Vegetarian Taco Salad

I know the official start of Fall is just a few days away, but I couldn’t help getting my last salad fix recently – in the form of a taco salad. You have no idea what a good time we had eating this. The flavors all come from the beans mixed with our homemade”taco seasoning” and homemade salsa, the sweetness of the corn balanced nicely with the bean spices, and the play of textures from the creamy avocados to crispy baked flat bread chips married harmoniously together. You’re going to really love this. I don’t really have a set recipe for this since everything was kind of thrown together, but it goes something a little like this:

Ingredients (4 large servings):

  • 2 cups dry pinto beans
  • 1 organic corn on the cob
  • 1 head red leaf lettuce
  • 2 avocados
  • 2 cloves garlic
  • 2 tomatoes
  • 1/2 red onion
  • 1 package flat bread
  • Spices – cumin, cayenne, turmeric, garlic powder, to taste
  • Salt & black pepper, to taste

Method:

  • Soak pinto beans overnight.
  • Next day, cook pinto beans for 2 hours on medium heat.
  • While beans are cooking, prepare salsa: chop tomatoes, red onion, and garlic, mix with generous amounts of olive oil, and salt and pepper to taste.
  • Cook corn on the cob: Bring water to boil, cook corn for six minutes. Let cool for a bit, then cut corn off the cob.
  • Once the beans are cooked, mix beans with “taco seasoning” – spices of your choice. I used cumin, cayenne, turmeric, and garlic powder. Add more or less spices depending on your taste and heat level preference.
  • Preheat oven to 400 degrees, cut flat bread with scissors to desired sizes (I did some tortilla chips sizes and some smaller strips), bake in oven until lightly golden brown – about 4 minutes.
  • Wash lettuce, and chop them up into bite size pieces. Plate lettuce, followed by everything else. Enjoy!

See you all back here in a few weeks!

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