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taco salad
2 servings
25 min
Give tacos a fresh twist and add a touch of Mexican sunshine to your lunch! In just 25 minutes, whip up this colourful layered salad packed with spiced black beans, crunchy veggies, tex-mex cheese and creamy avocado dressing.
- 1 whole wheat tortilla
- 5 ml (1 c. tsp) olive oil
- ½ can black beans (540 ml), rinsed and drained
- 10 ml (2 tsp) chili powder
- 80 ml (⅓ cup) whole kernel corn
- 1 tomato, seeded and diced
- ½ green pepper, diced
- ¼ small red onion, chopped
- 500 ml (2 cups) iceberg lettuce, chopped
- 80 ml (⅓ cup) light Tex-Mex shredded cheese blend
For the dressing:
- 60 ml (¼ cup) plain Greek yogurt (0%)
- 15 ml (1 tbsp) red wine vinegar
- ½ avocado
- Salt and pepper to taste
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