I'm So Over Missing Taco Salad

Mexican food is my favorite. I never get sick of it and it's almost always my go-to when I don't have  a plan. Problem is, Mexican food is full of salt, oil, cheese, and meat. Basically, a naughty gut-bomb of "this is just terrible for me". Dammit!

 

I have found a way to feed my Mexican food desire in a healthy, nutritarian way that just happens to also be wonderfully delicious!

 

                

Not Missing Out Taco Salad

Serves 2

Ingredients

1 c raw walnuts

1 tsp cumin

1 tsp coriander

1/2 tsp Mexican oregano 

1/4 tsp chili powder

Pinch cayenne pepper

1 garlic clove, minced

1/2 serrano pepper

1 1/2 Tbsp water

1 tsp Dr. Bragg's liquid aminos

Romaine lettuce

1/4 C cherry tomatoes

1/2 purple onion

1/2 zucchini

1/2 C cilantro

1/2 avocado

1/4 C black beans, warm

pepper to taste

1/4 C Go Veggie or Daiya cheddar shreds

1/4 C oil and salt free salsa or Hell On The Border

 

Place cumin, coriander, Mexican oregano, chili powder, cayenne pepper, garlic, serrano pepper and water  in the food processor and run until smooth. Place the walnuts in a food processor and pulse with other ingredients until roughly ground. Be careful not to over-process. You want it chunky looking like ground beef would be. Heat in the microwave or stove-top. Chop your lettuce, tomato, onion, zucchini, cilantro and avocado. Spoon black beans and walnut mixture over. Sprinkle cheddar shreds  and salsa over top and enjoy.

 

There is nothing about this taco salad that didn't satisfy!