Vegetarian Taco Salad Recipe
Please request open face or in a taco bowl. Otherwise, a bowl is the most common way to prepare. Lettuce, tomatoes, beans, cheese and salsa.
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Ingredients
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Salad base
Protein & beans
Toppings & mix-ins
Dressing & seasoning
Method
Salad base
- 1
Prep lettuce and vegetables
Wash and dry romaine lettuce thoroughly; chop or slice into bite-sized pieces to equal about 6 cups packed. Halve the cherry tomatoes or quarter larger ones to make 1 cup. Thinly slice red onion to yield 1/4 cup. Roughly chop cilantro to measure 1/4 cup.
Protein & beans
- 2
Prepare beans and corn
Drain and rinse 1 cup canned black beans. If using canned or frozen corn, drain or thaw and measure 1/2 cup. For extra flavor, warm a small skillet over medium heat, add the beans and corn with a pinch of salt and 1/2 teaspoon cumin; cook 2–3 minutes until heated through and lightly toasted. Remove from heat and set aside to cool slightly.
Dressing & seasoning
- 3
Make dressing
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper until combined. Taste and adjust salt or lime as desired.
Toppings & assembly
- 4
Prepare avocado and chips/tortillas
Cut the avocado in half, remove the pit, and dice or slice. If serving in a taco bowl and you want a warm crunchy shell, optionally lightly crush 6–8 tortilla chips (or crisp 2 large tortillas in a skillet for 30–45 seconds per side) and place them in/on the bowl. If serving open-face, warm tortillas briefly and fold or stack as desired.
- 5
Assemble salad
In a large bowl place the chopped romaine, tomatoes, red onion and cilantro. Add the warmed black beans and corn. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- 6
Finish and serve
Spoon the tossed salad into individual serving bowls or onto warmed tortillas for open-face service. Top each portion with 3/4 cup shredded cheese divided across servings, 2–3 tablespoons salsa per serving (total 1/2 cup), diced avocado, and a dollop of sour cream or Greek yogurt if desired. Garnish with extra cilantro and a wedge of lime for squeezing. Serve with remaining tortilla chips on the side or crumbled on top for crunch.