Vegan Taco Explosion Salad

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This is a super easy, inexpensive meal that will not only fill you up, but will please even the meat-eaters in the house.  Not to mention, it’s really pretty to look at!

Ingredients:

12 white taco shells (I like La Tiara White Corn… they are small and very delicate and crispy)

2 cups black beans (from dried, or canned), drained

1 ripe avacado, peeled, pitted and diced

1 medium white onion, diced

2-3 medium tomatoes, diced

1 can sliced black olives

2 cups shredded Iceberg lettuce

1 cup Cheddar veggie shreds (I like Galaxy Nutritional Foods brand)

1 cup yellow corn (fresh, frozen or canned.. if using frozen, run warm water over it till it’s thawed)

2 teaspoons taco seasoning or 1 tsp. each chili powder and cumin

Salsa verde

Siracha sauce

Vegan sour cream (or silken tofu with a little vinegar added to it)

Directions:

Heat your taco shells in a 200 degree oven for 10 minutes.  Set aside.

Heat beans in a small pan, adding your spices.  Let simmer for about 10 minutes so the flavors mix well.

Break taco shells into bits on a plate and then layer beans, “cheese” shreds, and as many of the toppings as you like, finishing with the “sour cream”.

This serves 4 people fairly large portions, and comes out to approximately 400 calories per serving (give or take).

Enjoy!

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About Karma Cooking

I am Pagan and vegan since January 2012. While I am a huge animal lover, my choice to do away with meat, dairy and eggs had more to do with my health than anything. It's a choice I feel good about all the way around. I am studying to become a nutritional consultant and being vegan just meshes with that perfectly!

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