In this dinner, we'll use vegan mince and guacamole that were made earlier in the weekly menu.
2
Brush the tortillas with olive oil, sprinkle with salt and lime juice. Cut them into triangular shapes and place on a baking tray lined with parchment paper. Bake at 180 degrees celsius for about 5-8 minutes. The tortilla chips become crispy once they've cooled down.
3
Dice cucumber, bell pepper and red onion and mix together in a bowl with spinach.
4
Grate cheese and add to the salad together along with the vegan mince from yesterday's dinner.
5
Make a simple avocado dressing by mixing 50/50 sour cream and guacamole.
6
Top the taco salad with avocado dressing and serve with crispy tortilla chips.
