I'm all about salads for lunch or dinner. It's an easy and healthy meal, vegetarian, full of protein, and delicious.
Nacho Fajita Salad. Every time I say this dish's name I want to say a Nacho or "Not your" joke. Anyone else, or am I the only nerd out there that likes to think they are funny?
This Nacho Fajita Salad is way better than any Taco Salad you used to make, or get at a restaurant. This salad let's you enjoy the deliciousness of nachos, fajitas, black beans, and spinach all together in a mouth full of tasty healthy gluten free goodness.
Enjoy not having to turn your oven on for this meal. Enjoy eating a healthy salad full of flavor! Enjoy every bite!
Nacho Fajita Salad
Active Time: 10 minutes
Inactive Time: 10-15 minutes
2 tsp olive oil
2 Tbsp lime juice
1/4 tsp garlic powder
1/4 tsp seasoning salt
1/8 tsp cayenne pepper
1/8 tsp oregano
dash chili powder
1 bell pepper, sliced
2 small tomatoes, diced (or 1 large)
2 green onions, diced
4 c. spinach or lettuce of choice, chopped
1 can black beans prepared from this recipe
Avocado Salad Dressing from this recipe
- Mix the first 8 ingredients together in a small/medium bowl.
- Add the bell pepper, tomatoes, and green onions to the bowl, and stir to combine everything.
- Over medium heat saute the fajita vegetables for approximately 10 minutes or until the bell peppers are soft.
- Remove the fajita vegetables from the stove and set aside.
- On a dinner plate lay a single layer of tortilla chips and cover with as much or little cheese as you want. Though, just remember the more cheese you add the less healthy your salad will be. ;)
- Microwave your plate nachos for no more than 30 seconds. I like to start at 25 seconds on high b/c overcooked nachos are not nearly as delicious.
- In a bowl or on a plate lay 1/3 of the nachos down first, top it with chopped spinach or lettuce, some of the previously cooked fajitas, black beans, and the avocado salad dressing on top.
- Store the various parts of the salad separately in the fridge.