Last night was taco salad night. I had leftover Smokey Hickory Quinoa and Black Bean Burgers and decided to get creative with it. I fried the leftovers up with some spices and made a totally delicious taco salad.

If it is possible, it tasted better than this picture looks. Although this picture is pretty mouth watering.

Tasty Taco Salad

Ingredients

• 1/2 a recipe Smokey Hickory Quinoa and Black Bean Burgers
• 1 tablespoon chili powder
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• pinch of fine sea salt and ground black pepper
• 2 tablespoons sunflower oil, for frying
•  1 (220 g) bag corn chips or multigrain tortilla chips
• 1 (284 g) package soy nacho or cheddar cheese, shredded (about 2 cups)
• 1 heart of romaine lettuce, chopped
• 1 1/2 cups salsa of your choice
• 6 scallions, thinly sliced

Directions

1. Place the leftover burger mixture into a medium mixing bowl.
2. In a small dish combine the chili powder, garlic powder, oregano, paprika, sea salt and pepper. Add the spice mixture to the burger mixture and mix until combined.
3. Heat the sunflower oil in a medium skillet on medium-high heat. Add the burger mixture and fry for 7-10 minutes, stirring continuously until browned and hot.
4. Place a large handful of the corn chips onto a plate. Top with the burger mixture and shredded cheese. Microwave for 1-2 minutes to melt the cheese.
5. Add the chopped romaine, salsa and green onions.