Refried Radicchio Verde

Refried beans and salsa verde are piled over rice, lettuce, and radicchio in this fun vegetarian spin on taco salad perfect for a weeknight.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 565 Calories

Ingredients

• 1 cup water
• 1 teaspoon vegetable oil
• 1 onion, chopped
• ½ teaspoon garlic powder
• 1 (16 ounce) can refried beans
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 1 head iceberg lettuce, shredded
• 1 small red bell pepper, chopped
• ¼ cup sour cream, or to taste
• 1 (7 ounce) can green salsa (salsa verde)
• 1 ½ pounds vegetarian beef crumbles
• 1 head radicchio, shredded
• 1 ½ cups hot cooked white rice
• ¼ cup shredded Monterey Jack cheese, or to taste (Optional)

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Add onion and red bell pepper; cook and stir until soft, about 5 minutes. Reduce heat; stir in green salsa. Add vegetarian crumbles; cook and stir to break up the crumbles, about 5 minutes. Stir in water and refried beans. Season mixture with cumin, chili powder, and garlic powder. Simmer until flavors combine, about 5 minutes.

Step 2

Divide iceberg and radicchio among serving plates. Top with rice. Scoop hot mixture over rice. Garnish with sour cream and Monterey Jack cheese.