+GF +SF
This is our go-to Meatless Monday recipe. It’s easy, it’s healthy and it’s delicious! If you love Mexican food and you love salads, then you’re going to adore this recipe. It’s so easy to put together, and since it’s your salad, feel free to add or subtract any of the ingredients. —LM + AM
SERVES 2
BEANS
1 (15-oz [425-g]) can black beans, drained and rinsed well
1 tbsp (8 g) chili powder
2 tsp (5 g) ground cumin
1 tsp ground coriander
1 tsp smoked paprika
Salt and pepper, to taste
PEPPERS AND ONION
2 tsp (10 ml) avocado or olive oil
1 large yellow onion, thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 poblano pepper, seeded and diced
1 tsp chili powder
1 tsp ground cumin
½ tsp ground coriander
Salt and pepper, to taste
Juice from ½ lime
1 cup (110 g) beef substitute like Beyond Meat crumbles (optional)
SALAD
6 cups (420 g) chopped lettuce of your choice
Juice from ½ lime
1 large tomato, cut into wedges
1 avocado, peeled, pitted and cubed
2 cups (52 g) crushed corn chips, more or less depending on your taste
1 cup (40 g) chopped fresh cilantro, plus more for garnish
Salsa (optional)
FOR THE BEANS
In a medium saucepan, add the beans and cover in water. Stir in the spices and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
FOR THE PEPPERS AND ONION
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the onion and peppers and stir. Add the seasonings and stir well to coat the onions and peppers. Cook for 15 minutes or until the peppers are fork tender. Add the lime juice and stir. Add the meat substitute, if using, and cook until warm.
Divide the lettuce between 2 large bowls. Add the lime juice and toss. Use a slotted spoon and sprinkle the beans on the lettuce.
Add the pepper and onion mixture and the tomato, avocado, chips, cilantro and salsa, if using.