Vegetarian Taco Bowls

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Saturday’s dinner consisted of super yummy and healthy veggie taco bowls.  I love making meatless dinners at least once a week, to give the digestive system a break, and this is one of my go-to recipes.  We’ve been on a healthy kick for the past week or two and now we’re trying to stick with it.  This healthy taco bowl is a super quick and easy dinner to make and the leftovers make lunch for the next few days a no-brainer.  I hope you enjoy and let me know what you think!

tacobowl

 

Ingredients

  • 1 heart organic romaine lettuce (I used for two servings, add more if needed)
  • 2 tbsp organic olive oil
  • 2 gloves garlic
  • 1/2 cup diced yellow onion
  • 1 diced green pepper
  • 1 cup diced cherry tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 package Yves meatless ground beef
  • 1 15-oz can organic black beans (rinsed and drained)
  • 1 cup corn (I used Trader Joe’s mexican-style frozen corn)
  • 1/2 cup grated sharp cheddar (to top with)
  • salt/pepper to taste

Directions

  • Chop the heart of romaine lettuce into salad-size pieces and set aside.
  • Heat the 2 tbsp of olive oil in a skillet over medium heat.  Add garlic and onion, and saute until golden brown, about 4-5 minutes.  Add the chili powder and cumin, mix well.
  • Add the green pepper in and cook until softened, about 2-3 minutes.  Add the cherry tomatoes and cook for about 1-2 minutes.
  • Add the tofu (which is already pre-cooked) and stir until heated all the way through.  While stirring, add the black beans and corn and cook until heated through.  Be careful not to overcook the beans and corn.
  • Arrange the romaine lettuce in a bowl and top with the taco mixture.
  • Season with salt-pepper to taste, add the grated cheese (you can NEVER have too much) and salsa/sour cream.  I used salsa verde and light sour cream.
  • Store leftovers in an air-tight container.
  • Enjoy!

1 comments on “Vegetarian Taco Bowls”

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