1 pkg taco bowl shells, cooked according to package instructions
Black Bean and Seitan Taco Salad
1 yellow bell pepper, sliced into 1/2″ strips
1 red bell pepper, sliced into 1/2″ strips
1 can black beans, rinsed
1 cup organic baby spinach
1 pkg hummus (1-2 Tbsp per taco shell)
1 onion, sliced and cut into 1″ pieces
1 pkg seitan, sliced into 1/4″ strips
1-2 Tbsp olive oil
salsa, as topping
In a large skillet over high heat, brown onion and seitan in olive oil until browned. Stir in bell pepper and black beans and reduce heat about 5 minutes.
Bake four shells in oven and then spread with hummus and fill with 1/4 cup spinach each. Add 1 cup black bean and seitan mixture.Top with salsa and enjoy!
Easy and nutritious Black Bean and Seitan Taco Salad can be appetizer or entree! Yummy!