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Here's a dinner I make when time is short, but we want to eat healthy - Black Bean Taco Salad!
There's not much to it. Saute onions and sweet peppers, add some canned chilies and black beans, and throw in some spices. Serve it over a tossed salad with tortilla strips and shredded cheese. If you have it, some sour cream is great on the salad, too!
I serve them in large bowls that were originally from a set of pasta bowls. I don't think I've ever served pasta in them - instead, I use them for meal-sized salads like this one!
If that's not enough of a how-to, here's an actual recipe:
BLACK BEAN TACO SALAD
1 head lettuce, chopped
2 ribs celery, sliced
1 carrot, sliced
16 grape tomatoes, sliced
2 tbsp olive oil
1 onion, chopped
2 bell peppers or 8 mini sweet peppers, seeded and chopped
1 4-oz can mild chilies, undrained
1 15-oz can black beans, drained and rinsed
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/2 tsp hot pepper sauce
4 8" flour tortillas
4 oz shredded cheddar cheese
In a large bowl, mix the lettuce, celery, carrots, and tomatoes. Toss well. Divide into four soup or pasta bowls. Set aside.
Heat the oil in a large saucepan over medium heat. Saute the onion for 2-3 minutes. Add the pepper and continue to saute for another 2-3 minutes. Add the chilies, drained black beans, and spices. Turn the heat to high and bring to a boil. Lower the heat to medium-low, cover, and simmer for 5-10 minutes.
While the beans simmer, cut each tortilla in half with a pizza cutter, then lay two halves together and cut the halves into 1/4" strips. Spread the tortilla strips on top of the salads.
Put 1/4 of the bean mixture on top of each salad. Top the salads with 1 oz of the shredded cheddar cheese.
Makes 4 meal-sized salads.
There are lots more easy and cheap recipes posted here at Frugal Follies. Click here for the list!
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