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.
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
- Cook the drained and rinsed black beans and chopped onions, together, in a frying pan on medium heat for 4-5 minutes.
- 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.
- Once the beans and onions have finished cooking, pour those onto the top of the other assembled salads.
- Enjoy!! Super easy, colorful, great for your body, filling, and just YUM!