Fall Scoop
Southwest Style Taco Salad
Ingredients
- 1 ea. 12" Tomato Basil Tortilla
- .5 ea. Cross Valley Farms® Romaine Lettuce, washed and torn
- .25 c Monarch® Roasted Corn and Poblano Blend
- .25 c del Pasado® Borracho Pinto Beans
- .5 ea. del Pasado Avocado Halves
- 1 T Monarch Pickled Red Onion
- 3 ea. Cross Valley Farms Grape Tomatoes, halved
- 2 T Monarch Cilantro Lime Ranch Dressing
- Fresh Lime, wedges
- Fresh Jalapeño, shaved thin
PREPARATION
- Fry Tortilla in a bowl shaping basket, or between an 8 oz. and 4 oz. ladle. Use precaution. Cool between layers of paper towels.
- Heat Borracho Beans according to package instructions. Season Roasted Corn and Poblano Blend with Oil, Salt and Pepper. Bake according to package instructions.
- Place Cilantro Lime Dressing into a squeeze bottle.
- Fill Tortilla with Romaine Lettuce. Drizzle with 1 T of Dressing. Top with Roasted Corn Blend, Diced Avocado, drained Borracho Beans and Grape Tomatoes.
Garnish with Lime Wedges, Shaved Jalapeño, Pickled Red Onion, and another drizzle of Cilantro Lime Dressing.
Recipe By Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens
Serves 1