Taco salad gets fresh with heirloom beans, homemade tortilla chips, and leafy greens. Trumpet mushrooms pick up bright red color from achiote, the tart and tangy seeds.
What You Get
Cooked yellow eye beans
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 30 minutes
Preheat the oven to 425°F. Line 2 sheet pans with foil or parchment.
Slice the mushrooms into rounds. In a bowl, toss the mushrooms with the achiote marinade and season with salt. Arrange on one of the prepared pans and roast until golden, 20 to 25 minutes.
Meanwhile, place 3 tortillas on the other pan, and brush lightly with oil. Bake until golden and crispy, flipping the tortillas once during cooking, 10 minutes total. Once cool, break the tortillas into bite-size pieces.
Trim the base of frisée, separating the leaves into bite-size pieces. Trim and thinly slice a few of the radishes. In a large bowl, combine the frisée, arugula, and radishes. Drizzle with the cilantro-lime dressing, season with salt, and toss to coat. Fold in the crispy tortillas last. Drain the beans. Peel, pit, and slice the avocado.
Heap the taco salad on plates, top with the mushrooms, beans, avocado, and feta, and serve.