TACO SALAD (DF)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 cups chopped romaine1 avocado1 cup cherry tomatoes1/2 Tbsp Taco Seasoning (Daniel Fast friendly)2 cups black beans rinsed and drained2 cups pinto beans rinsed and drained2 cups corn1/2 cup onion diced1 Tbsp olive oil1/4 tsp salt1/4 tsp garlic powder
Preheat oven to 425
Spread corn kernels in one layer on a lightly oiled cookie sheet. Bake 20-25 minutes or until browned and slightly crunchy.
While corn is roasting, place pinto beans in a small saucepan over medium heat. Add garlic powder and salt. Cook 10 minutes, stir occasionally.
Mash Beans to the consistency of refried beans.
Lower heat and continue to simmer to thicken.
Stir frequently.
Heat olive oil in a large skillet over medium heat and add onions. Cook till onions are soft and translucent.
Add black beans, corn, and Taco Seasoning. Stir well.
TO SERVE:
Place @ 1/2 - 3/4 cup lettuce on each plate.
Top with "refried" pinto beans, then black bean mixture, tomatoes and avocado.
Serving Size: serves 3-4 people
Spread corn kernels in one layer on a lightly oiled cookie sheet. Bake 20-25 minutes or until browned and slightly crunchy.
While corn is roasting, place pinto beans in a small saucepan over medium heat. Add garlic powder and salt. Cook 10 minutes, stir occasionally.
Mash Beans to the consistency of refried beans.
Lower heat and continue to simmer to thicken.
Stir frequently.
Heat olive oil in a large skillet over medium heat and add onions. Cook till onions are soft and translucent.
Add black beans, corn, and Taco Seasoning. Stir well.
TO SERVE:
Place @ 1/2 - 3/4 cup lettuce on each plate.
Top with "refried" pinto beans, then black bean mixture, tomatoes and avocado.
Serving Size: serves 3-4 people
Nutritional Info Amount Per Serving
- Calories: 528.0
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 631.2 mg
- Total Carbs: 80.3 g
- Dietary Fiber: 26.9 g
- Protein: 23.9 g
Member Reviews