Taco Salads are perfect anytime and are 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
1/2 cup yellow onion, diced (1/4 cup reserved)
2 cups of a plant-based crumble
1 cup black beans, rinsed and drained
3 tablespoons Taco Seasoning
1/4 cup water
1/2 head of Iceberg lettuce, chopped
1 small bunch of cilantro, stems removed, chopped
vegan cheese shreds
1 large tomato, diced
Two Tortilla Bowls or two medium serving bowls.
Drizzle the top with our Spicy 1000 Island Dressing (optional, but so delicious!)
Saute the onion in a large skillet over medium heat. Cook until the onion is tender. Next, add the crumbles, and continue to cook for 3 to 5 minutes, until the crumbles begin to brown. Finally, stir in the black beans, taco seasoning, and water. Bring the mixture to a simmer and cook for3 to 5 minutes, until the water has mostly evaporated.
To assemble, lay down a bed of lettuce in each shell. Next, top with a couple of good-sized spoonfuls of the crumble mixture. Then add the diced tomatoes, reserved onion, shredded cheese, and cilantro.
To make this even more delicious, serve with our Pico de Gallo, Guacamole, and a big bag of tortilla chips!
