Vegan Taco Salad

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The amount of time I can absolutely waste is frightening.

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Especially in the depths of evil that are social media.

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Call me vain, but I just love looking at old pictures…….of myself.

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Last night, I was searching through Facebook for photos of me and my BFF for her birthday and next thing I know, 1.5 hours has gone by. I just love memory lane like 87% of the time! One of the few good things about social media is it basically is a glorified digital photo album. This is usually a good thing unless your bratty friend posts a less than ideal photo of you & won’t remove it so you have to untag & hope your ex boyfriends never see it. I digress. It’s just so fun to revisit old memories! I just don’t need to waste hours of my life staring at a miniature screen. I need to put like a timer on my phone for social media use so I stop going down black holes.

fullsizeoutput_12c8I know they make apps for this, but I’m too lazy to check it out, honestly.

 

 

Time: 45 minutes ( prep + cooking) | Serves: 2-3

Ingredients:

  • 2 cups of green lentils, cooked
  • 1 white onion, chopped
  • 1/2 cup of walnuts, chopped
  • 1 tbsp. of sun-dried tomatoes, diced
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of smoked paprika
  • 1 avocado
  • 1/2 cup of olive oil
  • 1/4 cup of cilantro
  • Juice of 1 lime
  • 1 can of black beans, rinsed + drained
  • 1/2 cup of frozen corn
  • 8 corn tortillas
  • 1 pint of cherry tomatoes, halved, for serving
  • 1 red bell pepper, chopped
  • Arugula or romaine, for serving
  • S+P, to taste

How to:

  • Preheat oven to 350
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + 1/2 the chili powder + 1/2 the cumin + 1/2 smoked paprika + S+P, cook 5-6 minutes
  • Add walnuts + sun-dried tomatoes, cook another 2 minutes
  • In a food processor, combine lentils + onion + walnut mix + pulse until combined but not totally smooth, set aside
  • Clean out food processor + add 1/2 the avocado + 1/4 cup of olive oil + cilantro + lime juice + S+P, blend until smooth, set in the refrigerator until ready to use
  • Meanwhile chop tortillas into strips + arrange on a lined baking sheet, bake 20 or so minutes, tossing once, until crispy to your desire
  • Meanwhile, add remaining olive oil to a pot over medium heat
  • Add beans + remaining spices + S+P, cook 5-6 minutes
  • Add corn, cook another 1-2 minutes until heated through
  • To serve, add some greens to a plate or bowl + top with tomatoes + lentil mix + tortilla strips + beans/corn + avocado + dressing
  • Mix it all up + try to get a lil bite of everything on your fork + then try to fit it all into your giant mouth

2 thoughts on “Vegan Taco Salad

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