Friday, May 4, 2012
For lunch today I threw together a tasty and satisfying taco salad. Didn't have much to it, but it was delish!
1/2 can vegetarian refried beans
1/2 - 1 avocado, cubed
Salsa to taste
Lettuce or greens, handful
Optional: any vegan cheese or sour cream you like and olives
I heated the refried beans for only 30 seconds in a micorwave safe container and mixed in all the other ingredients. I love to do this at the end of a bag or corn chips when there is nothing but small pieces left. If you want to up the health aspect of this meal, leave out the corn chips and smother it all on a tortilla shell: takes the "salad" out of it, but that is okay.