Vegetarian Taco Salad Recipe
Crispy flour tortilla stuffed with black beans, mushrooms, onions, zucchini, squash & tomatoes, covered in melted cheese, lettuce, tomato, sour cream & guacamole salad.
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Ingredients
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Taco Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Tortillas
Preheat the oven to 375°F (190°C). Brush each flour tortilla with olive oil and place them in a muffin tin to form a bowl shape. Bake for 10-12 minutes until crispy and golden.
- 2
Cook the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the chopped mushrooms, zucchini, squash, and diced tomatoes. Season with salt, pepper, cumin, and chili powder. Cook for another 5-7 minutes until the vegetables are tender.
- 3
Assemble the Salad
Once the tortillas are baked and the vegetables are cooked, fill each tortilla bowl with black beans, the sautéed vegetable mixture, and top with shredded cheddar cheese. Return to the oven for 5 minutes to melt the cheese.
- 4
Serve
Remove from the oven and let cool slightly. Top the taco salad with shredded lettuce, diced tomatoes, sour cream, and guacamole before serving.
