This recipe comes from the Meatless Monday website and can be found here.
Peppers, avocado, and black olives are a delight with this taco salad recipe that gets better with every layer. This salad is perfect to serve to big groups alongside corn chips or just scoop out a serving straight from the baking dish. This recipe comes to us from Ashley of Holistic Movements.
- 1 red bell pepper
- 1 green bell pepper
- 3 tomatoes, chopped
- 1 head leaf lettuce, washed and sliced into thin strips
- 1 2.25 oz can sliced black olives, drained
- 1 16 oz can vegetarian refried beans
- 1 cup light sour cream (or try Fat Free Plain Greek Yogurt)
- 1/3-1/2 package taco seasoning
- 1/2 lime
- 3 avocados
- 1 cup cheddar cheese
Mash avocados and set aside.
Combine sour cream with 1/3 to 1/2 packet of taco seasoning (to taste) and juice from ½ lime.
Using a spatula, spread the can of refried beans inside the bottom of a glass baking dish.
Layer the mashed avocados in the baking dish.
Follow avocados with a layer of the sour cream mixture.
Spread all the diced peppers, tomatoes, and sliced black olives on top of the sour cream. Reserve a few tablespoons lettuce to garnish each plate. Layer the rest of the lettuce on top of the vegetables and olives so the lettuce covers the whole dish.
Sprinkle shredded Mexican cheese on top to complete the dish.
Place a handful of lettuce on each plate, and then scoop out the salad like you would a dip.
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