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the best vegan taco salad

Healthy Vegan Taco Salad

Author : Ashley Madden
Prep Time: 30 mins
Servings: 3
Course: Main Course, Salad
Tacos in salad form! This loaded vegan taco salad has crunch, spice, flavor, and all the nutrition! As a main dish, this vegan taco salad can serve 3, or 4 to 6 as a side salad.

Ingredients
  

Salad

  • 1 large head romaine lettuce washed, spun dry and finely chopped
  • 1 red bell pepper seeds and stem removed, diced
  • 1 yellow bell pepper seeds and stem removed, diced
  • 1 cup cherry tomatoes halved
  • 2 scallions (green onions), thinly sliced OR ½ red onion, finely diced
  • 1 small jalapeno seeds removed and thinly sliced (optional)
  • 1 mango peeled and diced (or 1 cup frozen, see notes)
  • 1 large avocado peeled and pit removed, diced

Black Beans and Corn Filling

  • cups cooked or canned black beans drained and rinsed
  • 1 cup frozen corn kernals
  • teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper depending on preference
  • 2 tablespoons lime juice (freshly squeezed)

Toppings/Garnish

  • Salsa of choice
  • Fresh cilantro
  • 1 to 2 Limes sliced into wedges
  • Jalapenos
  • Hot sauce vinegar-based (like Frank's)
  • 1 batch Basic Sour Cream , see notes for link to recipe
  • Handful whole wheat pita chips or homemade , crushed (see Step 1 and notes). For gluten-free use brown rice wrap or crushed nuts.

Instructions
 

  • First, make the Basic Cashew Sour Cream and set aside. If making your own pita chips, toast 1 whole wheat pita bread in an oven preheated to 375ºF for about 8 to 10 minutes until golden. Let cool and crush into little chips.
  • Chop and prep all the veggies (romaine through bell pepper). You can layer all the salad ingredients in a large salad bowl for a serve-yourself presentation or you can make it in individual bowls. Set aside.
  • Get all your toppings ready to go and on the table or counter.
  • Next, place the beans, corn, cumin, smoked paprika, oregano, cayenne pepper, and lime juice in a medium pot and cook over medium heat just for a couple of minutes, stirring, until the corn is not longer frozen and everything is heated throughout. Add water, 1 tablespoon at a time, if needed to prevent burning.
  • Serve the Black Bean and Corn Filling (while it's hot) on top of the salads and then garnish with all the toppings – salsa, crushed pita bread chips, cilantro, jalapeños, hot sauce, Basic Sour Cream, and lots of freshly squeezed lime! Toss and enjoy!

Notes

Basic Sour Cream Recipe here.
Make Pita Chips: Preheat the oven to 375ºF and line a baking sheet with parchment paper. Place 1 to 2  whole wheat pita bread or quesadilla on the pan and bake for 8 to 10 minutes until golden and crunchy. Let cool and then crush into small chips for a crunch topping. For gluten-free, make chips from brown rice wrap OR use chopped nuts or seeds of choice. 
If Using Frozen Mango: Let the mango thaw, drain, then dice. 
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook