The CFChef program is an online nutrition resource that allows those touched by cystic fibrosis to share and receive support, recipes and meal tips.
Lunch
5-minute Taco Salad
Submitted by: David P.
Recipe Story
I've been making this for over 20 years for myself. I first discovered it when I was on my vegetarian kick between ages 9 and 10. It's so quick, easy, healthy, and delicious. As a CF'er the key is to overload the salted tortilla chips, cheese and sour cream portion for the added salt and calories. Between the beans, chopped fresh greens, and dairy, it's a hit for everyone. Simply separate ingredients on the table and feed the entire family. Also, you can shred or dice any leftover meats from the night before like pork, chicken, or beef, and simply add to the mix if you're not vegetarian friendly.
Ingredients
5 ounces baked beans
4 tablespoons sour cream
2 tablespoons salsa
2-3 handfuls of corn tortilla chips
1/2 cup chopped baby spinach
1/4 cup chopped Kale
Pinch of chopped cilantro
Shredded or grated cheese, as desired
Directions
- Heat baked beans for 5 minutes.
- Place hearty portion of beans in a large bowl.
- Break 2-3 handfuls of tortilla chips over baked beans.
- Add chopped greens, grated or shredded cheese, sour cream and salsa.
- Mix ingredients, as desired.
- Enjoy. Use your finger to clean the bowl when done.
Serving Size
1 serving
Calories: 570 calories per serving
Fat: 28 g
Sodium: 950 mg
Protein: 19 g
Calcium: 275 mg
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