mexican haystack

mexican haystacks
like a taco salad with a new name and meatless

toppings can vary to what you have in the house, we've gotten creative sometimes

• 2 cups kidney beans, cooked (can use another type of bean)
  
• dash of salt
• 2 tablespoons chili powder
• 1 teaspoon ground black pepper
• 1 (14.5 ounce) package corn tortilla chips
• 1 head lettuce - rinsed, dried, and shredded
• 2 large tomatoes, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 (10 ounce) can chopped black olives
• 1 carrot, shredded
• 1 cup shredded Cheddar cheese
• 1/2 cup sour cream
• 1 cup salsa
• avacado
• green onions

1. In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
2. To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.