excerpt from: A Vegetarian Cooks� Book, The
Green Cutting Board Press, 2004
4 tortillas
1 ripe tomato cut into chunks
1 Cup prepared black beans drained
1/2 Cup black olives sliced
1/2 Cup Monterey Jack shredded
1/2 Cup baby portabella mushroom sliced
1 Tbls vegetable oil
taco seasoning (see home made)
soy sour cream
ready-made salsa
Prepare everything that needs to be sliced, shredded,
drained or thawed in advance, this goes very quickly once you start.
Preheat a large frying pan to medium-high with1Tbls of
vegetable oil. One a time crisp each tortilla about 1 minute on each side layer
between paper towels to drain (better yet use today�s newspaper, the ink won�t
hurt you and it�s a nice recycle)
Cut each chicken patty into 6 or 8 strips. Dredge the strips
in a pool of salsa and lightly dust with dry taco seasoning. The strips are
already cooked so just heat them through in one side of the pan and�
Saut� the mushrooms in the other side until they start to
soften, add the black beans, heat through. You�re done
Let everyone build his or her own salad, top with
everything.
Awards go to the tallest salad
Serves 2
Vegetarian