Taco Salad with Homemade Re-Fried Beans
Who doesn’t love a good taco salad? I find the key to a successful dinner at our house is lots of toppings. Having vegetarian teens reminds me a lot of feeding toddlers, lots of choice keeps everyone happy. Like most teen boys they aren’t super excited by a salad for dinner but if I prepare a ton of toppings and let them create their own bowl, there is a lot less complaining.
Re-Fried Beans Ingredients
- 2 tablespoons extra virgin olive oil
- 2 can black beans, rinsed
- 1 small yellow onion, diced
- 1 jalapeño pepper, diced small
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 tablespoon dried oregano
- 1 teaspoon cumin, ground
- 1 teaspoon chipotle chili pepper, ground
- 1 tablespoon chili powder, ground
- salt and pepper to taste
- 1 tablespoon tomato paste
- juice of half a lime, cut the other half into wedges to serve with the salad
Topping Ingredients
- 1 pint grape tomatoes, cut in half
- 1 cup corn
- 1 avocado, diced
- 1 cup cucumbers, diced
- ¼ cup sliced green olives
- ¼ cup cilantro, minced
- 1 cup cheddar cheese or dairy free cheese (I used Daiya)
- sour cream (dairy free if vegan)
- ½ cup chopped cilantro
- 1 bag nacho chips
Salad Ingredients
- 1 head romaine lettuce, washed and town into bite size pieces
- olive oil
- apple Cider Vinegar
Step 1: Instructions for the Re-Fried Beans
Heat oil in a large skillet over medium high heat. Add the onion, garlic, jalapeños, cumin, chipotle chili pepper, chili powder and oregano and cook until tender, about 5 minutes. Add the tomato paste and mix to combine. Add the broth, stir and bring to a simmer. Add the canned beans and simmer until ½ the broth has evaporated about 10-15 minutes. Using a potato masher, mash the beans to your desired consistency. I like to leave some beans whole. Squeeze the juice of half a lime on top of the beans.
Step 2: Instructions for the Salad
In a large bowl, add the lettuce. Toss with olive oil, apple cider vinegar, salt and pepper.
Step 3: Instructions for the Toppings
Arrange tomatoes, black beans, corn, avocado, cucumbers, olives, cilantro, cheddar cheese and tortillas in serving bowls or platter.
Step 4: Instructions for the Salad Assembling
Call the family to the table and let everyone create their own salad. Enjoy!
