Impossible taco salad
Prep Time
Cooking Mode
½ red onion
3 cloves garlic
1 package Impossible™ Burger
2 mL (½ tsp) tsp paprika
2 mL (½ tsp) tsp cumin
2 mL (½ tsp) tsp dried oregano
1 mL (¼ tsp) tsp ground coriander
1 mL (¼ tsp) tsp ancho chile powder
to taste salt
to taste pepper
30 mL (2 tbsp.) tbsp. canola oil
½ bunch cilantro
½ ripe avocado
1 jalapeño pepper, seeded
1 lime
30 mL (2 tbsp.) tbsp. agave syrup
125 mL (½ cup) cup olive oil
1 head romaine lettuce, washed and drained
250 mL (1 cup) cup cherry tomatoes
540 mL (19 oz.) oz. black beans, rinsed and drained
360 mL (1 ½ cup) cup tortillas, cut into strips
to taste sour cream
250 mL (1 cup) cup shredded cheddar cheese
½ red onion
3 cloves garlic
1 package Impossible™ Burger
2 mL (½ tsp) tsp paprika
2 mL (½ tsp) tsp cumin
2 mL (½ tsp) tsp dried oregano
1 mL (¼ tsp) tsp ground coriander
1 mL (¼ tsp) tsp ancho chile powder
to taste salt
to taste pepper
30 mL (2 tbsp.) tbsp. canola oil
½ bunch cilantro
½ ripe avocado
1 jalapeño pepper, seeded
1 lime
30 mL (2 tbsp.) tbsp. agave syrup
125 mL (½ cup) cup olive oil
1 head romaine lettuce, washed and drained
250 mL (1 cup) cup cherry tomatoes
540 mL (19 oz.) oz. black beans, rinsed and drained
360 mL (1 ½ cup) cup tortillas, cut into strips
to taste sour cream
250 mL (1 cup) cup shredded cheddar cheese
Directions
1COOK THE IMPOSSIBLE™ Slice red onion and garlic. In a bowl, combine Impossible™ Burger and spices. In a skillet set over medium heat, heat oil and sauté Impossible™ Burger, stirring until cooked through. Add salt and pepper to taste. Remove skillet from heat and set aside.
2MAKE CREAMY CHILI LIME DRESSING Place half of cilantro, avocado, jalapeño pepper, lime juice and agave syrup in a food processor or blender and blend until smooth. Slowly add oil and pulse until mixture is smooth. Add salt and pepper to taste. Set aside.
3ASSEMBLE SALAD Shred romaine lettuce and cut cherry tomatoes in half. In a large bowl, combine with black beans and Impossible™ Burger mixture. Add creamy chili lime dressing. Divide into 4 bowls and top with remaining cilantro, tortillas, sour cream and shredded cheddar cheese.
4SERVE, SHARE, AND ENJOY!
5*Make it 100% plant-based with vegan cheese and sour cream.
Disclaimer
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Personal Note
Personal Note