TACO SALAD BAR

This is a great way to get lots of vegetables and can be made ahead and stored until you're ready for the fiesta.  

1 cup TVP (Textured Vegetable Protein)

1 1/2 cup boiling water

1 tsp Chili Powder

1 1/2 tsp Ground Cumin

1/2 tsp Granulated Garlic

1/2 tsp Onion Powder

1 15 oz can oil free refried beans 

2 small head of baby romaine lettuce, cleaned and chopped

2 small tomatoes, rough chopped

1/4 cup fresh cilantro chopped

1 large Yukon Gold Potato boiled whole and chopped(I keep these in my refrigerator to be used in various recipes)

1/2 cup Nacho Cheeze 

Spicy Dressing 1/4 cup Aioli with 1/8 cup ketchup and 1/2 tsp Sricha

Julienne of Corn Tortillas

cup of pico de gallo

Slice of Avocado

Mix the TVP with the water.  Let it soak for 10 minutes and drain through a sieve

In a non-stick pan add the TVP, Chili Powder, Cumin, Granulated Garlic, Onion Powder and heat slowly.  If it begins to stick, add a little water or RVS (Roasted Vegetable Stock).  Once it's heated, add your refried beans and mix well.  I add the potato after this is done so you don't turn the potato into mashed potato.  Add the chopped tomatoes to the chopped cilantro.  

For the Julienne of Corn tortillas:  Preheat oven to 375.  Thinly slice several tortillas and sprinkle them on a cookie sheet.  Bake for about 10 minutes, or until crispy.

For the salad:

In a bowl, add some lettuce and the TVP, Bean and Potato Mixture.   Heat the Nacho sauce and add it now.  Next add the tomatoes and cilantro.  Lastly, add some Spicy Dressing, Pico de Gallo, avocado and garnish with the tortillas.  

You can go crazy with this and add baby spinach, grillled zucchini, black beans, toasted pepitos, roasted corn, even roasted beets.