VEGETARIAN TACO SALAD
Colorful and bright, this fresh Vegetarian Taco Salad has all of your favorite vegetables and taco ingredients. Drizzle the salad with a creamy homemade avocado lime dressing.
Provided by Julie Clark
Categories Main Dish
Time 10m
Number Of Ingredients 21
Steps:
- Place spring mix in a large bowl. Add black beans, tomatoes, corn, red onion, avocado, green onion, cilantro, cotija cheese and tortilla strips in a large bowl. Combine.
- To make dressing, add all dressing ingredients to a blender. Blend until smooth.
- Drizzle dressing over salad. Serve immediately.
Nutrition Facts : Calories 540 kcal, Carbohydrate 56 g, Protein 17 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 18 mg, Sodium 322 mg, Fiber 18 g, Sugar 6 g, ServingSize 1 serving
VEGETARIAN TACO SALAD
The cute tortilla bowls that hold this Southwestern salad are a snap to bake int the oven. We use canned beans that include hot spices to punch up the flavor. -Susan LeBrun of Sulphur, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.
Nutrition Facts : Calories 257 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 485mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
VEGETARIAN TACO SALAD - LOW FAT
No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips.
Provided by Brooke the Cook in
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir first seven ingredients (through sour cream) together in a large bowl until combined.
- Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
- Layer chips on serving plates and top with taco mixture.
- Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.
Nutrition Facts : Calories 367.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 7.8, Sodium 712.1, Carbohydrate 61.9, Fiber 10.7, Sugar 7.8, Protein 12.8
VEGAN TACO SALAD
The best salads are made with ingredients that have different textures and complementary flavors. In this vegan taco salad, you'll love the crunch of the tortilla chips with the sweet, crisp lettuce and "meaty" crumble mixture. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium heat. Add pepper and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in crumbles, 3/4 cup salsa, chili powder and cumin; cook and stir until heated through, 3-5 minutes., In a large bowl, combine lettuce, beans, tortilla chips, corn, tomato, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, poor over salad and toss to coat. If desired, serve with lime wedges.
Nutrition Facts : Calories 354 calories, Fat 15g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 807mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein. Diabetic Exchanges
VEGETARIAN TACO SALAD
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.
Provided by EatingWell Test Kitchen
Categories Healthy Mexican Salad Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
- Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
- Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 52.1 g, Cholesterol 20 mg, Fat 16.2 g, Fiber 9.1 g, Protein 14 g, SaturatedFat 4.9 g, Sodium 481.3 mg, Sugar 10.3 g
QUICK VEGETARIAN TACO SALAD
Here is a fast, cheap, healthy, and easy dinner! Most of the cooking time is actually done within the preparation time.
Provided by Teej4734
Categories Soy/Tofu
Time 25m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Put diced tomatoes and taco seasoning mix into a pan on medium-low heat.
- Rinse the diced tomato can with 1/4 cup water and add that to pan.
- Stir taco mix in thoroughly.
- Add the Prime Grillers Crumbles and the corn, and stir occasionally until heated through.
- Add the beans and stir just until heated.
- While mixture is heating, rinse and pat or spin dry the lettuce, and tear it into bite-size pieces.
- Pile the lettuce onto plates, and top with taco mixture.
- Top with grated cheese if desired.
- Crumble two taco shells on top of each salad.
- If you would like extra sauce, make and top with the optional dressing.
VEGETARIAN TACO SALAD
This Vegetarian Taco Salad has no meat-but it does have an abundance of flavor-from the beans, corn, tomatoes, citrusy-sweet dressing and more.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small jar with a tight fitting lid, combine the dressing ingredients. Shake to combine.
- In large salad bowl, combine the lettuce, black beans, corn, tomatoes, and red pepper. Toss with the dressing.
- Plate the salad into four bowls.
- Sprinkle 1/4 cup cheese, chopped green onions, 1/4 avocado, and 1/4 cup tortilla strips onto each individual salad.
- Finish with sour cream, and season to taste.
- Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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