GRUB: Southern Style Vegetarian Taco Salad with BetterBody Foods

*This post was sponsored by BetterBody Foods. All opinions are my own. #betterbodyfoods #ad

As some or most of you may know, I recently made a lifestyle switch to pescatarian, November to be exact. I know what you’re all probably thinking…that I’ve lost my mind doing this during Thanksgiving month, but let me briefly explain. I have never been a huge meat eater to begin with, so it was literally a cold turkey switch (no pun intended). Though this particular recipe is vegetarian, it would certainly be just as delicious with any type of ground meat added, whether it be beef, chicken or turkey. Today I will be centering this recipe post around the BetterBody Foods Avocado Oil and Quinoa, showing you how versatile they are to cook with, no matter your lifestyle choice!

INGREDIENTS:

• 1 -2 tbsp of BetterBody Foods Avocado Oil (depending on how many onions and peppers to sauté)
• sliced multicolored bell peppers (2 of your choosing)
• 1/3 cup diced red onions
• 2.5 cups of BetterBody Foods Organic Quinoa (cooked)
• tortilla taco shells
• 1 package of organic baby spinach
• 1.5 cup of organic vegetable broth
• 1 can ROTEL Tomatoes (original variety)
• 1 can of diced green chiles
• 4 tbsp of organic tomato paste
• shredded Mexican cheese
• 1 packet of taco seasoning
• salt or spices to taste (I used Tony Chachere’s)
• cilantro to garnish

PREPARATION:

Start by slicing your bell peppers into slices of your desired thickness, after removing the membranes and seeds. I prefer texture with my food, so I did mine in a decently sized fashion. Set aside.

Prepare your skillet for sautéing your sliced ingredients over medium heat with BetterBody Foods Avocado Oil. Once heated, add in your sliced red onions, then peppers respectively.

Once grilled to your liking, add in your cooked quinoa. I may have gone a bit over 2.5 cups since I was cooking for a very greedy family, haha! Immediately after, add your vegetable broth, making your mixture a more liquid consistency. If you’re a meat eater, feel free to use beef or chicken broth, your choice! Stir to blend, then add 1 pack of taco seasoning and stir again!

Add in a full can of the original variety of Rotel Tomatoes. If you’re really feeling feisty, go for the “Hot” variety! Follow with a small can of diced green chiles for a milder, yet nice kick of heat!

What you will have upon combining these ingredients is a soup like mixture, which is less than desirable usually when it comes to preparing tacos. To curb this, add in your tomato paste. It will not only thicken your mixture, but also keep the proper flavors in check, not compensating taste. Once you’ve gotten that added in there, season to taste!

I mean, I had to taste it right away. Sometimes you can’t help yourself…and who really has the time for “plating?!” 😆

FINAL DISH/GARNISH

Start by lining your taco shells with spinach. You could totally use the standard hard or soft taco shells, but I felt like being a little extra with this recipe and it’s a good thing I did because…deliciousness!

Follow immediately by adding your cooked taco “meat” on top of the spinach. Feel free to substitute for lettuce by the way if spinach isn’t your thing. Sprinkle your desired amount of cheese on top, followed by cilantro!

(P.S. If you’re one of those who think cilantro tastes like soap, just add it anyway! 😝)

And there you have it, my rendition of taco salad…Southern vegetarian style! Enjoy! 😊

Photos: SJR & Co Photography