It’s easy to veganize this delicious salad that is a meal all by itself. Serve it with some homemade guacamole, tortilla chips, and/or cilantro lime dressing.
| Servings |
1 1/2 cups
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 424 | 0mg | 2g | 45g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
110.7 | Water saved (gallons) [animal consumption only] |
 |
234.9 | Manure (pounds) not deposited into the environment |
 |
333.5 | Grains / feed (pounds) not consumed by animals |
 |
576.0 | Methane (gallons) not created by animals |
 |
7,048 | CO2 (pounds) not released into the atmosphere |
 |
.007 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
Ingredients
- 16 oz hamburger crumbles (meatless)
- 1 C yellow onions (chopped)
- 2 garlic cloves (minced)
- 1 Tbsp olive oil
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/4 tsp black pepper
- 1/2 C water
- 15 oz refried beans
- 4 oz Romaine lettuce (chopped)
- 2 Roma tomatoes (chopped)
- 4 oz black olives (sliced)
- 1 avocado (sliced)
- 3/4 C cheddar cheese (soy) (shredded)
- 4 green onions (sliced)
- 40 tortilla chips
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Saute the meatless crumbles, yellow onion, and garlic in the oil in a large pan over medium high heat until the vegetables are tender; add the chili powder, cumin, black pepper and water, and cook at medium low heat for an additional 10 to 15 minutes.
- Spread the refried beans onto the bottom of the salad plates.
- Add the remaining salad ingredients; place the tortilla chips around the side of the salad.
© Mainly Vegan LLC