Avocado-Spinach Salad
4 pre-made taco shells
1 can vegetarian refried beans
1 pkg hummus (roasted red-pepper)
2 cups fresh organic baby spinach
1 tomato, chopped
1 avocado, sliced & cut into 1″ pieces
1 small jar black bean & corn salsa (mild)
1 pkg shredded non-dairy cheddar cheese (Daiya)
Heat taco shell in oven at 350 for 10 minutes. Warm refried beans in microwave safe bowl for 3 minutes.
Remove to cool and spread base of each shell with 1 Tbsp hummus and then 1/4 cup refried beans. Fill each shell with 1/2 cup spinach.
Top spinach with 1/4 chopped avocado and 1/4 chopped tomato. Use 2 Tbsp salsa and 1/4 cup shredded cheese for each shell topping.
If you are looking for a filling and healthy meal, make an Avocado-Spinach Salad for lunch today!
This economical meal can be multiplied to easily feed a crowd.