Black Bean Taco Salad with 30 Second Salsa

Today has been very dark and rainy. I was going to make some fresh veggie burgers but I felt lazy. I decided to make a taco salad with whatever I had lying around. It actually turned out seriously yummy. I made sure to scribble everything down this time. Many awesome recipes have been lost by me getting carried away and not documenting it as I go.

 

 

Ingredients used :

  • 1 can of black beans, drained and rinsed
  • 1 can of dark red kidney beans, drained and rinsed
  • 1/2 can of corn, drained
  • 1 onion, chopped
  • 2 TBSP chili powder
  • 1/2 cup of water
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1 handful cilantro
  • 1 tomato
  • 1 can of Rotel with green chilies
  • 1 small can of black olives
  • 1 avocado
  • 2 corn tortillas, sliced into thin strips
  • 1 handful of fresh spinach
  • 2 c. chopped lettuce
  • crushed tortilla chips

To Make :

 

Drain and rinse beans, add to a large pot. Drain corn and chop onion, add to pot along with chili powder, salt and cumin. Stir well and let cook on medium heat for about 2 minutes. Stir again and add the water. Bring to a simmer and let cook, stirring often, until water is evaporated and you have a thick mixture. Take off heat and set aside.

 

For the salsa :

Drain rotel and pour into a bowl, chop tomato and cilantro. Mix in with the rotel with a touch of salt. Set aside.

Chop your spinach and lettuce if you wish. I chose to use a seasonal blend because that’s what I had on hand. I ended up liking it a lot more than the traditional iceberg.

Slice your 2 tortillas into strips and roast them in a pan on medium low heat until they are crispy, set aside.

Slice your avocado into strips and squeeze some lemon juice on it if you’d like. I forgot to 🙁

Crush some tortilla chips into bite sized pieces.

 

Assemble how you like, but this is the easiest way I have found.

Put lettuce in your bowl you will be serving it in, spread some bean mixture on, scatter some olives on, add salsa, add avocado, then add the tortilla strips, and finally add the crushed chips very last right before you serve so they won’t get soggy.

I like to mix it all together at the end to make sure I get all of the flavors in every bite.

Enjoy ~

 

 

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