Description
Vegetarian taco salad is a fresh, hearty, and customizable dish made with lettuce, beans, vegetables, cheese, and crunchy tortilla chips. It’s a lighter twist on tacos, packed with flavor and perfect for lunch, dinner, or meal prep.
Ingredients
- 1 large head romaine lettuce, chopped
- 1 can (15 oz) black beans or pinto beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 avocado, diced
- 1 cup shredded cheddar or Mexican cheese blend
- 1 cup tortilla chips, lightly crushed
- 1/2 cup salsa or pico de gallo
- 1/4 cup sour cream or Greek yogurt
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon taco seasoning (optional, for beans)
Instructions
- Place chopped romaine lettuce in a large salad bowl or serving platter.
- Optional: Heat beans in a skillet with taco seasoning for added flavor.
- Top lettuce with beans, corn, tomatoes, red onion, avocado, and cheese.
- Sprinkle crushed tortilla chips over the salad.
- Drizzle with salsa and sour cream (or Greek yogurt).
- Squeeze lime juice over the salad and garnish with fresh cilantro.
- Serve layered or toss gently before serving.
Notes
Keep salad components separate and assemble just before serving to prevent sogginess.Use dairy-free cheese and vegan sour cream for a vegan version.Add quinoa, lentils, or grilled tofu for extra protein.Make it spicier with jalapeños, chipotle powder, or hot sauce.Best enjoyed fresh, but leftovers (without chips) can be stored up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 5g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 25mg
