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vegetarian-taco-salad

Spinach Vegetarian Taco Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Servings

4 Servings

Ingredients

  • 1 yellow onion diced
  • 1 - 12 oz. package veggie ground round
  • 2 garlic cloves
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1/2 cup water
  • 1 – 16 ounce can black beans
  • 2-3 ounces Les Petite Monterey Jack cheese
  • 10 oz. fresh spinach
  • 1 small cucumber cubed
  • 1 pepper cut up
  • 1/2 cup shredded red cabbage
  • Fresh salsa
  • Tortilla chips crushed
  • Cubed Avocado or Guacamole

Instructions

  • Saute onion with a small amount of oil, cook until fragrant.  Add veggie ground round.  Cook until beginning to brown.  Add seasonings and water.  Stir until all mixed in well.  Add cheese.  Add black beans and stir.  Remove from heat allow to cool slightly.
  • Layer spinach on a plate, top with cucumbers and peppers and cabbage.  Then layer on the beef/bean mixture, fresh salsa, avocado chunks and crushed tortilla chips.