Haystacks - Vegetarian Taco Salad

Haystacks - Vegetarian Taco Salad

These are one of the easiest foods to make. Fast and simple. 

Layer desired ingredients together.

Start with your choice of chips - this is a great way to use up leftover chips. 

Corn Chips

Doritos’s

Fritos

Choose any of the below ingredients place on the chips. I start with the beans and work my way down adding anything I have in the kitchen that I want to use.  

Warm-

Beans, refried, black, whole pintos, etc.      

Vegetarian burger                 

Spanish rice

Cold -

Lettuce, chopped

Spinach

Tomatoes, chopped                                       

Corn                      

Onions, chopped

Olives, sliced

Green onions, chopped                         

Salsa

Cheese – cheddar or mozzarella, grated 

Feta cheese

Sour cream
Hot Sauce                             

Avocado, sliced or guacamole

                               

 Here is my recipe for Pinto Beans copied over from an earlier post. These work really well for Haystacks.

Vegetarian Chili and Homemade Pinto Beans

Danella’s Home Cooked Pinto Beans

Put into large pressure cooker and cook with rocker rocking for ~15 minutes*:

         3       cups dry pinto beans - rinsed

         3       quarts water

Turn off the heat. Leave pressure cooker lid sealed and let temperature drop naturally until safety latch opens ~1 hour. Open and stir. Repeat if necessary until beans are soft. 

Once beans are soft add and stir in:

         2       tsp. salt

         3       tsp. garlic granules

         3       tsp. onion granules

       1-3     tsp. taco seasoning 

Cook with rocker rocking for an additional 5-10 minutes.

Cool under cold water before opening cooker.

       *Warning!!! Take all precautions necessary when cooking with a pressure cooker and follow manufacturers instructions.

I sometimes add a can of V-8 juice to the beans. I like the flavor that it adds, but I only do it if I have a can of it handy.