We were all 'beaned' out from 2 days of the chili so we left that out and added in brown rice instead.
This taco salad had:
a base of low-sodium tortilla chips,
1 red bell pepper, 1/2 onion, 5 cloves of garlic, 1 cup of frozen corn, and 1 habanero - chopped
'hot' salsa,
1 avocado,
brown rice,
and shredded cheddar
I love using my cast-iron pan for sauteing veggies like this, it adds so much flavor!
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