Vegan Beyond Meat Taco Salad

Ingredients:

Directions:

1. Bring a pot of water to a boil. Cook the corn until soft and tender. Remove from the boiling water and set aside.
2. Heat a skillet over medium heat. Add the Beyond Meat and cook according to package instructions. Stir and ground up the “meat” as it cooks. Season with 1 Tsp cumin and stir to combine.
3. Heat a separate skillet over medium heat. Add the can of fire-roasted tomatoes (including the liquid from the can). Bring to a boil, then add the chopped bell pepper. Reduce the heat to medium-low and cook until the bell peppers are soft and tender. Stir occasionally. Season with ½ Tsp cumin and stir to combine.
4. Add the Beyond Meat to the tomato/pepper skillet and stir to combine.
5. Slice the corn of the husk and add to the skillet. Stir to combine. Continue to heat for about 5 minutes then turn off the heat.
6. Add shredded lettuce to the bottom of each bowl. Top with a heaping spoonful of the Beyond Meat mixture. Add shredded cheese and a dollop of guacamole (or avocado slices) on top. Enjoy!