Black Bean Taco Salad

Dinner last night was a yummy Black Bean Taco Salad. I love it when I develop one recipe that can be used in various different ways so you never get bored!.  The Black Bean Taco Salad is exactly that.  The Black Bean base the same recipe I use for tacos; the difference was presentation.  I served the Black Beans on a bed of Romaine Lettuce and topped it off with my guacamole and fresh cut cherry tomatoes.

I made two versions of the Black Bean Taco Salad; 1 was vegetarian and 1 was vegan and gluten free.  The great thing about this recipe was the only difference was cheese and corn chips!  No matter how many different diets you have in your household, you can accommodate all very easily.

Don't forget to check out my Guacamole Recipe which is also on the blog!

Black Bean Ingredients

2 cans black beans 

2 tbsp chili powder

1 tbsp cumin 1 tbsp garlic powder & onion powder 

Cayenne red pepper to taste (I used about 1/4 tsp but we like heat in this household)

1/2 white onion 1 garlic clove 

1 tbsp olive oil 

Brown the garlic & onion in the olive oil and add drained and rinsed beans. Add about 1/2 cup water, it will cook down. Then add seasonings and cover to cook on high heat until desired consistency, stirring occasionally to prevent sticking. 

Vegan & Gluten Free Version

Vegetarian Version

This recipe is clean, organic, and whole food eating at its best! Something so simple and flavorful that is, Oh So Good for you.  The avocados were not organic; the thicker the skin you don't necessarily have to go organic. So if you are trying to cut cost at the grocery store that is a helpful hint.