Build-It Yourself Taco Salad

Dec 7, 2008 by Anna Migeon

 

I adapted this recipe from the Vegetarian Times book Low-Fat & Fast. It’s super fast and deceptively simple, but very tasty. It’s also very inexpensive to make.

It qualifies as what we call “recreational food” because everyone builds his or her own. The chaos of many bowls on the table, all the various parts and choices, and lots of passing back and forth adds to that feel. It’s a comfortable choice for a casual dinner party with kids or teens. Is fairly non-threatening and offers elements recognizable as non-poisonous for young visitors suffering from Fear of Food. Serves four.

Taco shells of any shape

Cooking spray or a little oil

One 15-oz. can pinto beans, rinsed and drained

½ C chopped yellow or green bell pepper

½ C chopped onion

2 T tamari or regular soy sauce

Two garlic cloves

1 t chili powder

½ t ground cumin

Green salad

1-2 tomatoes

½-1 C shredded cheese

Garnishes: salsa, plain yogurt, sliced black olives, chopped avocado

Spray a medium nonstick skillet with cooking spray or oil. On medium heat, add beans, pepper, onion, tamari/soy sauce, garlic, chili powder and cumin. Heat, stirring often, until heated through, about five minutes.

Serve bean mixture, green salad and garnishes and let everybody make their own salad or tacos as they like (or serve little ones, letting them try components and mixing as appeals to them).

 

© Sacred Appetite Anna Migeon/ Nov. 27, 2008