Dinner #1 (to be repeated tonight) this week is taco salad.
Here’s our variation on Taco Salad this week:
- 1 bag of organic greens (the crunchier, the better, but we used baby romaine this time), squeaky clean and dry
- 3 cups cooked pinto beans, warmed and tossed with spices (cumin and chili powder) – optional
- 1 large or 2 small avocados, sliced
- 1 jar prepared salsa (anything low in sugar, sodium and salt — I’m in love with Trader Joe’s garlic chipotle salsa)
- 1/2 a bunch green onions, washed and sliced
- Baked tortilla chips*
Just layer everything in order (or your preference) in a large bowl. Toss and enjoy! Serves 4.
Basic but delicious. In the interest of full disclosure, I’ll note that X topped his salad with low-fat sour cream, but mine remained dairy-free. I made the pinto beans from scratch — actually, Mr. X did! And the kitchen didn’t catch on fire! I’m so proud. I also baked the tortilla chips myself using an incredibly simple method. You just preheat the oven to about 375, cut tortillas (I use whole wheat from Trader Joe’s) into 1/8ths, lightly toss with olive oil and sprinkle with salt (and optional cumin and/or chili powder), and bake for a little under 10 minutes. I like to flip mine after a few minutes, but I think it’s unnecessary. I’m just paranoid of burning the chips, having done so on several occasions in the past.
It was lurve — healthy, spicy, beany love. Mr. X revealed to me this weekend that he loves salads, just not basic lettuce-tomato-dressing ones, so expect more slightly jazzed-up versions in the coming weeks.
On a slightly related subject, I’m aching to try making pizza next week, so I was hoping some of you might have homemade dough recipes to share. I prefer it to contain some whole wheat, and it cannot require a food processor or mixer, as I’m totally technology-less in the kitchen still. I’ll keep Googling, but a tried-and-true recipe from a reader would be great!