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Vegetarian Taco Salad

Christine Gallary
  • minutes
  • Serves 4

INGREDIENTS

1

Avocado, medium

8 oz

Cherry tomatoes

1/2 cup

Cilantro, fresh

1/2

Garlic clove, medium

8 oz

Jicama

1 15 ounce can

Pinto beans

1

bunch Radishes with tops attached

1

Red bell pepper, medium

1/4

Red onion, medium

1 1/2 tbsp

Ketchup

1 tsp

Lime juice, freshly squeezed

1 pinch

Cayenne pepper

1/2 tsp

Granulated sugar

1/4 tsp

Salt, fine

1 1/2 tbsp

Cider vinegar

2 tbsp

Vegetable oil

1 tsp

Cumin, ground

1 cup

Tortilla chips

1/2 cup

Cotjia or queso fresco cheese