Skinny Taco Salad

INGREDIENTS

Refried Beans
2 cans pinto beans, rinsed and drained
6 Tbsp tomato paste (quick tip: ketchup will work)
1 cup vegetable broth 
1 chopped onion (quick tip: 1/2 -1 Tbsp onion powder)
1/2 tsp garlic powder
1/2 tsp chili powder
1 Tbsp olive oil , (if using chopped onion)


Walnut Taco Meat
1/2 cup walnuts (option to soak 2-8 hours) 
1 1/2 tsp chili powder
1/2 tsp cumin
sea salt to taste

Macadamia Sour Cream
1 cup macadamia nuts
2/3 cup water
juice of 1 lemon
1/4 tsp sea salt 

Guacamole
2 ripe avocados 
juice of 1 lime
1/4 cup salsa 
1/2 tsp garlic powder
1/4 tsp salt

Other Ingredients
chopped greens
salsa , for topping
blue corn chips, optional (or other gluten free, vegan tortilla style chips) 


INSTRUCTIONS

Refried Beans
1. If using chopped onion, heat oil in a skillet over medium heat.
2. Saute onions until translucent 
3. Add in all other ingredients and cook for 5 mins.
4. Once it becomes a thicker consistency, remove from heat.
5. Mash with a potato masher 

Walnut Taco Meat
1. Combine everything into a food processor and pulse until chunky, not powdery.
 
Macadamia Sour Cream
1. Combine all ingredients into a small high speed blender.
2. Blend until you have a creamy texture, adding water if needed.

Guacamole
1. In a medium bowl, Mash avocado leaving it chunky.
2. Add in the rest of the ingredients, mash until everything is combined. Do not stir, this will make your guacamole runny.

The Salad
1. If using blue corn chips, add them as you first layer.
2. Next I added my greens.
3. In a thin layer, add refried beans.
4. Then the walnut taco meat.
5. Top with salsa, guacamole, and macadamia sour cream.

You can layer this however you would like, be creative and add or take away to your liking. Enjoy!