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.


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