This recipe was created by Karen Wiens on 1/30/15.
Do you and your family have those meals you eat a lot and every time you’re surprised how much you really like it? Taco salad is like that for us. We do all kinds of slight variations on this based on what’s in our fridge or pantry, but what’s listed below is a good starter recipe.
15 minutes to prepare
15 minutes to cook
3 cups spinach
1 can black refried beans
1 red bell pepper, diced and saute
1 red onion, diced and saute
3/4 cup green chilies, fresh or canned, chopped
1 cup romaine lettuce, shredded/chopped
1 tomato, diced
1/2 bunch cilantro, for garnish
1 avocado, mashed
1/2 cup vegan sour cream
1 cup corn tortilla chips, crushed/crumbled
1 cup salsa
Saute peppers and onions.
Wash and chop the lettuce. Depending on the size of the spinach leaves, you may wish to chop or tear it into smaller pieces.
Warm up re-fried beans either on the stove top or in the microwave. We almost always have some in the fridge ready to be heated up.
Chop tomatoes and cilantro.
Layer your ingredients on a plate. We usually start with the chips, spinach and lettuce. Then, beans, onions and peppers, guacamole, salsa, tomatoes, sour cream, and cilantro. Serve with your favorite Mexican side.
Shown here with the Sexy Vegan’s baked jalapeno poppers.
For this variation, we used fresh green salsa and served with chips.
And, for this variation, we used green leaf lettuce and re-fried black beans instead of traditional.
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