This Mexican inspired taco salad recipe is super easy and fast to make. It is full of flavor and super convenient for a fast-mid-week dinner or meal prep lunch. I made this one gluten free and dairy free but feel free to add nachos or dairy cheese as well as some sour cream if you can eat them. Let me know if you plan on recreating it.
Ingredients:
• 70g lettuce
• 80g corn
• 30g dairy free cheese
• 80g Cherry tomatoes
• ½ avocado
• 30g onion
• One garlic
• Once chili (optional)
• 100g ground beef
• 50g salsa
• 140g black beans
• 50g black olives
• One lime
Spices:
• Salt
• pepper
• cumin
• smoked paprika
• dried thyme
• coriander
• bail leave
Ground beef
Step 1:
Heat olive oil in a pan on medium heat and add the minced meat with the taco spice and water. Let it fry for 8 minutes until the minced meat is done and then transfer it to a separate plate.
Black beans
Step 1:
Heat the olive oil in a saucepan over medium heat and add the onions, garlic, and chili flakes (a little if it is not too hot). When the onions soften, add the spices. Add coriander, cumin, thyme, pepper, and salt.
Step 2:
After the spices have spread their aroma, add the black beans and juice to the pot and season with smoked paprika.
Step 3:
Reduce the heat and complete the taste by adding a bay leaf. Now close the cooking pot with a lid and let it simmer for 10 minutes or until it gets a firmer consistency.
Step 4:
Open the lid, add fresh coriander, and press a lime over the beans. Then transfer the beans into a glass container. After the beans have cooled down, the container can be sealed and stored in the refrigerator for up to five days
Tip:
These beans are also suitable for freezing and can thus be enjoyed even months later.
Video for black beans at (8:40 min): https://youtu.be/2FOSnH7cUfU
Music by MDMN – Found Our Key – https://thmatc.co/?l=BA185143
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