vegan taco salad

This is a favorite lunch of mine because it’s so quick and easy and gives me all the iron and protein I need in a meal as a vegan.

Ingredients:

2 cups of organic baby or regular spinach, hand torn

1/3 cup or more of organic black beans (BPA-free cans are easiest)

1 tablespoon or more of salsa (your choice but I like the organic medium kind from Whole Foods)

A few chopped slices of bell peppers – your choice

5 organic whole grain corn tortilla chips (GMO-free)

Directions:

Simply cook the black beans in either taco seasoning or your own mixture (I like curry, turmeric, red pepper, garlic powder, and ancho chili powder).

Place the black beans on a bed of spinach and top with salsa. Feel free to add vegan cheese or avocado if you wish, or any other veggies like onions, bell peppers or jalapenos if you like it spicy.

Crumble chips on top, mix and viola!

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