Taco Salad Vegetariano Recipe
Crisp flour tortilla stuffed with black beans, mushrooms, onions, zucchini, squash and tomatoes, covered in cheese dip, sour cream and guacamole salad.
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Ingredients
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Taco Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent. Then add zucchini, squash, and mushrooms. Cook until tender, about 5-7 minutes. Stir in black beans and diced tomatoes. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until heated through. Remove from heat.
- 2
Prepare the Tortillas
In another skillet or oven, warm flour tortillas until they are soft and pliable. Optionally, you can crisp them in the oven or on a skillet for a few minutes.
- 3
Assemble the Salad
Place each warm tortilla on a plate. Spoon the vegetable and bean mixture into the center of each tortilla. Drizzle cheese dip over the filling, and add a dollop of sour cream and guacamole on top.
- 4
Serve
Serve immediately while warm, and enjoy your Taco Salad Vegetariano!
