Taco Salad With Homemade Tortilla Bowls





INGREDIENTS
· 2 large flour tortillas (burrito-sized)

· 3 cups chopped/shredded lettuce

· 1 cup black beans or taco meat/protein of choice

PROTEIN OPTIONS

· black beans (vegan/vegetarian)

· taco seasoned ground beef/turkey

· taco seasoned roasted chickpeas (vegan/vegetarian)

· cauliflower walnut taco meat (vegan/vegetarian)

· salsa shredded chicken

· seasoned shrimp or salmon

TACO SALAD TOPPINGS – CHOOSE YOUR FAVORITES

· grated cheese

· salsa

· diced tomatoes

· sliced jalapeño peppers

· cilantro

· pico de gallo

· sliced avocado

· guacamole

· cabbage slaw

· fresh chopped onion or pickeld red onion

· sour cream or Greek yogurt

· hot sauce

· avocado salsa verde

· black bean salsa

TOOLS NEEDED

· 1 non-stick toritlla pan to make the crispy baked tortilla bowl

Instructions
· To make the tortilla bowls, preheat oven to 350°F. Microwave tortilla for 10 seconds to soften. Rub or spray with a little bit of your favorite healthy oil (for extra crispiness) and place it in a non-stick tortilla pan. Bake on center rack 6-10 minutes or until desired crispiness is reached. 

· Choose your favorite protein option followed by all your favorite taco salad toppings and mix-ins. 

· Fill each bowl with shredded lettuce and top with cooked protein and choice of toppings. 

· For the dressing, you can either follow my lead of using salsa, sour cream, and guacamole to "dress" the salad or pair your taco salad with your favorite homemade or store bought dressing.


Source : here

Comments

Post a Comment

Popular Posts

Broccoli and Mushroom Stir-Fry

Image
INGREDIENTS · 2 cups broccoli, cut into small florets · 1/4 cup red onion, chopped small · 3 cloves garlic, minced · 2 cups mushrooms, sliced · 1/4 teaspoon crushed red pepper (optional) · 2 teaspoons fresh ginger, grated · 1/4 cup vegetable broth, optional water · 1/2 cup carrot, shredded · 1/4 cup cashews, optional water chestnuts · 2 tablespoons rice wine vinegar · 2 tablespoons low-sodium soy sauce · 1 tablespoon coconut sugar, optional · 1 tablespoon sesame seeds Instructions · In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.  · Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for
Read more

Green Tea Lime Pie Smoothie Bowl

Image
INGREDIENTS For the smoothie:  · 1/2 cup (125 mL) coconut water  · 1 cup fresh baby spinach  · 1 large frozen banana  · 1/4 cup avocado  · 2 teaspoons lime zest*  · 1 tablespoon plus 1 teaspoon (20 mL) fresh lime juice  · 2 to 3 ice cubes  · 2 teaspoons (10 mL) pure maple syrup, or to taste  · 1/2 teaspoon Matcha green tea powder  Topping ideas:  · Granola**  · Sliced banana and mango  · Melted coconut butter  · Large flake dried coconut  · Lime zest  · Hemp hearts Instructions · Add all the smoothie ingredients into a high speed blender and blend on high until smooth. Adjust sweetness if desired.  · Pour into a bowl and sprinkle on the toppings of your choice. Enjoy with a spoon! Source : here
Read more

Tomato & Cucumber Salad

Image
INGREDIENTS For the vegetables: · 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice) · 1 pinch brown sugar · 1 English cucumber (fresh and firm) · 1/2 large red onion · 2 Tbsp chopped fresh Italian parsley · 2 Tbsp chopped fresh cilantro · 1 pinch kosher salt · 1 pinch black pepper For the dressing: · 1/2 cup extra virgin olive oil (very good quality) · 1/4 cup red wine vinegar · freshly ground black pepper (to taste) · 1 tsp kosher salt · 2 garlic cloves (pressed) · 1 tsp brown sugar · 1 tsp dried oregano Instructions · Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well. · Cut the cucumber in half lengthwise, then slice it into 1/4"
Read more