Taco Salad

Ingredients:

tortillas
1 teaspoon oil
1/2 onion, chopped
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon oregano
2 cloves garlic, minced
1/2 package vegan ground beef
8 ounces tomato puree
1/2 cup vegetable stock
1 teaspoon apple cider vinegar
1/2 teaspoon agave
salt, to taste
romaine lettuce, shredded
3/4 cup black beans
cherry tomatoes, halved and quartered
2 green onions, chopped
1/4 cup cilantro, chopped
juice of 2 limes
avocado, diced

Brush tortillas with a little oil. Place onto a rounded oven safe bowl and bake in the oven until golden brown and crispy. Set aside.

Combine lettuce, beans, tomatoes, green onion, and half the cilantro. Set aside.

In a skillet, cook the onion and garlic in oil until tender. Add the seasonings and stir in the ground beef, tomato, and stock. Bring to simmer and add vinegar and agave.

To assemble, toss the salad with lime juice and salt. Place into the tortilla shells. Spoon beef mixture over the salad and garnish with avocado and cilantro.