This past Tuesday, we enjoyed tacos for lunch, along with friends. It was an all day affaire of making memories and uplifting each other. Who could ask for a better day off from work? Not me. Despite of all the people here, at the end of the night, we had lots of leftovers. Some went for lunches the next day, but there is still a fair amount left today, Thursday. I’ll be the first to admit that I am not a fan of leftovers, as I find them boring, with a few exceptions.

While the idea of a Taco Salad isn’t new, this is my twist on the classic. This recipe is vegetarian, but is incredibly easy to make Vegan. Experiment, eat and enjoy!

Taco Leftovers Salad (serves 1)

• 1 cup Marinated Fajita Veggies (insert recipe), roughly chopped
• 1/4 cup vegetarian refried beans
• 1/4 cup vegan plant-based ground, taco seasoned, cooked
• 2 cups shredded romaine lettuce
• 1/2 cup tomatoes, diced
• 1/4 cup red onion, diced
• 2 Tbsp poblano pepper, minced
• 2 Tbsp sourcream
• 1 Tbsp taco sauce
• 1/4 cup shredded cheese
• 2 Tbsp Southwest Ranch Dressing

Lets put it together!

1. Start by roughly chopping the fajita veggies into bite size pieces, then warm them with the refried beans and plant-based ground, until warm.
2. While your fajita veggies, beans and plant-based ground are warming, assemble the remaining ingredients in a bowl.
3. Top your salad with your warmed fajita veggies, beans and plant based ground; toss and enjoy.