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Wednesday, July 31, 2013

Easy Taco Salad Lunch


I had some leftover refried beans the other day, and it turned into this!

Taco Salad:

1/2 c. brown rice
1/2 c. refried beans
1 small zucchini/ grey squash, cut into ribbons
1 small onion, diced
3 leaves of kale, sliced into ribbons
handful of cherry tomatoes, halved
1 oz-ish cheddar cheese, grated or cut up
sour cream and salsa

Cook the rice, and when it is almost done, add the refried beans.  This is your bottom layer.  In a frying pan, cook the squash and onions until they are brown.  (Add a small amount of water if necessary while cooking.)  Add the kale when it is almost done.  This is your middle layer.  Then add the cheese, tomatoes, sour cream, and salsa to taste.


You are done!!

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