Taco-less Taco Salad
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A colorful taco salad for a healthier plant-based taco night
Ingredients
  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1 red, orange and green bell peppers each, de-seeded and sliced
  • ½ tsp cumin
  • ½ tsp cayenne powder
  • 1 cup black beans, cooked from dry or canned
  • 8 cups Iceberg or romaine lettuce, shredded (about 1 head)
  • 1 avocado
  • ¼ cup shredded cheddar, Monterrey, and Jack cheese mix (optional)
Instructions
  1. Cook quinoa, per package instructions. Keep warm and set aside.
  2. In a medium frying pan, heat olive oil over medium heat.
  3. Add sliced peppers, cumin and cayenne powder, and cook until caramelized, about 5-7 minutes.
  4. Heat beans in a small saucepan on medium heat.
  5. Divide lettuce into four serving bowls, top with quinoa, beans, pepper, avocado and cheese (optional).
Recipe by Functional Nutrition with Anna Brown RDN at https://annabrownhealth.com/taco-salad/