Faye was having her leftover restaurant food for lunch so I built a taco salad for myself. I brushed both sides of a whole wheat tortilla with coconut oil and draped it over an inverted tart mold. I baked it at 400ºF in the Oven Central until it was browned and crisp.
I added tomato sauce and homemade chipotle Tex-Mex seasoning to refried black beans and heated it in the microwave oven. The seasoned beans were spooned into the whole wheat tortilla bowl and to this was added:
and finally, fat free yogurt and probiotic salsa.