I love experimenting in the kitchen. I am always trying new flavor combination. I am a big fan of using up what I have in my fridge. I am the queen of hodgepodging dishes together. I am usually pretty pleased with the end result. Last week I decided I wanted taco salad. However, I wanted to lighten it up. And my healthy taco salad was born.
It came together very quickly. If you know me you know that I love quick and easy meals. Who has time to slave away in the kitchen. Since I’ve been on my health and fitness kick I wanted to figure out how to make this recipe under 400 calories. Omitting the shell and just using lettuce helped with this initiative. I also decided to use veggie crumbles instead of meat. You throw everything in the pan. I love one pan meals.
I was so excited to eat this taco salad that I forgot to take in process pictures. However, it is super easy. You can find veggie crumbles in the freezer section. Just warm those up in a skillet. Then add whatever flavor canned tomatoes you like the best. I used a spicy variety. Add the black beans. I also added a little cilantro to give it some more flavor. I used rainbow slaw for my base. Top with cheese and avocado and that’s it.
- 1 cup veggie crumbles
- 1/2 can of tomatoes
- 1/3 cup black beans
- 1 cup rainbow slaw
- shredded cheese (to sprinkle on top)
- avocado slices
- tsp cilantro *optional
- Heat up skillet to medium. Add the veggie crumbles until warmed through. Add the tomatoes and black beans, and cilantro. Put the rainbow slaw into a bowl. Spoon in the mixture from the pan.Top with cheese and avocado. Serve immediately.