I'm a huge fan of Mexican food.Â It's very flavorful, and done right it's helathy too!Â
This is a great example of it done right.Â Susan V's Vegan taco salad.
The first step is cooking your beans.Â Since I don't have a pressure cooker, I decided to cook mine in a crockpot on low for 5 hours while I was at work.Â Next time I won't cook them quite as long, since they were a little mushier than I would have liked!Â Don't forget to soak your beans overnight!
Now it's time to make your salad.Â Feel free to do whatever you'd like here.Â I used spinach, salsa, beans, olives, cheese,Â and a squeeze of fresh lime juice.Â
As you can imagine, I still had a ton of beans left!Â I used some of them to make a taco casserole.Â Â
I covered the bottom of the pan with tomato paste, then layered on a couple of corn tortillas.Â I then mixed beans, brown rice, plain yogurt, and banana peppers for the filling.Â Another layer of corn tortillas, then rotel tomatoes and a little cheese.Â Delicious!
Beans are a great way to eat healthfully and frugally.Â Even if you want meat in your dishes, you can add beans to make everything go further!Â They are a lowfat way to add protein and fiber to your diet as well!
What are you cooking this Wednesday?