Taco salad

10 Jan

Dinner #1 (to be repeated tonight) this week is taco salad.

Taco salad isn’t sexy or fancy or ground-breaking, but it is delicious and healthful, when prepared lovingly. And if you have cooked beans on hand, it qualifies as a quick and tasty meal suggestion!

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!


5 Responses to “Taco salad”

  1. Jessica Loebs January 11, 2012 at 12:19 am #

    My boyfriend makes us pizzas all the time with homemade pizza crust! His are 99% vegan and easily subbed (see below) to make 100% vegan. Yummy and healthy, but only really work as a crispy thin-crust, so if you’re looking for a thicker, doughier pizza crust you may want to keep looking. We’re spice-freaks, so we add a healthy dose of cayenne to the dough as well!

    Thin Crust Spelt Pizza Dough

    2 C spelt flour
    1 Tbsp. baking powder
    2 Tsp. instant yeast
    1.5 Tbsp. olive oil
    1.5 Tbsp. honey (or sub vegan sweetener)
    2/3 warm water mixed w/almond milk at a 3:1 ratio (approximately!)

    1. Mix all dry ingredients (spices are to taste).
    2. Pour in all wet ingredients and knead by hand.
    3. Let sit in bowl for 5-10 minutes, then roll out into 2-3 crusts to about 1/8 inch thickness.
    4. Par-bake on oven-safe pizza pan or cookie sheet w/parchment paper so it doesn’t stick for 3 minutes at 425F (this stiffens the crust and makes it easier to load up)!
    5. Once it’s cool enough to deal with, top it and bake at same temp for 8-10 minutes directly on oven rack.

    • Jessica Loebs January 11, 2012 at 12:20 am #

      P.S. Thanks for the taco salad post! I’m definitely going to try it! I love that TJ salsa as well, it’s one of the best!

    • Brigid January 13, 2012 at 10:13 am #

      This recipe sounds delicious! Thanks so much for sharing, Jessie! I’m going to give it a whirl this week.

  2. actorsdiet January 11, 2012 at 7:57 pm #

    mmm taco salad! i definitely DO NOT have a dough recipe for you but i do recommend adding caramelized onion!

    • Brigid January 13, 2012 at 10:13 am #

      Ooooo, caramelized onion sounds incredible! Definitely adding.

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