Veggie Taco Salad
2-3 Tbsp olive oil
1/2 pkg chopped onions and bell peppers
1/2 pkg meatless ground
3-4 sweet peppers, chopped
1 pkg frozen Mexican vegetables
1/2 jar Black Bean & Corn Salsa
1 cup Dairy Free cheddar cheese (Daiya)
1 pkg Large Taco Salad Shell
1 cup fresh organic baby spinach
In large skillet over high heat. add olive oil, onions, bell peppers,sweet peppers,
meatless ground and frozen Mexican vegetables. Cook 10 min till tender. Add salsa.
While cooking, heat large taco salad shell in 350 oven for 10 min as directed on pkg.
After shell is done, invert and place 1/4 cup baby spinach in bottom of shell.
Add cooked vegetable mixture and top with cheddar cheese and salsa. Fills 4 large taco shells.
I love this large veggie taco salad and it is very filling with the extra vegetables!