This Vegetarian Taco Salad is perfect on a spring afternoon. Not a lot of work and very tasty and much healthier than a traditional taco salad.
Serves 4
Total Time 20 minutes
Ingredients
1/2 pound Meatless Veggie Crumbles (Morning Star Brand)
2 tsp chili powder
1 tsp cumin
2 Tbsp water
2/3 cup black beans, rinsed and drained
4 cups romaine lettuce, shredded
3/4 cup frozen corn
1 cup diced tomato
1 cup tortilla chips
2 avocados, sliced
Instructions
- In a large skillet over medium heat add the veggie crumbles. Cook for 3 minutes or until starting to thaw.
- Add the chili powder and cumin and water. Continue cooking for an additional 3 minutes or until completely thawed and warm. Add the black beans and turn off the heat.
- In a microwave safe dish defrost the corn. After it is defrosted cook on high for 1 minute to warm.
- In a large bowl, combine the lettuce, corn and tomatoes. Just before serving top with the veggie crumble bean mixture, tortilla chips and avocado.
Please comment and share. I hope you enjoy this Vegetarian Taco Salad.
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That’s what we called poor man’s taco’s, when we didn’t have meat,we used poatotes as a filler. Diced poatotes, boiled in salted water, then use masher but gently, you want some chunks and lumps, add pepper, bit of butter not too much.You can put cheese, queso fresco, sour cream, chopped up red onions, cilantro, white onions, avocado’s,diced jalapeno’s,diced radishes .Endless possibilities
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Thank you for your comment, I love this recipe it’s one of my favorites.
What a beautiful salad!! And healthy, too