranch, or salsa mixed with sour cream
Tortilla chips

Heat crumbles in a medium saucepan over medium heat until warm all the way through. In a small bowl mix together spices and flour. Sprinkle over crumbles and stir to combine, then add 1/2 cup water and stir again. Let it continue to cook over medium for a few minutes, add beans and mix again, then lower heat to low and cover for 10 minutes while you prepare the salads.

In large bowls add spinach, mixed salad greens, your favorite salad vegetables. When taco "meat" is done sprinkle a 1/2 cup portion over the greens. Add any of your favorite toppings: cheese, sour cream, salsa, dressing, and crushed tortilla chips. And enjoy!

Also, I ran my taco salad through a nutrition calculator and it came out to be 328 calories, 43 grams of carbohydrates, 10 grams of fat, and 20 grams of protein. How awesome is that to have a huge meal for under 350 calories!

Happy Meatless Monday!

-Empress