Taco Salad - Vegan
Taco salads are so delicious. With the crunch of the tortilla chips. Adding in the ranch dressing gives this salad a creaminess. But you can certainly add in a Catalina dressing.I used a vegan cheddar shredded cheese by Violife, but there are many different choices.Vegan, vegetarian, plant based, celiac friendly, diabetic friendly
Equipment
- Small sauce pan
- tbsp, 1/2 tsp, 1/4 tsp, 1/8 tsp
- 1/4 cup, 1/2 cup
Ingredients
- 1/4 Head of Iceberg Lettuce. Chop or slice
- 3 handfuls Tortilla chips - Place them in a bowl, crumble them with your hands to make bite size pieces. Set aside.
- 1 handful Tomato sliced or cherry tomatoes Depending on your liking
- 1/4 cup Favourite vegan ranch dressing or Catalina dressing
- 3-4 tbsp Favourite Salsa
Protein
- 1/2 can Black beans organic, drained and rinsed
Taco Seasoning Mix: combine all together in a small bowl
- 1/2 tbsp Chili Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Oregano
- 1/4 tsp Paprika
- 1/2 tsp Himalayan salt or sea salt
- 1/8 tsp Red Pepper Flakes
- 1/8 tsp Cumin optional
- Pinch Black Pepper milled
Cheese
- 1/2 cup Cheese of choice. I used a vegan cheese shredded called Violife.
Instructions
- Boil the rinsed beans in water for 15 minutes. Drain.Add the taco seasoning mix and stir to combine. Set aside
- Combine the lettuce with the beans, cheese, and tomato.If you are not ready to serve, then place plastic wrap over it and put it in the fridge.When ready to serve, add the salsa, and dressing of choice, and toss in with salad.Now add in the bite size Tortilla chips and eat right away so they don't go soft!
- If you do not have Ranch dressing, simply use a cup of vegan mayonnaise with a tbsp of dill weed. Mix well to taste. You could also add in a tsp of lemon juice.
Tried this recipe?Let us know how it was!