I recently joined forces with Goya Foods, America's largest Hispanic-owned food company, in collaboration with The First Lady's LetsMove initiative and the USDA, to promote the MyPlate / MiPlato cookbook, Healthy, Tasty, Affordable Latin Cooking. This book is part of the national MyPlate campaign designed to help educate Americans on healthy eating.
The bilingual book has 10 complete meal ideas (no more last-minute meal planning while driving home), with 30 recipes from around Latin America and Spain, and some healthy Latin twists on American classics. Each of the meals has the USDA stamp of approval and incorporates all five food groups (that’s right, all of them). For curious minds, each recipe also includes nutritional information, cooking tips, and estimated costs. There’s even a cheat sheet showcasing all the Goya ingredients you can use to keep your diet healthy.
The book inspired me. Instead of sharing one of the wonderful recipes, I want to share with you what I made with my goya products. A healthy vegetarian taco salad. You can leave out the chips for an even healthier salad, but I used wholesome organic, non-gmo corn chips to scoop that salad into my mouth and it was scrumptious.
Goya products I used: Goya Refried black beans, and Goya Pico De Gallo Authentic Mexican Salsa Mild
Vegetarian Taco Salad
Makes 4 salads
2 cups refried beans
1/2 cup of shredded cheddar cheese
4 cups chopped romaine lettuce
Goya Pico De Gallo Authentic Mexican Salsa Mild
plain Greek yogurt
*optional non-gmo corn tortilla chips
Divide the following directions between 4 plates:
Heat up your refried beans. There should be 1/2 cup of refried beans in the center of each plate. Sprinkle the cheese on top of the beans.
Surround the beans with lettuce. Each plate should have 1 cup of tightly packed chopped romaine lettuce.
Pour the Pico De Gallo around the beans using the amount you desire. Top with guacamole and plain Greek yogurt. If you are like me and desire a crunch, surround your plate with non-gmo corn tortilla chips.
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