veggie experiment: days 5 and 6

taco salad

the name says it all, but i'll just share how i chose to prepare it.

i used the costco fresh tortillas and laid them on top of my souffle dishes and baked them @ 425 until brown. this made a decent enough tortilla bowl.

inside we put romaine lettuce, kidney beans, cheese, olives, avocados, non-fat sour cream and corn and bean salsa (recipe below).

corn and bean salsa (from cooks.com)

1 can black beans, drained and rinsed
1 C canned corn, drained
1 C tomatoes, diced
1/2 green onions, chopped
2 T cilantro, fresh, chopped
2 T olive oil
2 T lime juice
1 t cumin
1-2 cloves garlic, chopped
1/2 t salt or garlic salt (if you don't have fresh garlic)
1/2 t pepper
2 serrano chili peppers, seeded and chopped