Ingredients
Serves 6
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
2 ears corn, kernels cut off
8 oz. tempeh, cubed (found next to the refrigerated soy products)
1 (15 oz.) can kidney beans, rinsed and drained
1 tablespoon taco seasoning (this is the amount of heat my family can handle, add more to your taste)
8 oz. romaine lettuce salad
1 avocado, peeled, pitted, and sliced
1 cup halved cherry tomatoes
1/4 cup grated sharp white cheddar cheese
1/4 cup fresh cilantro, chopped
1 lime, sliced for garnish (optional)
1 bag tortilla chips
favorite salad dressing
Preparation
