2 tbsp (30 mL) olive oil
1 pkg (340 g) Yves Veggie Cuisine® Original Ground Round
2 cloves garlic, minced
2 tsp (10 mL) taco seasoning
4 nuggets Europe’s Best® Chef’s Spinach, thawed
2 pkg (250 g each) Tilda® Ready to Heat - Lime Cilantro Rice
1 cup (250 mL) fresh salsa
1 ripe avocado, halved, peeled, pitted and chopped
1 cup (250 mL) Yves® Black Beans, drained and rinsed
1 cup (250 mL) shredded vegan cheese
1. Heat oil in skillet set over medium heat; cook Yves Veggie Cuisine® Original Ground Round, garlic and seasoning for 3 to 5 minutes or until starting to brown. Stir in Europe’s Best® Chef’s Spinach. Cook for 3 to 5 minutes or until heated through. Let cool completely. Meanwhile, heat Tilda® Ready to Heat - Lime Cilantro Rice according to package directions; let cool completely.
2. Divide ground round mixture among 4 food storage containers or large Mason jars. Top with layers of salsa, Tilda® Ready to Heat - Lime Cilantro Rice, avocado, Yves® Black Beans and vegan cheese. Seal with lids.
To prevent avocado slices from browning, toss with a little lemon or lime juice.