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Vegan recipes from my kitchen

Vegan taco salad with spicy black beans

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Text overlay: Vegan taco salad with spicy black beans. Overhead salad in tortilla bowl.

Vegan taco salads include everything you need for a filling lunch or dinner in a bowl you can eat! There’s spicy black beans, lettuce, tomatoes, and a generous dollop of guacamole. Crack some of the shell into the salad while you eat for extra crunch.

Taco salad in tortilla bowl on plate.

One word makes everything better. Taco.

Walking is nice. Walking tacos are better.

Breakfast is great. Breakfast tacos are greater.

Think pizza can’t be improved upon? Make taco pizza.

Even salad, which has its fare share of detractors, come around when it’s taco salad.

It has all of the flavors of everyone’s favorite Tuesday night meal in a crispy tortilla bowl.

That’s why vegan taco salad should be on your regular lunch or dinner repertoire.

Not only is it super easy to make, it’s also a great way to repurpose leftovers. (Yesterday’s black bean tacos make today’s taco salad a breeze.)

Overhead vegan taco salad on plate.

Let’s talk about that tortilla bowl

While restaurants often use the deep fryer for the tortilla bowl, baking is less messy, healthier, and easier.

If you have a tortilla bowl maker, obviously, use that. You can find them online or in the kitchen section of most home goods stores.

But if you don’t have them, use any oven safe bowl. I have a stacking set of glass oven safe bowls that I’ve used many times in a pinch.

Simply place the tortilla into a bowl, and press it against the sides. Depending on the material of the bowl, and size of the tortilla, the cooking time may vary a little bit. So it’s good to keep an eye on it, and check for when the edges are browning.

To easily pull out the tortilla bowl without burning yourself, grab your trusty toast tongs.

Taco salads on plates.

How to make a vegan taco salad

Preheat the oven to 400 degrees.

Put tortillas into metal taco bowls or oven safe glass bowls. Bake for 10 minutes (or less if the tortillas are small).

Beans with spices in skillet.

Bring a skillet to a medium heat with oil. Sauté onions and garlic. Once fragrant, add the following:

  • Drained black beans
  • Cumin
  • Ancho chili powder
  • Oregano
  • Coriander
  • Paprika
  • Lime juice
  • Water
  • Salt

Combine everything fully with a spatula. Let any excess liquid cook off while the beans heat.

Black beans with onions, garlic, and spices in skillet.

Put the black bean mixture into the tortilla bowls along with the following toppings:

  • Lettuce
  • Tomatoes
  • Red bell peppers
  • Guacamole
  • Pickled jalapeño peppers

If you’d like, finish with a drizzle of cashew salad dressing, cashew queso, cilantro chimichurri, vegan ranch dressing, or a few generous dashes of hot sauce.

Salad with spinach leaves, tomatoes, and bell pepper.

Make it your own

Change the ingredients and fillings to make this easy lunch or dinner your own.

Swap out the black beans with one of the following:

  • Walnut taco meat
  • Vegan refried beans
  • Seitan chorizo & black beans
  • Lentil & black bean mixture
  • Chickpea filling

For a gluten-free option, use corn tortilla chips or vegan nacho chips instead of a tortilla bowl.

Swap out the lettuce for baby spinach.

Add a dollop of non-dairy sour cream, a sprinkling of shredded vegan cheese, and/or a handful of black olives.

Instead of or in addition to all of the raw vegetables, use grilled vegetables from this veggie fajitas recipe.

Close-up vegan taco salad with dollop of guacamole.

Taco salad in tortilla bowl on plate.

