Tags
Applegate Farms, Meatless Taco Salad, MSG Free, Organic, Organic Eating, Publix Greenwise, Taco Salad, Vegetarian Taco Salad
In an effort to give up meat I have been trying to create meals for my husband, son, and me that are not only yummy, but nutritious. One of my main focuses when cooking is to cook without MSG; added or hidden. This can prove to be challenging at times, but not impossible.
One of my favorite meals is taco salad, which I used to make once a week with organic chop meat, organic cheese, msg free sour cream, black olives, organic salsa, and guacamole. And instead of traditional taco seasoning, I would make my own using cumin, chili powder, paprika, and salt.
Tonight I made taco salad without meat using organic brown rice cooked on the stove. Once the rice was cooked I added a can of organic pinto beans, a can of organic diced tomatoes, organic salsa, and organic shredded cheese. I then put that mixture into a baking dish and put it in the oven on 350 for 25 minutes. If you make this ahead of time and refrigerate it first, you will need to bake if for 40 mins on 350.
- One serving of organic brown rice cooked as instructed on package (RiceSelect® Texmati brown rice)
- One can of organic pinto beans drained (Publix Greenwise)
- One can of organic diced tomatoes(Publix Greenwise)
- 2 cups of organic shredded mexican cheese (Applegate Farms)
- 1 cup organic salsa (Publix Greenwise)
Optional:
Sour cream to taste (Daisy Sour Cream is the only brand I have found that is MSG free)
TOSTITOS® Natural Yellow Corn Restaurant Style Tortilla Chips (crushed up and mixed in each individual serving)
Note: I did not add my homemade taco seasoning in this dish, but I would in the future.
We all enjoyed it just as much as we do when it has meat in it. I hope you will too.
