World Wide Vegan

A while back I posted a recipe for Taco Filling which was good but took a little work. Today I am posting an easier and even better tasting taco salad recipe. The bean recipe is actually adapted from my son's recipe and can be used as a taco filling or burrito filling as well as for taco salad. This recipe is absolutely man friendly and kid friendly.

The guacamole sauce is a blend of my homemade salsa and homemade guacamole recipes. I decided to process the ingredients altogether instead of adding bottled sauce to the guacamole. It turned out delicious. Generally I use a hand chopper to make the guacamole and the salsa so that there are chunks, but for this recipe I used my processor to create a smooth guacamole/salsa blend.

I also used Original flavor Sun Chips instead of Frito's or tortilla chips in this recipe but you can use whichever you prefer.


Tip: This recipe calls for several onions and according to "Real Age.com" an 8-year study shows that people who consumed the highest levels of three powerful flavonols -- kaempferol, quercetin, and myricetin, found in onions, reduced their risk of pancreatic cancer by 23 percent.

Taco Salad With Homemade Guacamole Sauce

Bean Filling
1 can black beans rinsed and drained
1 can kidney beans rinsed and drained
4 cloves garlic
2 T. taco seasoning mix or 1 packet taco seasoning mix
1 Tbs. oil
1/4 c. water

Saute garlic in oil for about 1 minute, don't brown. Add beans, taco seasoning, and water and cook over Medium heat stiring frequently until most of water is absorbed. Set Aside

Taco Salad Ingredients
tortilla or corn chips
shredded lettuce
soy cheese, shredded
2 chopped tomatoes
soy sour cream or IMO
1 chopped onion
homemade guacamole-salsa sauce (see below)
olives (opt.)

Place lettuce on plate. top with chips, beans, onions, cheese, IMO, guacamole sauce, tomatoes and olives.

Guacamole Salsa Sauce
5 ripe avocados
1 small onion
1 small can (4 oz.) chopped green chilies, drained
2 small ripe tomatoes
4 sprigs fresh cilantro
1/2 seeded jalapeño (more to taste)
1/4 seeded bell pepper
3 cloves garlic
1/2 tsp. lemon juice
1 tsp. salt
pepper to taste

Place all ingredients in food processor and blend until smooth. Taste and adjust seasonings to taste. Store leftovers in tightly sealed container up to 1 day.

Labels: beans, guacamole, salsa, taco salad, Vegan, Vegetarian