Mexican Salad

Creative Girl here,  just finishing another delicious meal.  After making pina colada pudding last night, I got a craving for some south of the border dining. I decided to make another one of my favorite salads (Romaine Lettuce was on sale this week at the grocery.)  Tonight's meal had so many ingredients in it that I had to cut the canned vegetables in half so I wouldn't waste food.  I decided to make a second meal at the same time with the second half of the cans so that I also wouldn't waste what was leftover. this second meal you can easily freeze in individual packets for a quick meal  when you don't feel like cooking.  Both individually make 4 servings.

Mexican Salad

Ingredients
1/2 can diced tomatoes
1/2 tsp liquid smoke
1 tsp Worcestershire sauce
4 oz. tofu (you can use any kind of meat)
1/8 tsp pepper
1/8tsp. salt
1tb. Monterrey seasoning
1/8 tsp. onion powder
1/8 tsp. Cheyenne pepper
half can of black beans
half can of whole kernel corn
1/4 onion chopped
1 clove garlic
1/2 c. green peppers chopped
1/2 pkg taco seasoning
2 Heads of Romaine
Tortilla Chips (garnish)
1 Avocado

Cut tofu into small slices and spread out. Prepare rub combine Monterrey Seasoning, onion powder, pepper, and salt.  Sprinkle half over tofu, flip, repeat.  Prepare marinade, combined diced tomatoes, Worcestershire sauce and liquid smoke. Pour over tofu and sit. Begin to heat  1 tbl oil in saute pan, add onions, garlic, and peppers. Cook until soft. Add corn, black beans, and taco seasoning with 1/2 c. water.  increase heat to medium/high, until simmering, Simmer for 5 minutes then reduce heat with lid pan until water is absorbed.  Cut up lettuce and plate.  Enjoy!

Make Ahead Black Bean Burgers

While the pan is simmering,  in another pan cook 1 tbl. of oil add 1 clove garlic, remaining: onion, black beans, corn, tomato, and pepper.  Add one can garbanzo beans, remaining taco seasoning, 2 tbl. lime juice, 1/4 c. crushed pineapple  (these is leftover from the pina colada pudding, optional)  and 1/4 c. water.  Cook until tender. remove from heat place in fridge to cool. After enjoying your meal, or next day,  add 1 egg to mixture and 1 c. breadcrumbs or until able to form a ball.  Make patties out of the mixture lightly dust with flour and place in fridge or freeze.  You can then choose to cook in tbl.oil and eat or freeze. I left one patty  in  the fridge. Tomorrow I will make  a cheddar mushroom black bean burger recipe along with posting the pina colada pudding and maduros.