Taco Salad — all the same goods, deconstructed! Just a different way to eat one our favorites, and one that is so easy to assemble. It took me 10 minutes to make dinner, which for some reason is a quality I still appreciate even though we have all the time in the world these days 😂
Perhaps the only typical taco ingredient you may miss from this recipe is cheese and/or sour cream. If you can find good vegan versions of either of those ingredients to add to your taco salad, please feel free! We didn’t have any on hand, and honestly we didn’t miss them at all. A drizzle of fresh lime juice was a light way to bring out all the fresh flavors in the salad and carry everything together.
And don’t skimp on a bit of crunch! I highly suggest you enjoy some tortilla chips along with this salad. They add a great saltiness and texture. Everyone in the family will absolutely love this meal for lunch or for dinner!
1/2 Tbsp oil
1 package vegan ground crumbles (I used Lightlife)
1 can black beans, drained and rinsed
1/2 pkg taco seasoning
1 head iceberg lettuce, chopped
2 plum tomatoes, chopped
1/2 red onion, diced
1 handful cilantro, chopped
1 can corn
1 Tbsp lime juice
1/2 jar medium salsa
4 servings bite-size tortilla chips
In a skillet over medium heat, add oil and once hot, add vegan ground crumbles, black beans, and taco seasoning. Stir occasionally until the crumbles are heated through and the seasoning is evenly incorporated. Set aside. To assemble, in each bowl layer lettuce, tomatoes, corn, red onion, salsa, crumble & bean mixture, and top with a generous sprinkle of cilantro and lime juice. Serve with tortilla chips fanned around the edge of the bowl. Enjoy!