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Vegetarian Kale Taco Salad

Kelli Foster
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

Avocados, medium

1 15 ounce can

Black beans

1 cup

Cherry tomatoes

1 cup

Cilantro, loosely packed fresh leaves

1

large bunch Flat-leaf kale

1

Lime, zest and juice of medium

1/2 cup

Pickled jalapenos

1/4

Red onion, medium

1

Red or yellow bell pepper, medium

4

Scallions, medium

1/4 tsp

Black pepper, freshly ground

1 pinch

Cayenne pepper

1/2 tsp

Kosher salt

1/2 tsp

Paprika, smoked

1/3 cup

Olive oil

2 tsp

White wine vinegar

1/2 tsp

Cumin, ground

1 cup

Tortilla chips

1 cup

Cheddar cheese

1/3 cup

Greek yogurt, plain