Taco Salad

Prep Time: 20 Mins

Cook Time: 20 Mins

Total Time: 40 Mins

Serves: 4-6

Deconstructed Mexican food is always a fun and healthy alternative, whether it be burrito bowls or a taco salad, you get more of the yummy fillings without so much tortilla. They also make for better packable lunches, as you don’t have to worry about a burrito or taco getting soggy.

Ingredients

Dressing

1 medium avocado, pitted

1/4 cup lime juice (about 2 limes)

1/4 cup cilantro

1 small jalapeño, deseeded

1 clove garlic

1 tablespoon olive oil

1-2 tablespoon(s) water

1/4 teaspoon salt

Crispy Tortilla Strips

2 large flour tortillas (or 4 small corn tortillas)

1 tablespoon olive oil

A pinch of salt

Taco Filling

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1  teaspoon chilli powder

1/2 teaspoon fine sea salt

1 sweet potato, peeled and cut into 2cm cubes

1 red pepper, cut into 2cm cubes

1 540ml can of black beans, drained and rinsed

1/4 cup water

Salad

1 small head of romaine lettuce, hand torn into small pieces

1/2 English cucumber

1/2 medium avocado, thinly sliced

Directions

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1. Make the dressing. Add all the ingredients to a blender or food processor and blend until well combined. If your blender isn't super powerful, roughly chop the ingredients before putting them in the blender or food processor.

2. Make the tortilla strips. Preheat the oven to 375F and cut the tortillas in 3 lengthwise and then in 1cm wide strips. Place the strips on a lined baking tray and toss with olive oil and salt. Cook for 8-10 minutes, tossing halfway.

3. To make the filling, heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and cook until softened but not browned, 5-7 minutes. Add the garlic and cook for 1-2 minutes, add the cumin, chilli powder, and salt and cook for another minute. Add the sweet potato and red peppers cooking until they soften slightly, 5-7 minutes. Add the water and steam with the lid in for another 10 minutes until the sweet potatoes are fork-tender.

4. To assemble the salad, toss the lettuce and cucumber with salad dressing and serve in individual bowls in half of the bowl. Add the taco filling to the other half and top with avocado slices and tortilla strips.

Notes

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To store leftovers, do not dress the salad with dressing. Store the dressing in a jar with plastic wrap, pressed down against the top, which will prevent it from browning. The taco filling can be eaten either warmed or at room temperature.