Why recepie famous for?
These baked taco salads are a guaranteed meal in your weekly menu rotation. Top it off with lots of freshly made guacamole, plain Greek style dairy free yogurt (my favorite sour cream substitute), sliced black olives and jalapenos, my goodness! This will feed you for days.
Ingredients
3 FlatOut wraps1 can black beans, rinsed and drained
1/2 c. cooked quinoa (1/4 c. dried quinoa + 1/2 c. water = boil, covered for 10 minutes)
1/2 c. cherry tomatoes, sliced
1/2 c. frozen corn, warmed up in a skillet
1 avocado, cubed
1/4 c. cilantro
drizzle of olive oil
juice of 1/2 lime
1/4 tsp. sea salt
2 c. kale, chopped
FOR THE DRESSING:
1/2 c. raw cashews
1/4 c. water
juice of 1/2 lime
juice of 1 lemon wedge
1 garlic clove
1/4 of jalapeno (include seeds for spicier dressing)
handful cilantro
pinch of sea salt
Instructions
Preheat your oven to 375 degrees.Place a wrap over a bowl and pinch the sides together and hold together with a toothpick. If you need, place a ball of aluminum foil inside the shell to hold the shape. Bake for 5-7 minutes or until the shell is nicely browned. Remove the toothpicks.
Blend the ingredients together (except for the cilantro for the dressing in a high speed blender until smooth. Add the cilantro and roughly blend.
Massage the dressing into the chopped kale.
Add the remainder of the ingredients and mix together until well combined.
Place the salad into the baked shell. Top with freshly made guacamole, dairy free Greek style plain yogurt (a great sour cream substitute), and sliced black olives and fresh jalapenos.
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