Before I went vegan, even way back before I was vegetarian, I LOVED taco salads in the huge fried tortilla bowls. Ya know, the ones that were about 1500 calories and could feed a family of four? Well, this is my updated, vegan version… Just as good in my book!
Ingredients (4 servings)
4 whole wheat tortillas
4 slices of Daiya cheddar
3 cups saffron rice/Spanish rice
1 cup black beans
1 cup diced tomato
1/4 cup red onion
1 tbsp cilantro
Cook the beans and rice. When they are nearly done, put a slice of cheese on each tortilla and toast them for 5 minutes in the oven.
While waiting, dice the tomatoes and red onion to make a salsa. Mix in the cilantro.
Remove the tortillas from the oven and place each in a separate bowl. Press the tortilla to the sides of the bowl so it takes its shape.
Start to assemble your taco bowls! Spoon in the rice, beans, then salsa. Feel free to add sea salt and/or more cheese on top!