I hear that some people get tired of leftovers. I am not really one of those people. To me, leftovers equal free time because the cooking is already done! Nevertheless, your pots of Black Beans with Cilantro and Lime and Quinoa with Corn, Green Onions, and Feta are probably starting to dwindle, now that you made those Black Bean Tacos and snuck a scoop of the beans for your Huevos Rancheros. This week’s leftovers have their last hurrah in this taco salad, which could be dinner on a busy night or could just as easily travel to work for lunch.
Of course, you can make make this salad with any cooked or canned beans and grains you have on hand. Or substitute a good handful of broken tortilla chips for the quinoa–I won’t tell.Vegetarian Taco Salad: For each serving, shred a big bowl of lettuce (preferably romaine, but here I used up a head of red leaf lettuce and it was fine, just fine–use what you have, remember?). Top with shredded cheese, a scoop of beans (seasoned beans are good, but plain are fine too) and a scoop of rice or quinoa. Diced veggies such as tomato or red pepper (or corn, if it’s not already in your quinoa) would be welcome here as well. Top with salsa, sour cream, and avocado slices. If your beans aren’t already full of cilantro and lime, both would be good sprinkled in your salad upon serving.