I think I make too much mexican...but it's so easy to convert vegan!!
I made taco salad for several nights in a row this week- initially made tacos but had enough leftovers that I could just break up the tacos in to chip sizes and layer the bottom of a boil with it. Then I placed mornigstar crumbles that had been cooked with red kidney beans and some fajita seasoning in the bowl, then on top of that fresh chopped tomatoes, then on top of the daiya cheese. Then just microwaved and served with some vegan sour cream- so easy and tasty.
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