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Taco Salad
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Taco Salad

A bold, flavorful and hearty, yet refreshing, salad.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course, Salad
Cuisine: American, Mexican
Keyword: mexican, Plant Based, Plantbased, salad, Taco salad, tacos, Vegan
Servings: 2 dinner size salads

Ingredients

Fire Roasted Salsa

  • 10 roma tomatoes
  • 2 jalapenos
  • 1 tsp grapeseed oil
  • 3 cloves garlic
  • 2 limes, juiced
  • ½ cup vegetable stock
  • ¼ cup extra virgin olive oil
  • ½ cup cilantro
  • salt and pepper

Roasted Corn

  • 1 cup frozen or fresh corn kernels
  • 1 tsp grapeseed oil
  • ½ tsp garlic powder
  • salt and pepper

Taco "Meat"

  • 6 ounces vegan ground "meat" crumbles We like Impossible Burger, Beyond Burger, and Gardein
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • ½ tsp chipotle powder
  • ⅛ tsp cayenne pepper
  • salt and pepper
  • ½ cup vegetable stock

Salad

  • 8 ounces salad blend or romaine lettuce We like spinach / power greens blend
  • ½ cup canned black beans, drained
  • 8-10 cherry tomatoes, halved
  • ½ red bell pepper, diced
  • 4 scallions, sliced
  • ½ cup shredded non-dairy cheddar cheese
  • ½ cup non dairy sour cream
  • 1 lime
  • ½ cup cilantro
  • tortilla chips

Instructions

Fire Roasted Salsa

  • Preheat broiler to 500 degrees
  • Line a baking sheet with foil and then grease with grapeseed oil
  • Slice roma tomatoes and jalapenos in half lengthwise and place cut side down on the foil.
  • Broil for about 30 minutes until the skins are very charred
  • Add charred tomatoes, jalapenos, and the rest of the salsa ingredients to a food processor and pulse until it reaches the desired consistency. This can also be done in a blender, but a food processor produces a better texture.

Roasted Corn

  • Preheat broiler to 500 degrees (unless already preheated from the salsa)
  • Line a baking sheet with foil and then grease with grapeseed oil
  • Place corn (still frozen is fine) on sheet in a single layer
  • Season with garlic powder, salt, and pepper
  • Broil for about 5-10 minutes until corn is slightly golden brown (check every couple of minutes)
  • Set aside and allow to cool

Taco "Meat"

  • Combine vegan meat crumbles and all seasonings in a small skillet and cook until meat is nicely browned
  • Set aside and allow to cool

Salad Assembly

  • Combine salad mix, black beans, cherry tomatoes, red bell pepper, scallions, roasted corn, and taco meat in a shallow bowl. Top with cheddar cheese, cilantro, a dollop of sour cream, avocado, and a squeeze of lime juice.
  • Add salsa as the salad dressing and serve with tortilla chips.