TACO SALAD

Here is a really quick weeknight dinner.

For the protein, I used a black bean burger that I made (recipe for that at a later date).  To make this super easy, buy Morning Star Black Bean burger in the freezer section and cook as directed.

Shred some romaine lettuce, add fresh tomatoes, chopped green onions, avocado and whatever else you like.

Buy a really good quality salsa.  I like Green Mountain Gringo salsa made in good old Winston-Salem, NC!  And your favorite tortilla chips will be needed.

I made a dressing to help add some good flavors and moisture.  Here’s what I did:  Use Fage Total O% 6 oz. greek yogurt, add 1/2 of a squeezed lime, chopped cilantro (1/2 cup).  I add a little water to thin it and maybe some olive oil.  Stir it up and add some salt and pepper.  You’ll be able to tell when it’s the right consistency for a dressing.

The next thing you’ll need is frozen roasted corn.  Yes, roasted already!  I’ve found it at Trader Joe’s and use it in all kinds of things.  Thaw it, microwave it but if you’re going to cook it, don’t overdo it!  I also added some jalapeños to the corn too.

Now you’re ready to assemble the salad.  I combined the lettuce, tomatoes, avocado, and green onions.  Then added the corn/jalapeno mixture.  Place the cooked black bean burger on top and then the tortilla chips around the side.  Lastly, add salsa and the yogurt/cilantro dressing.  Serve more chips on the side.  Enjoy!