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.
Total Time 20 minutes
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
- 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.