Healthier Taco Salad

27 Apr

I love taco salads but, when filled with sour cream, ground beef and cheese, your typical taco salad can get pretty unhealthy. Last night I made a healthier version of the taco salad by subbing garbanzo and black beans and making a few other modifications.

Healthier Taco Salad (for 2):

  • 2 taco salad shells
  • 1 can garbanzo beans (drained and rinsed)
  • 1 can black beans (drained and rinsed)
  • Taco seasoning (Tip: There is some seriously funky ingredients in your average store-bought taco seasoning. Try making your own using a mix of chili powder, onion powder, garlic powder, dried oregano and ground cumin)
  • 1 roma tomato, chopped
  • 1 avocado, sliced
  • 1/2 red onion, chopped
  • 1 8-oz. container of Greek yogurt (instead of sour cream)
  • Greens (I used green leaf lettuce and baby spinach)
  • Taco sauce
  • Shredded cheddar cheese

Preheat oven to 350. Put garbanzo beans and black beans in a gallon freezer bag. Mix taco seasoning with water and dump into the bag. Shake it up! Line a baking pan with foil and dump beans into it. Bake for approximately 30 minutes, shaking the pan halfway through.

Assemble your taco shells and place on a baking sheet. Bake for 6-10 minutes or until lightly golden brown.

While your taco shells are cooking, prepare your veggies. This recipe is completely customizable and you can throw pretty much whatever you want into it!

When your shells are done, fill each one with a bed of greens and top with whatever toppings you like and devour!

Taco salad disassembled. Does anyone eat a taco salad without breaking up the tortilla bowl?

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