Creamy Chipotle Taco Salad

  • Servings: 1
  • Difficulty: Easy
  • Print

You are probably starting to sense that I really really like tahini. Tahini is this perfect plant-based ingredient that has a relatively neutral flavor (unless it's sat in your refrigerator for over a year, then it might be bitter-easily fixed with lemon juice and salt), it's very creamy, and jam packed with nutrients! Tahini is basically peanut butter but made from sesame seeds and sesame seeds are rich in iron, copper, manganese, and calcium! They also have protein, they have fiber, and they taste really really good too! Tahini is great because instead of using oil as a salad dressing (which is just pure fat with no vitamins, no minerals, no fiber, and no protein-yes, all types of oil are included-even olive oil) why not use a dressing that adds more FIBER to your fiber so you can crap like a champ? '97% of American's don't eat enough fiber...96% of Americans don’t eat the minimum recommended daily amount of beans, 96% don’t eat the measly minimum for greens, and 99% don’t get enough whole grains. Nearly the entire U.S. population fails to eat enough whole plant foods.'-nutritionfacts.org (link below). So let's add fiber to our fiber because lets face it, we need ALL the help we can get!

Ingredients

Taco Salad

  • 3 1/2 c shredded cabbage (white, red, or a combination of both)
  • 3/4 c tomatoes, chopped
  • 1/4 c sweet corn, frozen
  • 1 c refried beans (or whole pintos)
  • 2 corn tortillas

Creamy Chipotle Dressing

  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 small clove of garlic
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp black pepper
  • dash of cayenne pepper (optional)

Directions

  1. Make corn tortilla chips (I would suggest cutting them into strips before microwaving  and then salting the chips right after flipping). You can definitely use an oven, but it takes longer and I haven’t had great success with it yet. I’ve used this recipe for the oven several times.
  2. Wash cabbage and chop, slice, or shred (I love using the slicing attachment to my food processor because then this process takes less than 30 seconds).
  3. Defrost corn in warm water or let it sit on the counter for about 10-15 minutes.
  4. Wash and chop tomatoes.
  5. Use either previously cooked beans, canned whole beans, or fat free refried beans. Rinse and set aside.
  6. In a small bowl combine tahini, lemon juice, 1 tbsp water, garlic, salt, cumin, chili powder, black pepper, and cayenne pepper (if using). Stir until smooth.
  7. Mix cabbage, beans, tomatoes, corn and Creamy Chipotle Dressing together until everything is coated. Add chips and stir a few more times. Serve.
  8. Alternatively you could add olives, cucumbers, or romaine lettuce for more crunch and flavor or to add even more complex carbohydrates you could use brown rice, quinoa, and/or potatoes.
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15 thoughts on “Creamy Chipotle Taco Salad (with home made corn tortilla chips)

  1. Had this in Kimberly’s cooking class. It was amazing!!!! I love ❤️ it!!! I’m trying this new plant life food. And this was great!! I felt full and I didn’t even miss all the sour cream and cheese!!! It was just perfect!!! Thank you Kimberly for making awesome food!!!

    Liked by 1 person

    • Hey Paul! Glad you like the recipes! I have my own opinions about counting carbs (you don’t need to) but you and I can have a conversation about that another time. Please make an appointment with me and lets talk about it! Here is a video from a respected physician (that I trust) going over the results of the Adventist 2 study looking at plant based diets and metabolic syndrome: http://nutritionfacts.org/video/metabolic-syndrome-and-plant-based-diets/ In the mean time I would suggest omitting the corn and tortilla chips, doubling the vegetables, and adding a half cup more beans. Never skip on the beans! 🙂 Thanks for the comment! 🙂

      Like

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