Taco Salad
 
Prep time
Cook time
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If you like Mexican food, you will LOVE this bowl! It literally takes just minutes to prepare the most delicious, healthy, AND satisfying lunch (or dinner!) ever! Not to mention it includes 3 full serving of vegetables, happens to be vegetarian and is naturally gluten-free! This can easily be made vegan as well by omitting the cheese.
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican, Vegetarian, Gluten-free
Serves: 1
Ingredients
  • 2-3 cups spinach/arugula/romaine
  • ½ cup black beans
  • ½ cup sautéed peppers and onions
  • ½ cup diced tomato
  • ¼ cup finely shredded sharp cheddar cheese
  • 1 ounce (1 serving) Fritos corn chips
  • ¼ cup salsa
  • ¼-1/2 sliced avocado (or guacamole!)
Instructions
  1. If serving immediately: simple place greens in large bowl and add toppings!
  2. If making as part of meal-prep: layer the salsa, then beans, sautéed veggies, tomatoes, and then greens and cheese on top. Definitely keep the corn chips in a separate bag so they don’t get soggy in the fridge! I also recommend cutting and adding avocado right before serving so it stays fresh and doesn't brown.
  3. Recipe can easily be doubled, tripled, etc! Amounts listed above and just for one salad.
Recipe by Audra's Appetite at https://audrasappetite.com/taco-salad/