A vegetarian meal of tortilla chips and lettuce, topped with spicy rice and beans, and finished with avocado sour cream and cilantro.
Oh no, not another taco salad recipe. Yes another taco salad recipe. As I'm sure you all know by now I love taco salad. Not only is it my favorite meal but it's also a great way to reuse leftovers.
I had leftover cilantro, avocado lime dressing, and a jalapeno from my Tequila Lime Shrimp Tacos. I also had some leftover rice...from something...and plenty of tortilla chips from the huge Costco bag that we frequently buy. So in my mind the only way to use all of these leftovers is taco salad. I could probably make taco salad with just abut anything. I could have also just made rice and beans but I always eat my rice and beans with tortilla chips on the side (to satisfy my crunchy fetish) so I just put it all together for one simple and delicious, meatless meal. This can easily be made vegan by omitting the sour cream.
Bean and Rice Taco Salad
1 jalapeno, chopped
1 clove garlic, minced
2 cups beans (I used red beans but black beans or pinto would be great too)
2 cups cooked rice
1 cup salsa, hot
2 Tbsp paprika
1 Tbsp garlic powder
*Avocado Sour Cream
*Avocado Sour Cream: Blend together about 1/4-1/2 cup Avocado lime dressing (optional), 1 small avocado, and 8 oz sour cream. Add milk 1 Tbsp at a time to thin it to what ever consistency you prefer.
In a large skillet or stock pot (over medium heat) cook jalapenos, in a bit of oil, until soft. Add garlic and cook until fragrant.
Then add the rice, beans, salsa, spices, and salt & pepper to taste. Mix thoroughly. Cover and cook until heated through and salsa cooks down.
Serve atop lettuce and tortilla chips with cilantro and Avocado sour cream.
Makes 4-6 servings.
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