Bol de ensalada de tacos (vegetariano, vegano)

Ingredientes

• 200 grams canned kidney beans
• 80 grams lettuce
• 1 tomato
• 1 shallot
• 3 Tablespoons guacamole
• 1 Tablespoon lemon juice
• 1 Tablespoon extra virgin olive oil
• Pinch of ground cumin
• Pinch of sea salt
• 25 grams corn tortilla chips
• 50 grams cheese of your choice

Preparación

1. 1

   Peel and dice the shallot (or onion) and make it sweat with a little bit of olive oil in a skillet.

2. 2

   Cut the fresh tomato in pieces and add it to the skillet. (Use tomato sauce if tomatoes are not in season). Add the kidney beans to the skillet and a pinch of cumin. Let it cook for 5 minutes.

3. 3

   In the meantime, in a salad bowl, put the guacamole on one side and add the lettuce next to it.

4. 4

   Once cooked, transfer the tomato and beans to the salad bowl, next to the lettuce (not on top of it, otherwise it will cook it).

5. 5

   If you want to add cheese, cut it into small pieces and add them to the bowl. Finally, drizzle with lemon juice and olive oil. Serve immediately with some corn tortilla chips and voila! Bon appétit!