3 tbs olive oil
1/2 cup chopped organic celery
2 chopped organic garlic cloves
1/2 cup chopped organic carrot
1/2 cup chopped organic shallot
1 chopped organic bell pepper (I used an orange pepper)
1 pkg Organic Sieta Taco mild (Thrive Market, Amazon, Whole Foods)
1 1/2 cups sautéed Mushrooms
1 tsp Organic Ground Ancho Chile
2 tsp Organic Freeze Dried Oregano
1 – 13 oz Organic Black Beans (drained)
1/2 cup organic vegetable broth (Bonafide. Thrive Market)
1/2 pound organic greens ( I used 1/2 pkg. of a 1# package of Spring Mix)
Green Olives as many as you like (I love 365 from Whole Foods)
1 – 7oz. pkg. Good Plant Cheddar Cheese Olive Oil Shreds (Amazon, Whole Foods)
3 Organic Plum Tomatoes chopped
Organic Salsa (I used Organic Jacks Cantina Salsa from Costco, 365 from Amazon and Thrive Market brand are equally good)
Kite Hill Sour Cream or yogurt
In a skillet add olive oil. Start heating it up and add all the vegetables and sauté until soft. When the veggies are soft add the Ancho Chile and Oregano and the package of Sieta taco mix and 1/2 cup vegetable broth. Allow this to simmer for 10 minutes or until most of the broth is absorbed. Stir it occasionally. When time is up add the black beans.
In a very large bowl you will be layering together 3 layers of the taco ingredients with the greens.
Simple, 1st Layer will be the greens. On top of the greens add the veggies then 1/3 shredded vegan cheese,
1 chopped tomato and crumbled olives. Repeat this 2 more times. This will help eliminate the need to mix so much. More equal distribution of ingredients.
Time to eat. Take what you want and then top it with the desired amount of salsa and Kite Hill sour cream.
