I recently posted this photo on my Instagram feed and was amazed by how many people liked it! Some meals are just the perfect combination of nutritious and delicious, not to mention appealing to the eye. This deconstructed fajita in a taco salad style was one of those meals. When it's not in a salad, I do this meal with Food for Life's sprouted grain wrap- the only wrap I have yet to find without hydrogenated oils and tons of unnatural ingredients. The basis of this meal is comprised of four parts- 1) refried black or kidney beans, 2) sautéed bell peppers and onions, 3) fresh tomato salsa, and 4) fresh guacamole.
Fajita Taco Salad
(Serves 4)
Beans
2 cups (approximately) black beans or kidney beans
1.5 tbsp chili powder
1 tbsp cumin
Hot sauce (optional)
Salt and pepper
Water
Put the beans in a sauce pan on the stove on med-high heat and cover with water. Add seasoning and bring to a boil. Turn heat down to low and allow to simmer for a short time, then mash the beans until you reach a desired consistency.
Peppers
3 medium mixed colour bell peppers, cut into strips
1 lg cooking onion, cut in half and sliced
Olive oil
Salt and pepper
Add olive oil to a frying pan at high heat. When hot, add peppers and onions, and salt and pepper. Continuously stir the peppers and onions until they have brightened in colour and have just turned soft, about 5 minutes. Remove from heat and set aside.
Salsa
4 medium tomatoes, deseeded if possible and finely chopped
3 cloves of garlic, finely minced
1 tbsp white vinegar
2 tbsp olive oil
Salt and pepper
Remove as many seeds from the tomatoes as possible in order to keep your salsa from becoming too watery. Place all ingredients into a bowl and mix together.
Guacamole
2 large ripe avocados
1/2- 1 lemon, depending on size
Salt and pepper
Juice lemon into a bowl and remove any pits. Add avocado and salt and pepper and mash all ingredients with a fork. Season more to taste.
To serve
2 small heads of romaine lettuce, washed, dried and chopped
A large handful of organic corn chips, crushed
Divide lettuce into 4 large bowls. Top with cooked peppers, then corn chips, beans, guacamole and salsa. Add some whole corn chips for dipping. And don't forget a nice hot sauce on the table! Enjoy!
Fajita Taco Salad
(Serves 4)
Beans
2 cups (approximately) black beans or kidney beans
1.5 tbsp chili powder
1 tbsp cumin
Hot sauce (optional)
Salt and pepper
Water
Put the beans in a sauce pan on the stove on med-high heat and cover with water. Add seasoning and bring to a boil. Turn heat down to low and allow to simmer for a short time, then mash the beans until you reach a desired consistency.
Peppers
3 medium mixed colour bell peppers, cut into strips
1 lg cooking onion, cut in half and sliced
Olive oil
Salt and pepper
Add olive oil to a frying pan at high heat. When hot, add peppers and onions, and salt and pepper. Continuously stir the peppers and onions until they have brightened in colour and have just turned soft, about 5 minutes. Remove from heat and set aside.
Salsa
4 medium tomatoes, deseeded if possible and finely chopped
3 cloves of garlic, finely minced
1 tbsp white vinegar
2 tbsp olive oil
Salt and pepper
Remove as many seeds from the tomatoes as possible in order to keep your salsa from becoming too watery. Place all ingredients into a bowl and mix together.
Guacamole
2 large ripe avocados
1/2- 1 lemon, depending on size
Salt and pepper
Juice lemon into a bowl and remove any pits. Add avocado and salt and pepper and mash all ingredients with a fork. Season more to taste.
To serve
2 small heads of romaine lettuce, washed, dried and chopped
A large handful of organic corn chips, crushed
Divide lettuce into 4 large bowls. Top with cooked peppers, then corn chips, beans, guacamole and salsa. Add some whole corn chips for dipping. And don't forget a nice hot sauce on the table! Enjoy!