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Thursday, April 13, 2017
Black Bean Taco Salad
My new favorite Mexican dish is taco salad made with homemade baked corn tortilla chips, salsa and vegan cheese sauce. I usually have all the ingredients on hand and the chips, salsa and cheese already made and ready to go, because we like to have snacks during the week not just on taco night. That makes this recipe super easy to throw together for a quick lunch or dinner. I normally use 1/2 cup of dry black beans, but you could also save even more time and use canned beans.
If you are using canned beans you can skip the first part. Just rinse and drain the canned beans and heat them up. Otherwise, proceed. Several hours before dinner rinse the dried black beans and cover them with water. Bring them to a boil and let them boil for 10 minutes. Cover them with a lid, turn the stove off and let them sit for one hour. Drain the water and rinse them again. Cover the beans with fresh water and put them back on the stove and bring them to a boil. Reduce the heat to simmer, cover the beans with a lid and cook them about one hour or until they are tender. Drain the liquid.
If you have your homemade chips, salsa and cheese sauce made up you are ready to go. If not you will need to work on those while your beans are cooking.
To assemble your salad put a layer of chips on a plate. Then a layer of chopped lettuce, black beans, olives. Next drizzle a LOT of cheese sauce over the top and add as much salsa as you like. Garnish the top with cilantro and chives.
Disclaimer: All content, written articles, recipes and photos are the property of Denise Finochiaro Publishing, Inc., dba The Healthetarian Woman and may not be used, copied or published anywhere without written consent from The Healthtarian Woman. Some articles, posts and links on this website may contain affiliate links. When you click the links or make a purchase we make a percentage from the sale.
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