Taco Salad

• 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

Directions:

1. Add the refried beans and mexican crumbles to a pot and heat over low heat until warmed.
2. Toss the arugula with 1 tbs lime / lemon juice, olive oil, and a pinch of salt (to taste).
3. If using tortillas, brush a light layer of olive oil on either side and season with salt, cook until golden and crisp using a panini maker or skillet and crumble into bite-size pieces.
4. For the guacamole, add the avocados, 1 tbs lime juice, and salt to a bowl. Stir well (using a fork to mash the avocado).
5. To assemble, place the tortillas on the bottom of 4 bowls. Add a layer of the bean / mexican crumble mixture. Top with cheese, if using. Add the arugula salad and then the tomato slices. Top with the guacamole and enjoy!