2 cups soy crumbles (beef substitute)
1 cup chunky salsa, your choice
1 cup corn kernels (frozen thawed)
1 cup black beans
5 to 6 cups lettuce, shredded
1/4 cup chopped green onions
1/4 cup shredded Cheddar cheese
2 Tbsp sliced ripe olives
2 Tbsp sour cream
tortilla chips, optional
Cook the veggie crumbles along with salsa in a skillet over medium-low heat for 5 to 10 minutes. Make sure to stir often.
Add to the skillet the corn kernels and black beans, stirring until heated through.
In 4 large shallow bowls, divide the lettuce, then spoon the veggie/salsa/corn/bean mixture over the top of the lettuce, then top with green onions, Cheddar cheese, ripe olives, and a dollop of sour cream on each serving. You can also crumble some tortilla chips over the top for crunch.
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