Vegan “Gringo” Taco Salad

Ingredients:

1 bag (or head) washed & chopped romaine lettuce

1 bag shredded green & red cabbage (got mine from TJs)

1 block Beyond Meat beef (defrosted)

1 packet taco seasoning

1 bag Right Rice - Spanish flavor

1 can cuban style black beans (or your beans of choice)

1 can sliced black olives

1 ripe avocado

1 red onion

1 tomato

Plant-based ranch dressing (yes! Hidden Valley makes it now)

Cholula hot sauce

Tortilla Chips

Steps:

1. Prepare the Right Rice first so it has time to cool. You basically just boil water (read the bag), dump in the Right Rice and cover with a lid for 12 mins.

2. Dump the can of beans out to remove any excess liquid. These will be stirred into the rice when it’s done.

3. Chop up as much red onion, tomato, and avocado as you would like on your salad.

4. Stir together your vegan ranch + hot sauce to make a spicy ranch dressing

5. Smash up a handful of tortilla chips in a ziplock bag

6. The Beyond Meat beef should be defrosted ahead of time, but if it’s frozen you can still make it work. You’ll just continually turn it over in a pan and scape off layers with a fork until it’s cooked all the way through. If it’s already thawed, chop it up with a spatula in a pan over medium heat, sprinkle in 1-2 tbsp of taco seasoning, stir and cook until everything is browned and the seasoning is distributed.

Assemble:

1. Toss some romaine and the cabbage mix into a large bowl

2. Add in the onion, tomato, and olives

3. Pour in your salad dressing

4. Cover the bowl with a plate/lid and shake to coat!

5. Top with a scoop of rice & beans

6. Add a scoop of beyond meat

7. Add your avocado slices

8. Sprinkle on the crushed tortilla chips!

ENJOY!