Vegan taco salad with spicy black beans

This taco salad is filled with spicy black beans, green leaf lettuce, tomatoes, red bell peppers, and guacamole. Crack some shell into the salad as you eat for added crunch in every bite.
5 from 4 votes
Print Pin Rate
Course: Salad
Cuisine: Mexican, Vegan
Keyword: meal sized salad, tortilla bowl
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 272kcal
Author: Cadry Nelson

Ingredients

  • 4 large wheat tortillas
  • 1 teaspoon organic canola oil
  • 2 garlic cloves minced
  • ¾ cup onion chopped small
  • 1 ½ cups black beans 1 15 oz can, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon ancho chili powder
  • ½ teaspoon oregano
  • ½ teaspoon coriander
  • ½ teaspoon paprika
  • 1 Tablespoon lime juice
  • ¼ cup water
  • Salt to taste
  • 4 cups chopped romaine or green leaf lettuce
  • 1 large tomato chopped
  • 1 red bell pepper chopped
  • 1 batch guacamole
  • Creamy cashew dressing optional

Instructions

  • Preheat oven to 400 degrees.
  • Place each tortilla in a metal tortilla shell pan or glass oven safe bowl. Put them into the oven for 10 minutes or until crisp. (If you're using smaller tortillas, they may require less time in the oven. Check on them after 5 minutes.)
  • While the tortilla is cooking, heat skillet to a medium heat and add oil to the heated pan. Sauté garlic and onions in pan until fragrant and translucent, about 5 minutes.
  • Add drained black beans, cumin, ancho chili powder, oregano, coriander, paprika, lime juice, water, and salt to the pan. Use a spatula to fully combine the beans and spices. Once the bean mixture has warmed and any excess liquid has cooked off, remove from heat.
  • Remove the bowls from the oven. Fill tortilla bowls with a scoop of spicy black beans, lettuce, tomato, red bell pepper, and guacamole.
    If you like, drizzle creamy cashew dressing on each salad and serve.

Video

Notes

For a gluten-free option, put tortilla chips into the salad instead of serving it with a tortilla bowl.

Nutrition

Calories: 272kcal | Carbohydrates: 47g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 308mg | Potassium: 528mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1820IU | Vitamin C: 48mg | Calcium: 133mg | Iron: 3.6mg
Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

Content and photos updated September 2020. Originally posted September 2013. 

These warming spicy black bean tacos are filled with lettuce, tomatoes, and guacamole. When you can't decide between tacos & salad, why not split the difference? Vegan. | cadryskitchen.com

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Posted On: September 23, 2020
Comment: Leave a Comment

Comments

  1. Jennifer says

    September 9, 2013 at 10:32 am

    Can’t go wrong with Taco Salads! looks GREAT!

    Reply
    • Cadry says

      September 9, 2013 at 8:47 pm

      Thanks, Jennifer! Taco salads are always a win in my book too.

      Reply
  2. Bobbie {the vegan crew} says

    September 9, 2013 at 11:15 am

    These spicy black beans sound like the perfect filling! We’ve enjoyed taco bowls at home a number of times since you posted about how to bake your own some time ago — such a great idea! I don’t know if we have room for any more dishes in our tiny kitchen (not that it’s ever stopped me), but I’m really digging the metal dish made specifically for taco bowls.

    Reply
    • Cadry says

      September 9, 2013 at 8:51 pm

      It’s funny how just a change of shape from burrito to bowl makes the experience so much more fun, even though it’s the exact same tortilla. I probably wouldn’t have gotten the metal taco bowls either, but David actually really wanted them. So I gave them to him for Christmas last year. It does make taco salad night that much more inviting!

      Reply
  3. veganinbrighton says

    September 9, 2013 at 12:36 pm

    Who wouldn’t love a dish they could eat?! I love a good bread bowl!

    Reply
    • Cadry says

      September 9, 2013 at 8:59 pm

      It’s true! I rarely see foods served in bread bowls anymore, let alone vegan foods. We need to start a restaurant selling vegan chili in bread bowls ASAP.

      Reply
  4. Becky says

    September 9, 2013 at 12:45 pm

    So cute, and I love the video!

    Reply
    • Cadry says

      September 9, 2013 at 8:53 pm

      Thanks, Becky!

      Reply
  5. Kylie - FotV says

    September 9, 2013 at 2:39 pm

    Oh yummy! I loooooove black beans, so I need to try your spicy version. Where did you get the taco shell contraption?? I need one 🙂

    Reply
    • Cadry says

      September 9, 2013 at 8:56 pm

      I bought them on Amazon. However, I’ve also seen them in lots of cooking stores, and so you should check in your area too. I bet you’ll find them there!

