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Vegan Taco Salad

February 25, 2013

Taco salad is often drenched in cheese, sour cream, and ranch dressing, making it a definite unhealthy menu choice. Sometimes, when we want a light weeknight meal and find an almost empty bag of tortilla chips tempting, we toss together this combo to make a much healthier version. There are so many ingredients, and topped with a quality salsa, you can really enjoy the dish without the fat.


Healthy Taco Salad

Taco Seasoning:

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon black pepper

Taco Salad:

  • 1 cup of water
  • 1 bag of Boca Soy Crumbles
  • 1 cup of black beans
  • 2 cups of romaine lettuce, sliced horizontally
  • 1 cup of sliced tomatoes
  • 1 cup of corn
  • 1 cup of salsa
  • 2 cups of tortilla chips (preferably the broken bits at the bottom of the bag)
  • avocado, hot sauce, and onions (optional)

1. Mix together the seasoning ingredients. Once it appears even, pour in the water and stir together.

2. On a stove top, saute the soy crumbles in the taco seasoning. Add in the black beans and cook over low for 10 minutes.

3. Assemble your salads, romaine lettuce on the bottom, then soy crumbles, corn, tomatoes and salsa. Mix in the tortilla chips.

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