Munchie Monday: Taco Salad Recipes

Hi and welcome back to Life in Progress! Recently I made a ridiculously good Taco Salad so i figured i would briefly share how I made it! Below are the ingredients I used.

  • Brown Rice
  • Dried Black Beans
  • Frozen Organic Corn
  • 1 Yellow Onion
  • 1 Head of Romaine Lettuce
  • 1 bag of Spinach
  • Trader Joe’s Soyrizo
  • Trader Joe’s Fiesta Cashew Queso Dip
  • Trader Joe’s Chili Lime Seasoning
  • Cilantro
  • Garlic Powder
  • Onion Powder
  • Salt

Basically, I combined the brown rice, corn, half the onion (chopped), and the seasonings in a rice cooker and cooked those for an hour stirring occasionally. While that cooked I added 1 cup of the dried and rinsed black beans to a pot of boiling water and reduced it to a simmer and covered it. I let that simmer until there was almost no liquid left and then proceeded to season it to my preference and mash the black beans to create homemade refried black beans. While the black beans simmered in a skillet I fried up half of the onion in a splash of olive oil with some minced garlic. Once the onions were almost translucent I added in half of the Trader Joe’s Soyrizo and let it cook through. Once it was cooked through and my rice mixture was finished I through it together and mixed well. I set that aside to cool before storing it in the fridge. While waiting, I rinsed a whole bag of spinach and a head of romaine lettuce. Once rinsed i roughly chopped them and set aside in a bowl for easy access.

I stored everything in separate containers so I could construct the taco salad to my liking each day. I started with about a cup of greens as the base, topped with two spoonfuls of the rice and soyrizo mixture. Then I finished it off with a small scoop of the homemade black beans and Trader Joe’s Fiesta Cashew Queso Dip. I would heat it in the microwave at work for about a minute and then throughly stir to combined all the ingredients. This meal was so good I could eat it for an entire additional week if I had more. The only downside I would say is that the homemade refried black beans took all day to simmer down and that was after they had been soaked overnight in water. I will definitely be making this recipe again, maybe even adding more veggies to it. I figured I would share since it was quick, easy, and healthy. Let me know if you’ve ever made taco salad and how it differs from mine!

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