Admittedly, this is not a complex or mind-blowing recipe. But, it is quick, easy and delicious! Making a vegetarian taco salad as opposed to a meat-based one is cheaper and also quicker to cook up. I made it for the first time last night and it will definitely be in the regular rotation.
I was inspired to make a vegetarian taco salad for a few reasons. First, I found that Costco sells very large containers of taco seasoning for $5. Second, my oldest claims to love tacos, but in practice, he just likes cheese and shells. Third, I have been watching my macro nutrient intake (part of a new fitness regime which may or may not be successful) and would have preferred to not eat taco shells. Third, I was out of ground beef!
This is just a guideline. Like normal tacos, toppings are endless!
- 1 can of black beans, rinsed and drained
- 1 packet or 2 tbsp of taco seasoning
- Tortilla chips
- Shredded cheese
- Sour cream
The only aspect of this “recipe” that warrants directions is the beans. After draining and rinsing your beans, use a food processor (or you can mash them with a fork) until they are mushy but not totally smooth. Heat a bit of oil in a frying pan over medium heat. Put the beans in, add the taco seasoning, mix well, and cook until heated through. If it seems too dry you can add more oil, or a bit of salsa.
Finally, assemble your salad. In the picture above, I omitted the tortilla chips and guacamole. I like lettuce on the bottom, followed by beans, then cheese, then sauces, and finally broken up tortilla chips on top (what a great way to use up the bottom of he bag!).