Vegetarian Taco Salad

Trying to stay low carb and having a child who won’t eat anything that ever walked, can be a bit of a challenge.  Veggies are easy and most of the time we just prepare our animal protein separately and Haley supplements with beans, tofu etc.  There are times however, that I just want to make a big pot of something. I came up with this dish; Vegetarian Taco Salad.  It’s easy and tasty and I hope you like it too!

• olive oil
• 4 med. onions, peeled and chopped
• 5 cloves garlic peeled and chopped
• 1 pinch red pepper flakes
• Salt
• 1 pint mushrooms (any kind)
• 1 8 oz. can tomato sauce (I like Muir Glen because they have no BPAs!)
• 1 can each chick peas, red beans and black beans, strained and rinsed
• chopped cilantro
• guacamole – prepared or home made (here’s one of my variations with cucumber, just leave it out if you like)
• salsa – I love La Mexicana brand, or homemade (here’s one with cucumber – I really like cucumber – if you don’t, just omit it)
• sour cream
• salad of lettuce, tomato and cucumber

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