      Reply
  6. Richa says

    September 9, 2013 at 3:10 pm

    love the video. those metal bowls for the shape are so fun!

    Reply
    • Cadry says

      September 9, 2013 at 8:58 pm

      Thanks, Richa! The perfect shape does make it that much prettier!

      Reply
  7. Joey says

    September 9, 2013 at 3:31 pm

    I think that taco bowl is really cute – am I being a bit retro with that? Still, with the beans in, no one can deny its awesomeness!

    Reply
    • Cadry says

      September 10, 2013 at 10:12 am

      Maybe they’re retro or maybe they’re timeless!

      Reply
  8. gigiveganville says

    September 9, 2013 at 4:03 pm

    why do I always forget lime? Thank you for reminding me with this great video! Larry wants a taco bowl now 😉

    Reply
    • Cadry says

      September 10, 2013 at 8:35 am

      I think Larry should keep his eye on the prize and find you first! Then taco salads for everyone!

      Reply
      • gigiveganville says

        September 16, 2013 at 11:25 am

        hahaha.

        Reply
  9. Herbivore Triathlete says

    September 9, 2013 at 5:59 pm

    Oh my God, I can’t even begin tell you how many late nights I spent at Perkins as a teenager! I also love bowls you can eat, bread or tortilla shells! This looks so delicious. Loving the video!

    Reply
    • Cadry says

      September 10, 2013 at 8:37 am

      Oh, that’s great that you spent many teenage nights at Perkins too. Interactive food (like being able to eat the bowl) is always more fun! Thanks for the kind words on the video!

      Reply
  10. ameyfm says

    September 9, 2013 at 10:03 pm

    so fun. It never occurred to me to make a tortilla bowl! I will totally try this. But, as you know, I am totally distracted by your immaculate kitchen. It would take me at least 3 days to get my kitchen that clean. I am AMAZED.

    Reply
    • Cadry says

      September 10, 2013 at 10:13 am

      Aw, thanks, Amey! As a person who was known for the first 27 years of her life as being the messy one that really tickles me!

      Reply
  11. Mel says

    September 10, 2013 at 4:35 am

    Taco bowls are such a great idea – I love the thought of having an edible bowl. What’s up your sleeve next Cadry? An edible nacho hat like the one Homer wore on The Simpsons!

    Reply
    • Cadry says

      September 10, 2013 at 10:14 am

      I like the way you think! I could have nachos with me everywhere I go. 🙂

      Reply
  12. luminousvegans says

    September 10, 2013 at 9:45 am

    Great video! These taco bowls look awesome. I love bowls since visiting Portland. But including a bowl I can eat is like whoa, taking bowls to the next level! I never even thought to make the bowl/shell at home. That’s so smart!

    Reply
    • Cadry says

      September 10, 2013 at 10:16 am

      Thanks, Ketty! It’s so easy too and makes salad night a lot more interesting. After you do it the first time, I bet you’ll be hooked!

      Reply
  13. Bianca- Vegan Crunk says

    September 10, 2013 at 11:33 am

    We have Perkins down here too, and that was MY PLACE back in the day. I’m from a small town in Arkansas, where not much is going on ever, so my high school friends and I (we called ourselves The Freaks b/c we were artsy and “misunderstood” ha!) spent hours drinking endless pots of coffee and smoking cigarettes (back when smoking was allowed in restaurants!). I used to order the fries or the chocolate chipper sundae all the time.

    Reply
    • Cadry says

      September 11, 2013 at 9:19 am

      Our groups would have had a lot in common, I think! I went with lots of different people to Perkins, but whenever I went with other drama kids we sat in the smoking section since a lot of them smoked. (It’s funny now to think of that glass partition that separated the smoking from non-smoking section and how little use that would be since smoke rises.) We called ourselves The Benchers, because there were these crappy red benches in the drama room where we would hang out and talk.

      Reply
  14. Susmitha - Veganosaurus says

    September 10, 2013 at 12:43 pm

    The taco salad looks fantastic, Cadry! And I love your recipe video. 🙂

    Reply
    • Cadry says

      September 11, 2013 at 8:34 am

      Thanks, Susmitha!

