Best Vegan Taco Salad Recipe
A crunchy, fresh, and nutrient packed vegan taco salad made with beans and vegetables. This is a simple, dairy-free recipe that comes together in minutes. Your whole family will enjoy this delicious lunch or dinner option.
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Best Vegan Taco Salad Recipe
Good morning friends! Today, I am so excited to share a delicious taco salad recipe with all of you. I don’t know about you guys, but in my family, tacos and burritos have always been staple meals. When I was younger, I used to eat plain bean burritos all the time (I was a super picky eater as a kid).
Luckily, I grew out of that phase. Now, I love to experiment with all kinds of different toppings, flavor combinations, fillings, dressings, seasonings, etc.
Anyway, let’s get back to the topic of taco salads. The taco salad recipe that I’m sharing today is very simple, just like most of my recipes. However, it is also incredibly delicious and packed with nutrients. It has a wonderful crunch factor, and it is ready to eat in just minutes. I know you all are going to love it!
Now, let’s take a quick look at some things to note for this recipe. Then, we will go through the list of ingredients you will need to make this taco salad recipe a smashing success!
What Goes Well With Taco Salad?
The great thing about a taco salad is that it can be made up of so many different ingredients, which makes it extremely customizable. Every time I make a taco salad, I switch up the ingredients just a bit. Some of my favorite add-ins for taco salad bowls include various beans (black beans, pinto beans, garbanzo beans, etc.), vegan cheese shreds, sunflower or pumpkin seeds, and the list goes on. You could even add your favorite dressing to your taco salad bowl.
It’s really up to you and your personal preferences. You can throw pretty much anything into a taco salad bowl that you would typically put inside a burrito. The main difference is that the tortilla is hard and crunchy rather than soft.
Best Healthy Taco Salad Recipe – Ingredients
- Fresh Tortilla of Choice – The first ingredient you will need for this recipe is a flour tortilla of choice. I love getting the Mission brand uncooked tortillas. You can also use a precooked packaged flour tortilla, which is definitely what you’ll want to use if you are making a burrito rather than a taco salad bowl.
- Refried Beans – Refried beans are a must for any vegan taco salad recipe, and mine is no exception. Refried beans add a ton of flavor to this recipe. If you’d like, you could easily sub pinto and/or black beans instead.
- Greens of Choice – The next ingredient you will need for this recipe is the spinach or lettuce. After all, you can’t have a proper taco salad without the salad part. I like to alternate between using spinach and romaine lettuce. Today, I used some romaine lettuce.
- Fresh Mushrooms – This ingredient is optional, as I know some people do not like mushrooms. I personally love eating mushrooms by the handful. But, if you don’t like mushrooms, you can omit them. Otherwise, just sauté them up before throwing them into your taco salad bowl. It is really up to you and your personal preferences.
- Hummus – Hummus is another essential ingredient for burritos and taco salads. I love the extra flavor and richness hummus provides. The one I used today was the Oasis brand original hummus. If you are looking for a yummy homemade hummus recipe, I have one on my blog, which you can check out here.
- Avocado – Avocado is one of my favorite sources of healthy fat. It adds a ton of flavor as well as some color to this taco salad recipe.
- Salsa – Salsa or pico de gallo is a must have ingredient for taco salads, burritos, burrito bowls, etc. You can use whichever brand you prefer or enjoy most. I used the Pace mild chunky salsa today.
- Nutritional Yeast Seasoning – The final ingredient you will need for this recipe is the nutritional yeast seasoning. It adds a subtle nutty/cheesy flavor to the recipe. It also provides some vitamin B12.
More Vegan Recipes You Might Like:
Some Of My Favorite Cooking/Baking Products:
Easy Vegan Taco Salad
Ingredients
- 1 large flour tortilla
- 1 cup romain lettuce or spinach
- 1/2 cup refried beans
- 1/4 ripe avocado (mashed or sliced)
- 2 tbsp white mushrooms (finely chopped)
- 2 tbsp hummus (I used Oasis original flavor)
- 2 tbsp salsa of choice (I used Pace mild chunky salsa)
- 1 tsp nutritional yeast seasoning
- dressing of choice (optional, I like Trader Joe's green goddess dressing)
- vegan cheese shreds (optional)
Instructions
- Preheat your taco salad bowl maker for a few minutes.
- Place the tortilla in the taco salad bowl maker and cook it for about 6 – 8 minutes, or until the tortilla is crispy and golden brown. If you don't have a taco salad bowl maker, you can make this recipe into a regular burrito instead.
- Heat up your refried beans for about 20 – 30 seconds in the microwave.
- Layer your ingredients in your tortilla. I added the beans first, followed by the lettuce, avocado, mushrooms, salsa, hummus, and nutritional yeast seasoning.
- Add optional dressing of choice and vegan cheese shreds.
- Dig in and enjoy!
Notes
I hope you all enjoy this taco salad recipe! It is one that I whip up for lunch or dinner all the time. It is easy to make, it comes together quickly, and it tastes delicious. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
