Loaded Nacho Supreme or Taco Salad (Includes Pico de gallo & Guacamole)

Mexican Taco Salad:

• 1 head Dark Green Romaine Lettuce or organic baby spinach or organic spring mix (Shredded)
• 1 each Carrot, Jicama, Beetroot, Turnips, Radish (Grated, (any Combination))
• 1 each Red, Yellow, Green Bell Pepper (Chopped)
• 1 English Cucumber (diced)
• 1 ½ cup Black Beans ((cooked or 1 can))
• 2 cup Corn (optional)
• 2 Vine ripe tomatoes (chopped)
• Other veggies of your choice

Guacamole:

• Scoop out Ripe Avocadoes using a spoon
• ½ Red Onion (finely diced)
• Pickled Jalapeño or Fresh Jalapeño to taste (Diced)
• Cilantro (Chopped )
• Lime or Lemon ( juice to taste)
• 2 pods Garlic (Minced (to taste))
• Salt to taste
• Halved Cherry Tomatoes ((Optional))

Salsa or Pico de gallo:Diced Pickled Jalapeño or Diced Fresh Jalapeño to taste

• 1 Can Organic Petite Diced Tomatoes (28 oz.) or fresh Vine Ripe tomatoes
• ½ Red Onion (finely diced)
• 1 C corn (steamed )
• 1 C Black beans
• Cilantro (Chopped)
• Lime or Lemon juice to taste
• Minced Garlic 1-2 pods ( (to taste))
• Chopped Green Onions ((optional))
• Salt to taste
• Add Black beans or Corn or Peach or Mango or Pineapple ((Optional))

Plant based crumble: (substitute for beef crumbles):

• 1/4 C Bulgur wheat ((#3 grade) (use Polenta for GF option))
• 1/4 C Water
• 1 C Salsa or Pico de gallo from above

Oil free Corn Tortillas:

• Buy Corn tortillas that have the least number of ingredients preferably corn, lime, water.
• Cut tortillas into 1/6th sized triangular pieces.
• Bake in the oven on a baking sheet at 400F for 10-15 mins until cripy and golden brown.