Taco Salads are perfect anytime and are really the equivalent of a taco in a bowl. Or, in this case, a large taco shell in the shape of a bowl. Either way, the contents of this salad are delicious!
Here's what you need:
1 tablespoon olive oil
2 cups of a plant-based crumble
1/2 cup yellow onion, diced (1/4 cup reserved)
1 cup black beans, rinsed and drained
2 tablespoons taco seasoning
1/2 head of Iceberg lettuce, chopped
1 small bunch of cilantro, stems removed, chopped
vegan cheese shreds
1 large tomato, diced
2 Tortilla bowls or medium-sized regular bowls.
Drizzle with our Spicy 1000 Island Dressing, optional
Heat the oil over medium heat in a skillet, then add the crumbles and the onion. Cook until the onion is tender and the crumbles are browned, stirring often. Add the black beans and taco seasoning along with a couple of tablespoons of water. Stir until well combined. Remove from the heat and allow to cool slightly.
To assemble, start by laying down a bed of lettuce and pinch or two of cilantro. Next, add half of the crumble mixture to each bowl. Top with diced tomatoes, the reserved onion, and a bit of shredded cheese.
To make this even more special, serve with our Pico de Gallo and our guacamole, and a big bag of tortilla chips!
Enjoy!
