Fiesta Taco Salad
This Fiesta Taco Salad makes pasta night a whole lot more fun! Start with high protein Chickapea Pasta, made from chickpeas and lentils, and pile on the Mexican inspired toppings. Kid approved!
Servings: 6 people
Calories: 661kcal
Ingredients
- 4 cup brown rice large corn tortillas (optional)
- 1 box Chickapea spirals
- 450 mL black beans rinsed and drained
- 350 mL roasted tomato salsa
- 1-2 mL sea salt
- 1/2 teaspoon cumin
- 12 piece cherry tomatoes halved
- 4 handful baby greens
- 4 mini sweet peppers spicy, if you prefer!
- 60 grams cheddar cheese shredded
- 1 large avocado sliced
- 1 ear corn roasted and cut off cob
- red onion, thinly slicked optional, garnish
- lime, cut in wedges optional, garnish
Instructions
- If making the amazing Roasted Tomato Salsa from Simply Fresh Dinners (I recommend you do!), preheat oven to 425 degrees F (220 degrees C). In addition to roasting the veggies for this salsa, add the mini peppers to the baking sheet.
- If using a different salsa to save time, preheat oven to 425 degrees F (220 degrees C). Add the mini peppers to a small baking tray, and roast for 20 minutes.
- To make taco bowls. use an oven-safe glass bowl, and mold tortillas into the bottom of the bowl. Brush lightly with olive oil. Add to the oven with roasted peppers or salsa veggies for just the last 12-14 minutes. Repeat until you have enough bowls.
- Once salsa is prepared, prepare the toppings, including cutting tomatoes, onions, avocado and corn, and shredding the cheese.
- Boil pasta per package directions. This pasta cooks faster than a typical pasta, and will feel undercooked while stirring when the pasta is actually ready, so after 5 or 6 minutes, taste the pasta. When cooked al dente, this pasta has a very similar texture to regular wheat pasta.
- Drain and rinse pasta, then combine pasta, black beans, and salsa in a bowl, and mix to combine. Taste, and season with sea salt and cumin (my black beans were unsalted, so I found it needed a little more salt).
- Layer the pasta and black bean mixture into the tortilla bowls. If not using the tortilla bowls (they are fun, but not necessary for a delicious dish!), add mixture directly onto a plate.
- Top with tomatoes, baby greens, optional corn and onions, avocado, and roasted mini peppers. Squeeze a lime to boost the flavors.
Nutrition
Calories: 661kcal | Carbohydrates: 125g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 356mg | Potassium: 908mg | Fiber: 13g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 12.4mg | Calcium: 157mg | Iron: 4.7mg