Wednesday, February 4, 2009

Taco Salad



Taco salad shells
Brown rice
Beans of your choice (Refried, black beans, kidneys)
Taco seasonings
Sazon (from Adobo)
1/2 vegetable bouillon cube
Shredded lettuce
Shredded cheese
Chopped green peppers (finely)
Chopped yellow onions (finely)
Chopped tomatoes
Low fat sour cream
Lime juice
Olive oil
Crushed garlic


Cook taco salad shells according to it's directions. Heat a couple tablespoons of olive oil and saute the finely chopped onions, green peppers and garlic. Then add your water along with the Sazon and bouillon cube. When the water boils add your rice, reduce to simmer, cover and cook for the time recommended. Heat beans up and add your taco seasoning to it. Chop all your veggies. Add lime juice and cilantro to your chopped avocado. Assemble taco salad to your liking. Enjoy!

TIPS: You can use veggie crumbles instead of rice, just add your taco seasoning to that instead. When cooking rice do not stir it to prevent it from sticking!

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