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Delicious Meat-free Taco Salad in under 20 minutes!

by Kelli P July 12, 2017

Having made the decision to move in the direction of a Plant-based diet I'm challenged with coming up with new recipes that are tasty, healthy and meatless.


I came up with this one last week and it's a hit! 

My shortcut was to go to a local Mexican restaurant for the Tortilla Chips, Salsa's, and Guacamole. They deep fry their chips in vegetable oil and because we're staying away from processed foods, a better choice than store bought. The salsas are made fresh daily at the restaurant too.

Vegan Taco Salad, meatless, vegan eating, clean foods, clean eating, vegetarian

Meatless Taco Salad 

Serves 2-3 - large dinner salads

1 head Romaine heart lettuce - chopped

1 Medium ripe tomato - chopped

2 Tbls. Extra Virgin Olive Oil

1/2 cup diced sweet onion

1/2 cup Canned Black Beans - drained and rinsed

1/2 4 oz. can diced green chili's (mild or jalapeno-your preference)

1/2 cup frozen (or fresh) corn

2 Tbls. chopped cilantro

2 Tbls. Green salsa Verde

 1/2 tsp. Taco Seasoning

1/2 cup guacamole 

4 Tbls fresh Salsa (red)

1/2 cup tortilla chips (restaurant quality) - crumbled

 Salt and Pepper to taste

 

Instructions 

Chop Romaine lettuce and tomato and put into large salad bowl in preparation for making a taco salad. Chill in refrigerator while making bean and corn mixture.

Heat saute pan over medium heat. Add 2 Tbls. olive oil. Heat 1-2 minutes. 

Add Onion, and cook until translucent. 2-3 minutes. Season with salt and pepper. 

Add Black beans, heat 1 minute. Stir

Add Diced green chilis. Stir

Add Corn, heat 1 minute (if frozen, 2 minutes) Stir.

Sprinkle with 1/2 chopped cilantro

Drizzle 2 Tbls Salsa Verde into mixture. Stir

Add Taco Seasoning. Stir

Turn heat off saute pan. Squirt mixture with lime juice to your liking. 1/2 lime is enough for the bean mixture and to top salad with.

To salad in bowls, top each salad with 1/2 bean mixture (it's really enough for 3 salads!) 

Top with Guacomole, red salsa, remaining cilantro, lime juice, and tortilla chips, crushed. Sprinkle edge of bowl with cilantro. Top salad with lime wedge. 

Enjoy!

Watch my step by step instructions here.

 

 

 

 

 




Kelli P
Kelli P

Author

Kelli Parisian - Founder of Parisian's Pure Indulgence Organic Skin Care. Contributing writer to LivingBetter50 online Woman's Magazine. Come along with me, and learn how to have a healthy, vibrant, beautiful life after 50!


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