Verna's Taco Salad

Yesterday afternoon just before CHIP Class I made the taco mixture but did not have time to have any. I could not wait for lunch today to give it a try. It was really good.
What's great I have enough left for a few more meals.
Ingredients:

• 3-4 medium Portabella Mushrooms-chopped like hamburger.


• 1 onion-chopped


• 3 -5 cloves garlic-chopped fine


• 1 red or green pepper-chopped-optional


• 1 can Kunor's low sodium Black Beans-rinse and drained


• 1-14 oz can tomatoes


• 1 jalapeno pepper--chopped very fine-remember this gives heat to the tacos.


• 1 small can tomato paste-low sodium


• 1 Tablespoon cumin


• 1 & 1/2 teaspoons oregano


• 1 teaspoon freshly ground pepper


• 1 teaspoon chili powder


• 1 cup water


• 1/2 bunch fresh cilantro-chopped fine


• Sriracha sauce to taste- optional

• Toppings:
  Shredded greens


• cheese of choice


• Tomatoes-chopped and drained


• Black olives-sliced and rinsed


• Avocado-chopped


• Freshly chopped cilantro-optional


• Tortilla chips-low sodium


• sour cream-low sodium-optional

Directions:

1. Saute onions and portabella mushrooms.


2. Add red or green pepper with garlic.


3. Oh yes don't for get the jalapeno pepper- cook until tender, 2- 3 minutes.


4. Add all spices, and cook 2-3 more minutes.


5. Add beans, canned tomato's, tomato paste.


6. Add water and stir well.


7. Bring to a boil then reduce to a simmer.


8. Continue simmering until thickened, 20- 30 minutes.


9. Add cilantro, pepper and Sriracha Sauce to taste.

To assemble:

1. Put greens on a plate.


2. Top with taco mixture and then any toppings that you would like.


3. Crumble tortilla chips on top.

Remember the taco mixture.will taste better the second day, for flavors to marinate.

Enjoy!!