I have been looking for more ways to incorporate meatless meals into our menu. We are certainly carnivores but sadly I know we need to cut back on our meat consumption. I was looking around a great blog called the Garden Grazer and I must admit I found some recipe that are delicious looking and meatless too.
One in particular caught my eye which was a vegetarian taco salad with a chipotle cream sauce that dresses the taco salad. I knew this was a must try for me.
This recipe turned our fantastic! Even the doubters in my house were scarfing it down! I thought it was awesome and to tell you the truth there really isn’t much to the whole thing and you can truly do what makes you happy when it comes to the taco salad.
Ingredients:
- Spanish rice (or brown rice if desired)
- 1 can whole corn (drained)
- 1 can black beans (drained and rinsed)
- 1 cup cheddar cheese
- 1 can green chilies
- Lettuce
- Tomato
- Black olives
Ingredient for Creamy Chipotle Sauce:
- ½ cup plain yogurt
- ½ cup of mayonnaise
- 1 chipotle pepper in adobo sauce
- 2 cloves of garlic
- 1-1/2 teaspoons of adobo sauce (more or less depending on the heat
- 1 beef bouillon cube
- 1 tbsp. lime juice
- ½ tbsp. cumin
Directions:
- Make up Creamy Chipotle Sauce by simple putting everything in a blender and blending.
- Make your favorite Spanish rice (Check out our favorite) or simply use cooked brown rice and set aside.
- Heat beans, and corn and slice up veggies and set aside.
- To plate your taco salad spread out a scoop of Spanish rice over your plate, then top the rice with beans, and corn.
- Next, top the corn with cheese, green chilies, lettuce, tomato, and black olives. You can be generous with the veggies because they are low in calorie.
- Then top the entire salad with the creamy chipotle sauce. Start with a small amount then add more as desired.
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