By Namely Marly
Yield: 15
Ingredients:
2 15 oz cans Westbrae Natural® Organic Black Beans, drained and rinsed
1 cup salsa
1 tablespoon Spectrum® ground flax seed
1 teaspoon garlic powder
2 medium sized sweet potatoes, scrubbed and chopped
1 cup nutritional yeast flakes
1 cup Imagine® Organic Sweet Potato Soup
1 1/2 teaspoon Hain® salt, divided
1 teaspoon turmeric
1 teaspoon chili powder
3 teaspoons paprika, divided
2 cups Arrowhead Mills® Organic Quinoa, cooked
2 teaspoons taco seasoning
2 ripe avocados, peeled, pitted and chopped
1 green onion, thinly sliced
1 tablespoon lime juice
3 – 4 leaves of cilantro, chopped (or 2 teaspoons dried cilantro)
2 cup sliced black olives
2 cups fresh tomatoes, chopped
1 cup vegan cheddar cheese, shredded
Garden of Eatin’® Sweet Potato Corn Tortilla Chips (vegetarian but not vegan) or Garden of Eatin’® Blue Corn Tortilla Chips (vegan)
Read more at namelymarly.com
