Taco Salad | Eat to Thrive

Ingredients

• 1 14-oz can vegetarian refried beans
• 1 pkg Smart Ground Meatless Mexican Crumbles (available at Whole Foods)
• 2 cups arugula
• 2 tbs lime or lemon juice, divided
• 2 tbs olive oil
• 1/2 batch of baked seasoned tortilla chips OR 4 whole wheat tortillas
• 1/2 cup cheddar cheese, shredded (optional)
• 1/2 cup cherry tomatoes, sliced
• 2 medium-large ripe avocados
• 1/2 teaspoon salt