Taco Salad

Well, the winter has been unkind to me. I've managed to put on 10 pounds since the holidays, and even riding 120 miles and running 10 miles last week couldn't put a dent in it. The scale did not budge. It didn't even flutter in one direction or the other. So, I thought I'd try to eat something that can at least be construed as healthy (we tried a new mac and cheese recipe last week and a delicious coconut curry, which apparently undid my best efforts at exercise). This taco salad* is simply TVP and kidney beans with salad fixin's. Simple, but good.
1 cup TVP
1 cup water
1 can kidney beans, drained and rinsed
1/4 cup onion, diced
2 tbsp. tomato sauce
1 tbsp. Cholula (though I suppose any hot sauce would do)
1 tbsp. chili powder
1 tsp. hot paprika
1 tsp. cumin
1 tsp. garlic powder
salt to taste

Small head of green lettuce
1 tomato, diced
1/2 avocado, diced
vegan sour cream
cilantro for garnish

In a frying pan or skillet, saute the onions in a small amount of oil until they are golden brown. While the onions are cooking, boil the water in a medium sauce pan. Once the water is boiling, turn off the heat and add the TVP. Stir until the water is absorbed. Add the kidney beans, tomato sauce, Cholula, and spices. When the onions are done, add them to the TVP mix and stir well. Put the TVP on top of a bed of lettuce and top with sour cream, tomatoes, avocado, cilantro, and a dash of hot sauce.

*Inspired by Yellow Rose Recipes.