Rainbow Taco Salad

Super simple layered rich flavors

Ingredients

• 8 corn tortillas (I use the WF brand*)

• 3/4 can black beans

• 1 cup edamame beans (I use frozen and microwave it for 3 min)

• 1 cup roast corn (I use frozen roast corn and defrost))

• 1 cup orange or red bell pepper, chopped

• 1 cup red onion, chopped

• 1 cup fresh cilantro, chopped

• 1 /12 - 2 cups cooked quinoa

• 1 avocado, cut into 1/2” cubes

• Lime juice from 2 limes

• Sprinkle of olive oil

• 1 tsp cumin

• Salt + pepper

Instructions

• Preheat oven to 375º

• Spray tortillas with olive oil both sides and press into fluted taco molds (if you don’t have molds just use oven proof bowls or place each one into the back of a muffin pan)

• Place molds on a baking sheet in the oven for 15 min or longer depending on your oven

• Once cooled, spread Vegan “Chèvre” in the base of the taco shells

• Mix all ingredients and spoon the salad into the molds on top of the spread and serve with a dollop of either Roast Pepper Sauce or homemade Sriracha Sauce

Notes

• Serves 4

• While making the taco bases it is a good time to try this delicious and healthy Baked Corn Chips recipe

*Please Note:  I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.