How to Prepare Perfect Vegetarian Taco Salad

Vegetarian Taco Salad. I left out the rice topped it with salsa lite sour cream a slice of avocado and jalapeno. My entire family enjoyed it including my husband. If you're looking for a meatless Monday option for dinner or even a vegetarian taco Tuesday lunch, this beautiful vegetarian taco salad with bright colors and fresh vegetables is sure to make you smile.

This Veggie Frito Taco Salad is SO good and filling. Lettuce, tomato, black beans, cheese, Fritos and a delicious dressing! I am really fortunate to live in a small city with a great farmer's market. You can cook Vegetarian Taco Salad using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegetarian Taco Salad

1. You need 1 of MorningStar ground beef substitute.
2. You need 1 can of Rotel salsa mild.
3. You need 3 cup of Mexican blend cheese.
4. Prepare 1 can of Refried beans.
5. It's 1 pints of Sour cream.
6. It's 1 1/3 envelope of Taco seasoning.
7. Prepare 1 of Blue corn chips.
8. Prepare 1 2/3 head of Lettuce shredded.

It is busy and hopping in the summer time! In a large skillet, heat oil over medium heat. A lot of taco salads I see in restaurants just seem to be glorified burrito bowls — heavy on starches and shy on vegetables. How about a taco salad that really celebrates an assortment of raw, crunchy vegetables?

Vegetarian Taco Salad instructions

1. Empty can of refried beans in small pot and set over high to medium high heat. Cut heat off when soft..
2. Spread beans on the bottom of an ungreased 8x8 baking pan. Begin to sautee the beef substitute in a pan and add seasoning with 1 tablespoon of water..
3. Sprinkle beef substitute over beans to cover and then sprinkle 1/3 of your cheese over that..
4. Drain cans of Rotel and then spread over cheese just enough to cover. Cover dish with the remainder of the cheese..
5. Preheat oven to 425. When ready, place dish in center rack and cook for 10-15 minutes..
6. Take as much lettuce needed and rinse the leaves under cold water. Drain or pat gentle with paper towel. NEVER cut the lettuce with metal. The cut ends will brown and look unappealing, so it is best to tear by hand..
7. Remove pan and allow cooling time. Scoop contents onto plate, add a handful of chips, pile some lettuce to the side, and top with a dollop of sour cream. Enjoy! :).

Let's make a no-lettuce taco salad instead. The most important thing in a chopped salad is a good variety of flavors and textures so it doesn't get boring or mushy. This Healthy Taco Salad is quick and easy, loaded with plant based protein, and full of flavor and texture! Drizzle it with my creamy southwest-flavored vegan ranch dressing for an extra flavor boost. Summer evenings call for quick dinners that can be on the table with minimal effort.

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