The Healthy Librarian's Double Bean Taco Salad with Creamy Chipotle Ranch Dressing ala Candle Cafe
Click here for the post where this recipe originated.
Serves 5 very generously
1 pound package of MATCH Ground Beef without the Meat Plant Protein, thawed
(or substitute an equivalent amount of cooked lentils, beans, or other faux ground beef--or just use my All-American All-Bean Chili recipe--the seasonings are already part of the recipe)
1/4 cup of low-sodium vegetable broth for sauteeing ONLY!
2 teaspoons chili powder
1 tsp. ground cumin
1/2 tsp. smoked paprika
1 tsp. oregano
1/2 tsp. black pepper
1/8 tsp. chipotle powder (can substitute cayenne or red pepper flakes)
2 fresh garlic cloves, finely chopped
1 pinch of cinnamon
1 tsp. brown sugar (or other sweetener)
salt to taste (or leave out)
1 14.5 ounce of Muir Glen Fire-Roasted Tomatoes crushed (if you want more heat, use their tomatoes with green chilis) (NOTE: If you like your taco "meat" on the dry side, use just one cup + 2 TBS. of the crushed tomatoes--but I now use the whole can & let it cook a bit longer to absorb any liquid. Your choice.)
4 cups of chopped romaine lettuce per salad (Romaine is now my new fave salad green--crunchy & stays fresh longer)
1 can of drained & rinsed black or pinto beans to sprinkle top of the salads
1 cup of frozen corn (I like TJ's roasted corn) to sprinkle on top of the salads
Lots of fresh chopped tomatoes to sprinkle on top of the salads
Black olives or a little bit of avocado are optional. (not included in nutritional count)
Click here for the Creamy Chipotle Ranch Dressing Recipe
1. Heat up about 2 TBS. vegetable broth in a large skillet over medium heat
2. Warm up the MATCH, crumbling with your spatula.
3. When the MATCH is heated through, about 5 minutes, add the garlic, & all the seasonings & mix well.
4. Add the can of crushed tomatoes--or start with just 1 cup, and add more as needed to give you the kind of taco "meat" dryness or wetness you like.
5. Heat as long as necessary to blend the seasonings, and absorb the liquid of the crushed tomatoes. Taste, and adjust the seasonings. You might want a little more sweetness from the brown sugar, or heat.
6. Arrange the romaine on salad plates. Top each one with a 1/5 of the taco "meat", some black/or pinto beans, tomatoes, & thawed corn.
7. Use as much dressing (click here for the recipe for the dressing) as you like--it's so low-fat--but I figured about 4 tablespoons (1/4 cup) per serving.
8. Refrigerate for delicious leftovers for lunch or dinner.
Nutritional Info Based on 1/5 serving of the salad & 4 tablespoons of dressing
Double Bean Taco Salad wt Chipotle Dressing
Serving Size: 1 serving
|Amount Per Serving|