2-4 taco bowl shells, baked in oven according to pkg instructions
Black Bean Taco Bowl Salad
1 pkg hummus
2 cups organic baby spinach
2-3 Tbsp olive oil
1/2 pkg chopped onion with bell peppers
1/2 pkg frozen meatless ground
1 can black beans, rinsed
1 cup salsa, mild
1 fresh tomato, chopped to 1/2″
1 cup shredded non-dairy cheddar cheese
Heat oven to 350, place taco circles over folded shells to mold shape into taco bowl while baking on flat baking sheet for 5-10 minutes.
In a large skillet over high heat, brown onions and bell peppers, meatless ground, and black beans in olive oil. Stir in salsa. Remove from heat.
Invert taco bowls onto plate and spread hummus on bottom. Layer with spinach, then add cooked black bean mixture. Top with chopped
tomatoes and shredded cheese.
Black Bean Taco Bowl Salad makes a quick and easy filling lunch for you and your guests.