If you just started following my blogs, I will let you in on a little not-so-secret “secret.” I. Love. Mexican. Cuisine.
My husband and I have had our weekly taco salad nights since the beginning of our relationship. We started by making quesadillas in his college house, which he shared with four roommates.
I remember standing in his kitchen cooking up our wheat tortillas and microwaving the frozen veggies as we all drank Miller Light and danced around like happy college kids with no worries in the world.
Eventually those quesadillas evolved into “real” taco salad in our own kitchen after we were married. We have switched out those wheat tortillas for other, healthier options (we are both gluten free), and the frozen veggies have become 100% organic and fresh. For 13 years, my husband and I have had weekly Mexican fests in our kitchen…and our mouth waters more every time.
When I began adding more veggies and eventually started eating 80% raw, I made it a priority to keep Mexican cuisine in our weekly routine. But not only did I keep it around, I had a goal of making it DELICOUS.
This week I came up with a little twist on our Mexican favorite, which I’m going to share with you today.
Here is my recipe for my black bean taco salad, topped with peach kiwi salsa:
For the salsa…
-2 ripe peaches
-1/2 jalapeno, seeded and diced
-1/2 red onion, diced
-1/2 cup fresh cilantro, chopped
-1 clove fresh garlic, minced
-juice of approx. 1-2 limes
-pink Himalayan sea salt and black pepper to taste
*Combine all ingredients into a bowl and mix together thoroughly.
For the salad…
-1 head butter lettuce, chopped
-approx. 1 cup green cabbage, chopped
-1/2 red onion, chopped
-1/2 cup chopped green onions
-1 yellow zucchini, chopped
-1 yellow, orange, or red bell pepper, chopped
-large handful fresh cilantro, chopped finely
-any other chopped veggies you would like to add
-juice of ½ lime
*Set these ingredients aside separately, for the assembly later.
For the black beans…
-1 15 oz can organic black beans
-1/2 tsp dried oregano
-1/2 tsp chili powder
-1/4 tsp garlic powder
-1/4 tsp paprika powder
-1/4 tsp onion powder
-pink Himalayan sea salt and pepper to taste
*Warm black beans and all ingredients together in a small pot on low temperature, until it is warmed to your liking.
In a bowl, layer in this order, starting from the bottom up:
1- Layer of black bean mixture
2- Butter lettuce
3- All other salad veggies
Then drizzle with lime juice and enjoy!
Tip: If you want to make it even more creamy and delicious, add some guacamole, and for a little crunch, some Spicy Fiesta Go Raw snacks, pictured below. For a yummy guac recipe, click here and scroll down to Episode 5: Holistic Health Recipes. There is also a great homemade salsa recipe included in the episode as well, if you want to switch it up a little!
I hope you enjoy this fresh and delicious twist on one of our McLaughlin family favorites!