6cupsromaine or butter lettuce, rinsed, pat dry and chopped
1/4cupsweet corn(cooked/canned, rinsed and drained)
1/2cupblack beans(cooked/canned, rinsed and drained)
1/4cupshredded vegan cheddar cheese
In a pan over medium heat, heat the oil. Add in the walnut meat or crumbled veggie burger, top with taco seasoning and sauté for about 3 minutes, until fully cooked through. Remove from heat and stir in the Mild Pace® Chunky Salsa until fully coated, for about 30 seconds while it heats through. Taste and add more seasonings if desired.
In your plate, add the chopped lettuce. On top of the bed of lettuce, arrange the salad toppings side by side: the salsa veggie meat, the sweet corn, the black beans, the shredded cheese and the chopped avocado. Stir together and enjoy!!
Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.How to store:I recommend storing the components separately to keep them fresh. They’ll keep in the fridge for a day or two. Reheat the taco meat, then assemble the salads.