¼ cup Daiya Mozzarella, Cheddar, or Pepperjack style shreds
fresh lime juice or wedges
extra taco sauce for drizzling
jalapeño, thin sliced
salsa baked tofu
Combine cooked rice, rinsed black beans, and taco sauce in a microwave-safe container. Heat on high for 3-4 minutes or until hot.
Preheat grill or skillet (high heat). Spray with non-stick cooking spray or brush with vegetable oil (about 2-3 tsp.)
Cook bell pepper, red onion, and zucchini for about 4 min. Add mushrooms, sprinkle with salt and cook for another 5-6 minutes or until veggies are tender. Add spinach and cook until just wilted.
To serve: Scoop ¾ cup of rice and bean mixture into a bowl and add ½ of the grilled veggies. Top with a handful of fresh greens (iceberg lettuce or spinach), fresh chopped tomato, 2+ handfuls of crushed tortilla chips, 1-2 tbsp of guacamole, and 1-2 tbsp of salsa. Add any optional topping you desire (fresh cilantro, Daiya cheese, fresh lime juice, salsa baked tofu, extra taco sauce, etc.)