Veggie Taco Salad

I've been on a Mexican kick lately, mostly because I'm loving avocado and can't eat it enough.  This salad has the solid protein and fiber of soy and black beans, spiced with a kick of jalapeno.  Combine that with creamy avocado and you have one delicious meal.
Recommended sidekick:  a classic margarita, of course


Basic ingredients:

Butter lettuce (can use romaine, or whatever you prefer)
Light sour cream
Avocado
Tomato
Shredded cheese blend
TJ's Authentic Salsa (medium in heat)
Black Beans, 1 can, drained
Soy Crumbles (soy ground beef, I use TJ's or Morningstar Farms)
1 jalapeno
Taco Seasoning

Instructions:
1)  Sauté soy crumbles with taco seasoning and a small amount of water.  I sometimes use the juice from the black beans, as it adds flavor.  And hey, I'm dumping it down the drain anyway.

2) When soy is almost cooked, add drained black beans, just to warm them.

3) Chop avocado, jalapeno and tomato.

4) Layer lettuce on bottom of salad bowls.  Next add the soy crumbles and black beans.  Top with shredded cheese, chopped tomatoes, avocado and jalapenos.

5) Top your salad off with salsa and a dollop of sour cream.

6) Wash it down with a fabulous margarita, especially if you happen to have a former professional bartender in the house!  (boy, that comes in handy)

Enjoy!