Easy Vegan Taco Salad
A crunchy, fresh, and nutrient packed vegan taco salad made with refried beans and fresh vegetables.
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
*If you don't have a tortilla bowl maker, you can simply fill your favorite cooked flour tortilla with the ingredients listed to make a delicious vegan burrito!
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