      Reply
  15. veganmiam.com says

    September 10, 2013 at 1:46 pm

    Awesome video! Thanks for the terrific steps! I love spicy salads, especially the black beans & these gorgeous avocados & cilantro/green scallions. I look forward to reading about one of my favorite bloggers, Jackie <3<3

    Reply
    • Cadry says

      September 11, 2013 at 8:35 am

      Thanks so much! You’re going to love Jackie’s interview! She is hilarious.

      Reply
  16. Andrea says

    September 10, 2013 at 2:24 pm

    Now, of course, I’m obsessing over the tortilla bowl bakers. People who love kitchenware should not be allowed to watch videos like this. You should have posted a warning. 😀

    Reply
    • Cadry says

      September 11, 2013 at 8:36 am

      I’ll see if David can add some kind of warning and siren noise for those with the similar kitchenware addictions! 🙂

      Reply
  17. Hannah says

    September 10, 2013 at 5:17 pm

    You so purrrrrrdy.

    Reply
    • Cadry says

      September 11, 2013 at 8:37 am

      Aw, you’re too kind! 🙂

      Reply
  18. Maggie Muggins says

    September 10, 2013 at 5:24 pm

    5 stars
    I had no idea making one of those tortilla bowls was so easy! I have to make this for lunch, I haven’t had taco salad in years! The last time I had one was also at one of those chain diner restaurants, just the Canadian version 🙂

    Reply
    • Cadry says

      September 11, 2013 at 8:38 am

      I know! It really couldn’t be simpler!

      Reply
  19. Shell says

    September 10, 2013 at 5:57 pm

    5 stars
    I love the video! It makes it look so easy. I’ve been really interested in your black bean recipe, but was intimidated. I’m not anymore!

    Reply
    • Cadry says

      September 11, 2013 at 9:20 am

      Thanks, Shell! It is super easy. Maybe you can add it to your Sunday repertoire! 🙂

      Reply
  20. Randi (laughfrodisiac) says

    September 10, 2013 at 7:34 pm

    Oh wow I want to make this for dinner tomorrow, most definitely. It looks so fresh and joyous.
    Ahh, memories of Perkins, how lovely 😛 They all smell the same, like Subways do, right?!

    Reply
    • Cadry says

      September 11, 2013 at 9:22 am

      Probably! With all of those chickens’ eggs they’re frying and pies they’re baking, I bet they all smell about the same. It is weird how Subways smell the same everywhere. I passed by one a couple of weeks ago and was amazed that the smell emanating out its doors was so omnipresent and standard.

      Reply
  21. clairesuellentrop says

    September 10, 2013 at 9:32 pm

    Isn’t it funny how much time in high school is spent stuffed in chain diner booths? Sounds like our experiences were similar–though I usually ended up at IHOP or at Village Inn. Anyway, this taco bowl sounds fabulous.

    Reply
    • Cadry says

      September 11, 2013 at 9:24 am

      It is funny! I spent so many nights there in those days, and now I haven’t been inside of a Perkins in probably ten years. Thanks for the kind words about the taco bowl!

      Reply
  22. Marti Mïllër Häll says

    September 10, 2013 at 10:46 pm

    This looks YUMMY! We do a lot of taco salads, taco bowls, taco whatevers… I can’t stand the taste of canned beans though, but fortunately we usually have a stash of cooked, or cooked and frozen ones avaiilable.

    Reply
    • Cadry says

      September 11, 2013 at 9:26 am

      I bet our freezers look very similar! Mine is always full of beans made from scratch in a variety of types that I freeze for future use. I don’t use canned beans either, but I know a lot of other folks do.

      Reply
  23. Mandee says

    September 12, 2013 at 4:10 pm

    Yum! This looks so fresh and delicious, definitely my kind of meal!

    Reply
    • Cadry says

      September 23, 2013 at 11:17 am

      Thanks, Mandee!

      Reply

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Welcome

Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food blog featuring comfort food classics. Most recipes are ready in about 30 minutes.

Contact me at cadryskitchen@gmail.com.

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