This month’s Recipe Redux theme was Spring Cleaning and, as my mother will insist, I’m not always the best at cleaning. I always have extra cans of this or that plus a freezer and fridge full of fruits and veggies that really should’ve been given a home (in my belly) sooner. One of my favorite ways to quick use up a lot of things in my fridge is making a taco salad.
Normal people can probably be equally happy with a wide variety of salads, but for get me really, truly excited about eating a salad, it almost always has to be taco-themed. Sometimes I use TVP (which is always stockpiled in my pantry), but this time I had an excess of black beans. And corn. And avocado (<– problems that aren’t really problems right there). But always, always, I need taco seasoning in it somehow. Taco seasoning is just my life blood.
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15 oz can or 1½ c cooked black beans (drained/rinsed if using canned)
¾ c corn (I used frozen)
3 tbsp taco seasoning
Lettuce (I used 2 hearts of romaine)
Avocado, bell pepper, Vegan Cheese Sauce (stove top or microwave), tomato, and any other veggies you have on hand
Spread the tortilla strips on a baking sheet. Spray generously with nonstick spray and sprinkle with taco seasoning. Broil under high heat until crispy, shaking/stirring after a few minutes to encourage even browning. Mine took about 5 minutes total.
Combine the black beans and corn in a pan over medium heat, lining the bottom of the pan with water. Cook until hot, stirring occasionally, and stir in the taco seasoning. Add additional water, as necessary, to prevent the beans from sticking.
Meanwhile, chop the lettuce and veggies (and cook your vegan cheese sauce, if using).
Top lettuce with bean mixture, salsa, any extra veggies, a drizzle of vegan cheese sauce, and finally top with crispy tortilla strips.
Customize this recipe with whatever veggies you have on hand and need to use up. Alter to suit your dietary restrictions. Flour tortillas will crisp up nicely, too, but will take longer than corn tortillas.