I imagine many of you would agree with me that Mexican food is the bomb.  Enchiladas, tacos, chimichangas, nachos, oh my gosh.  I could go on and on.  Its one of the things I have missed about living in the states.  Access to some dang delicious Mexican food.  For the time being though, I have had to make do and bring the Mexican cuisine to me.

Here is a tasty recipe that can be whipped up quick if you find yourself with a hankering for some.  Its gluten free, lactose free and refined-sugar free.

This recipe can make 2 salads.

Ingredients

1 cup of black beans, drained, rinsed and cooked

A handful of chopped onions (I like red)

A handful of cherry or grape tomatoes, halved

Sliced red pepper (maybe 1/2 cup worth)

1/2 an avocado

Grilled chicken or cooked ground beef, if you so desire

1/3 cup of corn (optional.  I generally opt out of it)

A sprinkling of goat cheese (optional.  This would add a small amount of lactose to the dish)

1 cup of arugula or spinach (or any salad greens really).

1/2 cup of chopped mango

 

1. Cook the drained and rinsed black beans and chopped onions, together, in a frying pan on medium heat for 4-5 minutes.
2. Meanwhile begin assembling your salad bowls.  Layer the greens on the bottom.  Then add the other ingredients on top, as you chop and slice each one.
3. Once the beans and onions have finished cooking, pour those onto the top of the other assembled salads.
4. Enjoy!!  Super easy, colorful, great for your body, filling, and just YUM!